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Vegetable Frittata
A warm, colorful, oven baked vegetable frittata loaded with vegetables and tender potatoes — simple, cozy, and perfect for brunch or meal prep.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 to 6 people
Calories per serving 255 kcal
Ingredients
- 8 large eggs
- ½ cup whole milk (240 ml)
- 1 cup cooked potatoes (150 g) diced or thinly sliced
- 1 cup broccoli florets (90 g) chopped small
- 1 small bell pepper diced (any color)
- 1 small onion finely chopped
- 1 cup shredded cheese (120 g) cheddar, mozzarella, or a mix
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano or Italian seasoning
- fresh herbs for serving (parsley or chives)
- salt
- pepper
Instructions
Prep the oven and skillet
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Preheat your oven to 375°F (190°C). Heat the olive oil in an oven‑safe skillet over medium heat.
Cook the vegetables
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Add the onion, broccoli, and bell pepper. Cook for 5–7 minutes, until softened. Stir in the cooked potatoes, garlic powder, oregano, salt, and pepper.
Whisk the eggs
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In a bowl, whisk together the eggs, milk, and half of the cheese. Season lightly.
Combine and bake
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Pour the egg mixture over the vegetables in the skillet. Sprinkle the remaining cheese on top. Bake for 18–22 minutes, or until the center is set and the top is lightly golden.
Serve
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Let it cool for 5 minutes, then slice and serve with fresh herbs.