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Vegetable Frittata

Vegetarian Dishes Dinners Main Dishes 90 min Medium 13 wyświetleń ~20.00 PLN - (0)
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Description

Vegetable frittata is an Italian-inspired baked egg dish that resembles an omelet but is thicker and more filling — perfect for New Year's Eve 2025 as a vegetarian alternative. Made with seasonal vegetables (bell pepper, zucchini, onion, cherry tomatoes, spinach) and crumbly feta cheese, it has a bold flavor, a beautiful golden crust, and a fluffy interior. It works wonderfully warm with bread or at room temperature as an appetizer at a party. Visually, the frittata is impressive thanks to the colorful vegetables and portioned cheese; its texture should be moist but set in the middle. The recipe is accessible — step by step, I will guide you through preparing the vegetables, the egg mixture, and baking, with tips on how to avoid dryness or an undercooked center.

Składniki (13)

Servings:
4
  • Egg 6 szt.
  • Milk 3.2% 100 ml
  • Olive oil 30 ml
  • Onion 1 szt.
  • Red bell pepper 1.1 szt.
  • Zucchini 0.8 szt.
  • Cherry tomatoes 200 g
  • Fresh spinach 100 g
  • Feta cheese 100 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Fresh parsley 1 pęczek
  • Black olives 50 g
💰 Szacowany koszt dania: ~20.00 PLN (5.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the eggs and cheese out of the fridge to reach room temperature (about 20 minutes) — the eggs will whip better, and the mixture will be more homogeneous. Meanwhile, preheat the oven to 200°C (top and bottom) or 180°C with fan.

Ingredients: Egg, Feta cheese
Use the oven rack set to the middle level. Room temperature eggs help achieve even cooking during baking.

Preparing the vegetables

2

Wash all the vegetables. Peel the onion and slice it into thin half-rings (about 3-4 mm). Remove the seeds from the bell pepper and dice it into 1-1.5 cm cubes. Cut the zucchini in half lengthwise and slice it into half-moons about 5 mm thick. Cut the cherry tomatoes in half. Rinse the spinach and dry it with a paper towel.

Ingredients: Onion, Red bell pepper, Zucchini, Cherry tomatoes, Fresh spinach
Use a sharp knife and a cutting board. Even pieces will ensure simultaneous frying. Do not chop the vegetables too finely — they should retain their structure in the frittata.

Frying vegetables

3

In a medium skillet (preferably cast iron or oven-safe, 24-26 cm in diameter), heat 30 g of oil over medium heat. Add the onion and sauté for 3-4 minutes until it becomes translucent and slightly golden. Add the bell pepper and sauté for another 4-5 minutes until it softens. Toss in the zucchini and sauté for 3-4 minutes until slightly softened, then add the spinach and sauté for 1-2 minutes until wilted. Finally, add the cherry tomatoes for 1 minute — they should remain firm.

Ingredients: Olive oil, Onion, Red bell pepper, Zucchini, Fresh spinach, Cherry tomatoes
Use a heatproof skillet with a diameter of 24-26 cm if you plan to bake in the same skillet — it saves dishes. Fry over medium heat, stirring with a wooden spoon. Do not fry the vegetables over very high heat to avoid burning the onion.

Egg mixture

4

In a large bowl, crack all the eggs (360 g = 6 pieces). Add 100 ml of milk, 4 g of salt, and 2 g of freshly ground pepper. Whisk everything for about 30-60 seconds until the mixture is smooth, slightly frothy, and uniform in color.

Ingredients: Egg, Milk 3.2%, Salt, Black pepper
Use a hand whisk or a fork. Do not beat for too long (don't over-aerate) — excessive beating can make the frittata too fluffy and it may fall, resulting in a rubbery texture.

Combining ingredients

5

Evenly distribute the crumbled feta cheese (100 g) over the sautéed vegetable mixture in the pan. Pour the egg mixture in such a way that it seeps between the pieces of vegetables. Gently run a silicone spatula along the edges to check if the mixture is sticking.

Ingredients: Feta cheese, Egg, Olive oil
If your pan is not oven-safe, transfer the vegetables to an oven-safe dish with a diameter of ~24 cm before pouring in the egg mixture. Evenly distributing the cheese will help achieve flavor in every serving.

Initial cut on the board

6

Place the pan over medium heat and cook uncovered for 4-5 minutes: the edges of the mixture should set and lightly brown, while the center will still be soft and liquid. You can gently shake the pan — the mixture should move but not be completely liquid.

Ingredients: Egg
Use a wooden or silicone spatula to gently loosen the edges. Do not try to bake the entire frittata in the oven right away without pre-baking the edges — this will improve the texture.

Baking

7

Transfer the skillet to the preheated oven and bake for 12-15 minutes at 200°C (180°C with fan) until the center of the frittata is set: touch the center with your finger (be careful — it's hot!) or insert a knife/toothpick — it should come out clean or with minimal moist residue. The top should be lightly golden.

Ingredients: Egg, Feta cheese, Red bell pepper, Zucchini, Cherry tomatoes, Fresh spinach
If you are using a frying pan with a plastic handle, transfer the mixture to a heatproof dish. Baking time depends on the thickness and the oven — check from the 10th minute. Be careful not to overcook the frittata: after removing it from the oven, the mixture will continue to set for a few minutes.

Resting and Slicing

8

After removing from the oven, let the frittata rest for 5-7 minutes to allow the mixture to 'set' — this will make it easier to cut clean pieces. Then, transfer the frittata to a board or leave it in the pan and cut into 6-8 wedges with a sharp knife.

Ingredients: Egg
Use a wide spatula to portion and serve the pieces. Resting prevents moisture from spilling out when cutting.

Decoration and optional additions

9

Sprinkle the frittata with freshly chopped parsley (30 g) and top with halved black olives (50 g) if using. Additionally, drizzle with a little olive oil (optional) just before serving.

Ingredients: Fresh parsley, Black olives, Olive oil
If you are adding olives, spread them evenly before cutting so they easily reach every serving. Parsley adds freshness and a contrast of colors.

Serving

10

Serve the frittata warm immediately after resting or at room temperature on the New Year's table. It pairs wonderfully with crispy bread, arugula salad, or pickled vegetables. Cut into portions and arrange on a serving platter.

Ingredients: Feta cheese, Cherry tomatoes
For New Year's Eve, prepare the frittata in a larger ovenproof skillet and serve pieces on a platter — convenient for eating while standing. If you want to serve it earlier — gently reheat in the oven for 5-7 minutes at 160°C.

Fun Fact

💡

The word 'frittata' comes from Italian and means 'fried'; traditionally, frittata is a simple and flexible dish that allows you to use up leftover vegetables and cheeses. In the baked version (like here), it gains an even texture and an impressive appearance.

Best for

Sylwester 2025 przyjęcie śniadanie na weekend piknik

Tips

🍽️ Serving

Serve with a light drizzle of olive oil and fresh herbs. It tastes best with warm, crusty bread and a light, tangy salad (arugula with vinaigrette). At a party, cut pieces will make it easier for guests to help themselves.

🥡 Storage

Store in the refrigerator in a closed container for 2-3 days. To reheat, place a portion in a preheated oven at 150-160°C for 6-8 minutes or heat in a pan over low heat for a few minutes. Do not freeze for longer than 1 month (preferably in portions, thaw slowly in the refrigerator).

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