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    Home > Recipes > Main Dishes

    Vegetable Frittata

    Published: Mar 30, 2023 · Modified: May 15, 2023 · by Jess Smith · Jump to Recipe · 2 Comments · This post may contain affiliate links.

    veggie frittata
    veggie frittata
    veggie frittata

    A vegetable frittata is the ultimate make ahead, crowd-friendly breakfast, brunch, or dinner dish. Customize this versatile egg dish with your favorite vegetables and cheese and serve it any time of day.

    a slice of frittata on a white plate with a green salad

    Nothing beats a freshly baked frittata for brunch. This creamy, custardy egg dish can be made with just about any type of vegetables, cheeses, or herbs, which makes it perfect for using up leftovers that have been hanging out in the fridge. But my favorite thing about this recipe is that it really can be served anytime. Frittata is great for breakfast and makes a great light meal with a fresh green salad. Add some homemade French bread on the side for one of the simplest and most satisfying meals around.

    Just saute a few of your favorite vegetables in a cast iron skillet, pour the whisked eggs into a baking pan, add the veggies and some meltable cheese, and bake! How easy is that for a healthy, filling meal? Frittatas are as easy as an omelet to make, but large enough to satisfy a hungry crowd.

    What Is a Frittata?

    A frittata is a baked egg dish filled with different veggies, herbs, cheeses, and meats. Frittatas are known for their custardy consistency, which is achieved by whisking the eggs with a bit of milk until you get a smooth, creamy texture. Frittatas are often called crustless quiches because they have that famous rich quiche-like filling, minus the pastry dough crust. 

    ‘Frittata’, which basically translates to ‘fried’ in Italian, gets its name from “frying” eggs in a skillet. Although, frying eggs doesn’t literally mean to fry eggs, it can also mean cooking eggs like an omelet on the stove, or even scrambling them.

    cooking vegetables in a skillet

    How to Make It

    1. Prep the baking pan. Line a 9-inch cake pan, 9-inch springform pan, or 8-inch square baking pan with parchment and spray with nonstick cooking spray. 
    2. Make the egg mixture. Whisk together the eggs, milk, salt, and black pepper. 
    3. Saute the veggies. Saute the veggies in butter for 4 to 6 minutes if using raw vegetables, or just 1 minute if using pre-cooked. Add the greens and cook until the greens are wilted. 
    4. Add the eggs. Pour the eggs into the prepared pan. Add the vegetables and cheese, and gently stir to combine. Fold some of the vegetables and cheese into the center of the frittata and leave some on top so the mix-in ingredients are nicely integrated.
    5. Bake the frittata. Bake in a preheated oven at 350 degrees F for 24 to 26 minutes, or until the center is just set. 
    6. Slice and serve! Let the frittata rest for 5 minutes at room temperature before slicing and serving.
    frittata mix in a muffin tin

    Ingredients

    • Eggs - The base of the frittata. 
    • Milk - Use any type of milk or cream in this recipe. Milk helps to create a custard-like consistency. The richer the milk, the richer the eggs will be.
    • Kosher Salt, Black Pepper - To adjust taste.
    • Unsalted Butter - Unsalted butter gives sauteed veggies a rich flavor that goes perfectly with the fluffy egg mixture. You can also use olive oil for a more neutral flavor.
    • Chopped Vegetables, Fresh or Pre-Cooked - Any vegetable, or combination of vegetable will work in a frittata. There are a few suggestions below, but you can really get creative by using everything from crisp red bell peppers, to green onion, or even tender potatoes.
    • Greens - Whatever greens you have lingering in your refrigerator, or growing in your garden, can be added to this vegetable frittata.
    • Cheese - There is no wrong answer when it comes to what type of cheese to add to a frittata. Cheeses like goat cheese will give you a tangy flavor, while cheddar will create a sharper taste.  
    ingredients for frittata on a grey countertop

    Tips

    • Vegetables: Quick cooking veggies like onions, bell peppers, asparagus, or green beans can be added to the skillet raw. Heartier veggies like carrots, sweet potatoes, butternut squash, broccoli, and cauliflower should be roasted until tender ahead of time. 
    • Use leftover frittata in breakfast sandwiches. Thinly slice the frittata and place between an English muffin for a delicious morning sandwich.

    Variations

    • Try different cheeses - Creamy ricotta, crumbled goat cheese, tangy feta, or shredded mozzarella, cheddar, provolone, or gruyere all work in this oven baked frittata. 
    • Use a variety of greens - Baby spinach, chopped kale, or chopped Swiss chard add tons of nutrients and flavor. You could even use microgreens, arugula, or bok choy.
    • Add fresh herbs - Tarragon, basil, oregano, thyme, and chives lift the vegetable flavors in the frittata to new heights. 

    Make Ahead

    Frittatas are one of the best make-ahead brunch dishes. Bake the frittata as usual, then let the dish come to room temperature. Store in an airtight container for 3 to 4 days in the refrigerator. You can also store the vegetable frittata in the baking pan with a tight layer of plastic wrap. 

    To serve the frittata, bake at 350 degrees F for 10 to 12 minutes. Because the eggs are already cooked, you only need to make sure the frittata is thoroughly warmed, rather than giving it additional cook time.  

    individual frittatas on a wooden tray

    FAQs

    How to tell when your frittata is done?

    The perfect frittata will have golden edges, and a center that is set, but not overcooked. The secret to knowing when the frittata is done is with “the jiggle” test. If you shake the pan and the frittata has a little jiggle to it, then the frittata is done. Depending on how powerful your oven is, you may want to start checking the frittata at the lower end of the bake time.

    Is vegetable frittata healthy?

    Frittatas are low carb, gluten-free, keto-friendly dishes filled with nutrient rich eggs and plenty of veggies. The abundance of whole food ingredients makes a vegetable frittata a healthy choice for breakfast, lunch, or dinner. 

    More Make Ahead Egg Dishes

    • Make-Ahead Breakfast Burritos
    • Bagel and Egg Breakfast Bake with Whipped Scallion Cream Cheese
    • Spicy Breakfast Strata with Chorizo
    • Slow Cooker Breakfast Casserole with Sausage and Cheese {Low Carb}

    Favorite Tools

    • Glass Mixing Bowls
    • 10 inch Non-Stick Pan
    • 8 inch Square or 9 inch Round Baking Pan, 9 inch Springform Pan, or Muffin Tin
    baked frittata on a marble countertop

    📖 Recipe

    a baked frittata on a marble countertop
    Print Recipe
    5 from 1 vote

    Vegetable Frittata Recipe

    A vegetable frittata is the ultimate make ahead, crowd-friendly breakfast, brunch, or dinner dish. Customize this versatile egg dish with your favorite vegetables and cheese and serve it anytime of day.
    To prevent sticking, transfer the frittata to a parchment-lined cake pan, spring-form pan, or use the instructions below to make individual frittatas in a muffin pan.
    Prep Time20 minutes mins
    Cook Time25 minutes mins
    Total Time45 minutes mins
    Course: Breakfast, Brunch, Main Dish
    Keyword: baked breakfast recipe, egg recipe, feed a crowd, make ahead, party and entertaining
    Servings: 8
    Calories: 220kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $10.00

    Equipment

    • 10 inch Nonstick Skillet
    • Baking Pan, Springform Pan, or Muffin Tin
    • Mixing Bowl

    Ingredients

    • 10 large eggs
    • 2 Tablespoons milk, any kind
    • 1 teaspoon kosher salt, divided
    • ½ teaspoon black pepper
    • 2 Tablespoons unsalted butter (substitute olive oil)
    • 3 cups chopped vegetables (I used onions, cherry tomatoes, and asparagus; see below for suggestions)
    • 2 cups greens (I used Swiss chard; see below for suggestions)
    • 4 ounces cheese (I used sharp white cheddar; see below for suggestions)

    Instructions

    • Preheat the oven to 350 °F.
    • Press a piece of parchment paper down into a 9-inch cake pan, 9-inch springform pan, or 8-inch square baking pan, crumpling it to tuck it down in the corners. It doesn't need to be perfect but should completely line the pan. This will make the frittata easy to remove from the pan after cooking (frittatas get sticky!). Spray the parchment paper lightly with nonstick cooking spray.
    • In a mixing bowl, whisk together the eggs, milk, ½ teaspoon salt, and ½ teaspoon black pepper until evenly combined.
    • Heat a 10-inch nonstick pan over medium heat. Add the butter and let it melt.
    • To the skillet, add the vegetables and remaining ½ teaspoon of salt. Cook until the vegetables are tender and heated through, 4 to 6 minutes if using raw vegetables or just 1 minute if using pre-cooked. Add the greens and cook until the greens are wilted.
    • Pour the eggs into the prepared pan. Add the cooked vegetables and cheese and stir gently, folding some of the vegetables and cheese into the center of the frittata and leaving some on top.
    • Bake the frittata in the oven until the center is just set (it should still jiggle a little when you shake the pan), 30 to 35 minutes.
    • Let the frittata rest for 5 minutes at room temperature. Slice and serve!

    Notes

    Vegetables: If using quick-cooking vegetables, you can add them to the skillet raw. If using slower-cooking vegetables, roast them ahead of time until tender. See below for ideas:
    • Add raw: onions, bell peppers, asparagus, green beans
    • Pre-cook: carrots, sweet potatoes, butternut squash, broccoli, cauliflower
    • Greens: Like baby spinach, chopped kale, or chopped Swiss chard.
    • Cheese: Like ricotta, crumbled goat cheese or feta, or shredded mozzarella, cheddar, provolone, or gruyere.
    Muffin Tin - Bake these in a muffin tin for mini frittatas that reheat well and can be frozen for quick meals. Grease the muffin tin well or use muffin liners to minimize sticking. Bake for 18 to 20 minutes at 350 degrees F. 
    To Freeze: 
    Cook as directed, let cool completely, and cover tightly. Freeze for up to 3 months. 
    Print and attach the label below so cooking instructions are ready when you are!
    freezer label

    Nutrition

    Calories: 220kcal | Carbohydrates: 11g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 255mg | Sodium: 509mg | Potassium: 267mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 4153IU | Vitamin C: 9mg | Calcium: 160mg | Iron: 2mg

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Christine

      April 03, 2023 at 4:03 pm

      Jess, can this be made without the cheese? we are not dairy eaters, but will use butter and milk when cooking, nothing else.

      Reply
      • Jess Smith

        April 03, 2023 at 7:50 pm

        Absolutely Christine - it will work just fine without any cheese at all. And non-dairy milk substitutes work too if you prefer to skip the milk as well! I'll make sure to add notes regarding both of those variations in the post. Enjoy!

        Reply

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