Vegetable Stovetop Frittata Recipe

Vegetable Stovetop Frittata Recipe

How To Make Vegetable Stovetop Frittata

Eggs for breakfast. Need we say more? There’s no denying that this ingredient is a staple in most people’s morning diets. There’s a good reason behind it, too. Aside from being protein and nutrient-packed, you don’t need to do much in order to make them taste delicious! You can make do with a simple sunny-side up, scrambled, or boiled rendition for regular days. There are also several ways of sprucing them up! Discover different dishes to try from these eggs breakfast recipes.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 6 eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup mushrooms, sliced
  • 1 cup spinach leaves
  • 1/4 cup grated Parmesan cheese


  1. In a large bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.

  2. Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion, bell pepper, zucchini, and mushrooms. Cook for 5-7 minutes, until the vegetables are tender.

  3. Add the spinach leaves to the skillet and cook for an additional 2 minutes, until wilted.

  4. Pour the egg mixture over the cooked vegetables in the skillet. Use a spatula to gently stir and distribute the vegetables evenly.

  5. Sprinkle the grated Parmesan cheese over the top of the frittata. Cover the skillet with a lid and cook for 10-12 minutes, or until the eggs are set.

  6. Remove the lid and let the frittata cool for a few minutes before slicing it into wedges. Serve hot.


  • Calories : 220kcal
  • Total Fat : 14g
  • Saturated Fat : 4g
  • Cholesterol : 325mg
  • Sodium : 550mg
  • Total Carbohydrates : 10g
  • Dietary Fiber : 2g
  • Sugar : 4g
  • Protein : 15g
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