Frittata with mixed vegetables and cheese cooked in a skillet or spring frittata, a tasty vegetarian main course or a savory appetizer. The frittata is the ultimate dinner-saver: whether it’s a potato frittata, onion frittata, pepper frittata, pumpkin frittata, or simply an egg-only frittata, it’s always good and pleases everyone! Do you have leftover vegetables in the fridge, a bit old and deserving a second chance? Simple: make a frittata! Whether cooked on the stovetop or in the oven it will always be a success, and if you add some melty cheese like in my zucchini frittata, you’ll amaze everyone in just a few steps!! Did you know that this mixed summer vegetable frittata can also be called a spring frittata? Sure — this tasty frittata contains many vegetables you can find from spring through October, and if you want you can add many others such as carrots, celery, spring onion, leek, broad beans, peas, tomatoes, etc. Let’s go to the kitchen, roll up our sleeves — this tasty recipe to use up leftover vegetables awaits you, but remember that of course you can make the spring frittata also with fresh vegetables!! Before you start cooking, if you want to stay updated on all my recipes you can follow my Facebook page and my Instagram.

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make the spring frittata or mixed vegetable frittata

5 eggs (large)
1 onion (white or red, or spring onions)
1 bell pepper (red, yellow, or green)
1 eggplant
1 zucchini
2 potatoes (medium)
to taste salt
to taste extra virgin olive oil
1.8 oz grated Parmesan (about 1/2 cup)
4.2 oz cheese (sliced, as desired (about 4 slices))
to taste basil

Tools

Cutting board
Bowl
Skillet 12 in

Steps to make the spring mixed-vegetable frittata

To make the vegetable frittata, start by preparing all the vegetables. Peel the onion, rinse it and chop it finely. Rinse the bell pepper, remove the stem, seeds and membranes, cut it into thin strips and then into very small dice.
Rinse the eggplant, remove the stem, cut it into slices about 3/8 in thick, then cut the slices into strips and finally into very small dice.
Do the same with the zucchini and the potatoes after peeling and rinsing them.
Cut everything into small dice so they cook quickly and evenly.
Let the onion soften in a generous drizzle of oil, add the peppers, salt, and let them cook over low heat for 10–15 minutes; then add the eggplant.
Cook another 5 minutes and add the zucchini, and then after another 5 minutes add the potatoes.
Adjust the salt if needed and cook over low heat with the lid on for 10–15 minutes (if you cook over low heat you should not need to add water, but judge as you go).
Move the cooked vegetables to a bowl and let them cool slightly, then add the basil, the grated cheese, the eggs and mix together.
Heat a thick-bottomed skillet with a drizzle of oil and pour in half of the mixture, place the sliced cheese on top and then cover with the remaining mixture.
Cook for 15–20 minutes over low heat with the lid on, then using the lid or a large plate flip the frittata (if it breaks it’s okay — the still-raw egg will help hold it together) and cook another 10 minutes. Flip one more time, cook another 5 minutes and then invert onto a serving plate.
Your mixed-vegetable frittata is ready; you can enjoy it immediately while still melty, warm, after a few hours of resting, or even cold from the fridge. It keeps in the fridge in an airtight container for 2–3 days.
You can bake the frittata in the oven for 35–40 minutes at 392°F in convection or conventional mode. To check doneness, pierce the center with a fork — if no raw egg comes out, you can remove it from the oven.