Party Frittata
A colorful, crowd-pleasing frittata made to share.
Prep time: 15 min
Cook time: 30 min
Serves:
6–8 as a main dish (with salad or sides)
10–12 as a side or appetizer
16+ as finger food at a party
Ingredients
18 eggs
½ cup cream (or dairy-free alternative)
1–2 tbsp olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 jalapeño (optional), finely chopped
A handful of mushrooms (optional), sliced
1–2 cups cooked or leftover veggies (like steamed broccoli or zucchini)
A generous bunch of cilantro, roughly chopped
Salt and pepper, to taste
1 cup shredded cheese (cheddar, gouda, or your favorite)
Instructions
Preheat the oven to 350°F / 180°C.
In a large bowl, whisk together the eggs and cream until fully combined. Set aside.
In a big skillet, heat olive oil and sauté the onion, bell peppers, jalapeño, mushrooms, and any other leftover veggies until tender and lightly browned.
Add the cilantro, season with salt and pepper, and cook for another minute.
Transfer the cooked vegetables into a large, lightly greased baking dish.
Pour the egg mixture over the veggies and gently stir to distribute everything evenly.
Bake for 20 minutes, or until almost fully set.
Remove from the oven, top with shredded cheese, and return for another 5–10 minutes, or until the top is golden and bubbly.
Let cool slightly, then cut into squares and serve — preferably with a fresh green salad on the side.
This frittata is sunshine in a baking dish — colorful, full of flavor, and perfect for feeding your friends. It’s forgiving as you can use whatever you have on hand, hearty, and easy to make ahead.
Serve it warm or at room temp — it never disappoints.
written by Marjolein Brugman
Marjolein Brugman is the founder of lighterliving and Aeropilates. “lighterliving is a movement and lifestyle choice we can all make. Let’s make it simple – make one decision a day to be better and watch the small steps lead to big changes. Eat smart, stay active, and you’ll live to feel a lighter life."
