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Vegetable Mushroom and Bell Pepper Frittata Recipe

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4.2 from 49 reviews

  • Author: Sophia
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Low Fat

Description

This classic vegetable frittata is a versatile and hearty dish perfect for breakfast, brunch, or a light dinner. Made with sautéed mushrooms, bell peppers, and zucchini, combined with eggs, cream, and cheddar cheese, it’s baked to a light and fluffy perfection in a cast iron skillet. The result is a flavorful, protein-packed meal that’s simple to prepare and can be customized with your favorite veggies or cheeses.

Ingredients

Vegetables

  • 1 1/2 cups Mushrooms (sliced; ~4 oz)
  • 1 cup Bell peppers (cut into thin 1-inch strips; ~4 oz)
  • 1 cup Zucchini (cut into quarter moons; ~4 oz)

Other Ingredients

  • 2 tbsp Olive oil
  • 8 large Eggs
  • 1/4 cup Heavy cream (or any milk of your choice – 2%, whole milk, half and half, almond milk, or coconut milk)
  • 3/4 tsp Sea salt
  • 1/4 tsp Black pepper
  • 2/3 cup Cheddar cheese (shredded)

Instructions

  1. Preheat oven: Preheat your oven to 350 degrees F (176 degrees C) to prepare for baking the frittata.
  2. Sauté vegetables: Heat 2 tablespoons of olive oil in a 10-inch cast iron skillet over medium heat. Add the sliced mushrooms, bell peppers, and zucchini. Sauté for 6 to 10 minutes, stirring occasionally, until the vegetables are browned, soft, and excess moisture has evaporated.
  3. Mix eggs and cream: While the vegetables are cooking, whisk together 8 large eggs, 1/4 cup of heavy cream (or your choice of milk), 3/4 teaspoon of sea salt, and 1/4 teaspoon of black pepper in a large bowl until fully combined.
  4. Combine and pour: Once the vegetables are ready, pour the egg and cream mixture into the skillet over the sautéed vegetables. Gently add 2/3 cup of shredded cheddar cheese on top and stir lightly to combine ingredients evenly without disturbing the vegetable layer too much.
  5. Bake the frittata: Immediately transfer the cast iron skillet to the preheated oven. Bake the frittata for 15 to 20 minutes, or until the top is puffy and just set in the center. Avoid overbaking or browning to keep a tender texture.
  6. Rest and serve: Remove the frittata from the oven and let it cool for a few minutes in the skillet. After resting, slice and serve warm for a delicious, satisfying meal.

Notes

  • Use a cast iron skillet for even cooking and easy transfer from stovetop to oven.
  • You can substitute the vegetables with your favorite or seasonal options.
  • For a dairy-free version, use almond or coconut milk and omit or replace cheddar cheese with a non-dairy alternative.
  • Monitor the baking time closely to avoid overcooking; the center should be just set.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/vegetable-mushroom-and-bell-pepper-frittata-recipe/