Skillet Vegetable Frittata

Bright, easy, and all made in one pan, this hearty baked vegetable frittata is perfect for any meal.

A good frittata feels like an easy hug in a pan. It starts with simple veggies and eggs, becomes something more with a quick bake, and ends up with that golden top that holds its shape—but still remains soft inside. This skillet vegetable frittata is your go-to for breakfast, lunch, dinner, or any snack in between.

Unlike most omelets, the frittata lets you use what’s in your fridge. Broccoli, spinach, peppers, even leftover roasted veggies. It’s flexible, flavorful, and forgiving. Whether you're an early riser or cooking for a crowd, this method gives you a complete meal with minimal cleanup.

What Veggies Work Best in a Frittata

Not all vegetables are equal in a baked vegetable frittata. Here’s what I recommend based on how they cook and flavor they bring:

• Broccoli & cauliflower – Small florets work well; they stay tender but retain texture.

• Bell peppers – Add color, sweetness, and just a touch of crunch.

• Onions or shallots – Caramelize a bit for added depth.

• Zucchini or summer squash – Slice thin so they cook through, great for volume with lightness.

• Spinach or kale – Stir them in at the last minute; they wilt quickly.

• Tomatoes – Halved cherry tomatoes give juicy bites and vibrant color.

• Optional herb touches – Chives, parsley, or thyme work beautifully folded in afterward.

Use about 3 cups of vegetables total for every 6–8 eggs. That ratio keeps the frittata balanced—crispy on the edges, soft inside, and full of flavor.

The Essentials You Need for a Great Frittata

Here’s what makes this work every time:

• Eggs (6–8) – Large eggs create that firm yet creamy texture.

• Milk or cream (¼–½ cup) – Adds richness and helps set the custard.

• Seasoning – Salt, pepper, and maybe a dash of nutmeg or smoked paprika.

• Veggies from above – Pre-cooked enough so they don’t release water into the eggs.

• Butter or olive oil – For sauteing and flavor.

• Cheese (optional) – Parmesan, cheddar, or goat cheese—adds richness on top just before serving.

This isn’t a baked soufflé, it’s a vegetable frittata that’s hearty, forgiving, and nearly effortless.

How to Make THIS Skillet Vegetable Frittata

Step 1: Prep vegetables
Chop or slice your chosen veggies and have them ready.

Step 2: Cook the veggies
Heat a 10-inch oven-safe skillet over medium heat. Add oil or butter, then cook heartier veggies like onions, peppers, or broccoli until softened (about 5 minutes). Wilt in greens last, just 1–2 minutes.

Step 3: Mix the eggs
Crack eggs into a bowl. Add milk or cream, salt, pepper, and optional spices. Whisk until combined and slightly frothy.

Step 4: Combine and cook
Pour egg mixture over the veggies in the skillet. Stir once so eggs settle around everything, then let the edges set for 2–3 minutes. Use a spatula to gently pull cooked eggs from the edge toward the center, they will fill in as the uncooked egg runs out.

Step 5: Add cheese and bake
If using cheese, sprinkle it evenly over the top. Transfer the skillet to a 375°F oven and bake for 10–12 minutes, until the center is set but still slightly jiggly. The top should barely be golden.

Step 6: Rest and serve
Let it sit for 5 minutes so the center finishes its own cooking. Slice into wedges and serve warm or at room temperature.

Quick Tips for Simple Frittata

• Don’t overcook—It should be just set. Overbaking makes it rubbery.

• Go slow at first—Let the bottom cook before hitting the oven.

• Use pre-cooked or well-sautéed veggies—Raw vegetables add water, which can make the frittata soggy.

• Test for doneness—A slight jiggle in the middle is good. It will firm up as it cools.

• Increase flavor instantly—Add a squeeze of lemon, fresh herbs, or a drizzle of olive oil before serving.
  

What to Serve Alongside Your Frittata

This is an all-purpose dish that pairs with just about anything:

• Green salad with vinaigrette—for brightness and crunch

• Crusty bread or garlic toast—great to mop up any runny eggs

• Roasted potatoes or hash browns—perfect for weekend brunch

• Light soup—like tomato basil or a vegetable broth

• Fresh fruit—berries or melon add refreshing contrast
  

Made in Alva Cookware

We baked this skillet frittata in an Alva cast iron pan. The heat was steady and even from bottom to top, the surface held up under direct oven heat, and cleanup was as simple as a quick rinse and wipe. For any one-pan meal that goes from stove to oven effortlessly, Alva stands out.

[Explore Alva Cast Iron Collection]

What Home Cooks Are Saying

A few readers have made these frittata flips:

• Adding spicy Italian sausage or chorizo for meat fans

• Swapping milk for coconut cream and adding curry spices for a twist

• Folding in leftover grilled vegetables or cheese for depth

• Baking mini frittatas in muffin tins for grab-and-go breakfasts

Tried yours another way? Let us know how you made the frittata recipe your own.