This delicious Frittata is baked in the oven and full of healthy vegetables. It’s versatile, easy and can be made ahead – perfect for a special breakfast or brunch. Or serve it up for lunch or dinner as a “crustless quiche” – a simple clean-out-the fridge kind of meal. Vegetarian, Keto, Gluten-free, and low-carb.
How will you ever find peace unless you yield to love?—Rabia
Here’s a tasty recipe for Oven Baked Frittata with Veggies. At its essence, it is like a crustless quiche or baked egg casserole with a creamy, savory custard that cradles a mountain of healthy vegetables. The frittata is baked until satisfying puffed and golden and fills the house with goodness.
What I love about this recipe is how adaptable it is, perfect for cleaning out the fridge and using up stray veggies.
Serve it up as a delicious holiday brunch, or weekend lunch or even for a simple dinner as we often do. The leftovers heat up well and keep up to 4 days in the fridge.
It starts with the veggies.
Basically, you’ll need about 6 cups of cooked veggies. You can steam things like broccoli, you can saute things like onions and mushrooms and peppers and you can roast things like potatoes, cauliflower or winter squash. Comb through your fridge and see what needs using up.
Here we are steaming a pound of broccoli.
At the same time, we’re sauteing leeks, peppers and mushrooms.
Cook until the veggies release all their liquid, and cook this off. Season with salt and pepper.
Then you’ll need to make the eggy custard.
For this extra-large frittata- which will fit into a deep 9x 13-inch casserole dish or 12-inch wide baker or skillet, use 12 eggs.
Of course, you can halve the recipe for smaller quantities. This recipe is extra-large, serving 8-10 people.
Beat the eggs with your choice of cream, ricotta, or sour cream. A mix of any of these works as well.
Make sure to grease your baking dish well.
Here I’m using a 12-round inch baking dish.
Pour a little of the egg mixture in the bottom.
Add the cooked veggies.
Again, we are using quite a lot of cooked veggies to make up the bulk of the frittata.
Layer with cheese and fresh spinach and basil.
Top with the remaining egg mixture. Give a little stir.
For added richness, add dollops of ricotta or burrata cheese- both optional.
Then bake for one hour, checking halfway through, tenting with foil if need be.
You’ll know it’s done when it is puffed to the very center and is not too wobbly.
Let it rest 5-10 minutes.
On the homefront: I hope this finds you cozy and well. We are up in the snowy mountains of North Idaho, spending the holidays with good friends. As much as I tend to shy away from the coldness of winter, it is hard not to be astounded by its beauty, especially on a sunny day, when the trees are flocked, the sky is blue and the air sparkles with snow dust.
Mornings like this remind me how magical the world is, how lucky I am to be alive and breathing, and how anything feels possible.
This year has been riddled with loss for so many. Yet, profound beauty and joy still can be found. How do we mourn and laugh at the same time? Perhaps we just do. Our hearts are built for this.
More brunch recipes you may like:
- Healthy Baked French Toast (Vegan!)
- Baked French Toast with Caramelized Pears and Hazelnuts
- Breakfast Strata with Mushrooms, Caramelized Onions, Goat cheese & Thyme
- Baked Apple Pancake (Pannekoeken)
- Tuscan Farmers Breakfast
- Skillet Huevos Rancheros!
A recipe for Vegetable Frittata (crustless quiche) baked in the oven. A versatile vegetarian brunch recipe that can be made ahead. Keto, gluten-free, low carb and full of healthy veggies.
- 16 ounces broccoli (see notes)
- 1 onion or leek, diced
- 1–2 tablespoons olive oil
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- pinch salt and pepper
- 12 large eggs
- 1 cup ricotta (or sour cream)
- 1 cup heavy cream (or sour cream)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup fresh basil (save some for garnish)
- 1–2 cups chopped baby spinach
- 1–2 cups grated mozzarella (or other melty cheese- cheddar, jack, or crumbled goat cheese)
Preheat oven to 350F
Make the veggie filling: Cut the broccoli into small florets and steam until just tender, let cool. At the same time, saute the onion or leek in olive oil, 3-4 minutes, over medium heat. Add the peppers and mushrooms and season with salt and pepper. Keep sauteing until tender.
Make the custard: While the veggies are cooking whisk (or blend in a blender) the eggs with the ricotta, cream, salt and pepper. ( Most any combo of ricotta, sour cream and cream will work here- 2 cups total.)
Assemble the frittata: Grease a deep 9 x 13-inch baking dish or 12-inch skillet. Pour 1/2 of the egg mixture in the bottom. Add the cooked veggies (you should have roughly 6 cups). Add the basil, spinach and cheese and pour in the remaining egg mixture. Give the veggies and little swirl so egg mixture is incorporated.
Bake: in the middle of the oven until the center is puffed and the frittata is nice and golden about 1 hour. Check at 30-40 minutes and tent with foil if getting too dark.
You’ll know frittata is done with it puffs slightly at the very center and is not too wobbly.
Let stand 5 minutes before serving.
Leftovers keep 4 days in the fridge.
Veggies: Feel free to swap other veggies for these- just make sure they are cooked and lightly seasoned with salt and pepper. Think roasted potatoes or sweet potatoes, roasted butternut squash, roasted cauliflower, sauteed zucchini, frozen spinach or corn, roasted peppers, sundried tomatoes, chili peppers, wilted kale or chard. In summer I’ll top it with fresh vine-ripened cherry tomatoes. You’ll need 6 cups cooked veggies total.
Cast-Iron: If you would like to bake this in a cast-iron skillet- no problem, make sure it is extra-large (12 inches in diameter) and greased well.
If making ahead: assemble, refrigerate, and make sure to bring unbaked refrigerated frittata to room temp one full hour before baking. Frittata can also be baked ahead and reheats well.
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