One-Pan Veggie Frittata

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

This American-inspired recipe (vegetarian), ready in about 30 minutes, combines large eggs, milk, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and lightly frothy.
  2. Step 2: Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add 1 clove minced garlic and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1/2 cup chopped bell pepper and 1/2 cup chopped zucchini to the skillet. Cook for 4-5 minutes until vegetables are tender.
  4. Step 4: Stir in 1 cup chopped spinach and cook for 1-2 minutes until wilted. Pour the egg mixture evenly over the vegetables.
  5. Step 5: Sprinkle 1/2 cup shredded cheddar cheese evenly on top. Transfer the skillet to the oven and bake for 12-15 minutes until the frittata is set and the top is lightly golden.
  6. Step 6: Remove from oven and let cool for 5 minutes before slicing and serving.

Frequently asked questions

How long does One-Pan Veggie Frittata take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover One-Pan Veggie Frittata?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in One-Pan Veggie Frittata?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Veggie Frittata for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pan Veggie Frittata vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes