My Go-To Easy Veggie Frittata for Your Next Brunch Gathering – Skillet or Oven-Baked

I’m thrilled to share my go-to brunch favorite – a delightfully easy frittata.

A skillet (or baking dish) brimming with colorful veggies and creamy eggs, topped with bubbling cheese.

It’s one of those dishes that looks fancy but is so simple, and you can make it two ways — classic skillet-style or oven-baked.

Why I Love a Frittata

• Customizable: Works with whatever vegetables, cheese, or leftover proteins you have. More frittata combinations here.
• One-pan or oven-baked: Choose the method that fits your mood and kitchen setup.
• Naturally gluten-free: And you can make it dairy-free by swapping cream for plant-based milk and skipping cheese.

A few tools that make a big difference:

✅ Nonstick oven-safe skillet – for a perfect cook and no sticking drama when it’s time to serve

✅ Balloon whisk – for smooth, fluffy eggs without overmixing

✅ Goat cheese crumbles – because they instantly make any frittata feel fancy

Alright — let’s get into it.

Step 1: Prepping Your Ingredients

Heat 1–2 tablespoons olive oil in a pan.

Add diced onion and minced garlic, and sauté for a minute or two until fragrant and slightly softened.

Next, add the vegetables. Use about 2 cups chopped veggies in total. Some of my favorite combos:

• Mediterranean: Bell peppers, zucchini, spinach, cherry tomatoes.
• Green & Fresh: Broccoli, spinach, zucchini.
• Hearty: Mushrooms, kale, sweet potato (parboiled first).

Tip:

• Avoid large chunks — cut veggies into small, bite-sized pieces so they cook quickly and evenly.
• Cook high-moisture vegetables like mushrooms, zucchini, or spinach first to release water. This prevents a soggy frittata.

Step 2: Mixing the Eggs

I always use 2 eggs per person (8 eggs for 4 servings). Crack them into a large bowl.

For a rich, custardy texture, whisk in 1/3 cup heavy cream or milk.

If you prefer a lighter version, you can skip the dairy entirely.

Season with:

• ½ teaspoon salt (more if you like a well-seasoned egg)
• ¼ teaspoon pepper
• Optional: a pinch of paprika or chili flakes for a kick, or fresh herbs like parsley, basil, or chives for freshness.

Tip: Whisk just until combined.

Method 1: Skillet Frittata (Stovetop, No Oven Required)

1. Once your veggies are cooked in the skillet, spread them out evenly.
2. Pour the egg mixture over the top, tilting the pan to distribute it evenly.
3. Sprinkle cheese evenly over everything (cheddar, mozzarella, or feta all work well).
4. Cover with a lid and cook on low heat until the eggs are set in the middle. Avoid high heat — it can burn the bottom before the top cooks.
5. Slice and serve directly from the skillet.

Method 2: Oven-Baked Frittata (All-in-One)

1. Preheat oven to 190°C / 375°F.
2. Lightly grease a 9-inch round or 8×8 square baking dish.
3. Spread cooked veggies evenly in the dish.
4. Pour egg mixture over the top. Sprinkle with cheese.
5. Bake for 20–25 minutes, or until the center is just set and a knife inserted comes out clean.

Serving & Storage

• Let your frittata cool for 5 minutes before slicing.
• Serve warm, at room temperature, or even cold — it’s delicious in all forms.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Variations & Add-Ins

• Protein Boost: Add cooked bacon, ham, sausage, shredded chicken, or smoked salmon.
• Cheese Swap: Try goat cheese, parmesan, or a mix of cheeses for extra depth.
• Herb Upgrade: Mix fresh basil, dill, or tarragon into the eggs before baking.

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Skillet vs. Oven – Which Should You Choose?

Method	Texture & Finish	Best For	Time in Oven	Effort
Skillet	Creamy center, golden top	Small batches, quick brunch	2–3 min (broiler)	Medium
Oven-Baked	Evenly set, fluffy all over	Meal prep, feeding a crowd	20–25 min	Low

How to Make a Perfect Frittata Every Time

Making a frittata is simple, but a few small tweaks can take yours from pretty good to absolutely perfect. Here’s what to keep in mind no matter which cooking method you choose:

1. Keep the Egg-to-Dairy Ratio Balanced
Too much liquid can make your frittata dense or soggy. Aim for 2 eggs per person and 1–2 tablespoons dairy per egg (cream for richness, milk for lightness, or no dairy for a firmer set).

2. Always Pre-Cook Moist Veggies
Zucchini, spinach, mushrooms, and tomatoes release water as they cook. Sauté or roast them first until their moisture is gone — it’s the easiest way to prevent watery eggs.

3. Low and Slow Wins
High heat = rubbery eggs. Use low heat on the stovetop and moderate heat (190°C / 375°F) in the oven for a tender texture. Remove from heat while the center is still slightly wobbly — it will set as it rests.

4. Don’t Over-Whisk
Whisk just until the whites and yolks are combined. Over-whisking adds too much air, causing the frittata to puff in the pan and collapse as it cools.

5. Season in Layers
Salt your veggies while they cook, then season the eggs. This builds flavor instead of leaving the seasoning all in one place.

6. Cheese Is More Than Topping
Mix a little cheese into the eggs for even flavor, then sprinkle more on top for a golden finish.

7. Rest Before Slicing
Let the frittata sit for 5 minutes before cutting — it makes for cleaner slices and helps the texture set.

Want a portable version? Try my Mini Frittata Muffins — all the flavor of a classic frittata, but in a grab-and-go size that’s perfect for meal prep, lunchboxes, or busy mornings.

And if you need more frittata ideas check them out here.