Skillet Vegetable Frittata with Cherry Tomatoes
A one-pan Italian frittata loaded with sautéed vegetables and melted cheese, finished under the broiler for a golden, custardy top. Ready in under 20 minutes—perfect for breakfast, brunch, or a light dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 24g
Ingredients
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Open the appInstructions
Step 1
Preheat broiler to high. Slice zucchini and bell pepper into thin half-moons; halve the cherry tomatoes.
Step 2
Whisk eggs with salt, pepper, and half the basil until combined. Heat olive oil in a 10-inch nonstick or cast-iron skillet over medium.
Step 3
Add shallot and sauté 1 minute until fragrant. Add zucchini and bell pepper; cook 4 minutes until softened.
Step 4
Reduce heat to medium-low. Pour eggs over vegetables and scatter cherry tomatoes on top. Cook 4 minutes without stirring.
Step 5
Sprinkle cheese evenly over the surface. Transfer skillet to broiler and cook 3 minutes until top is golden and just set.
Step 6
Remove from heat. Garnish with remaining fresh basil. Slice into wedges and serve immediately.
Tools you’ll need
- 10-inch nonstick or cast-iron skillet
- cutting board
- knife
- whisk
- wooden spoon
- broiler or oven
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