Description
This easy and delicious frittata recipe features sautéed mushrooms, bell peppers, and zucchini combined with fluffy eggs and cheddar cheese. Perfect for a nutritious breakfast or light meal, it is baked to a golden, puffy perfection in just 30 minutes.
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)
Main Ingredients
- 2 tablespoons olive oil
- 8 large eggs
- ¼ cup heavy cream (or any milk of your choice)
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- â…” cup shredded cheddar cheese
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 350°F (176°C). In a 10-inch cast iron or oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms, bell peppers, and zucchini. Sauté for 6-10 minutes until the vegetables are softened and lightly browned.
- Whisk Eggs: In a large mixing bowl, whisk together 8 large eggs, ¼ cup of heavy cream or your choice of milk, ¾ teaspoon sea salt, and ¼ teaspoon black pepper until the mixture is smooth and fully combined.
- Combine and Bake: Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle ⅔ cup shredded cheddar cheese on top. Carefully transfer the skillet to the preheated oven.
- Bake the Frittata: Bake for 15-20 minutes, until the frittata is puffed up and set in the center. Avoid overbaking or allowing the top to brown too much for the best texture and flavor.
- Cool and Serve: Remove the skillet from the oven and let the frittata cool for a few minutes. Slice into wedges and serve warm for a satisfying meal.
Notes
- You can substitute the heavy cream with any milk of your choice, including non-dairy alternatives.
- Use an oven-safe skillet to ensure seamless transition from stovetop to oven.
- Feel free to add herbs like parsley, basil, or chives for added flavor.
- Leftover frittata keeps well refrigerated and can be reheated for quick meals.
