Whether you’re a longtime fan of this classic or a curious newcomer, this recipe offers a new way to savor a beloved dish. It’s perfect for showcasing seasonal produce, and it’s a feast for both the eyes and the taste buds. Plus, it’s surprisingly easy to prepare, making it a great choice for relaxed weekend cooking.
Vegetable Frittata
A vegetable frittata is an egg-based dish baked with a mixture of seasonal vegetables and cheese, resulting in a fluffy, custard-like interior with a slightly browned top. It combines sautéed vegetables folded into beaten eggs, then baked until set and lightly golden. The final dish is tender with vibrant vegetable pieces and a creamy texture throughout.
Ingredients
Equipment
Method
- Chop the vegetables into small, even pieces and set aside. Preheat the oven to 375°F (190°C).
- Heat olive oil in a frying pan over medium heat; once shimmering, add the vegetables. Sauté until they soften and become fragrant, about 5 minutes, stirring occasionally.
- In a mixing bowl, whisk the eggs until smooth and slightly frothy. Season with salt and pepper to taste.
- Add the cooked vegetables and shredded cheese to the beaten eggs, gently folding them together to combine evenly.
- Pour the mixture into an oven-safe baking dish, spreading it out evenly with a spatula.
- Place the dish in the preheated oven and bake until the eggs are set and the top is lightly golden, about 20 minutes.
- Remove the frittata from the oven and let it cool slightly before slicing into wedges.
- Garnish with additional herbs if desired, then serve warm with your favorite sides.
Hi, I’m Emily Carter, the creator and recipe developer behind Salt Strategist. I’m so happy you’re here. This blog is where my love for flavor, creativity, and thoughtful cooking comes together in one beautiful, ever evolving space.
