This Healthy Vegetable Frittata dish is packed with loads of extra veggies so you can get at least one portion out of 5-a-day needed. Easy to make during busy weeknights and require less than 30 minutes of your time.
It’s an easy recipe that requires simply throwing all the veggies into whisked eggs and milk and then baking it in a round cake pan or baking dish.
For more weekend breakfast ideas try my Cabbage Pie, Ham and Potato Casserole, spicy Hashbrown Casserole or cornbread Jalapeno Muffins.
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I even sometimes have it for dinner or eat it cold in a sandwich. A great recipe if you’re especially lazy to cook during weekends like me 🙂
Why It's Yummy
- Easy and quick recipe. All in all, with prep time it should take you up to 30 minutes to throw together and bake in the oven. Just set it and forget it.
- Great for anything. Vegetable frittata is a delicious and versatile dish for breakfast, lunch, or dinner. It’s protein-packed nutritious dish that can be served hot or cold.
- Customize it! Add your own spin with your favorite fresh or frozen veggies, herbs, and different spices. And enjoy a different frittata flavor each time!
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So what is a vegetable frittata?
- It is made by blending eggs with milk or cream and then cooking on a pan or baking in the oven until it sets.
- It is similar to crustless quiche but without the crust or scrambled eggs, loaded with plenty of healthy veggies and optional meat if you like. The word frittata is Italian and roughly translates to "fried."
📋 JULIA'S TIP For the best flavor and nutrients use seasonal veggies and organic if possible. Wash and rinse them properly.
Ingredients
The full recipe and ingredients can be found in the recipe card below this post.
- Eggs - Eggs are the main ingredient in this frittata. They are a great source of protein, vitamins, and minerals. I used large eggs but this recipe will work with medium eggs as well.
- Vegetables - frittata is a great way to use up all those forgotten in-the-fridge veggies. Use what you have in the fridge, frozen or fresh. Spring, fall, summer, whatever is in season. I recommend these popular nutritious veggies: onions, bell peppers, mushrooms, potatoes (parboiled), spinach, asparagus, tomatoes, zucchini, and broccoli.
- Cheese - I used grated cheddar, but anything from feta cheese, and mozzarella to parmesan cheese will be delicious. Cheese adds savory flavor and texture. It helps to bind the ingredients for a fluffy and thick frittata.
- Herbs and spices - for an easy prep use a premixed seasoning blend such as seasoned salt or Italian seasoning or herbs. Or you can use a combination of one or two dried or fresh herbs such as oregano, thyme, basil, rosemary and parsley.
- Half and half or milk or cream - half and half is the perfect match for the eggs without becoming too heavy on texture and flavor. For a more hearty and fat rich frittata use cooking cream instead.
🥚 Make Next: Spicy Scrambled Eggs
Instructions
Preheat oven to 425°F (220°C).
In a large bowl, combine eggs, half and half, cheese, Italian herbs, green onions, salt, and pepper. Set aside.
In a 10-12-inch skillet or cast iron skillet, over medium-high heat, add a little oil and sauté veggies: first onion until softened, and then add mushrooms. Add garlic and saute for 30 seconds.
Stir in spinach and cook until it's wilted and reduced in size. Reduce the heat to medium-low.
Give the beaten eggs mixture a good stir and pour over the vegetables, covering them evenly.
You can gently use a spatula to evenly spread out the eggs and cheese. Top with tomatoes tucking them in halfway through. Cook for a couple of minutes without stirring so it can set a little.
Bake for 15-20 minutes in preheated oven or until egg has completely set all around, veggies are cooked, and edges are golden brown.
You can turn the broiler setting for the last 5 minutes for the top to brown better.
Take it out of the oven and let it sit for 2-3 minutes (or longer) before slicing. The frittata should set and look like quiche. The longer it sits and cools the easier you can cut it.
Top with fresh parsley and enjoy!
- Related: want something sweet for breakfast instead? Make these quick cranberry overnight oats next.
Tips
- To ensure your frittata is more nutritious and healthy, use seasonal and organic fresh veggies.
- Some recipes call for chunky vegetables but prefer to chop the veggies small, so they can blend better into the filling. You can rather than chunky.
- You can also use any leftover vegetables from last night's dinner to fill this frittata. Roasted, grilled, pan-fried or steamed.
- For the baking dish, use oven-proof 12 or 10-inch skillet or a similar size round baking pan.
- Add some spicy sauce, Sriracha sauce to your baked frittata! So good!
- With this recipe you can also prepare frittata muffins.
- You can also top your frittata with some crumbled goat, feta or cotija cheese.
- If you want to spice up this easy frittata I like to add red pepper flakes on top when serving or in mix it in the filling, top it up with a drizzle of hot sauce (Franks, Tabasco, Valentina) or add some finely chopped green chilies or jalapenos to the mix.
How do you know when frittata is done?
Follow this tip: Cook the frittata in the oven just until the center is no longer jiggly and the edges are golden brown. For extra reassurance that it's done, you can place a sharp knife into the center of the frittata.
What to serve with vegetable frittata
Although this egg dish is a meal on its own but it can be still served with a variety of sides. Here are some ideas:
- Simple Green salad - for a lighter meal
- Crusty bread
- Roasted potatoes or fries
- Steamed, roasted or Grilled vegetables - try these tasty vegetable kabobs
- Creamy soup
- Add veggie protein such as tofu or tempeh. I like to saute these slightly in the skillet before adding to the filling.
- For non vegetarian: ham, bacon or breakfast sausage.
What else can you add to your frittata? Well, the options are endless, really but here are a few of my favorite combinations.
- Spinach, ham, and cheese
- Butternut and kale frittata
- Broccoli, chorizo, and cheese
- Zucchini and mushrooms
- Spinach and potatoes
- Mushroom frittata
- Green frittata: Asparagus and spinach, kale, zucchini
- Salmon and smoked cheese
Storing and Freezing Instructions
- Store. To store allow the frittata to cool, and store leftovers individually wrapped in plastic wrap or foil or in an airtight container.
- Freezing. Allow the frittata to cool completely. Slice into individual portions and wrap them tightly in plastic wrap or aluminum foil. Transfer to an airtight container. Freeze for up to 2-3 months. To reheat, defrost in the fridge overnight. Bake in the oven at about 370 degrees Fahrenheit for 10-15 minutes or until heated through.
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Recipe Card
Healthy Vegetable Frittata (So Easy!)
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INGREDIENTS
- 10 large eggs
- ¼ cup half and half
- ¼ teaspoon black pepper
- 1 cup cheddar cheese
- ½ brown onion or red onion, diced
- 1 teaspoon garlic clove minced
- 1 teaspoon fine sea salt
- 10 pcs mushrooms sliced
- 10 pcs cherry/plum tomatoes
- 3 cups fresh spinach
- ¼ cup green onions sliced
- 1 teaspoon Italian Herbs or seasoning
- Olive oil for cooking
INSTRUCTIONS
- Preheat oven to 425°F (220°C).
- In a large bowl, combine eggs, half and half, cheese, Italian herbs, green onions, salt, and pepper. Set aside.
- In a 10-12-inch skillet or cast iron skillet, over medium-high heat, add a little oil and sauté veggies: first onion until softened, and then add mushrooms. Add garlic and saute for 30 seconds. Stir in spinach and cook until it's wilted and reduced in size. Reduce the heat to medium-low.
- Give the beaten eggs mixture a good stir and pour over the vegetables, covering them evenly. You can gently use a spatula to evenly spread out the eggs and cheese. Top with tomatoes tucking them in halfway through. Cook for a couple of minutes without stirring so it can set a little.
- Bake for 15-20 minutes in preheated oven or until egg has completely set all around, veggies are cooked, and edges are golden brown. You can turn the broiler setting for the last 5 minutes for the top to brown better.
- Take out of the oven and let it sit for a 2-3 minutes (or longer) before slicing. The frittata should set and look like quiche. The longer it sits and cools the easier you can cut it.
- Top with fresh parsley and enjoy!
VIDEO
NOTES
- Store. To store allow the frittata to cool, and store leftovers individually wrapped in plastic wrap or foil or in an airtight container.
- Freezing. Allow the frittata to cool completely. Slice into individual portions and wrap them tightly in plastic wrap or alumnium foil. Transfer to an airtight container. Freeze for up to 2-3 months. To reheat, defrost in the fridge overnight. Bake in the oven at about 370 degrees Fahrenheit for 10-15 minutes or until heated through.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
MJ
Will this come together if I omit the cheese?
Julia
It should but texture will be different for sure.
J.D.
Delicious! My partner and I have made this many times. It's so filling and yummy!
Julia
thank you J.D.!
Linda K.
Thanks for the easy-to-follow recipe, Julia! Quick question: Can I substitute some of the vegetables mentioned in the ingredients with whatever I have on hand, like bell peppers or zucchini? Trying to make sure nothing goes to waste in my fridge.