There is something truly heartwarming about the Veggie Frittata with Bell Peppers, Onions, and Mushrooms Recipe. This colorful dish is an irresistible combination of fluffy eggs and vibrant veggies that come together in a way that feels both comforting and fresh. Bursting with savory flavor and satisfying texture, it’s an ideal choice whether you’re serving up a cozy weekend brunch or a quick weekday breakfast that feels special. The mixture of tender bell peppers, sweet onions, and earthy mushrooms creates a medley of tastes that’s simply hard to resist.

Veggie Frittata with Bell Peppers, Onions, and Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its simple, wholesome ingredients, each playing a vital role in building layers of flavor, texture, and color that make your frittata sing.

8 large eggs: The fluffy foundation that holds everything together and adds rich protein.
1/4 cup milk (or plant-based alternative): Keeps the eggs tender and light for that perfect frittata texture.
1/2 teaspoon salt: Enhances all the natural flavors beautifully.
1/4 teaspoon black pepper: Adds a gentle heat that lifts the veggies.
1 tablespoon olive oil: For sautéing veggies to golden perfection and adding healthy fats.
1/2 cup diced onion: Brings a sweet and slightly pungent aroma as it softens.
1 cup bell peppers (any color, diced): Offers crisp sweetness and vibrant color to brighten the dish.
1 cup mushrooms (sliced): Adds earthiness and umami for depth of flavor.
1/2 cup shredded cheese (cheddar, mozzarella, or feta optional): Melts into a creamy topping, adding richness and tang.
2 tablespoons chopped fresh parsley or basil (optional): A fresh herbal touch that finishes the dish beautifully.

How to Make Veggie Frittata with Bell Peppers, Onions, and Mushrooms Recipe

Step 1: Preheat and Whisk Your Base

Start by heating your oven to 375°F (190°C). In a large bowl, whisk together those eight gorgeous eggs with your choice of milk, salt, and pepper until the mixture looks smooth and a little frothy. This step is where the magic begins, making sure your frittata bakes up tender and airy.

Step 2: Sauté the Aromatics and Veggies

Heat the olive oil in an oven-proof skillet over medium heat. Toss in the diced onions and let them soften, about 2 to 3 minutes, filling your kitchen with their sweet scent. Then add your bell peppers and mushrooms, cooking for around 5 to 6 minutes until the veggies are tender and the mushrooms have released all their earthy moisture.

Step 3: Combine and Cook on the Stovetop

Spread all those beautifully sautéed vegetables evenly in the skillet. Pour the egg mixture over them and let it cook undisturbed for 2 to 3 minutes until the edges start to set. This slow coaxing on the stove is crucial for ensuring you get a nicely set base before the oven finishes the job.

Step 4: Add Cheese and Finish Baking

Scatter your shredded cheese evenly over the top if you’re using it. Transfer the skillet to your preheated oven and bake for about 10 to 12 minutes. You’ll know it’s done when the frittata is fully set and golden on top, with a slight puffiness to show it’s perfectly cooked through.

Step 5: Rest and Garnish

Let your frittata cool for about 5 minutes before slicing to allow it to set even further for clean, beautiful wedges. If you like, sprinkle fresh herbs over the top for a colorful, fresh finish that will make every bite sing.

How to Serve Veggie Frittata with Bell Peppers, Onions, and Mushrooms Recipe

Garnishes

A simple sprinkle of freshly chopped parsley or basil really brightens this dish and adds a lovely herbal aroma. You can also add a dash of cracked black pepper or a light drizzle of olive oil for an extra touch of richness.

Side Dishes

This frittata pairs beautifully with crisp mixed greens lightly tossed in lemon vinaigrette, crusty toasted bread, or even a bowl of fresh fruit to balance the savory and wholesome flavors with something sweet and juicy.

Creative Ways to Present

For brunch gatherings, serve the frittata wedges on a large platter garnished with edible flowers or microgreens to impress your guests. You can also create personal mini-frittatas by dividing the mixture into muffin tins for charming, portable bites.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover frittata in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick breakfasts or lunches throughout the week.

Freezing

You can freeze slices wrapped tightly in plastic wrap and aluminum foil to prevent freezer burn. They keep well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, pop your frittata slices into a microwave for about 30 to 60 seconds or warm them through gently in a skillet over low heat. This reheating method keeps them tender and delicious without drying out.

FAQs

Can I use other vegetables in this Veggie Frittata with Bell Peppers, Onions, and Mushrooms Recipe?

Absolutely! This recipe is wonderfully flexible. You can swap or add veggies like zucchini, spinach, tomatoes, or even asparagus depending on the season and your preferences.

Do I have to use cheese in this frittata?

Nope! The cheese adds a lovely creamy texture and flavor, but the frittata is just as delicious without it, especially if you’re aiming for a dairy-free or lower-fat version.

What kind of skillet works best?

An oven-safe skillet such as cast iron or stainless steel is best because you can start cooking on the stovetop and then transfer it right to the oven without switching pans, which helps with even cooking and easy cleanup.

Can I make this recipe vegan?

Since this frittata relies on eggs, a classic vegan version isn’t possible, but you can try alternatives like chickpea flour or tofu-based egg substitutes to mimic the texture and protein in a plant-based way.

Is it possible to make this dish ahead of time?

Yes, it’s perfect for meal prep! You can fully cook the frittata, cool it, and then store slices in the fridge or freezer to enjoy on busy mornings or as a ready-made meal anytime.

Final Thoughts

There is so much to love about the Veggie Frittata with Bell Peppers, Onions, and Mushrooms Recipe. It’s a celebration of fresh flavors, wholesome ingredients, and easy preparation that feels special every time. Whether you’re new to cooking or a seasoned pro, giving this recipe a try will reward you with a dish that’s satisfying, colorful, and packed with nutrition. Go ahead, bake up a frittata and make your day a little brighter and tastier!

Veggie Frittata with Bell Peppers, Onions, and Mushrooms Recipe

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4.3 from 90 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten Free

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Description

A colorful and nutritious veggie frittata loaded with bell peppers, onions, and mushrooms, perfect for a healthy breakfast or brunch. This easy-to-make recipe combines sautéed vegetables with fluffy eggs and optional cheese, baked to golden perfection in an oven-safe skillet.

Ingredients

Scale

Egg Mixture

8 large eggs
1/4 cup milk (or plant-based alternative)
1/2 teaspoon salt
1/4 teaspoon black pepper

Vegetables

1/2 cup diced onion
1 cup bell peppers (any color, diced)
1 cup mushrooms (sliced)

Other Ingredients

1 tablespoon olive oil
1/2 cup shredded cheese (cheddar, mozzarella, or feta optional)
2 tablespoons chopped fresh parsley or basil (optional)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the frittata.
Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and well combined.
Sauté Onions: Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onions and cook for 2 to 3 minutes until they start to soften.
Add Bell Peppers and Mushrooms: Stir in the diced bell peppers and sliced mushrooms. Continue cooking for 5 to 6 minutes until vegetables are tender and any moisture from the mushrooms has evaporated.
Combine Ingredients: Evenly spread the cooked vegetables in the skillet, then pour the egg mixture over them. Let it cook undisturbed on the stovetop for 2 to 3 minutes until the edges begin to set.
Add Cheese: Sprinkle shredded cheese evenly over the top if you are using cheese.
Bake: Transfer the skillet to the preheated oven. Bake for 10 to 12 minutes or until the frittata is fully set and lightly golden on top.
Cool and Serve: Allow the frittata to cool for 5 minutes before slicing. Garnish with fresh chopped parsley or basil if desired, then serve warm or at room temperature.

Notes

Use any vegetables you have on hand such as zucchini, spinach, or tomatoes for variety.
Make it dairy-free by omitting the cheese and using plant-based milk alternatives.
This frittata stores well and can be enjoyed hot or cold, making it ideal for meal prep.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American