Fresh Vegetable Frittata
Fresh Vegetable Frittata is a savory Italian dish packed with flavor in every bite. Loaded with tender zucchini, red onion, vibrant red and yellow peppers, and pecorino cheese, this frittata delivers the perfect balance of color, sweetness, and richness. Simple to make yet incredibly satisfying, it’s a delicious choice for a hearty breakfast, flavorful lunch, or light dinner.
This simple, Italian-style recipe for vegetable frittata is comforting, satisfying, and easy to make. And it is all made in One Skillet! We decided to make this frittata with a mixture of veggies, especially with red and yellow peppers for sweetness and color. Throw some zucchini into the mix, and you’ll have one tasty frittata!
No oven is required, and no flipping this frittata either. Just slow-cooking on the stovetop is how Italians make it.
So, if you’re looking for something light and not heavy to eat? Then this fresh vegetable frittata is a great choice.
Reasons to Make This Fresh Vegetable Frittata…
When you want something light and can only use a skillet? This vegetable frittata is a winner for these reasons:
THE EASE: Frittatas are one of the easiest meals you can make during the week. Loaded with protein and fresh veggies. We used a large 12-inch skillet to cook this frittata on the stovetop. It can be served immediately or reheated later, making it an ideal meal for breakfast, weekend meals, or a quick lunch.
IT’S COLORFUL: Its bright colors make this Italian frittata incredibly appetizing. Combined with its sweet flavors, the vibrant, colorful vegetables make this frittata even more inviting.
SAVORY: Savory is an understatement! This frittata is not only savory, but loaded with so many flavors; every bite is SO delicious – it is exquisite!
VERSATILE: Plus, a frittata is versatile; you can add any veggies you may have on hand, including leftovers from the night before.
Ingredients for our Vegetable Frittata
- 3 Tbsp. olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 cup chopped red onion
- 2 zucchini, chopped
- 8 eggs
- 1 tsp salt
- freshly cracked black pepper, to taste
- 1/4 cup + 2 Tbsp. grated pecorino cheese – divided
- some freshly chopped parsley, as garnish
How to Make Our Fresh Vegetable Frittata?
Ok, here you can follow our step-by-step photos with instructions so you can see how we make this frittata in ONE skillet and on the stovetop. First, prepare and chop the veggies and set them aside. Then follow us here with each step of making it.
- Grab a 12″ large non-stick skillet. Pour the olive oil and turn on the heat to medium. Toss in the chopped red onion and peppers. Simmer the peppers for about 3 minutes, stirring occasionally. Toss in a pinch of salt.
- Next, toss in the chopped zucchini. Continue cooking for a few minutes, until the vegetables are soft, about 5 to 8 minutes, stirring occasionally. Lower the heat if the veggies start to brown.
3. In the meantime, break 8 eggs into a mixing bowl and whisk them. Add 1 teaspoon of salt and some freshly cracked pepper to the mixture. Whisk in 2 tablespoons of pecorino cheese. Set it aside.
4. When the veggies are softened, pour in the egg mixture directly over the vegetables. Lightly shake the skillet to allow the egg mixture to spread evenly throughout the pan. Lower the heat to a simmer.
5. Every once in a while, shake the skillet to make sure the egg mixture doesn’t stick to the bottom of the pan. We use a spatula to gently lift the sides of the frittata to make sure it doesn’t stick. Next, scatter 1/4 cup of grated pecorino cheese on top.
6. Continue to cook the frittata over the lowest heat for 15–20 minutes, or until the center is fully set and no longer jiggles when you gently shake the skillet. Cover the skillet to keep the frittata warm until you’re ready to serve. Scatter on top with some freshly chopped parsley.
7. Just before serving, slice the frittata into wedges. And enjoy!
How to Store Fresh Vegetable Frittata?
Simply transfer any leftovers to a plate and cover with clear wrap. Keep it chilled in the fridge for up to 3 days.
How to Reheat Fresh Vegetable Frittata?
You can reheat the frittata several ways. One way is in your oven at 350 degrees for about 10 to 15 minutes. Another way is in a toaster oven or on the stovetop in a skillet. Also, you can easily reheat it in the microwave for only a few seconds.
Craving More Delicious Ideas?
Here are a few more ideas from 2 Sisters Recipes:
- Caprese-Style Omelet
- Spinach and Egg Breakfast Casserole
- Burrata and Avocado Toast
- Easy Mini Frittatas
Hello friends! Are you cooking or baking with us? If you make our Fresh Vegetable Frittata, let us know and leave a comment and a star rating on the recipe card below! Snap a photo and hashtag it on Instagram or Pinterest. Be sure to tag us @2sistersrecipes. And thank you! 🙂
Fresh Vegetable Frittata
Fresh Vegetable Frittata is a savory Italian dish packed with flavor in every bite. Simple to make yet incredibly satisfying, it’s a delicious choice for a hearty breakfast, flavorful lunch, or light dinner.
Ingredients
- 3 Tbsp. olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 cup chopped red onion
- 2 zucchini - chopped
- 8 eggs
- 1 tsp. salt
- fresh black pepper, to taste
- 1/4 cup, plus 2 Tbsp. grated pecorino cheese - divided
- freshly chopped parsley, as garnish
Instructions
- Prepare the veggies. Rinse and slice the peppers, remove the cord, and seeds and discard them. Then chop into small pieces. Set them aside. Next, dice the red onion, set it aside. Then chop the zucchini.
- Grab a 12" large non-stick skillet. Pour in 3 tablespoon of olive oil and turn on the heat to medium. Toss in the chopped red onion and peppers. Simmer the peppers for about 3 minutes, stirring occasionally. Toss in a pinch of salt.
- Next, toss in the chopped zucchini. Continue cooking for a few minutes, until the vegetables are soft, about 5 to 8 minutes, stirring occasionally. Lower the heat if the veggies start to brown.
- When the veggies are softened, pour in the egg mixture directly over the vegetables. Lightly shake the skillet to allow the egg mixture to spread evenly throughout the pan. Lower the heat to a simmer.
- Every once in a while, shake the skillet to make sure the egg mixture doesn't stick to the bottom of the pan. We use a spatula to gently lift the sides of the frittata to make sure it doesn't stick. Next, scatter 1/4 cup of grated pecorino cheese on top.
- Continue to cook the frittata over the lowest heat for 15–20 minutes, or until the center is fully set and no longer jiggles when you gently shake the skillet. Cover the skillet to keep the frittata warm until you’re ready to serve. Scatter on top with some freshly chopped parsley.
- Just before serving, slice the frittata into wedges. And enjoy!
Notes
Our Step-by-Step photos are in our post of this recipe.
Have a Delicious Day! 🙂
Thanks for stopping by…
xo anna and liz
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