Vegetable Frittata Recipe
This baked vegetarian frittata is packed with zucchini, eggplant, bell pepper, cherry tomatoes, mozzarella, and basil. It’s colorful,flavorful, and just as good for brunch as it is for a light vegetarian dinner.
Servings: 6 servings
Calories: 234kcal
Ingredients
- 8 large eggs
- 1 cup shredded low-moisture mozzarella, divided
- ¼ cup whole milk
- 1 teaspoon dried basil
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 3 Tablespoons extra-virgin olive oil
- ½ red onion, diced
- ½ medium zucchini, chopped
- ½ medium eggplant, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- ⅔ cup cherry tomatoes, halved
Instructions
- Preheat oven to 400ºF.
- In a medium bowl, whisk the eggs. Add milk, basil, salt, pepper, and half of the mozzarella; whisk to combine. Set aside.
- Heat olive oil in a 10" cast-iron or (oven-safe) stainless steel skillet over medium-high heat. Add onion, zucchini, eggplant, and bell pepper, and cook until slightly softened, 3-5 minutes. Add garlic and cook for another minute.
- Carefully pour egg mixture into the skillet. Place (halved) cherry tomatoes on top of egg mixture, and sprinkle with remaining cheese.
- Bake for 15-20 minutes, until the center is set, lightly golden, and no longer jiggly. Garnish with fresh basil (optional).
- Cool for 5 minutes, then slice into wedges and serve.
Video
Notes
Store leftover vegetarian frittata in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or a low oven just until warmed through so the eggs don't become rubbery.
Nutrition
Calories: 234kcal | Carbohydrates: 8g | Protein: 14g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 232mg | Sodium: 515mg | Potassium: 350mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1193IU | Vitamin C: 34mg | Calcium: 194mg | Iron: 2mg
