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Easy Vegetable Frittata Recipe
This vegetable frittata recipe is healthy, delicious and so EASY to make! Once you master the art of frittata making, you'll never wonder what's for dinner (or breakfast or lunch) again!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 servings
- 6 large eggs
- 2 tsp extra virgin olive oil
- 1 bell pepper red, orange, or yellow
- 1/2 bunch green onions
- 4 ounces cheddar cheese grated (omit for paleo option)
- fresh oregano chopped
- salt and ground black pepper to taste
Heat oven to 350 degrees F.
Prep Ingredients: Beat eggs in a mixing bowl until well combined. De-stem and de-seed bell pepper and chop into small pieces. Slice green onions (green tops only for low FODMAP version) into 1/4 inch pieces. Grate cheese. Lightly chop oregano.
Heat a 10-inch oven proof skillet over medium heat. Add oil and spread to coat bottom and sides of skillet. Add bell pepper and saute for 2 minutes to soften. Add green onion and saute for 1 minute. Season vegetables with salt and black pepper to taste.
Spread vegetables evenly across skillet and pour egg mixture on top. Turn heat to medium low and cook for ~ 8 minutes, or until eggs firm up on sides of skillet. Top will still be runny.
Place skillet in oven and bake for 5 minutes. Carefully slide out skillet from hot oven and top with grated cheese. Bake an additional 3 minutes.
Remove skillet from oven and allow to cool for 5 minutes. Sprinkle oregano on top, slice into 4 wedges and serve.
Vegetable Frittata Recipe Variations
Once you've mastered the basic vegetable frittata recipe, it's easy to swap the veggies, cheese, herbs & spices with whatever you have on hand. Here are just a few flavor pairings to try...
- Broccoli, Garlic, Red Chili Pepper Flakes, & Feta Cheese
- Spinach, Artichoke Hearts, Goat Cheese, & Dill
- Tomatoes, Mushrooms, Pesto, & Mozzarella Cheese
- Asparagus, Green Peas, Tarragon, & Parmesan
- Portobello Mushrooms, Arugula, Rosemary, & Gruyere
Serving: 1serving | Calories: 265kcal | Carbohydrates: 2g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 346mg | Sodium: 298mg | Potassium: 207mg | Sugar: 1g | Vitamin A: 1705IU | Vitamin C: 38.5mg | Calcium: 252mg | Iron: 1.8mg