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Vegetarian, Meal soups and plant based

Seasonal vegetable frittata with salad

A seasonal vegetable frittata is a thick egg dish cooked on the stovetop then browned under the broiler, served with a salad. It serves 4, takes 35 minutes, and is rated easy, at about €1.70 per person. The key is cooking the vegetables fully before adding the eggs and never flipping the frittata.

A thick, golden frittata packed with vegetables, finished under the broiler and served with a salad.

Seasonal vegetable frittata with salad
Total time
35 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

A frittata is an omelet with backbone. Thick, golden, loaded with soft potatoes, zucchini, and bell pepper, it holds its shape when sliced and tastes just as good warm or at room temperature. Parmesan adds savory depth without overpowering the vegetables, and fresh parsley keeps every bite tasting bright.

It's an easy weeknight answer when your fridge has vegetables to use up, and it also works well for a relaxed Sunday lunch with a big green salad on the side. Kids tend to like it because it's mild, familiar, and cuts into neat wedges like a pie. Mon Chou suggests making it a bit ahead so it has time to cool slightly, it only gets better that way.

The ingredients

4 people

Dairy

  • Eggs 8
  • Grated Parmesan 50 g

Fruits and vegetables

  • Zucchini 2
  • Red bell pepper 1
  • Onion 1
  • Potatoes 2
  • Parsley 4 sprigs
  • Green salad 1

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose

The step by step recipe

  1. Cut the potatoes into small cubes and cook them in oil in a skillet. 10 min

    Cover the pan at first so they steam and cook through evenly.

  2. Add the onion, zucchini, and bell pepper, all diced, and cook until softened. 8 min

    The vegetables should be tender before you add the eggs.

  3. Beat the eggs with the Parmesan, parsley, salt, and pepper.

    Don't overbeat, you want a smooth mixture, not foam.

  4. Pour over the vegetables and cook over low heat until the bottom is set. 6 min

    Lift the edge with a spatula to let the raw egg run underneath.

  5. Slide the skillet under the broiler to brown the top, then serve with the salad. 4 min

    Use an oven safe skillet, or wrap the handle in aluminum foil.

Our tips to get it right

  • Cut the potatoes into even, small cubes so they all cook at the same rate.
  • Use a nonstick skillet around 24 centimeters wide, that gives the frittata enough thickness to puff properly under the broiler.
  • Let the frittata rest for 5 minutes before slicing, it holds together better and comes out of the pan more easily.

The variations

  • Swap the red bell pepper for halved cherry tomatoes for a juicier version.
  • Use fresh spinach instead of zucchini for a greener frittata that's just as tender.
  • For busy weeknights with kids, dice the vegetables smaller and cook the frittata fully on the stovetop, skipping the broiler step.

What to serve it with

  • Green salad with vinaigrette
  • Toasted country bread
  • Sliced tomato salad

Storage

The frittata keeps for 2 to 3 days in the refrigerator in a sealed container. It also freezes well, sliced into portions, for about a month. Reheat gently in a skillet or for a few minutes in the oven, the microwave tends to make it a bit rubbery.

Questions about this dish

Can you make the frittata ahead of time?

Yes, and it's actually a good idea. Make it the night before or in the morning, it tastes great warm or at room temperature.

How do you know when the frittata is done under the broiler?

The top should be golden and slightly puffed, which takes about 3 to 4 minutes depending on your broiler. Watch it closely since it browns fast.

Can you swap out the potatoes?

You can use extra zucchini or peas instead, but the texture will be less soft and hearty. Potatoes add a creamy bite and help the slices hold together.

Is this frittata good for kids?

Yes, it's a mild, familiar dish that most kids enjoy. You can dice the vegetables smaller if you want a more even texture throughout.

How long does it take to make a seasonal vegetable frittata with salad?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a seasonal vegetable frittata with salad?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a seasonal vegetable frittata with salad cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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