Description
This vegetable frittata is a healthy, one-pan egg dish loaded with colorful veggies, melty cheese, and your choice of turkey bacon or olive oil. It’s the perfect make-ahead breakfast or brunch that’s ready in 40 minutes.
Ingredients
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4 slices turkey or beef bacon (or 2 tbsp olive oil for vegetarian)
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½ cup onion, diced
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1 tsp garlic, minced
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4 cups chopped vegetables (bell peppers, broccoli, zucchini, spinach, carrots, tomatoes, etc.)
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10 large eggs
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¼ cup whole milk (or 2%, half-and-half, or cream)
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½ tsp sea salt
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¼ tsp black pepper
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¼ tsp paprika
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1 cup shredded cheese (cheddar, mozzarella, Colby Jack, or pepper jack)
Instructions
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Preheat oven to 425°F (220°C).
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In a bowl, whisk eggs, milk, salt, pepper, and paprika. Stir in cheese and set aside.
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In a 10” oven-safe skillet, cook bacon (or heat olive oil), add onion and garlic. Sauté 5 minutes.
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Add vegetables, cover, and cook for 5 minutes until soft.
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Pour egg mixture into skillet, stir to distribute ingredients.
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Cook on stovetop for 4–5 minutes until edges set.
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Transfer skillet to oven. Bake 7–10 minutes or until top is puffed and fully set.
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Cool for 10 minutes before slicing and serving.
Notes
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For vegetarian version, use olive oil instead of bacon.
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Drain high-moisture vegetables like zucchini or tomatoes to avoid sogginess.
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Let rest before slicing for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Oven-Baked
- Cuisine: American / Mediterranean-Inspired