Veggie Frittata


Veggie Frittata Recipe

Veggie frittatas are a great way to get a simple, healthy meal on the table. They’re easy to whip up and full of vibrant, delicious flavors. That’s why this recipe for a veggie frittata is a must-have in your dinner rotation.

With roasted peppers, mushrooms, zucchini, spinach, and plenty of cheese, this veggie frittata recipe is the perfect way to get in your daily dose of veggies. Plus, it’s a great way to use up odds and ends in the fridge. Make sure to adjust quantities to use whatever you have on hand.


– 6 eggs
– 1/2 cup milk
– 2 tablespoons olive oil
– 1 red pepper, diced
– 1 zucchini, diced
– 5 mushrooms, sliced
– 2 cups fresh spinach, roughly chopped
– 1 cup grated cheddar cheese
– Salt and pepper, to taste
– Fresh herbs for garnish (optional)


1. Preheat the oven to 375°F.

2. Heat the olive oil in a large skillet over medium heat. Add the red pepper and zucchini, and cook for about 5 minutes, stirring occasionally. Add the mushrooms and spinach and cook for an additional minute. Then, remove from the heat.

3. In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in the cooked vegetables and the grated cheese.

4. Grease an 8-inch baking dish with butter or cooking spray. Then, pour the egg mixture into the dish.

5. Bake the frittata for 35-40 minutes, or until the center is set.

6. Let cool for a few minutes before serving. Garnish with fresh herbs if desired.