Veggie Frittata

25 minutes
15 minutes
Recipe developed for BC Egg by SuperChefs

SuperChefs is an organization dedicated to teaching kids healthy eating habits and cooking techniques. Each year they offer cookery classes and camps, which teach  aspiring chefs how to prepare of tasty, healthy dishes. This Veggie Frittata was one of those dishes featured in their Virtual Cookery Camps during the summer of 2021, and we hope you’ll enjoy it as much as the campers did!


·         ½ a head of broccoli 

·         ½ while onion, diced

·         ½ red bell pepper, diced or cut in strips 

·         4-5 medium white mushrooms 

·         2 cloves of garlic, minced 

·         8 eggs 

·         1 tbsp vegetable oil 

·         ¼ cup milk 

·         A pinch of nutmeg

·         ½ tsp salt 

·         ¼ tsp pepper 

·         ½ cup grated mozzarella


1.    Rinse the broccoli and pepper under cold water and wipe the mushrooms with a towel. 

2.    Trim the end of the broccoli and peel the stems.

3.    Using a knife, cut the broccoli into bite-sized pieces. 

4.    Dice the onion and mince the garlic. 

5.    Dice the red bell pepper or cut into strips and cut the mushrooms into bite-sized pieces.

6.    In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg and set aside.

7.    Heat the oil in an oven safe nonstick skillet over medium-high heat. 

8.    Add the onions and garlic and cook for 2-3 minutes until the onions start to soften. Add in red bell peppers, broccoli, and mushrooms and sauté until tender and crisp. 

9.    Add the egg mixture to the sautéed vegetables and sprinkle cheese on top.

10.  Cover with the lid and cook on medium-low heat for 5-10 minutes or until the eggs are set but slightly moist on top. 

11.  Place the skillet into the oven and broil for 2-3 minutes to slightly brown the top. When broiling, keep the oven door slightly open so you can keep an eye on the frittata. 

a.    Note: if the skillet handle is not ovenproof, wrap it in foil before placing it in the oven. Since the oven door is open, most of the handle will not be directly under the heat. 

12.  Once cooked, loosen the edges of the frittata with a spatula and cut into wedges.


You could also make “personal” sized frittatas by transferring the egg mixture into individual ramekin before baking!

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