Vegetable Frittata

Quick Summary

This Vegetable Frittata is made with eggs, a variety of fresh vegetables, and cheese. This frittata recipe is very versatile and makes a great quick and easy meal. Enjoy for breakfast, brunch, lunch, or even dinner.

Let’s crack a couple eggs…it’s Vegetable Frittata time! I love this protein-packed breakfast. I’ve loaded this easy frittata with veggies and perfectly-melted cheese for a savory breakfast that keeps you full until lunchtime!

This is a really easy meal to make and have on hand for the rest of the week (my favorite!) or to feed the entire family. It’s also really versatile! Use my recipe or pick a few of your favorite mix-ins to make it your own. It is the perfect clean-out-the fridge meal. Anything goes!

You can enjoy this frittata for breakfast, brunch, lunch, or dinner! It is good anytime of the day.

What is a Frittata?

Let’s start at the very beginning! If you’ve never had a frittata before, this veggie version is the perfect place to start. Frittatas are an egg dish with any favorites mixed in. Think a crustless quiche, or a big omelette…but much easier to make. Don’t be intimidated by a frittata. You don’t have to make a crust and there is no flipping involved. You are going to love this easy egg dish.

This is a great way to feed your family and friends or to meal prep and have protein-filled breakfasts for a couple days! I always love the leftovers!

How to Make a Frittata

Learn how to make the perfect frittata, I promise it is EASY!

In a large bowl, combine the eggs, whole milk (you can use half-and-half or heavy cream), salt, and pepper. Whisk until the yolks and eggs whites are blended, don’t over beat or the frittata will fall.
Stir in the shredded cheese. I use mozzarella, but Gruyere, cheddar, fontina, Monterey Jack, feta, or even goat cheese would be good. You really can’t go wrong with cheese. Use your favorite.
You will need a large skillet to make the frittata. You can use a 10 or 12-inch. Obviously, if you use a slightly smaller skillet, the frittata will be slightly thicker. You can use a well seasoned cast-iron skillet or ovenproof nonstick skillet.
Cook the veggies! It is really important you use cooked veggies and not fresh veggies. Raw vegetables release too much water and will create a soggy frittata. Plus, the vegetables won’t be fully cooked by the time the eggs are done. I like to sauté the veggies because it is simple, but you can use roasted vegetables or steamed vegetables.
Give the egg 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.
Sprinkle the tomatoes, Parmesan cheese, and herbs on top. Cook, without stirring, for 2 minutes over medium-low heat so it can set up a little. A crust should form around the edges of the pan.
Transfer the pan to the oven and bake for 12 to 18 minutes or until just puffed and set, be careful to not overcook. It is ok if the center still jiggles slightly. The frittata will continue cooking in the pan as it cools down a bit.
Remove from the oven and cut the frittata into wedges and serve warm or at room temperature.

Frittata Variations

The best thing about frittatas is that you can make them with your favorite ingredients…or whatever you have on hand!

Use different cheeses, like I mentioned above. You can even mix cheeses. Adding cheese will add great flavor and make the frittata super creamy.
Change up the veggies! For this recipe, I used onion, mushrooms, bell pepper, zucchini, spinach, and grape tomatoes. Other good veggie options include: asparagus, kale, broccoli, diced potatoes, artichoke hearts, sun-dried tomatoes…any of your favorites can be added in. Just make sure you cook them first!!
Cooked sausage, bacon, or chorizo can be cut up and added to your creation.
Serve with your favorite toppings. Salsa, hot sauce, sliced avocado, or chopped fresh herbs are all tasty.

What to Serve with a Frittata

Make breakfast shine! Most of your favorite morning meal dishes would be so, so good next to a fresh, warm frittata. I’m dreaming of serving this one with:

How to Store and Reheat

The beauty of frittatas is that they reheat wonderfully! Let the frittata cool and then store in the refrigerator in an airtight container for up to 4 days.

You can reheat the frittata in the oven at 350 degrees F until heated through or reheat in the microwave.

More Breakfast Recipes

Breakfast/Brunch

10 large eggs
1/3 cup whole milk or half-and-half
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese or Gruyere cheese
1 tablespoon olive oil
1/2 yellow onion, chopped
2 cups sliced cremini mushrooms
1 red bell pepper, stemmed, seeds removed, and chopped
1 small zucchini, chopped
2 cups fresh spinach leaves
2 cloves garlic, minced
1/2 cup halved grape tomatoes
1/4 cup freshly grated Parmesan cheese
2 tablespoons freshly chopped basil

Preheat oven to 425 degrees F.
In a large bowl, combine the eggs, milk, salt, and pepper. Whisk until the yolks and eggs whites are blended, don’t overbeat or the frittata will fall. Stir the mozzarella cheese. Set aside.
In a large (10 or 12-inch) seasoned cast-iron skillet (or ovenproof nonstick skillet) heat the olive oil over medium high heat. Add the onion, mushrooms, and red pepper and sauté until softened, about 6 minutes, stirring frequently.
Add the zucchini and cook for 2 minutes. Stir in the spinach and garlic and cook until the spinach is wilted. Season the veggies with a little salt and pepper.
Give the egg 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.
Sprinkle the tomatoes, Parmesan cheese, and fresh basil on top. Cook, without stirring, for 2 minutes over medium-low heat so it can set up a little. A crust should form around the edges of the pan.
Transfer the pan to the oven and bake for 12 to 18 minutes or until just puffed and set, be careful to not overcook. It is ok if the center still jiggles slightly.
Remove from the oven and cut the frittata into wedges and serve warm or at room temperature.

Feel free to use your favorite vegetables, just make sure you cook them first, so the frittata doesn’t get soggy. Veggies that work well: broccoli, zucchini, artichokes hearts, mushrooms, peppers, spinach, and potatoes.
You can also add in cooked sausage or bacon. Make sure you chop up the bacon before adding to the pan.
For the cheese, you can use your favorite. A few suggestions: mozzarella, gruyere, cheddar, fontina, monterey jack, pepper jack, parmesan, goat cheese or feta cheese.

Calories: 177kcal, Carbohydrates: 5g, Protein: 13g, Fat: 12g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 219mg, Sodium: 229mg, Potassium: 354mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1757IU, Vitamin C: 28mg, Calcium: 165mg, Iron: 2mg