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 1x
- 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
The options listed were appreciated. I used zucchini and kale and added a poblano pepper. Only used lite sour cream and oat milk. And baked in a quiche dish. 40 minutes later. Perfect with hot sauce 😋
Great to hear!
Excellent recipe! I used broccoli, mushrooms, spinach, home grown tomatoes with basil on top. This makes low carb easier & delicious.
Yum! Sounds great Cindy.
Would this work with vegan sour cream and non-dairy half and half?
It should work just fine Janet!
Delicious
Thank you for sharing your recipes! They are delicious. Could you tell me where to purchase the round baking dish you used?
Thanks!
So I bought it at a store called Field and Fort in Summerland, California. They have an instagram account @fieldandfort,and website- you could try asking if they ship???
This was delicious!!! I will definitely make this again and again!
Great to hear!
Hi Sylvia,
Do you think Greek yogurt could be substituted for sour cream? Thanks
That should be fine Diane!
Hi Sylvia,
I served this at a breakfast party and everyone loved it. Question? Could I freeze the remaining cooked frittata? Just wondering.
Hi Rosemary- I’m having a hard time picturing this freezing well… but can’t say for sure!
perfect and delicious! about to make it again.
Thanks so much Molly!
Wonderful!!
Fabulous! I made this for Mother’s Day and it did not disappoint. I love the fact that this is basically a template and that the veggies you include are to your own taste or whatever is available in the fridge. The proportions were exact. I made this in a deep 9×13 pan and did add a couple of extra eggs for volume. It was delicious and will become a staple, I’m sure. Thank you!
Absolutely love this recipe. Made enough for two so I could freeze one. About to heat it for visiting family. We will see how that turns out. I have devoted the last two weeks to sampling recipes and I have not tried a single recipe that my husband and I haven’t loved. Sylvia your amazing. So glad I have found your site. Wouldn’t miss expanding my future addiction to cooking.
Awww… thanks Barbara!
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.
I have substituted half and half in several frittata and quiche recipes. It does not alter cooking time or total amount of liquid used.
Thanks Don!
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.
I was going to ask the same question about substituting yoghurt for cream. I prefer to cut down on fats. Would be so grateful if you could suggest low fat alternatives or substitutes in your recipes whenever possible. Your recipes and food combinations are simply wonderful, so inspiring and easy to follow. Thank you, Sylvia.