Vegetable Frittata

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.

What is a Frittata?

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 Frittata Recipe!

1. 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.
2. 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.
3. So versatile. Serve it up as a delicious holiday brunch, or weekend lunch or even for a simple dinner as we often do.
4. 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.

This frittata recipe is best made in a 9×13 inch baking dish, a 12-inch cast iron skillet, or an 11-12 inch round baker.

How to make a Frittata

Preheat oven to 350F.

1. 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.

2. 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.)

3. 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.

4. 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.

Best Frittata Recipe variations

Add Meat: Bacon, ham or sausage would make tasty additions. Simply add your cooked protein along with the veggies in the frittata.

Greek style: add feta, sauteed zucchini, bell pepper, oregano and cherry tomatoes.

Mediterranean: add feta (or goat cheese), sundried tomatoes, wilted spinach, and fresh basil.

Mexican: add bell peppers, onions, browned chorizo, cilantro, and queso fresco cheese.

Can you use only egg whites? Yes, you will need about 3 cups of egg whites.

What to serve with Frittata

Serve Frittata with roasted breakfast potatoes, fruit salad, blueberry muffins, and Mimosas!

Easy Frittata Recipe 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.

Can you freeze Frittata?

Yes, a baked frittata can also be frozen for up to 4 months. Thaw the frittata in the refrigerator 24 hours before reheating. Reheat it in the microwave or covered in a 325°F oven until it reaches 145F in the center.

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 Savory brunch recipes!

Vegan Frittata

Breakfast Strata with Mushrooms & Caramelized Onions

Italian Breakfast Recipe (Tuscan Farmers Breakfast)

Skillet-Baked Huevos Rancheros

More Vegetable Recipes!

• Vegetable Lasagna
• Vegetable Stew
• Vegetable Paella
• Roasted Vegetables
• Vegetable Biryani
• Veggie Scramble

Vegetable Frittata video

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