By Chef Alli

Rainbow Veggie Frittata



1 Tbs. olive oil

1 medium sweet red bell pepper, seeds and membranes removed, diced

1 small red onion, diced

½ tsp. dried oregano leaves

½ tsp. dried basil leaves

Kosher salt and freshly ground black pepper

2-3 Roma tomatoes, seeds removed, diced

1-2 small zucchini, skin-on, diced

3 cups baby spinach, chopped

8 large eggs, beaten

2-3 green onions, green parts only, chopped

¼ cup Feta crumbles


Preheat the oven to 400 degrees F.

In a 12-inch heavy-bottom oven-safe skillet (such as cast iron), heat the olive oil over medium high heat.  When the oil is hot and shimmering, add the bell peppers, onions, oregano and basil; season to taste with salt and pepper.  Sauté the vegetables for 5-6 minutes or until softened and translucent.

Add the tomatoes, zucchini, and baby spinach, cooking for 1-2 additional minutes; remove the skillet from the heat. 

In a large mixing bowl, whisk the eggs and Parmesan cheese together; pour the prepared egg mixture into the skillet with the vegetables.  Give the mixture a gently stir, then top with the green onions and goat cheese. 

Place the skillet on the center rack of the preheated oven, baking, uncovered, for 7-8 minutes, or until the eggs are set. Using the broil setting on the oven, broil on high until the top of the frittata is nicely golden brown, 1-2 minutes, keeping a close eye so you don’t burn the top of the frittata. Let the frittata cool a bit before slicing into wedges. 


  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to