Go Back

Fresh Herb and Vegetable Frittata

This vibrant frittata combines fresh herbs, vegetables, and eggs baked to a tender yet fluffy consistency with a golden top. The dish highlights the bright flavors of herbs and crisp-tender vegetables, resulting in a colorful, savory breakfast or light meal with a delicate, airy texture.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs beaten
  • 1/4 cup fresh herbs (basil, parsley, cilantro) chopped
  • 1 cup mixed vegetables (bell peppers, spinach, zucchini) chopped and lightly sautéed
  • 1/2 cup cheddar cheese shredded
  • 2 tablespoons olive oil for sautéing
  • to taste salt and pepper

Equipment

  • Mixing bowl
  • Oven-safe skillet or baking dish
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Chop the fresh herbs finely and set aside.
  3. Dice the vegetables into small, uniform pieces for even cooking.
  4. Heat olive oil in an oven-safe skillet over medium heat until shimmering.
  5. Add the chopped vegetables to the skillet and sauté for 3-4 minutes until slightly softened and fragrant.
  6. In a mixing bowl, whisk the eggs until smooth and slightly frothy.
  7. Stir the chopped herbs and shredded cheese into the eggs, then season with salt and pepper.
  8. Pour the egg mixture over the sautéed vegetables in the skillet, spreading evenly.
  9. Transfer the skillet to the oven and bake for 12-15 minutes until the eggs are set and the top is golden brown.
  10. Remove from oven and let rest for a few minutes before slicing.
  11. Slice into wedges and serve warm, garnished with additional herbs if desired.

Notes

For extra flavor, sprinkle with a little grated Parmesan or add a dash of hot sauce before serving.