Vegetable Frittata Recipe for a Flavor-Packed Breakfast Recipe
This delicious vegetable frittata is a quick and customizable breakfast option packed with smoky bacon, sautéed vegetables, and melted cheddar cheese. Perfect for a satisfying meal, it’s cooked on the stovetop then baked to a golden finish in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
For the Base
- 4 slices bacon (adds a smoky flavor, substitute with olive oil for vegetarian option)
- 0.5 cup diced onions (give a lovely sweetness when sautéed)
- 1 teaspoon minced garlic (enhances the flavor profile)
- 4 cups mixed vegetables (bell peppers, broccoli, zucchini, or other available vegetables)
For the Egg Mixture
- 10 large eggs (providing protein and structure)
- 0.25 cup whole milk (for a creamier texture)
- 0.5 teaspoon fine sea salt (essential for enhancing flavors)
- 0.25 teaspoon freshly ground black pepper (adjust to taste)
- 0.25 teaspoon paprika (adds a hint of smokiness)
Cheese
- 1 cup shredded Cheddar cheese (can substitute with feta or goat cheese)
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the frittata later.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, then combine with milk, sea salt, black pepper, and paprika until smooth and creamy. Stir in the shredded Cheddar cheese.
- Sauté Base Ingredients: Heat a 10-inch cast iron skillet over medium heat. Cook the bacon slices until crispy, then add diced onions and minced garlic and sauté for about 5 minutes until softened and fragrant.
- Add Vegetables: Add the mixed vegetables to the skillet, cover, and cook for another 5 minutes to soften them slightly.
- Combine and Cook Egg Mixture: Reduce the heat to medium, pour the egg mixture evenly over the vegetables and bacon in the skillet. Gently stir to distribute ingredients evenly. Cook on medium heat for 4-5 minutes until the edges begin to set.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 7-10 minutes until the top is lightly browned and the egg is fully set.
- Cool and Serve: Remove from oven and allow the frittata to cool for 10 minutes before slicing into 6 pieces and serving.
Notes
- Optional: Garnish with fresh herbs like parsley or chives for an extra pop of flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Frittata can be frozen for up to 3 months; thaw overnight in the fridge before reheating.
- For a vegetarian version, substitute bacon with olive oil or smoked paprika for flavor.
Keywords: vegetable frittata, breakfast recipe, baked eggs, easy frittata, healthy breakfast, American breakfast, cheesy frittata
