Ingredients (Serves 6–8)
Eggs base
- 8 large eggs
- ½ cup milk or cream
- ½ cup Greek yogurt or sour cream (extra fluffy texture)
- 2 tablespoons olive oil or melted butter
Vegetables (like your photo)
- 1 cup mushrooms, sliced
- 1 cup broccoli, small florets
- 1 red bell pepper, diced
- ½ onion, chopped
- 1 handful cherry tomatoes or diced tomatoes
- 2 tablespoons fresh herbs (parsley, thyme, dill, or green onions)
- 2 garlic cloves, minced
Cheese (important!)
- 1 cup shredded cheddar
- ½ cup mozzarella
- ½ cup feta or goat cheese (optional but amazing flavor)
Seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon oregano or Italian seasoning
- Optional: chili flakes
🔥 Step-by-Step Instructions
🥦 Step 1 – Cook the vegetables first (key tip)
This step is very important.
If you put raw vegetables directly into eggs, they release water and make the frittata soggy.
So always sauté first.
Heat 1 tablespoon olive oil in a pan.
Add:
- onions
- garlic
- mushrooms
Cook 3–4 minutes.
Add:
- broccoli
- peppers
Cook another 2–3 minutes until slightly softened.
You don’t need to fully cook — just remove extra moisture.
Turn off heat and let cool.
🥚 Step 2 – Prepare the egg mixture
In a big bowl crack:
8 eggs
Add:
- milk/cream
- yogurt or sour cream
- olive oil/butter
- salt
- pepper
- spices
Whisk very well until smooth and slightly frothy.
Whisking adds air → fluffier texture.
🧀 Step 3 – Add fillings
Now add to the egg mixture:
- cooked vegetables
- herbs
- shredded cheeses
Mix gently.
You should see a colorful mixture full of veggies and cheese.
It already looks delicious at this stage 😄
🔥 Step 4 – Bake
Preheat oven to 180°C (350°F).
Line a baking dish with parchment or grease well.
Pour mixture into dish.
Spread evenly.
Add extra cheese on top (for that golden cheesy crust like in the photo).
Bake:
30–40 minutes
Until:
- top golden
- center set
- no liquid jiggle
- knife comes out clean
If you want deeper color, broil last 2–3 minutes.
⏳ Step 5 – Rest before slicing
Let it rest 10 minutes.
This helps it firm up and slice cleanly.
If you cut too early, it may crumble.
Patience = perfect squares.
🧠 Perfect texture guide
What you want:
Top → golden & slightly crispy
Inside → soft, fluffy, moist
Cheese → melty pockets
Veggies → tender but not watery
Basically like a savory cake.
🍽 How to serve
So many options:
Breakfast:
- toast
- avocado
- coffee
Lunch:
- green salad
- yogurt sauce
Dinner:
- roasted potatoes
- grilled chicken
- soup
Or cold straight from fridge (surprisingly delicious).
💡 Pro Tips (game changers)
⭐ Always cook vegetables first
Removes moisture = no soggy eggs
⭐ Don’t overbake
Dry eggs are sad eggs
⭐ Use cream or yogurt
Makes it richer & fluffier
⭐ Add cheese on top
Creates golden crust
⭐ Let rest before slicing
Cleaner cuts
🔥 Flavor Variations
You can customize endlessly.
Meat lovers
Add bacon or sausage
Mediterranean
Spinach + feta + olives
Mexican
Peppers + corn + cheddar + salsa
Low calorie
Use egg whites + light cheese
Mushroom lovers
Double mushrooms + thyme
Spicy
Jalapeños + chili flakes
Protein boost
Add chicken or turkey
Anything works.
❄️ Storage & Meal Prep
This is PERFECT for meal prep.
Fridge:
4–5 days
Freezer:
2 months (slice first)
Reheat:
Microwave 30 sec or oven
Great grab-and-go breakfast.
❤️ Why this recipe is amazing
It’s:
Healthy
Cheap
Fast
Flexible
Filling
Comforting
And it looks impressive without any effort.