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Overhead view of a frittata in a cast iron pan with a pink linen napkin beside with and a serving utensil.


This vegetable-packed Frittata comes together quickly and easily with kitchen staples. Enjoy it for any meal of the day!
Course Breakfast, Brunch, Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 7 servings
Calories 305kcal


  • 12-inch skillet


  • 8 large eggs
  • cup heavy cream (80mL)
  • 1 teaspoon salt divided
  • 3 tablespoons olive oil
  • ½ cup chopped onion
  • 4 garlic cloves minced
  • 3 cups chopped or sliced vegetables such as bell pepper, potatoes, zucchini
  • 2 cups leafy greens such as kale or spinach
  • ½ teaspoon ground black pepper
  • cups shredded or crumbled cheese plus more for sprinkling (6-ounces)
  • ground black pepper chopped fresh herbs


  • Preheat the oven to 400F.
  • In a large bowl, whisk together eggs, cream, and 1/2 teaspoon salt.
  • In a 12-inch skillet, heat olive oil over medium heat. Add the onion and remaining ½ teaspoon salt. Cook, frequently stirring until onions start to turn translucent, about 5 minutes.
  • Stir in garlic and cook for 1 minute. Stir in the chopped vegetables. Cook until crisp-tender, about 5 to 8 minutes depending on your vegetables.
  • Stir in the leafy greens and black pepper. Cook for 1 to 2 minutes, just until wilted.
  • Spread vegetables evenly over the bottom of the skillet. (Drizzle in another tablespoon of oil if the pan looks dry or the veggies are sticking.) Sprinkle 1 cup cheese over the vegetables. Pour in the egg mixture. Tilt and swirl the pan to evenly distribute the egg mixture if needed. Sprinkle with the remaining 1/2 cup cheese.
  • Cook until just until the edge starts to set, about 5 minutes. Transfer to the oven.
  • Bake for 8 minutes or until slightly puffed and the center is set. Sprinkle with extra cheese and garnish with pepper and herbs if desired. Cool for a few minutes before slicing and serving.



  • If you don’t have an oven-safe skillet like a cast iron, you can transfer the sautéed vegetables to a greased casserole dish and top with the cheese and egg mixture. Bake until the eggs have set.
  • You could also make this in a 10-inch skillet; the frittata will just be thicker and take a few extra minutes to cook through.
  • I recommend sticking to full-fat dairy, so the center is creamy and custardy. Low-fat dairy may lead to the center being dry. If you do not have full-fat heavy cream, whole milk or half-and-half can work in a pinch.
  • Always pre-cook vegetables before adding the egg mixture. Raw vegetables will release extra moisture to the dish, and you’ll end up with a soggy frittata.
  • Make sure the vegetables are spread evenly on the bottom of the pan before adding the egg mixture. Doing so helps the frittata from sticking to the bottom and ensures you get vegetables in every bite. Plus, once the eggs are in the pan, you want to avoid mixing them as you don’t want to end up with scrambled eggs.
  • Avoid overbeating the eggs, or you’ll incorporate too much air into the mixture. Once in the oven, it’ll cause the frittata to puff up excessively and yield a frittata that’s dry with a spongy texture.


Calories: 305kcal | Carbohydrates: 14g | Protein: 16g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 612mg | Potassium: 344mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5403IU | Vitamin C: 12mg | Calcium: 195mg | Iron: 2mg