Do I need to cook the vegetables beforehand?

Yes it is essential to cook the veggies first. This will soften them so they are tender and cook out excess moisture.

How do I prevent my frittata from sticking to the pan?

Make sure you have a high quality non-stick skillet and do not let the veggies darken too much. If they caramelize too much in step 2 this can make the pan a little sticky.

Can I make it without milk or cheese?

The milk makes the texture softer, so if you omit it, the frittata will be tough. To make this dairy-free opt for oil instead of butter and use a nut milk without a strong flavor (like cashew milk or unflavored almond milk) or unsweetened oat milk. Instead of cheddar cheese top the frittata with chopped fresh herbs and a sprinkle of nutritional yeast or use your favorite dairy-free cheese or vegan cheese.

Can I bake a frittata without starting it on the stovetop?

Yes and no. When I was an exchange student living in Italy I took an Italian cooking class, and we were taught to make a frittata without cooking on the stove first. I have found this is very difficult to execute and more often than not results in a frittata that is overly browned on the bottom and sides and has a tough leathery exterior. I have found through trial and error that the easiest, fool-proof way to make a veggie frittata is to cook the veggies on the stove first, and get the eggs to the point of being set up but still runny and wet on top, then transfer the skillet to the oven.

What's the difference between an omelet and a frittata?

An omelet is folded and a frittata is served open-faced. An omelet is cooked on the stovetop. Generally, the cheese in an omelet melts from the heat of the eggs folded around it, whereas the cheese on a frittata melts in the oven. I have cooked omelets in restaurant kitchens where the house standard is to finish the cheese under a broiler. Though this is not the classic tri-fold method of a French omelet, this can help set up the top of the egg and melt the cheese.

How do I avoid overcooking a frittata?

The key is to cook the frittata on the stovetop just to set up the egg mixture, then transfer it to a hot oven to cook it through. You can avoid overcooking it by setting a timer, and checking to see if it is set up a little early. When in doubt a high quality digital thermometer will save the day. Thermapen is my go-to.

How do I make it fluffier?

Make sure your oven is preheated and do not overcook it on the stovetop in step 4. A hotter oven will yield a fluffier open-faced omelet. To add more lift you can blend the egg mixture with a blender for 15 to 20 seconds on high to add extra air into the frittata.

Veggie Frittata (With Any Combo Of Vegetables!)

Description

This veggie frittata is the ultimate go-to recipe for a healthy, satisfying meal that’s ready in under 30 minutes. Packed with fresh seasonal vegetables and perfectly cooked in a golden, fluffy egg base, it’s as versatile as it is delicious. Whether you need a quick weeknight dinner or a crowd-pleasing brunch dish, this frittata is sure to become a favorite in your kitchen!

Ingredients

Units Scale

3 tablespoons unsalted butter
3 cups diced mixed veggies such as zucchini, mushrooms, scallions and peppers*
1/2 teaspoon chopped fresh rosemary or to taste
8 large eggs
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of Salt-free seasoning, such as Mrs. Dash
4 ounces sharp cheddar cheese, shredded

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400 degrees F.
Melt butter in a large non-stick skillet over medium-high heat. Add veggies and rosemary and cook, stirring often until browned in spots, 2 to 4 minutes.
Meanwhile, beat eggs, milk, salt and pepper in a medium bowl.
Add egg mixture to the skillet and let sit undisturbed until it starts to cook along the edges and become opaque yellow. Gently fold edges toward the center of the frittata with a silicone spatula allowing uncooked egg to flow onto the skillet’s surface. Continue folding back cooked edges until the bottom of the frittata is mostly cooked and one solid piece, 1 to 2 minutes. Do not fold after the liquid part of the egg has set enough that to continue to do so would break apart the mass.
Top the frittata with cheddar cheese and immediately transfer the skillet to the oven. Cook until the egg is just cooked through and the cheese is melted, 5 to 7 minutes. Cut into wedges to serve.

Notes

Tip: We choose a blend of quicker-cooking veggies for this recipe. If you choose hard vegetables, such as root vegetables, you will want to soften them by steaming them briefly. After sautéing them in step 1, add 2 tablespoons water and cover the skillet with a well-fitting lid. Let the veggies steam until they are starting to soften, about 1 ½ to 3 minutes. Remove the lid and continue with the recipe as directed.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Brunch
Method: Stove top
Cuisine: American

Nutrition

Serving Size: 1/6 fritatta
Calories: 259
Sugar: 1 g
Fat: 19 g
Carbohydrates: 7 g
Fiber: 0 g
Protein: 14 g