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Classic Vegetarian Frittata

This Classic Vegetarian Frittata is a simple, protein-packed dishperfect for breakfast, brunch, lunch, or a light dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Breakfast, Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 60 ml milk or cream
  • 1 tbsp olive oil
  • 1 small onion diced
  • 1 red bell pepper diced
  • 1 small courgette zucchini, sliced thinly
  • 100 g baby spinach
  • 100 g mushrooms sliced
  • 100 g grated cheddar mozzarella, or feta cheese
  • 2 tbsp fresh parsley or chives chopped
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried oregano
  • ¼ tsp chilli flakes optional

Method
 

  1. Preheat the oven to 190°C (375°F). Lightly grease an oven-safe skillet or baking dish.
  2. In a large bowl, whisk together eggs, milk or cream, salt, black pepper, oregano, and chilli flakes until smooth. Stir in half of the grated cheese and chopped herbs. Set aside.
  3. Heat olive oil in an oven-safe skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
  4. Add bell pepper, courgette, mushrooms, and cook for 5–6 minutes until vegetables begin to soften.
  5. Stir in spinach and cook for 1 minute until wilted. Spread vegetables evenly across the skillet.
  6. Pour the egg mixture over the vegetables, tilting the pan gently to distribute evenly. Sprinkle remaining cheese on top.
  7. Cook on the hob for 2–3 minutes until the edges begin to set.
  8. Transfer skillet to the oven and bake for 15–18 minutes, or until the frittata is puffed, golden, and fully set in the centre.
  9. Remove from oven and let rest for 5 minutes before slicing. Garnish with extra herbs and serve warm or at room temperature.

Notes

Chef’s Tips
  • Use seasonal vegetables such as asparagus, tomatoes, broccoli, or peas for variety.
  • For extra richness, add a spoonful of ricotta or goat cheese.
  • Avoid overbaking to keep the texture light and fluffy.
  • This frittata stores well in the fridge for up to 3 days, making it ideal for meal prep.
  • Serve with avocado, mixed greens, or crusty sourdough for a café-style brunch.