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Vegetable Stovetop Frittata Recipe

Vegetable Stovetop Frittata Recipe

Photos of 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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