Equipment
Ingredients
Base
- 8 large eggs
- 60 ml whole milk
- 3 g salt
- black pepper
- 15 ml olive oil
Vegetables & Cheese
- 100 g mild cheddar cheese, grated
- 80 g red bell pepper, diced small
- 80 g zucchini, diced small
- 50 g frozen peas, thawed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 204 kcal
- Protein
- 14 g
- Carbohydrates
- 4 g
- Fat
- 15 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 409 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 249 mg
- Potassium
- 200 mg
- Calcium
- 174 mg
- Iron
- 1.5 mg
- Magnesium
- 20 mg
- Phosphorus
- 237 mg
- Zinc
- 1.7 mg
- Vitamin A
- 186 mcg
- Vitamin C
- 21 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.36 mg
- Niacin
- 0.4 mg
- Folate
- 46 mcg
- Water
- 91 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven broiler (grill setting) to high. If you do not have a broiler, preheat the oven to 200°C (400°F).
In a large mixing bowl, crack the eggs and add the milk, salt, and pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy. (Kid Step: Great for kids to practice whisking).
Heat the olive oil in the oven-safe skillet over medium heat. Add the diced red pepper and zucchini. Sauté for 4-5 minutes until the vegetables are soft and any excess moisture has evaporated.
Add the thawed peas to the skillet and stir briefly. Pour the egg mixture over the vegetables. Using a spatula, gently lift the edges of the setting egg to allow uncooked egg to flow underneath.
Cook undisturbed on the stove-top over medium-low heat for about 4-5 minutes, or until the edges are set but the center is still slightly runny.
Sprinkle the grated cheddar cheese evenly over the top. (Kid Step: Kids can sprinkle the cheese carefully).
Transfer the skillet to the oven. Broil (or bake) for 3-5 minutes until the eggs are fully puffed, set in the center, and the cheese is melted and bubbling.
Remove from the oven using oven mitts (handle will be extremely hot). Let the frittata rest for 5 minutes before slicing into wedges.
Chef's Notes
- To involve kids: Let them choose the vegetable colors (bell peppers come in red, yellow, orange) to increase buy-in.
- For extra fluffiness, do not overbeat the eggs, but ensure the white and yolk are completely homogenous before cooking.
- Safety alert: The handle of the skillet will remain hot for a long time after coming out of the oven. Always leave a potholder or towel draped over the handle as a visual warning.
- Leftovers make excellent cold lunchbox items for the next day.
Storage
Refrigerator: 3 days — Store in an airtight container once fully cooled.
Freezer: 2 months — Texture may become slightly spongy upon thawing; reheat gently.
Reheating: Microwave slices for 30-45 seconds or warm in a toaster oven at 150°C (300°F) until heated through.
Troubleshooting
Frittata is watery or weeps liquid
Cause: Vegetables were not cooked long enough to release their water before adding eggs
Fix: Drain excess liquid from the plate; texture will be fine
Prevention: Ensure peppers and zucchini are sautéed until they look dry before adding the egg mixture
Bottom is burnt but top is raw
Cause: Stove heat was too high during the initial stovetop cooking phase
Fix: Slice off the burnt bottom layer before serving
Prevention: Keep heat at medium-low; the goal is just to set the bottom, not brown it deeply
Cultural Context
The frittata is an Italian egg-based dish similar to an omelet or crustless quiche, enriched with additional ingredients like meats, cheeses, or vegetables. Unlike a French omelet, which is folded, a frittata is cooked slowly and finished in the oven, making it a rustic, communal dish often served at room temperature in Italy.
