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Harvest Vegetable Frittata

This Harvest Vegetable Frittata is SO EASY! Packed with fresh autumn veggies and creamy feta, it's perfect for breakfast, brunch, or a light dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Brunch, Main Course
Cuisine: American
Keyword: Easy, Gluten-Free, Healthy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 8 large eggs
  • 1 cup spinach chopped
  • 1 cup bell peppers diced (use a mix of red, yellow, or orange)
  • 1 small onion diced
  • 1 cup zucchini diced
  • 1 cup cherry tomatoes halved
  • 0.5 cup feta cheese crumbled
  • 0.25 cup milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs such as basil or parsley for garnish

Instructions

  • Start by washing and chopping all your vegetables. Dice the bell peppers, small onion, and zucchini into roughly uniform pieces for even cooking. Chop the spinach and halve the cherry tomatoes.
  • Heat the olive oil in your oven-safe skillet over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Add bell peppers and zucchini and cook for 5 minutes, stirring occasionally. Toss in the chopped spinach and cook 1-2 minutes until wilted. Season with salt and pepper.
  • Crack the eggs into a mixing bowl. Add the milk, a pinch of salt, and freshly ground pepper. Whisk until smooth and slightly frothy.
  • Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle the crumbled feta cheese on top. Do not stir.
  • Cook the frittata on medium-low heat for about 5 minutes until edges start to set but center is still runny. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 12-15 minutes until fully set and golden on top.
  • Remove from oven using oven mitts. Let cool a few minutes before slicing. Garnish with fresh herbs like basil or parsley. Serve warm.

Equipment

  • Oven-safe Skillet
  • Mixing Bowl
  • Whisk or Fork
  • Cutting board and knife
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Oven mitts

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in microwave or oven to prevent rubbery eggs.
  • Freeze slices wrapped tightly for longer storage; thaw overnight before reheating.