Veggie Frittata

A veggie frittata is a simple, satisfying breakfast made with eggs and fresh vegetables. This version combines red bell pepper and garlic with basil and feta for a flavorful meal that serves two. The eggs begin cooking on the stovetop and finish under the broiler, so use a small pan that is safe for oven use.

Why Make This Veggie Frittata?

Frittatas are a practical way to turn a few everyday ingredients into a warm meal. The vegetables soften in olive oil before the eggs are added, and the broiler finishes the top quickly. You can also use other fresh vegetables or herbs you have on hand, while keeping the cooking method the same.

Ingredients for a Veggie Frittata

This recipe makes two servings. Prepare the vegetables before heating the pan so they can be added as soon as the oil is warm.

• 5 eggs
• ½ red bell pepper
• 2–3 cloves of garlic
• 1 tablespoon olive oil
• 2–3 fresh basil leaves
• ¼ cup feta cheese
• Salt and pepper, to taste

How to Make a Veggie Frittata

1. Slice the red pepper and mince the garlic. Set the oven broiler to low if that setting is available. Choose a small oven-safe pan; check that its handle is also suitable for broiler use.
2. Warm the olive oil in the pan over medium heat. Add the pepper and garlic, and cook for 2–3 minutes, until they begin to soften.

3. Whisk the eggs in a bowl and season with salt and pepper. Pour them over the vegetables. After a few seconds, gently push the setting egg from the edges toward the center, allowing uncooked egg to flow into the open spaces.
4. When the eggs are nearly set around the edges, transfer the pan to the oven under the broiler. Cook for another 2–3 minutes, just until the eggs are set and the edges begin to pull away from the pan. Keep an eye on it, since broilers can cook quickly.
5. Carefully remove the hot pan from the oven. Scatter the basil and feta over the top, then serve hot.

Serving and Simple Tips

Serve the frittata as soon as it is ready for a warm breakfast or a light meal. Use an oven mitt when handling the pan, and remember that the handle will be hot after broiling. For even cooking, cut the pepper into small, similar-sized pieces and avoid adding more egg than the pan can hold in a shallow layer.

Fresh basil and feta are added after cooking to finish the dish. If you substitute vegetables or herbs, choose options that cook quickly or soften them in the pan before pouring in the eggs.

Recipe Details

Yield: 2 servings

Ingredients

• 5 eggs
• ½ red bell pepper
• 2–3 cloves of garlic
• 1 tablespoon olive oil
• 2–3 leaves of fresh basil
• ¼ cup feta cheese
• Salt and pepper

Instructions

1. Slice the pepper and mince the garlic. Heat the broiler on low, if possible. Warm the olive oil in a small oven-safe pan over medium heat. Cook the pepper and garlic for 2–3 minutes, until beginning to soften.
2. Whisk the eggs with salt and pepper, then pour them over the vegetables. Let them cook briefly before gently pushing the setting egg toward the center. When the edges are nearly set, broil for 2–3 minutes, until the eggs are set and the edges begin to pull away from the pan.
3. Remove the pan carefully and top the frittata with basil and feta. Serve hot.

This veggie frittata is an easy two-serving recipe for a leisurely breakfast or a quick, hearty meal. Keep the eggs in the broiler only until just set, and serve the finished dish warm.

Recipe by Emma.