Vegetable Fritatta Recipe

Chop and measure

Peel and finely dice the yellow onion until you have about 1/2 cup. Remove seeds and membrane from the red bell pepper and dice to yield 1/2 cup. Trim ends of the zucchini and dice into small 1/4-inch pieces to equal about 3/4 cup. Rinse and roughly chop the baby spinach if leaves are large.

Preheat the oven to 375°F (190°C). Place a 9-inch ovenproof skillet (or similar) on the stovetop over medium heat.

Add 1 tablespoon olive oil to the skillet and swirl to coat. Add the diced onion and cook, stirring occasionally, until softened and beginning to turn translucent, about 4 minutes.

Add the red bell pepper and zucchini to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook until vegetables are tender and any excess moisture has evaporated, about 5–6 minutes.

Push the vegetables to one side of the pan, add the remaining 1 tablespoon olive oil if the pan looks dry, then add the minced garlic and cook 30–45 seconds until fragrant. Stir in the chopped spinach and cook until wilted, about 1 minute. Taste and adjust seasoning with a pinch more salt or pepper if needed. Spread the vegetables evenly across the bottom of the skillet and remove from the heat briefly while you prepare the batter.

In a medium bowl, crack all 6 eggs and whisk lightly until yolks and whites are combined. Whisk in 1/4 cup milk until smooth. If using, whisk in 1 tablespoon flour to help the frittata hold together and create a slightly firmer texture. Stir in remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano, and lemon zest if using.

Pour the egg mixture evenly over the cooked vegetables in the skillet. Gently tilt the skillet or use a spatula to distribute vegetables so the eggs fill the gaps. Let sit on the stovetop over low heat for 1–2 minutes to allow the edges to set.

Transfer the skillet to the preheated oven and bake until the frittata is puffed and the center is set when gently shaken, about 12–15 minutes. If you prefer a lightly browned top, broil on high for 1–2 minutes at the end—watch closely to prevent burning.

Remove the skillet from the oven and let the frittata rest for 5 minutes. Run a spatula around the edge, slice into 6 wedges, and serve warm or at room temperature.