Frittata Recipe
A tender vegetable and cheese frittata with zucchini, broccoli, red pepper and melted Monterey Jack.
Contains: Egg · Milk
Contains egg and milk. The Gluten-Free and Nut-Free classifications describe the authored ingredients and are not certifications against manufacturing or kitchen cross-contact.
WHY IT WORKS
Why This Recipe Works
01
Cook Off Moisture
Sautéing the vegetables until their surface moisture has cooked away helps the eggs set cleanly instead of turning watery.
02
Layer the Flavor
Cooking onion, red pepper, zucchini and broccoli before adding the eggs gives the vegetables time to soften and develop flavor.
03
Finish Gently
A brief stovetop set followed by a short oven finish cooks the frittata evenly while keeping the center tender rather than dry.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the oven to 375°F. Whisk the eggs, milk, salt and black pepper in a large bowl, then stir in 3/4 US cup of the Monterey Jack.
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Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and red bell pepper and cook for about 4 minutes, stirring occasionally, until they begin to soften.
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Add the zucchini and broccoli. Cook for about 5 minutes, stirring occasionally, until the vegetables are crisp-tender and visible surface moisture has cooked away.
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Spread the vegetables evenly in the skillet and reduce the heat to medium-low. Pour in the egg mixture, gently nudging it around the vegetables with a heatproof spatula. Sprinkle the remaining 1/4 US cup Monterey Jack and the chives over the top.
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Cook without stirring for about 2 minutes, until the outer edge begins to set while the center remains liquid.
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Transfer the skillet to the oven and bake for 8 to 10 minutes, until the center is just set and reaches 160°F on an instant-read thermometer.
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Remove the skillet from the oven and let the frittata rest for 5 minutes. Loosen the edge with a spatula, cut into 6 wedges and serve warm or at room temperature.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
The center should be just set rather than wet and should reach 160°F on an instant-read thermometer. Remove the frittata promptly so the eggs do not become dry or rubbery.
Make Ahead
Sauté the vegetables up to 1 day ahead, cool them promptly and refrigerate them in a covered container. Reheat them briefly in the skillet before adding the egg mixture, or assemble and cook the frittata just before serving.
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Dietary options
Make This Recipe Work for You
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For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Cut the vegetables into small, even pieces so they soften at the same rate. Shred the Monterey Jack from a block if possible; it melts smoothly through the egg mixture and across the top.
Useful Substitutions
Swiss, Gouda or low-moisture mozzarella can replace the Monterey Jack in the same quantity. Yellow bell pepper can replace red, and chopped asparagus can replace the broccoli without changing the basic method.
INGREDIENT QUALITY
Quality Note
Cook the vegetables until they are tender and their visible surface moisture has evaporated before adding the eggs. This is the simplest way to avoid a watery frittata while keeping the egg mixture tender.
SPEND LESS
Cost-Saving Tip
Buy Monterey Jack as a block, grate the amount needed for the frittata and keep the remainder for another meal. The vegetables are also easy to swap for similarly textured produce you already have.
COOKING TIPS
Tips
Cook the Vegetables First
Sauté the vegetables before adding the eggs so they are tender and excess moisture has time to evaporate.
Layer the Flavor
Whisk the eggs only until the whites and yolks are evenly blended. Excessive beating can make the baked texture less tender.
Use an Oven-Safe Skillet
A 10-inch oven-safe skillet lets the vegetables, eggs and cheese move from stovetop to oven without transferring the mixture.
Do Not Overbake
Remove the frittata when the center is just set and has reached 160°F. It will continue to firm slightly during the short rest.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate the cooled frittata within 2 hours in a covered container and use it within 3 to 4 days.
Freezing
Once fully cooled, wrap individual wedges well and freeze them in an airtight container or bag for up to about 2 months. Thaw overnight in the refrigerator for the best texture.
Reheat in the Oven
Place wedges in a covered baking dish and warm at 325°F until heated through and the center reaches 165°F.
Reheat in the Microwave
Cover a wedge and microwave in short intervals until heated through and the center reaches 165°F. Avoid long bursts, which can make the eggs rubbery.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Frittata FAQs
How do I keep a frittata from becoming watery?
Cook the vegetables before adding the eggs and let obvious surface moisture evaporate from the skillet. Watery vegetables added raw can release liquid while the frittata bakes.
How do I know when the frittata is done?
The center should be just set rather than wet, and an instant-read thermometer should register 160°F. Remove it promptly so the eggs stay tender.
Can I use different vegetables?
Yes. Keep the total quantity similar and pre-cook firm or watery vegetables before adding the egg mixture. This keeps the cooking time and texture reasonably consistent.
Can I use a different cheese?
Yes. Swiss, Gouda or low-moisture mozzarella are good alternatives. Use a cheese that melts well and keep the quantity close to the 1 US cup used here.
Can I make the frittata ahead of time?
Yes. The cooked frittata can be refrigerated and reheated, or you can sauté the vegetables up to a day ahead, chill them, and assemble the frittata just before cooking.
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