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This vibrant veggie-packed frittata adds a splash of color and comes together super fast. It's yummy both straight out of the pan or even when cold. I love it for a chill brunch, a speedy midday bite, or a light evening meal. It always looks a little more special than it is—which is why it's my go-to when time's running short.
The first time my kids got to stir and pick their own veggie pieces, making our frittata instantly became the family weekend breakfast highlight at home.
Ingredients
- Salt and pepper: bring out every flavor in the dish, grab sea salt and crack fresh pepper for best results
- Olive oil: boosts veggie flavor, make sure it's good extra virgin if possible
- Fresh herbs: dial up the Mediterranean vibe, try basil or oregano for a just-picked taste
- Garlic: deepens everything, fresher is definitely better
- Red onion: goes in for gentle bite, grab glossy ones
- Red bell pepper: adds little bursts of sweetness, pick the firm and brightest red
- Parmesan: makes it creamy with a good punch, real hard cheese makes all the difference
- Mushrooms: bring a meaty feel, fresher and firmer is key here
- Cherry tomatoes: bring in both juice and color, the riper the better
- Eggs: make everything creamy, organic or pasture-raised boosts taste
Effortless Step-by-Step Guide
- Serve it up
- Slide the frittata from the pan, chop it up how you like, throw on some herbs if you want, and dig in while it’s hot
- Flip and finish
- Carefully place a big plate on top to flip the frittata, then slide it back into the pan. Cover and let the second side cook for just a couple more minutes 'til perfectly set
- Pour in the egg mix
- Pour your egg mixture all over the veggies, then give the pan a gentle shake so things even out. Put a lid on and let it cook on medium for about eight to ten minutes until it sets
- Sauté the veggies
- Heat olive oil in a nonstick pan over medium. Toss in onion, bell pepper, and mushrooms, and let them get soft for three minutes. Finish with garlic and tomatoes, giving them a gentle mix at the end
- Mix up your eggs
- Beat eggs in a big bowl, season with salt and pepper, then stir in your herbs and parmesan. Give everything a solid whisk-to-mix
- Prep cheese and herbs
- Grate your parmesan super fine and chop herbs after a quick wash and pat dry
- Get your veggies ready
- Start by scrubbing and trimming all your veggies. Slice mushrooms and peppers, halve the tomatoes, then peel and chop onion and garlic
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Good Stuff to Know
Frittata’s loaded with protein and keeps you full. Bonus: you can make this ahead, and it still tastes awesome cold. Swap in any veggies—whatever's in season or hanging out in your fridge works great.
Love grating parmesan fresh
because it takes the frittata to next-level creaminess. We always plan to save a slice for tomorrow—but honestly, it’s a scramble to see if any’s left since everyone grabs second helpings right away.
Storing tips
Best move: stash your frittata in the fridge in something with a good lid. Keeps fine for up to two days. Handy if you wanna bring some to work! To heat it up, just pop it in the microwave or warm it for a minute in the pan.
Switch it up
Change this dish as you feel—toss in some broccoli, zucchini, or even leftover cooked asparagus. Try feta in place of parmesan for fresh flavor. If you’re after a saltier zing, a handful of ham chunks or smoky tofu is awesome too.
Serving Inspo
Frittata pairs great with crispy baguette or a simple green salad. Add some cherry tomatoes and a sprinkle of herbs for a festive touch. Cut it small for snack platters or take it along on a picnic.
How Italians eat this every day
Frittata comes from Italy—always the best way to use up leftovers. They didn’t just add veggies but even cold pasta or potatoes. It’s a super simple dish and so crazy versatile. Ask any Italian family and they’ve got a different version for every season.
Frequently Asked Questions
- → Can I use something else instead of parmesan?
Try other hard Italian cheeses that are rennet-free, like Pecorino or a vegetarian cheese.
- → Could I swap in different veggies?
Totally—zucchini, spinach, leeks or broccoli all work great in here.
- → How do I flip the frittata without making a mess?
Once it’s set, just slide it onto a plate, cover with the pan and flip it over. Easy.
- → Is it good to eat cold too?
Yep, it’s tasty when chilled and handy for a buffet or to take with you anywhere.
- → What's the best way to store leftovers?
Just cover and pop them in the fridge for up to two days. They're tasty reheated.