Cheesy Vegetable Frittata
Ricotta pockets, broccoli, peppers, and thyme in a thick oven square
This is a skillet-to-oven frittata with visible veg in every cut. Eggs wrap around sauteed mushrooms, broccoli, and two colors of pepper. Spoonfuls of ricotta stay in creamy pockets. Thyme and a cheddar lid brown on top.
About 45 minutes. Dry the veg first so the square slices clean.
Why you’ll love this frittata
- 15g protein per square – light but filling
- 8g carbs – veg-heavy, no crust
- About 45 minutes, one skillet plus one pan
- Ricotta pockets stay creamy inside the eggs
- Broccoli, peppers, and mushrooms in every slice
- Eats well hot or cold
Health notes
- Protein: Eggs plus ricotta and a light cheddar lid.
- Veg-forward: Broccoli, peppers, mushrooms, and spinach for bulk.
- No crust: The eggs are the structure.
- Eight squares: Easy meal-prep breakfast.
Key element – dollop the ricotta, do not blend it
Those white pockets in the photo are whole spoonfuls of ricotta. If you whisk it into the eggs, you lose the contrast. Saute the veg dry, pour the eggs, then drop ricotta in six or eight spots so it bakes into creamy pockets.
Ingredients
Veg
- 1 Tbsp olive oil
- 1 small onion, diced
- 8 oz (225g) mushrooms, sliced
- 1 1/2 cups broccoli florets, cut small
- 1/2 red bell pepper, cut in chunks
- 1/2 yellow or orange bell pepper, cut in chunks
- 1 cup baby spinach, roughly chopped
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp salt + 1/4 tsp black pepper
Eggs and cheese
- 8 large eggs
- 1/4 cup milk or unsweetened almond milk
- 3/4 cup whole-milk ricotta
- 3/4 cup shredded cheddar or mozzarella, divided
- 1/2 tsp salt + 1/4 tsp black pepper
- Extra thyme to finish
Swaps
- Cottage cheese: Use small-curd cottage in place of ricotta. Drain it first.
- No spinach: Skip it. The broccoli still greens the slice.
- Meat: Fold in 1/2 cup diced ham or cooked sausage with the veg.
- Dairy-light: Skip the cheddar lid. The ricotta still gives the pockets.
Instructions
| 1 | Heat the oven. Heat oven to 375 F (190 C). Grease an 8-inch square pan. Cut the broccoli small so it cooks through with the eggs. |
| 2 | Dry-saute the veg. In a large skillet over medium-high, heat the oil. Cook onion and mushrooms 5 minutes until the mushrooms brown and their liquid is gone. Add broccoli and peppers 3 to 4 minutes until glossy. Stir in spinach, garlic, thyme, salt, and pepper until the spinach wilts. Cool 3 minutes. |
| 3 | Whisk the eggs. Beat eggs, milk, salt, pepper, and 1/2 cup of the shredded cheese. Do not add the ricotta to this bowl. |
| 4 | Layer and dollop. Spread the veg in the pan. Pour the eggs over and tap so they settle. Spoon ricotta in 8 pockets across the top. Sprinkle the last 1/4 cup cheese and extra thyme. |
| 5 | Bake and rest. Bake 28 to 30 minutes until the center is set and the top is browned in spots. Rest 8 minutes so the square holds. Cut into 8. |
Pro tips
- Chunky peppers look like the photo. Tiny dice disappear.
- If the skillet looks wet, keep cooking. Water is the enemy of a clean slice.
- Room-temp ricotta dollops better than cold ricotta.
- The center should not jiggle like liquid. A knife should come out mostly clean.
- Resting 8 minutes is what lets you lift a thick square.
Nutrition
| Nutrient | Per serving (1/8) |
|---|---|
| Calories | 175 |
| Protein | 15g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 10g |
| Sodium | 380mg |
Estimates with 8 eggs, whole-milk ricotta, and a light cheddar lid. Veg size will shift the numbers.
Variations
Tomato thyme
Tuck 6 halved cherry tomatoes into the top before baking.
Feta herb
Swap ricotta for crumbled feta and add extra oregano.
Skillet finish
Start the veg in an oven-safe skillet, add eggs, and bake in the same pan.
Meal-prep cups
Divide into 8 greased muffin cups. Dollop ricotta on each. Bake 16 to 18 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; reheat at 325 F or eat cold |
| Freezer | Up to 2 months | Wrap squares; thaw overnight |
| Meal prep boxes | Up to 4 days | Pack cold; they travel well |
FAQ
Test your knowledge
5 quick questions about this frittata
1. Protein per serving?
2. Calories per serving?
3. Oven temperature?
4. How do you add the ricotta?
5. Why saute the veg first?
