Light Fluffy Veggie Frittata (Printable)
Light Italian-style omelet with cherry tomatoes, spinach, feta, and fresh herbs, perfect anytime.
# What You'll Need:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 cup baby spinach, roughly chopped
03 - 1 small red bell pepper, diced
04 - 1 small zucchini, diced
05 - 1 small red onion, finely chopped
→ Eggs & Dairy
06 - 6 large eggs
07 - 1/4 cup whole milk
08 - 1/2 cup feta cheese, crumbled
09 - 1/4 cup grated Parmesan cheese
→ Herbs & Seasonings
10 - 2 tablespoons fresh basil, chopped
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon salt
→ Oils
14 - 2 tablespoons olive oil
# How To Make:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in an oven-safe 10-inch skillet over medium heat. Add the chopped onion and diced bell pepper; sauté for 3 minutes until softened. Add diced zucchini and cook for 2 minutes. Stir in cherry tomatoes and cook an additional 2 minutes. Add baby spinach and sauté for about 1 minute until just wilted.
03 - In a mixing bowl, whisk together eggs, whole milk, salt, black pepper, dried oregano, and fresh basil until combined. Fold in half the crumbled feta and grated Parmesan cheese.
04 - Pour the egg mixture evenly over the sautéed vegetables in the skillet. Cook without stirring for 3 to 4 minutes, until the edges begin to set.
05 - Sprinkle the remaining feta and Parmesan cheese on top. Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, until the center is just set and slightly golden.
06 - Allow the frittata to cool for 5 minutes before slicing. Serve warm or at room temperature.
# Expert Tips:
01 -
- It's forgiving—throw in whatever vegetables you have on hand and it still tastes sophisticated.
- Comes together in under 40 minutes from start to warm plate in your lap.
- Feeds four people or gives you leftovers that taste just as good cold the next day.
02 -
- The frittata will continue to cook slightly after it comes out of the oven, so pull it when the center still looks just a touch underbaked—it firms up as it cools and stays tender this way.
- If you're cooking on a gas stove, watch your vegetables sauté time carefully since heat distribution can be uneven; you might need to stir more often.
03 -
- Use an oven-safe skillet with a well-seasoned or non-stick surface so your frittata slides out cleanly and nothing sticks to the bottom.
- If you prefer a creamy center, pull it from the oven a minute or two earlier; the residual heat will finish cooking it gently.