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Vegetable Veggie Frittata

20-Minute Veggie-Packed Frittata Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 218
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 3 tbsp whole milk
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • ½ medium red onion, thinly sliced
  • 1 medium red bell pepper, diced
  • 1 small zucchini, quartered and sliced thin
  • 2 oz sharp cheddar cheese, grated (about ½ cup)

Method
 

  1. Whisk eggs, milk, salt, and pepper in a bowl until blended and slightly frothy.
  2. Heat oil in a 10-inch oven-safe skillet over medium heat. Add onion and bell pepper, cooking until softened, about 4 minutes. Add zucchini and cook 2 more minutes, until just tender.
  3. Lower heat to medium-low, stir eggs once, and pour over the vegetables. Cook without stirring for 3 to 4 minutes, until the edges are set and the centre is still jiggly.
  4. Sprinkle cheese on top and broil on high, about 6 inches from the heat, for 2 to 3 minutes, until puffed and golden.
  5. Rest 2 minutes in the pan, slide out onto a board, slice into wedges, and serve warm.

Notes

If you use watery vegetables like tomatoes or mushrooms, cook them a minute longer or blot the pan dry before adding the eggs; the excess moisture can make the bottom soggy. The frittata will stay warm on the board for about 10 minutes, so there is no big rush to the table.