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Botticelli Recipe Vegetable Frittata

Veggie Frittata

One Skillet Meal for Breakfast, Lunch or Dinner


  • 10 eggs
  • ½ cup milk
  • ¼ cup Botticelli Baking Extra Virgin Olive Oil, divided
  • 1 ½ teaspoons salt
  • 1/8 teaspoon ground black pepper
  • 1 cup sliced onion
  • 4 cups mixed fresh vegetables (zucchini, peppers, broccoli, cauliflower), diced into ½-inch
  • pieces
  • 2 teaspoons finely chopped garlic
  • 2 tablespoons chopped fresh herbs (parsley, basil and thyme)
  • 4 ounces feta cheese, crumbled, divided

Preheat oven 350°. Combine eggs, milk, 2 tablespoons olive oil, herbs, 2 ounces feta, salt and pepper in a large bowl; whisk well.

Place a 10-inch ovenproof skillet over medium-high heat, and add 2 tablespoons olive oil. Add onion and cook 5 minutes or until golden. Add vegetables and garlic; cook 5 minutes, stirring frequently or until slightly softened. Increase the heat to high, then pour egg mixture over the vegetables. Cook 3 to 4 minutes without stirring. Sprinkle with remaining cheese. Keep skillet on high heat another 3 minutes or until edges turn slightly golden; transfer skillet to oven.

Bake 10 to 12 minutes until frittata is set (firm) in the center. Remove from oven and cool 2 to 3 minutes. Gently loosen sides with a knife; slide frittata onto serving platter.

Yield: 8 slices

Tip: Closely watch the skillet when it is on high heat; since skillets vary in thickness, cooking times may vary.

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