Loaded Vegetable Frittata

This is the frittata to make when the crisper drawer is overflowing. Peppers, onion, mushrooms, broccoli and winter squash all pile in, sautéed just until soft so they keep some texture under the eggs.

The stovetop-to-oven method is what gives a frittata its signature set. You start it on the burner to firm up the bottom, then slide the whole oven-proof skillet into the oven so the top cooks through evenly, no flipping or scorching. That’s exactly why an oven-proof pan matters here.

Beating the eggs with a little milk loosens them for a softer, more custardy result, while a half cup of grated cheese, cheddar, Swiss or parmesan, your call, melts into pockets of richness.

It slices into tidy wedges and works hot, warm or at room temperature, which makes it as good for a quick weeknight dinner as for a brunch spread.

Chef Tips

• Sauté the vegetables until just soft and the moisture cooks off, or the frittata turns watery.
• Use a genuinely oven-proof skillet; cast iron is ideal since it goes from burner to oven.
• Pull it when the center is just set; carryover heat finishes it and keeps the eggs tender.
• Let it rest a few minutes before slicing so it holds together.

Variations

• Swap in spinach, zucchini, asparagus or roasted potatoes.
• Add cooked sausage, bacon or ham for a heartier bake.
• Finish with fresh herbs, a dollop of pesto or a few cherry tomatoes.