Description
This easy and delicious frittata recipe combines sautéed mushrooms, bell peppers, and zucchini with fluffy eggs and melted cheddar cheese, baked to perfection in the oven. Perfect for a nutritious breakfast, brunch, or light dinner, this dish serves 8 and can be customized with your choice of milk or cream.
Ingredients
Scale
Vegetables
- 1 ½ cups sliced mushrooms (about 4 oz)
- 1 cup bell peppers, thinly sliced (about 4 oz)
- 1 cup zucchini, quartered (about 4 oz)
Egg Mixture
- 8 large eggs
- ¼ cup heavy cream (or any milk of your choice)
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
Additional Ingredients
- 2 tablespoons olive oil
- â…” cup shredded cheddar cheese
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 350°F (176°C). Heat 2 tablespoons of olive oil in a 10-inch cast iron or oven-safe skillet over medium heat. Add the sliced mushrooms, bell peppers, and zucchini, sautéing them for 6-10 minutes until they are softened and lightly browned.
- Whisk Eggs: While the vegetables are cooking, crack 8 large eggs into a large bowl. Add ¼ cup of heavy cream (or your preferred milk), ¾ teaspoon of sea salt, and ¼ teaspoon of black pepper. Whisk everything together until fully combined and slightly frothy.
- Combine and Bake: Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle the ⅔ cup of shredded cheddar cheese on top. Carefully transfer the skillet to the preheated oven.
- Bake: Bake the frittata for 15-20 minutes, or until it is puffed up and set in the center. Be careful not to overbake or let the frittata brown excessively to maintain a tender texture.
- Cool and Serve: Remove the skillet from the oven and allow the frittata to cool for a few minutes. Slice into portions and serve warm for an enjoyable meal.
Notes
- You can substitute heavy cream with any milk you prefer, such as whole milk or plant-based alternatives.
- Using an oven-safe skillet like cast iron ensures even cooking and easy transfer from stovetop to oven.
- Do not overbake to prevent dryness; the center should be set but still moist.
- This frittata can be served warm or at room temperature.
- Feel free to add herbs like parsley or basil for extra flavor.
