This post may contain affiliate links. Read my full disclosure policy.
This delicious Frittata is baked in the oven and packed 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. Video!
How will you ever find peace unless you yield to love?—Rabia
Here’s a tasty recipe for the BEST Frittata baked in the oven. 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.
Vegetable Frittata Recipe | 60-sec video
How many people does this serve?
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!
How to make the Best Frittata
Cook 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.
Step 2: Make the egg custard
Beat the eggs with your choice of cream, ricotta, cottage cheese or sour cream. A mix of any of these works as well.
Step 3: Assemble the Frittata
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.
Step 4: Bake the Frittata
Then bake at 350F 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!)
- Spring Green Vegan Frittata
- 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 1x
- Category: main, brunch, breakfast, eggs
- Method: baked
- Cuisine: Italian
- Diet: Gluten Free
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!
- 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. 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.
- 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
Keywords: baked frittata, frittata recipe, vegetable frittata, how to make a frittata, healthy brunch recipe, keto frittata recipe, frittata oven, frittata baked oven,
Great recipe. Perfect blend of veggies cheeses and eggs
Great to hear!
First time baking this for out of town visitors. Delicious! I just had to taste it before they arrived and was amazed at the depth of flavor. They loved it! Only thing I would change is to chop the basil leaves instead of keeping them whole. Thanks❤️
This is my Christmas Eve dinner solo. So I did 6 eggs and improvised. Sauteed onions, mushrooms and peppers and layered like you did. 45 minutes in a square glass casserole dish and it looks and smells amazing! Roasted up some taters and getting ready for dinner! Thanks for sharing your wonderful recipes! And happy holidays!
Sounds perfect and lovely Jodie. Have a Merry Christmas. ❤️
Can this be frozen? If so, What temperature and how long would I need to cook it for? Also can I freeze it if it was used with vegan cheese instead? Thanks!
Hi Holly- I personally haven’t tried freezing this, so, unfortunately, can’t give specifics, sorry.
Made this with tofu ricotta and full fat Greek yogurt and used a pre-made crust to make it a quiche. Very Yummy!! I had to cook it at a higher temp (400 F) and for longer. I’ll be making this again!!
Oh perfect! I’ll have to try that!
Any ideas to substitute the heavy cream and sour cream to make it dairy free?
Hey Amy- the only thing I can think of right now is using vegan substitutes- like vegan sour cream, vegan cream. Sorry not that helpful. We do have a vegan frittata made with chickpea flour.
Yet another delightful recipe from you. Not only it looks great and taste great, but also good for you as well! Who knew that broccoli can taste this good in frittata… Wonderful dish indeed! Few leftover slices hold up really well in the fridge for next morning “ready” breakfast. Thank you!
This looks incredible. I just am wondering about the video- it’s for Chipotle Chicken then a green curry dish, but no Frittata. This has happened with a few of videos for different recipes; am I doing something wrong? Thank you:)
Hummm- shoot! Try refreshing the page. Watch the 10-second ad. (You can’t fast forward the ad or it will take you to the next video.) Then it should come on. Let me know if that doesn’t work Jenny!
Delicious! I used garden vegetables on hand: two parts yellow squash to one part kale, and chard instead of spinach. Also, I made it dairy free using coconut milk (drained) instead of cream, and vegan cheese. Thank you for this recipe!
Sounds amazing Yvonne! Thanks for sharing your adaptations, love it.
I was wondering what temperature to bake the dish. Thanks!
Hi Kim- Bake at 350F. And be sure to always jump down to the recipe card for detailed instructions. 🙂