This baked Vegetable Frittata recipe is so simple and easy. Packed full of healthy veggies, it’s perfect for brunch, lunch or dinner. Video!
How will you ever find peace unless you yield to love?—Rabia
Delicious any time of day, this frittata recipe is easy to make and full of healthy veggies. Think of frittata like a quiche but without the crust; a savory custard that cradles a mountain of healthy vegetables. Perfect for entertaining or meal-prep. Looking for muffin tin eggs? You’ll love these Egg bites!
Why You’ll Love This!
- Colorful & nutritious. With an assortment of nutrient-rich vegetables, this frittata is bursting with vitamins and antioxidants. Plus, the eggs provide a healthy does of protein, vitamin B12, and selenium.
- Perfect way to clean out the fridge! What I love about this recipe is how adaptable it is, perfect for cleaning out the fridge and using up stray veggies.
- So versatile. Serve it up as a delicious holiday brunch, or weekend lunch or even for a simple dinner as we often do.
- Makes the best leftovers! Prep this on the weekend and enjoy it throughout the week for the perfect start to each day. The leftovers heat up well and keep up to 4 days in the fridge.
Frittata Ingredients
- Vegetables: Broccoli, mushrooms, spinach, or red bell pepper, or use what you have at home.
- Large eggs: Form the base of the frittata, creating a creamy and custard-like texture. They provide richness and protein, binding all the ingredients together.
- Ricotta (or sour cream): Adds a creamy and fluffy texture to the frittata. It also contributes a subtle tanginess and richness to the overall flavor profile. Or sub cottage cottage cheese.
- Heavy cream (or sour cream): Adds luxuriousness to the frittata, making it rich and velvety. It enhances the custard-like texture and adds depth of flavor.
- Fresh herbs: Basil (or sub thyme, or rosemary)- add a fragrant and herbaceous flavor to the frittata. It adds a touch of freshness and brightness that elevates the dish.
- Cheese: Use melty mozzarella cheese, or other melty cheese to add creaminess, richness, and a delightful stretchy texture when melted. You can use any melted cheese- cheddar, jack, feta cheese or crumbled goat cheese.
How to make a Vegetable Frittata
Preheat oven to 350F.
Make the Vegetable Filling
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.
Cut the broccoli into small florets and steam on the stovetop 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 black pepper.
Keep sauteing until tender.
Make the Frittata 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 oven-safe 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.
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.
Bake the Frittata
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. Garnish with fresh parsley if desired. Leftovers keep 4 days in the fridge. There you have it, an easy frittata recipe!
You can also make mini frittatas by preparing this recipe in miniature cast iron dishes or ramekins.
Storage & Reheating
You can store leftovers in the refrigerator for 4 days in an airtight container. Reheat in the toaster oven or oven, or place a slice on a plate to reheat in the microwave.
FAQs
This extra-large frittata serves 8-10 people and is baked in a 9×13 inch baking dish or 12-inch skillet. The recipe can be halved, to fit a 9-inch pie pan, or a 9-inch cast-iron skillet- to serve 4-5 people!
A frittata is partially cooked on the stovetop before being baked in the oven. It also has a lower egg to dairy ratio, whereas quiche is more custard-like and creamy. A frittata is more eggy like an omelet.
In order to create a moist, rich, and creamy frittata that results in a fluffy texture, you need full-fat dairy. The ricotta and heavy cream (or sour cream) are essential here!
Yes! Bacon, ham or sausage would make tasty additions. Simply add your cooked protein along with the veggies in the frittata.
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,
More Savory brunch recipes!
Vegetable Frittata video
Vegetable Frittata
- 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. Serves 8-10 -See notes for halving the recipe!
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. In spring, I’ll add raw asparagus tips. You’ll need 6 cups of 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.
When Halving the recipe-bake in a standard 9-inch pie pan, or 9-inch cast-iron skillet.
Nutrition
- Serving Size: ( 1/8th piece – made w/ricotta, sour cream & 1 ½ cups whole milk mozzarella)
- Calories: 339
- Sugar: 5 g
- Sodium: 511.8 mg
- Fat: 23.4 g
- Saturated Fat: 11.4 g
- Carbohydrates: 12.2 g
- Fiber: 3 g
- Protein: 21.3 g
- Cholesterol: 328.4 mg
This is by far the best fritatta I have ever tasted. I believe it was the addition of the ricotta and heavy cream that made the eggs so fluffy. This was such a success that I am considering bringing one to a ladies brunch next month (I am not a confident cook). For me to even consider this is a testament to just how good this recipe is. I just happened upon your website and so glad I did. (You may make a cook out of me yet!) Many thanks.
Aww. Love this Maria. Yes you can totally cook! 🙂
I didn’t quite understand the calories. 1/8 of a piece? Huh? I used a 9×13 pan and cut it into 20 squares. I eat 1 square a day. I didn’t put in much sour cream or cheddar cheese. I don’t think the calories are remotely close to what you have. A Normal frittata is 70-100 calories. This one? I’m not sure.
If you cut the frittata in eight pieces, the nutritional information reflects one of the eight pieces.