The Fluffiest Veggie Frittata Recipe with Bell Peppers & More

A weekend brunch calls for this delightful veggie frittata that blends colorful bell peppers, sweet onions, and earthy mushrooms into one stunning dish.

Crisp vegetables bring vibrant flavors and textures to every single bite.

Mediterranean kitchens inspired this protein-packed meal perfect for lazy mornings.

Fresh ingredients create magical combinations that dance across your plate.

Home cooks can easily master this simple yet sophisticated recipe with minimal preparation time.

Each forkful promises a delectable balance of vegetables and fluffy eggs.

Veggie Frittata That’s Full of Color and Flavor

• Quick Weeknight Savior: Whip up this veggie frittata in under 30 minutes, perfect for busy families needing a fast, nutritious meal that comes together with minimal effort.
• Vegetable Power Boost: Packed with colorful bell peppers, onions, and mushrooms, this frittata delivers a nutrient-dense dinner that makes eating healthy deliciously simple and satisfying.
• One-Pan Wonder: Minimize kitchen cleanup by using a single oven-safe skillet that transitions seamlessly from stovetop to oven, reducing dishes and saving precious time after a long day.
• Versatile Meal Champion: Enjoy this frittata for breakfast, lunch, or dinner, making it an incredibly adaptable recipe that works for solo meals, family dinners, or casual weekend brunches with friends.

Veggie Frittata with Bell Peppers Ingredient Breakdown

• Eggs: Rich protein base that binds all ingredients together, farm-fresh preferred.
• Milk: Adds creaminess and helps create light texture, whole milk recommended.

• Onions, Bell Peppers, Mushrooms: Colorful mix providing flavor and nutrition, fresh and seasonal vegetables work best.

• Olive Oil: Creates non-stick surface and adds subtle flavor, extra virgin recommended.
• Salt, Pepper: Basic seasonings that enhance overall taste, freshly ground black pepper preferred.

• Cheese: Provides extra richness and depth, any melting cheese like cheddar or feta works well.

Veggie Frittata Baking Instructions with Mushrooms

Step 1: Fire Up the Oven

Crank the oven to a toasty 375°F and get ready for a delicious veggie adventure.

Step 2: Whip the Egg Mixture

In a large mixing bowl, crack open the eggs and blend them with milk.

Sprinkle in salt and pepper, whisking until the mixture looks smooth and creamy.

Step 3: Sizzle the Veggie Medley

Grab an oven-safe skillet and warm up some oil over medium heat.

• Chopped onions
• Diced bell peppers
• Sliced mushrooms

Stir and cook these veggie superstars until they soften and become slightly golden, about 3-5 minutes.

Step 4: Merge Eggs and Veggies

Gently pour the egg mixture over the sautéed vegetables.

Give a light stir to distribute everything evenly, then let it cook without touching for 2-3 minutes until the edges start to firm up.

Step 5: Add Cheesy Goodness

If you’re feeling extra indulgent, sprinkle some cheese on top of the frittata.

Step 6: Bake to Perfection

Slide the skillet into the preheated oven.

Bake for 10-12 minutes until the frittata looks golden and is completely set.

Step 7: Serve and Enjoy

Let the frittata cool for a few minutes, slice into wedges, and serve while warm.

Breakfast, brunch, or dinner – this frittata works for any meal!

Frittata Tips for Veggie-Packed Mornings

• Swap out mushrooms, bell peppers, or onions with seasonal vegetables like zucchini, spinach, or asparagus for variety and freshness.
• Use a well-seasoned cast-iron or non-stick pan to prevent the frittata from sticking and ensure easy serving.
• Add cooked diced ham, bacon bits, or crumbled tofu to increase protein content and create a more substantial meal.
• Avoid overmixing eggs to maintain a fluffy, tender consistency; gently fold ingredients to keep the frittata light and airy.
• Replace milk with unsweetened almond milk or coconut milk, and use nutritional yeast instead of cheese for a vegan-friendly version.

Store Veggie Frittata with Mushrooms

• Store leftover frittata in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Warm slices at 350°F for 8-10 minutes until heated through. Cover with foil to prevent drying out and maintain moisture.
• Heat individual portions on medium power for 30-45 seconds. Check temperature and add extra seconds if needed for even warming.
• Wrap individual slices tightly in plastic wrap, then place in freezer bag. Freeze up to 2 months. Thaw overnight in refrigerator before reheating.

Veggie Frittata Matches

• Pair with Fresh Citrus Salad: Brighten the frittata's earthy vegetable flavors with a zesty mixed greens salad featuring orange segments, lemon vinaigrette, and a sprinkle of fresh herbs.
• Complement with Crisp White Wine: Select a light, acidic white wine like Sauvignon Blanc or Pinot Grigio to cut through the richness of eggs and enhance the vegetable notes.
• Match with Herbal Breakfast Tea: Brew a delicate green or chamomile tea to provide a gentle, refreshing counterpoint to the frittata's robust protein and vegetable combination.
• Serve with Crusty Sourdough Toast: Add a crunchy element with lightly toasted artisan bread, which provides textural contrast and helps soak up the frittata's delicious juices.

Veggie Frittata Flavor Mixes

• Gluten-Free Veggie Frittata: Replace regular milk with almond or oat milk. Use gluten-free cheese and ensure all ingredients are certified gluten-free.
• Vegan Vegetable Frittata: Substitute eggs with tofu or chickpea flour. Use nutritional yeast instead of cheese. Add turmeric for color and extra nutrition.
• Low-Carb Pepper and Mushroom Frittata: Reduce onion quantity. Increase bell peppers and mushrooms. Use heavy cream instead of milk for higher fat content.
• Mediterranean Herb Frittata: Add fresh herbs like basil, oregano, and thyme. Sprinkle crumbled feta cheese on top. Include spinach for extra green vegetables.

FAQs

• Is a frittata the same as an omelet?

No, they’re different. A frittata is started on the stovetop and finished in the oven, while an omelet is cooked entirely on the stovetop and folded over.

• Can I use different vegetables in this frittata?

Absolutely! Feel free to swap in zucchini, spinach, kale, or any other vegetables you enjoy. Just keep the total vegetable quantity similar.

• Do I need a special pan to make this frittata?

An oven-safe skillet is best, but if you don’t have one, you can transfer the ingredients to a baking dish before putting it in the oven.

• How do I know when the frittata is fully cooked?

The frittata is done when it’s set in the middle and golden on top. It should not jiggle when you gently shake the pan, and a knife inserted in the center should come out clean.

Veggie Frittata With Bell Peppers, Onions, And Mushrooms Recipe

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4.6 from 13 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Savory veggie frittata combines garden-fresh bell peppers, onions, and mushrooms in a delightful egg-based masterpiece. Packed with nutrients and flavor, this Italian-inspired dish offers a satisfying meal that delights you from the first bite.

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Ingredients

Scale 1x2x3x

Primary Protein:

• 6 large eggs

Vegetables:

• 1/2 cup bell peppers, diced
• 1/2 cup onion, diced
• 1/2 cup mushrooms, sliced

Seasonings and Additional Ingredients:

• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup shredded cheese
• 1/2 teaspoon dried oregano

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Instructions

1. Prepare the oven by heating it to a moderate temperature of 375°F (190°C), creating an ideal environment for baking the frittata.
2. In a mixing vessel, combine eggs with milk, incorporating salt and pepper to enhance the flavor profile, whisking until the mixture achieves a smooth, uniform consistency.
3. Select a versatile oven-safe skillet and warm it over medium heat, drizzling a light coating of oil to prevent sticking and facilitate even cooking.
4. Introduce chopped onions to the skillet, allowing them to become translucent and release their aromatic qualities, then incorporate sliced bell peppers and mushrooms.
5. Sauté the vegetable medley for approximately 3-5 minutes, stirring occasionally to ensure even softening and caramelization without burning.
6. Gently cascade the seasoned egg mixture over the sautéed vegetables, using a spatula to distribute ingredients evenly while maintaining the vegetables’ placement.
7. Allow the frittata to cook undisturbed for 2-3 minutes, observing as the edges begin to set and firm up around the perimeter of the skillet.
8. If desired, sprinkle cheese across the surface, creating a potential golden, melted topping.
9. Carefully transfer the skillet to the preheated oven, positioning it to ensure uniform heat distribution.
10. Bake for 10-12 minutes, monitoring until the frittata achieves a completely set texture and develops a beautiful golden-brown surface.
11. Remove from the oven and let the frittata rest momentarily, allowing residual heat to complete the cooking process and stabilize the structure.
12. Slice into wedges and serve warm, presenting a vibrant, wholesome dish perfect for any meal of the day.

Notes

• Choose a non-stick or well-seasoned cast-iron skillet to prevent eggs from sticking and ensure easy serving.
• For a protein boost, add cooked diced ham, crumbled bacon, or plant-based protein like tofu to the vegetable mix.
• Swap whole milk with dairy-free alternatives like almond or oat milk to make the frittata lactose-free and vegan-friendly.
• Keep vegetables uniform in size for even cooking and a more visually appealing dish that cooks consistently throughout.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 198
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 13 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 372 mg