Veggie Frittata with Bell Peppers, Onions, and Mushrooms

There’s something so comforting and satisfying about a frittata—golden and tender, packed with flavor, and just as perfect for breakfast as it is for lunch or dinner. This Veggie Frittata with Bell Peppers, Onions, and Mushrooms is like a big, savory hug in every bite! Whether you’re making it for a busy weekday morning or serving it up for a weekend brunch, this dish is a total crowd-pleaser. The sweet bell peppers, earthy mushrooms, and savory onions meld together beautifully, creating the kind of meal that feels cozy and nutritious all at once. And the best part? It’s totally customizable. You can mix in your favorite veggies, or even throw in a little cheese if you’re feeling indulgent.

Trust me, once you take that first bite, you’ll be hooked on the combination of flavors. Plus, it’s quick, easy, and packed with protein—everything you need to start (or end) your day on the right note!

Why You’ll Love This Veggie Frittata

This frittata isn’t just a breakfast—it’s a lifestyle. It’s the perfect meal for meal prepping, brunch gatherings, or even just an easy weeknight dinner. Here’s why you’ll love it:

Quick and Easy

It comes together in just a few simple steps, with minimal prep required. No complicated techniques—just sauté, whisk, and bake. It’s perfect for anyone looking for a stress-free but delicious meal.

Versatile

Feel free to swap in different veggies based on what you have in your fridge. Want to use spinach instead of bell peppers? Go for it. Craving some cheese? A sprinkle of cheddar or feta will do wonders. This frittata can be personalized in so many ways!

Packed with Veggies

With bell peppers, onions, and mushrooms, this frittata is loaded with vitamins, fiber, and antioxidants. You get a delicious balance of flavors and a big nutritional boost in every slice.

Protein-Packed

Eggs are the star of the show, providing a hefty dose of protein to keep you full and satisfied. This makes it an ideal breakfast or post-workout meal.

Great for Meal Prep

Make it in advance, slice it up, and store it in the fridge for an easy grab-and-go meal throughout the week. You can reheat it in minutes, and it’ll still taste fresh!

Ingredients

Here’s what you need to make this veggie-packed frittata:

Bell Peppers

Sweet, crunchy, and full of flavor, bell peppers add a pop of color and a slight sweetness that balances the savory elements of the dish.

Onions

Onions bring a touch of savory sweetness to the mix as they caramelize in the pan. They’re the flavor base that brings everything together.

Mushrooms

Mushrooms have that earthy, umami flavor that gives the frittata depth. They pair perfectly with the peppers and onions.

Eggs

The heart of the frittata! Eggs provide the structure and protein that turn this dish into a satisfying meal.

Olive Oil

Used to sauté the veggies, olive oil adds richness and helps caramelize the vegetables, enhancing their natural sweetness.

Salt and Pepper

Basic seasoning that brings all the flavors to life. Don’t forget to season generously!

Optional Add-ins

• Cheese: A sprinkle of cheese (cheddar, feta, or parmesan) can add creaminess and extra flavor.
• Herbs: Fresh herbs like parsley, thyme, or basil can be stirred in or sprinkled on top for a burst of freshness.
• Garlic: Minced garlic adds a nice depth of flavor if you’re craving something extra savory.

(Note: the full ingredient list and measurements are provided in the recipe card above.)

Instructions

Let’s get cooking! This frittata is quick, simple, and oh-so-delicious:

Step 1: Sauté the Veggies

Heat olive oil in a large, oven-safe skillet over medium heat. Add the diced bell peppers, onions, and mushrooms. Season with salt and pepper, and sauté for about 5-7 minutes, until the vegetables are softened and slightly caramelized. Stir occasionally to make sure everything cooks evenly.

Step 2: Whisk the Eggs

While the veggies are cooking, crack the eggs into a bowl and whisk them together. Season with a pinch of salt and pepper. If you’re using cheese or herbs, add them to the eggs now.

Step 3: Combine and Cook

Once the veggies are cooked, pour the whisked eggs evenly over the vegetables in the skillet. Allow the mixture to cook for about 2 minutes on the stovetop, just until the edges start to set. Don’t stir it, just let it cook gently.

Step 4: Transfer to the Oven

Once the edges have set, transfer the skillet to a preheated oven at 375°F (190°C). Bake the frittata for 10-12 minutes, or until the center is fully set and the top is slightly golden. Keep an eye on it to make sure it doesn’t overcook.

Step 5: Serve and Enjoy!

Once done, remove the frittata from the oven and let it cool for a few minutes. Slice it up, garnish with fresh herbs (if desired), and serve warm. You can serve it as is or pair it with a simple salad or crusty bread for a more filling meal.

Nutrition Facts

Servings: 4
Calories per serving: 210
Total Fat: 14g
Saturated Fat: 3g
Cholesterol: 260mg
Sodium: 250mg
Total Carbohydrates: 10g
Dietary Fiber: 3g
Sugars: 5g
Protein: 14g
Vitamin A: 20%
Vitamin C: 70%
Calcium: 6%
Iron: 12%

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Veggie Frittata with Bell Peppers, Onions, and Mushrooms

This frittata is versatile enough to pair with a variety of sides. Here are a few serving suggestions:

Fresh Salad

Pair your frittata with a crisp green salad dressed with a light vinaigrette. The freshness of the salad will complement the rich, savory frittata perfectly.

Crusty Bread

Serve with a slice of crusty bread or a warm baguette for a hearty meal. You can even toast the bread and serve with a little butter or olive oil.

Avocado Slices

For a creamy and satisfying addition, top your frittata with a few slices of fresh avocado. It’s the perfect creamy contrast to the warm frittata.

Roasted Potatoes

For a more substantial meal, serve the frittata with roasted potatoes. The crispy potatoes balance out the softness of the frittata.

Additional Tips

• Add More Veggies: Feel free to load up the frittata with more veggies like spinach, zucchini, or tomatoes. The more, the merrier!
• Make It Dairy-Free: Skip the cheese or use a dairy-free alternative to make this frittata dairy-free.
• Use a Cast-Iron Skillet: If you have one, a cast-iron skillet works wonderfully for making frittatas. It distributes heat evenly and gives the frittata a lovely, golden crust.
• Meal Prep: You can make this frittata in advance and store it in the fridge for up to 3 days. It’s perfect for grabbing a quick breakfast or lunch.

FAQ Section

Q1: Can I make this frittata ahead of time?

A1: Yes! This frittata keeps well in the fridge for up to 3 days. Simply slice it up, store it in an airtight container, and reheat it when you’re ready to enjoy.

Q2: Can I use egg whites instead of whole eggs?

A2: Definitely! You can use all egg whites for a lower-fat version of the frittata. Keep in mind that the texture might be slightly different, but it will still taste great.

Q3: Can I add cheese to this frittata?

A3: Absolutely! You can sprinkle cheese on top before baking or mix it into the eggs. Cheddar, feta, goat cheese, or parmesan would all be delicious.

Q4: What other veggies can I add to this frittata?

A4: The possibilities are endless! You can add spinach, kale, zucchini, tomatoes, or even some roasted sweet potatoes for extra flavor and nutrition.

Q5: Can I make this recipe without an oven?

A5: If you don’t have an oven, you can cook the frittata entirely on the stovetop by covering the skillet with a lid and cooking it on low heat until fully set.

Q6: How do I know when the frittata is done?

A6: The frittata is done when it’s golden on top and fully set in the center. If you gently shake the skillet, it should not jiggle in the middle.

Q7: Can I freeze this frittata?

A7: Yes, you can freeze slices of this frittata for up to 1 month. Just wrap them tightly in plastic wrap or foil and store in a freezer-safe bag. Reheat in the oven or microwave when ready to eat.

Q8: Can I use different types of mushrooms?

A8: Absolutely! Cremini, portobello, or shiitake mushrooms would all work well in this frittata. Just chop them up and sauté them until soft.

Q9: Can I make this frittata without a skillet?

A9: You can use a pie dish or a baking dish instead of a skillet. Just make sure the dish is oven-safe and adjust the cooking time as needed.

Q10: What’s the best way to serve this frittata?

A10: This frittata is fantastic on its own, but you can serve it with a side of fresh salad, roasted veggies, or crusty bread for a well-rounded meal.

Conclusion

This Veggie Frittata with Bell Peppers, Onions, and Mushrooms is a flavorful, protein-packed dish that’s perfect for any meal of the day. Whether you’re making it for a busy morning or a leisurely weekend brunch, it’s sure to become a favorite in your recipe rotation. So, grab your skillet, gather your ingredients, and get ready to enjoy a dish that’s both satisfying and full of fresh, vibrant flavors!

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