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Veggie Frittata with Bell Peppers, Onions, and Mushrooms

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This Veggie Frittata with Bell Peppers, Onions, and Mushrooms is a simple, healthy, and delicious breakfast or light meal. Packed with colorful vegetables and optional cheese, it’s an easy way to start your day or enjoy as a mid-day snack! #VeggieFrittata #HealthyBreakfast #EggRecipes #LightMeal #Vegetarian #BrunchIdeas

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk (optional, for creamier texture)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil or butter
  • 1/2 cup bell peppers, diced
  • 1/2 cup onion, diced
  • 1/2 cup mushrooms, sliced
  • 1/4 cup shredded cheese (cheddar, feta, or Parmesan) (optional)
  • 1/2 tsp dried oregano or thyme (optional)

Instructions

  • Preheat oven to 375°F (190°C).
  • Whisk eggs with milk, salt, and pepper in a bowl.
  • Sauté vegetables: Heat oil in an oven-safe skillet over medium heat. Add onions, bell peppers, and mushrooms. Cook for 3-5 minutes until softened.
  • Pour eggs over the sautéed vegetables. Stir gently, then let cook undisturbed for 2-3 minutes until edges start to set.
  • Add cheese on top (if using), then transfer the skillet to the oven.
  • Bake for 10-12 minutes or until the frittata is fully set and golden on top.
  • Cool slightly, slice, and serve warm.

Notes

  • You can customize this frittata with other veggies such as spinach, zucchini, or tomatoes.
  • If you don’t have an oven-safe skillet, transfer the egg mixture to a baking dish after sautéing the vegetables.
  • This frittata can be served warm or at room temperature.

Nutrition

Find it online: https://deliceflash.com/veggie-frittata-with-bell-peppers-onions-and-mushrooms/