- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- kcal
- 311.2
- protein
- 20.5 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 100 g
- 2 tbsp
- 50 g
- 60 ml
- 1 tsp
- ½ tsp
Process
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Preheat oven to 180°C. In a large bowl, whisk eggs, milk, salt, and black pepper until well combined. Stir in grated Parmesan cheese.
Heat olive oil in a 25 cm oven-safe skillet over medium heat. Add onion and red bell pepper; cook for 3–4 minutes until softened.
Add zucchini and cook for another 3–4 minutes until slightly tender. Stir in spinach and cook until wilted, about 1 minute.
Reduce heat to low. Pour egg mixture over vegetables in the skillet. Cook without stirring for 5–6 minutes, until edges are set but center is still slightly runny.
Transfer skillet to preheated oven and bake for 12–15 minutes, until frittata is fully set and top is lightly golden. A knife inserted in center should come out clean.
Remove from oven and let rest for 5 minutes. Loosen edges with a spatula, then slide onto a plate or serve directly from skillet. Cut into wedges.
Kitchen notes
Kitchen notes
- Squeeze excess moisture from zucchini and spinach after cooking to prevent a watery frittata.
- Use a skillet that is fully oven-safe, including the handle. If unsure, wrap handle in foil.
- Do not overbake; the frittata should be just set. Overbaking makes it rubbery.
- For a dairy-free version, omit Parmesan and milk, and add an extra tablespoon of olive oil.
Substitutions
- Parmesan cheese→any hard grated cheese like Pecorino or aged Gouda
- milk→unsweetened almond milk or oat milk
- zucchini→yellow squash or diced eggplant
- spinach→kale or Swiss chard, stems removed
Storage & reheating
Store leftover frittata in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 160°C oven for 8-10 minutes, or microwave individual slices on medium power for 1-2 minutes. Freezing is not recommended as it alters the texture.
| Nutrient | Per serving |
|---|---|
| Calories | 311.2 kcal |
| Protein | 20.5 g |
| Carbohydrates | 10.8 g |
| Fat | 21 g |
| Saturated fat | 6.7 g |
| Fiber | 2.7 g |
| Sugar | 6.1 g |
| Sodium | 948 mg |
| Cholesterol | 386 mg |
FAQ
The questions we get asked most
Why is my frittata watery?
Watery frittata usually comes from vegetables releasing moisture during cooking. Sauté zucchini, bell pepper, and spinach until their liquid evaporates, and if needed, squeeze cooked spinach in a clean towel before adding. Also, avoid overcooking eggs; they release water when overcooked.
Can I make this frittata ahead of time?
Yes, you can bake it up to 2 days in advance and store it covered in the refrigerator. Reheat gently in a 160°C oven or serve at room temperature. It is also excellent cold or at room temperature for picnics.
How do I know when the frittata is fully cooked?
The center should be set and no longer jiggly when you gently shake the pan. A knife inserted into the center should come out clean. The top will be lightly golden and firm to the touch.
Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out as much water as possible before adding. Use about 150 g of frozen spinach to replace 100 g fresh. Add it directly to the skillet after the other vegetables are cooked.
What other vegetables can I add?
You can add mushrooms, cherry tomatoes, asparagus, or cooked potatoes. Just ensure any watery vegetables are sautéed first to remove excess moisture. Avoid adding raw vegetables that release a lot of water, like cucumbers.
Can I make this frittata without an oven-safe skillet?
Yes, after cooking on the stovetop, transfer the mixture to a greased baking dish and bake at 180°C for 12-15 minutes. Alternatively, cover the skillet with a lid and cook on low heat until set, though the top will be paler.
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