Vegetable Frittata Recipe

5 from 1 vote

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

Cook Time25

Total Time45

Course: Breakfast, Brunch, Main Dish

Keyword: baked breakfast recipe, brunch, Christmas, egg recipe, feed a crowd, make ahead, party and entertaining, Thanksgiving

Servings:

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
1/2 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 1/2 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.

Nutrition