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
Just made this vegetable frittata to take to my son and daughter-in-love on the occasion of the birth of my first grandchild. I used up some veggies in my fridge and a combination of sour cream, crème fraiche, Greek yogurt and cream. Smells wonderful and looks gorgeous! I’m going to make one for myself this week!
Sounds perfect Elizabeth! And congratulations on your grandchild, so wonderful!
Made this for meatless Monday dinner with a side of roasted sweet potatoes and a salad. Absolutely delicious! Added zucchini and shaved brussel sprouts. I love the versatility of this recipe!
Thanks so much Laura!
This was delish! I used broccoli, potatoes, asparagus, and the onions, pepper and mushrooms. I also used heavy cream and sour cream. I like that you can use variations here.
I will make this again, great for a crowd.
Sounds perfect Lisa, so glad you enjoyed!
I had a lots of bits of veg in the fridge and was looking for a way to use them up.I came across this recipe while browsing on your site.My daughter and I loved it .
Perfect, great to hear!
Love this recipe, so delicious and adaptable to what you have on hand. I used cottage cheese instead of Ricotta, worked great!
Perfect Stacey!
This is the best frittata I’ve made. I’m making it for xmas eve and need to cook at home and bring somewhere…what’s the best way to heat up about an hour after I take it from the oven?
Thanks Kristin! I would probably just reheat in a low 300F oven, loosely covered with foil until internal temp reaches about 140-145F
Brought to office for potluck. Empty pan returned. I love the versatility of this recipe. My add-ins were spinach, bacon, and mushrooms. Swapped greek yogurt for ricotta.
Great to hear Nono!
Oh, mine was based on a half recipe of the dairy ingredients, but with 7 eggs. Again, I used what I had.
Wow! Best frittata I’ve ever had! The texture is dreamy! I didn’t use all the cheese, just three slices of creamy white cheese (black pepper Cooper), broken into pieces. I made it my own way with what I had in the garden and what I had a taste for–cooked frozen artichokes (chopped into thirds), quarter onion, garlic chives, 2 cloves of minced garlic, fresh rosemary, fresh thyme, 2 fresh sage leaves, fresh parsley, a heaping cup or so of baby spinach, Chinese amaranth (spinach works fine), 2 tsp or so of salt, 1 aji Rico pepper (seeds removed). For the dairy, I just used Stonyfield whole milk yogurt with a tiny bit of leftover Greek yogurt, no ricotta. It tasted absolutely amazing! My five-year old son loved it and literally gave the dish a thumbs up, it was that good. My son is on a high fiber diet right now, so I made mine with that in mind. He asked to have it for breakfast, in addition to lunch the next day.
Next time, I definitely want to try it with broccoli. Yum! Thank you for a divine recipe! I will definitely print this one to put in my regular rotation. The only time is really in the chopping.
Sounds amazing with all those garden goodies! Love that you made it your own and most importantly that you got the thumbs up! Yay!
Oh my gosh this is amazing! I just had seconds! I have lunch sorted for the next 4 days now. Thank you very much 😊
You are so welcome- glad you liked it Izzy!
I’m always too lazy to comment under recipe blogs even if they are good, but I’ve made this recipe a thousand times now and I can’t get bored of it! I usually make it when I have overnight guests and it’s always a huge hit. Today I swapped the spinach for arugula and it was so yummy! Highly recommend it!
Thanks so much Eszter- I really appreciate the comment and rating, I know it’s a pain but it truly does help us tremendously. AND I am happy you are enjoying the recipe! ❤️
Made this tonight. Pretty darn tasty! Giving it a big 👍 up.
Great to hear Stan!
Would vegan ricotta (tofu) work equally well here? Also, thank you for sharing your culinary time, effort, and skills. Very appreciated by many!
Thanks Cindy! You know, that is a REALLY good question. And… I am not sure! Would you add vegan cheese, or no cheese then?
I might try a melty vegan cheese or go no cheese (but maybe a little nooch?). I’m thinking that vegan ricotta would hold up in the custard. Or curdle? Not sure how it behaves as a top layer when baked. We shall see 🙂
I don’t think it would curdle- I’ve used it in baked pasta dishes with good success. But here it is blended with the eggs…so just not sure. If you try it will you let me know?
Made it using 1 cup of your vegan ricotta and 1 cup of Silk dairy free heavy whipping cream in the custard. Plus 2 cups of vegan cheddar/mozzarella shreds.
Was completely…. delicious! Great flavor and texture with bits of creaminess.
Oh Good!!! Great to hear!
Made this for our connect group 5th Sunday Brunch — rave reviews! Will make it again!
Great to hear Jan!
Can I use Gruyere? If so what veggies would you use?
Gruyere would be delicious with all the veggies listed.
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❤️
thanks Sharon!
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!
Thanks Dmitry!
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. 🙂