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frittata recipe Rainbow Veg Slice With Cherry Tomatoes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This Rainbow Veg Slice Frittata is a vibrant, easy-to-make dish featuring eggs, mixed vegetables, and cheese, perfect for a healthy weeknight meal. It is designed to be versatile and budget-friendly, adapting well to various dietary needs.
Ingredients
- 6 large eggs
- 0.25 cup (60ml) milk or cream (whole milk, half-and-half, or unsweetened almond milk)
- 2 cups (300g) mixed vegetables, chopped (bell peppers, spinach, zucchini, onions)
- 1 cup (150g) cherry tomatoes, halved
- 0.5 cup (50g) cheese, shredded (cheddar, feta, or goat cheese)
- 1 tbsp (15ml) olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Prep Your Veggies: Chop all mixed vegetables (e.g., bell peppers, spinach, zucchini, onions) and halve cherry tomatoes. Preheat your oven to 375(deg)F (190(deg)C).
- Sauté Vegetables: Heat olive oil in an 8-10 inch oven-safe, non-stick skillet over medium heat. Sauté harder veggies (onions, peppers) for 3-4 minutes until tender-crisp. Add softer veggies (spinach) and cook until wilted (1-2 minutes). Stir in cherry tomatoes briefly until slightly softened and vibrant.
- Whisk Egg Mixture: In a medium bowl, whisk eggs, milk (or cream), salt, and pepper vigorously for 1-2 minutes until the mixture is light, frothy, and uniformly combined.
- Combine And Cook Stovetop: Pour the whisked egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle with cheese. Cook on medium-low heat for 2-3 minutes; watch for the edges to begin setting and pulling from the pan. (If the center looks too liquid, gently push edges in to let uncooked egg flow underneath.)
- Finish Baking In Oven: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, golden, and set in the center. A knife inserted near the middle should come out clean.
- Rest And Serve: Remove the skillet from the oven and let the frittata rest for 5 minutes before slicing into wedges. Enjoy the vibrant colors and fresh flavors.
Notes
To avoid rubbery frittata, reduce cooking time. For an undercooked center, ensure the oven is fully preheated. For sticking, always use a good quality non-stick, oven-safe skillet and ensure enough olive oil is used. This recipe can be adapted for stovetop-only, air fryer, or Instant Pot methods (refer to article for details). Choose seasonal vegetables for best flavor and value.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of frittata
- Calories: 250 calories
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 300 mg