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.
Love,
Sylvia
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!
Oven-Baked Frittata with Veggies
- Prep Time: 35
- Cook Time: 60
- Total Time: 1 hour 35 minutes
- Yield: 8-10
- Category: main, brunch, breakfast, eggs
- Method: baked
- Cuisine: Italian
- Diet: Gluten Free
Description
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.
Ingredients
- 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)
Instructions
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.
Notes
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.
Keywords: baked frittata, frittata recipe, vegetable frittata, how to make a frittata, healthy brunch recipe, keto frittata recipe, frittata oven, frittata baked oven,
Another amazing recipe! Sylvia I am so grateful for you sharing your knowledge and skills – I cook several of your recipes a week. This will be my lunch for the next couple of days- instant, delicious and nutritious. I cooked exactly as written with goats cheese(with dill) sprinkled on top as the additional cheese. Now I’m off to make a double batch of your breakfast cookies which I am a little bit addicted to- especially since I discovered that they are perfect straight from the freezer. Thanks again- my life is much improved since your recipes came into it!
★★★★★
So glad you are enjoying!
This was very good! I used random veggies I had (mushrooms, yellow bell, onion, poblano), and I do think that any combo of vegetables you like would work. Next time I will add some roasted potatoes for heft. Very flexible recipe—good way to use up ricotta or heavy cream leftover from other recipes. I used sour cream and heavy cream. Like some others, I halved the recipe for two people. Four generous servings. I baked for the hour and it was perfect! I’m usually a strict recipe follower, but this recipe is forgiving! I will be experimenting with what I have on hand. 🙂
★★★★★
Just made for the second time tonight. The ricotta gives it a delicious mild creaminess. Loaded with veggies and creamy goodness, we love it for dinner with a nice side salad, and the leftovers heat up great for breakfast or lunch. Better than the frittatas I used to make. Thanks Sylvia!
★★★★★
Thanks Laura!
I love this recipe! The portions really stretch and the recipe is very flexible. I’ve never thought about putting broccoli in a frittata, but it’s very tasty in this recipe! Thank you, Sylvia.
★★★★★
Thank you so much for all your delicious and accessible recipes! Do you have any suggestions of replacements for mushrooms? I am guessing anything with some weight to it – like eggplant or sweet potato?
Really any other cooked veggie that you like would work here. Roasted sweet potato sounds good! I can’t picture eggplant, but you could always try?
HI Sylvia,
Do you think coconut milk could be used as a substitute for milk?
Hummmm. In place of the heavy cream? I’m not sure??? Can’t picture it, but at the same time, guessing it would probably work? But not positive.
Thanks – I may just leave it out…will see! Thanks. I adore your recipes!
This was delicious! It’s an easy and tasty way to get your veggies. Thank you!
★★★★★
I halved the recipe and used feta ,cilantro and added a teaspoon of Za’atar to the custard for a middle eastern twist. Cooked for 30 minutes it came out perfectly.
★★★★★
Love that this has a lot more veggies than most frittatas—perfect ratios! Half of the recipe worked perfectly in a 6” cake pan. Didn’t have basil, so I subbed 1/2 tsp Italian Seasoning.
★★★★★
This looks delicious, I recently found a recipe for chickpea flour frittata. Since I can’t do eggs I think I will marry the two. It’s pretty amazing the stuff you can do with chickpea flour and a blessing for those of us who need options. I love the wide range of recipes you offer…I’m hoping you are intrigued and give it a go.
I am intrigued and will try it!
Sounds delicious! If I were to half this recipe , what size pan should I cook in.
An 8 x 8 baking dish should work or use a pie pan!
Looks great! Have you tried making half and if so, how long would you bake it?
★★★★★
I havnet tried baking half- but I would check at 30 minutes, and continue baking until the center is puffed.
Can we replace cream/sour cream by greek plain yogourt ?
Great question. I haven’t tried this with yogurt, but don’t see why it wouldn’t work? Just make sure to use full fat and I would only use 1 cup.