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Easy Vegetable Frittata Recipe

ByCaroline
Jump to Recipe· 4.8 from 10 reviews

If you’re anything like me, mornings can get a bit hectic, but that doesn’t mean breakfast has to be boring or complicated. That’s why I’m so excited to share this Easy Vegetable Frittata Recipe with you—it’s one of my absolute favorite go-to dishes when I want something hearty, wholesome, and bursting with flavor without much fuss. Plus, it’s ridiculously flexible, so you can customize it depending on what veggies you have on hand or what mood you’re in. Trust me, once you try this, it’ll become a staple in your kitchen just like it is in mine.

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Why This Recipe Works

  • Simple Ingredients: Uses kitchen staples and fresh veggies for an accessible, fresh meal.
  • Time-Saving: Prep and cook time fits easily into a busy schedule without compromising flavor.
  • Versatility: Easily adapt the recipe to your favorite veggies, cheese, or dietary needs.
  • One-Pan Wonder: Minimal cleanup because everything cooks right in one oven-safe skillet.
Easy Vegetable Frittata, vegetable frittata recipe, healthy breakfast ideas, quick brunch recipes, veggie frittata - Two black cast iron skillets sit on a white marbled surface, each filled with a cooked frittata. The top skillet's frittata has a pale yellow egg base, topped with round green zucchini slices, small red bell pepper pieces, melted white cheese, and green parsley leaves scattered on top. The bottom skillet contains a more colorful frittata with a yellow egg base, dotted with halved cherry tomatoes, green spinach leaves, white dollops of cheese, and strips of reddish-brown bacon or ham evenly spread. Around the skillets are three brown eggs on the left, small metal measuring cups filled with green parsley, red onion slices, and cherry tomatoes, and a folded striped blue and white cloth to the right. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The beauty of this Easy Vegetable Frittata Recipe lies in its balance of creamy eggs, melty cheese, and perfectly cooked veggies. Each ingredient brings something special to the table — from texture and moisture to flavor and nutrition. When I shop for this dish, I always pick the freshest seasonal vegetables I can find because they really shine after a quick saute and a gentle bake.

Easy Vegetable Frittata, vegetable frittata recipe, healthy breakfast ideas, quick brunch recipes, veggie frittata - Flat lay of two whole brown eggs with smooth shells, a small white ceramic bowl of fresh whole milk, a few sprigs of bright green fresh parsley, a small white bowl filled with shredded sharp orange cheddar cheese, one peeled garlic bulb with two cloves separated, half of a small red onion with neatly sliced rings visible, a small pile of chopped sweet potato cubes with vibrant orange color, evenly sliced light green zucchini rounds, several chopped pieces of glossy red bell pepper, a handful of roughly chopped fresh dark green spinach leaves, a small white bowl with halved ripe cherry tomatoes showing a bright red interior, a few pale quartered artichoke hearts, and four thin slices of rosy pink prosciutto all arranged symmetrically on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Eggs: The backbone of the frittata, providing structure and richness.
  • Milk: Adds creaminess and lightens the texture; whole milk works best but alternatives are fine.
  • Cheese (Cheddar or Feta): Sharp cheddar packs punch in garden versions, while feta complements Mediterranean flavors beautifully.
  • Olive oil: For sauteing — brings a fruity background and helps cook the veggies evenly.
  • Garlic: Aromatic kick that wakes up the whole dish.
  • Vegetables: Whether it’s sweet potatoes, zucchini, red peppers, or spinach, each adds unique taste and texture.
  • Salt & Pepper: Essential seasoning to enhance all the flavors naturally.
  • Optional Protein (Prosciutto): For a Mediterranean twist, if you’re in the mood for some savory meat.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Easy Vegetable Frittata Recipe is how easy it is to make it your own. I love switching up the veggies based on what’s fresh or leftover in my fridge. Sometimes, I sneak in mushrooms or swap sweet potatoes with regular potatoes. You can really make it whatever you want — just remember not to overload it with too many ingredients, or it won’t cook evenly.

  • Variation: I enjoy adding sautéed mushrooms and fresh thyme for a more earthy vibe — it’s a game-changer for weekend brunch.
  • Dietary Convenience: You can easily make this vegetarian, gluten-free, or switch to dairy-free cheese alternatives for special diets.
  • Seasonal Twist: Swap bell peppers for roasted asparagus or use kale instead of spinach depending on the time of year.

Step-by-Step: How I Make Easy Vegetable Frittata Recipe

Step 1: Whisk Together Your Base

Start by cracking 8 large eggs into a medium bowl with a pour spout—that really helps when it’s time to get them into the pan without spillovers. Add half a cup of milk, salt, pepper, and about 3/4 cup of your shredded cheese (cheddar or feta, depending on your chosen version). Whisk it all until everything’s combined and slightly frothy. The whisking encourages air into the eggs which makes your frittata nice and fluffy.

Step 2: Bring the Vegetables to Life

Heat your olive oil in a 10- to 12-inch oven-safe skillet over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant — don’t let it brown or it gets bitter. For the Garden Vegetable version, toss in your red onion and sweet potato first; these take a bit longer to soften, so give them around 5 minutes before adding zucchini and red bell pepper. Season with a pinch of salt and pepper as you go. Stir occasionally but don’t rush — those veggies need time to tenderize and develop sweetness.

Step 3: Combine, Cook, and Bake

Once your veggies are nicely softened and fragrant, pour the egg and cheese mixture evenly over them in the skillet. Let it cook on the stove without stirring for about 5 minutes, which allows the edges to start setting up and bubbling. Then sprinkle the remaining cheese on top for a golden, melty finish. Carefully slide the skillet into your preheated oven at 375°F (191°C). Bake for 22 to 26 minutes until the frittata is puffed up and set — poke the center gently, it should no longer wobble or look wet.

Step 4: Rest and Serve

This is a crucial step that folks often overlook. Take the skillet out and place it on a wire rack to cool for at least 10 minutes. The frittata will continue to firm up as it rests, making it easier to slice and giving the flavors time to meld beautifully. If you want, sprinkle chopped fresh parsley on top for a bit of color and fresh zing before you cut into it. Enjoy warm or at room temperature.

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Tips from My Kitchen

  • Use a Pour Spouted Bowl: Makes transferring your egg mixture smooth and mess-free, especially into a hot skillet.
  • Don’t Skip the Resting Time: Let your frittata cool slightly after baking – it finishes cooking and holds together better.
  • Vegetables Should Be Pre-Cooked: Sauté veggies well so they soften and their moisture doesn’t water down the egg mixture.
  • Watch the Bake Timing: Too long in the oven can dry it out; check for a slight wobble at 22 minutes to avoid overcooking.

How to Serve Easy Vegetable Frittata Recipe

Easy Vegetable Frittata, vegetable frittata recipe, healthy breakfast ideas, quick brunch recipes, veggie frittata - A round frittata in a black cast iron skillet with a slice removed, showing 3 main layers: a yellow egg base with green spinach leaves mixed in, red cherry tomatoes scattered within, and white dollops of cheese on top, along with pieces of light brown artichoke hearts and pinkish prosciutto. The slice sits on a green plate, showing the same layers with visible fluffy texture and melted cheese. All set on a white marbled surface with a fork beside the skillet and some small bowls of cherry tomatoes and greens nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing off my frittata with a generous sprinkle of fresh parsley or basil — they add a pop of color and a fresh herbal lift that balances the richness. Sometimes, I drizzle a little good-quality extra virgin olive oil or a squeeze of lemon juice on top for brightness. If you’re feeling indulgent, a dollop of creme fraiche or Greek yogurt on the side is a fantastic touch.

Side Dishes

This frittata pairs beautifully with a simple mixed greens salad tossed in lemon vinaigrette for contrast. For a more filling brunch, I sometimes add toasted crusty bread or a side of roasted potatoes. Plus, a fresh fruit salad on the side adds a naturally sweet balance that’s just delightful.

Creative Ways to Present

For special occasions, I’ve served this frittata sliced into neat wedges on a large platter garnished with edible flowers and microgreens — it looks stunning and gets everyone excited before the first bite. Another fun idea is to make mini frittatas in muffin tins — perfect for parties or packed lunches.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I cover the frittata tightly with plastic wrap or store slices in an airtight container in the fridge. It keeps beautifully for up to 5 days. I find microwaving individual slices is super convenient, especially on busy mornings. Just be careful not to overheat, or the eggs get rubbery.

Freezing

I usually freeze leftover frittata slices once they’ve fully cooled. I place the slices in a single layer on a baking sheet to freeze them initially, then transfer them to a freezer-safe container or zip-top bag. Frozen frittata slices stay delicious up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best results.

Reheating

To reheat, I prefer placing slices on a baking sheet covered with foil and warming in a 350°F oven for 5-10 minutes to keep them moist and avoid toughness. Microwaving works great for quick reheats but watch carefully, and consider adding a sprinkle of water on top to keep it from drying out.

FAQs

  1. Can I make the Easy Vegetable Frittata Recipe ahead of time?

    Absolutely! You can prepare the frittata fully and refrigerate it for up to 5 days, making it a great meal prep option. Just reheat gently to maintain texture and flavor. It also freezes well if you want to keep slices for longer.

  2. What vegetables work best in this frittata?

    This recipe is very flexible—sweet potatoes, zucchini, bell peppers, spinach, and tomatoes are all fantastic. The key is to use veggies that will soften quickly or that you pre-cook, so the frittata sets properly without excess moisture.

  3. Can I make this recipe dairy-free?

    Yes! You can swap the cheese for dairy-free alternatives and use plant-based milk instead of cow’s milk. Just keep in mind that the texture and flavor might change slightly, but it’ll still be delicious and satisfying.

  4. Do I need a special pan to make a frittata?

    A good quality, oven-safe skillet that’s about 2 inches deep and 10 to 12 inches in diameter works best. Cast iron is my personal favorite because it distributes heat evenly and transitions effortlessly from stovetop to oven.

Final Thoughts

This Easy Vegetable Frittata Recipe has become one of my kitchen staples, not just because it’s simple and quick, but because it feels so special and satisfying without a lot of effort. Whether you’re feeding a crowd or just making a solo breakfast, this dish is a comforting hug on a plate that you can personalize endlessly. Give it a try—you’ll soon wonder how you ever lived without it!

Print
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Easy Vegetable Frittata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 10 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This easy frittata recipe allows you to customize with your choice of delicious add-ins, making it a versatile and satisfying meal option. Choose between a garden vegetable version loaded with sweet potatoes, zucchini, and bell peppers, or a Mediterranean-inspired style featuring spinach, tomatoes, artichokes, and optional prosciutto. Rich with eggs, cheese, and savory flavors, this frittata is perfect for breakfast, brunch, or a light dinner.

Ingredients

Base Frittata Recipe

  • 8 large eggs
  • 1/2 cup (120ml) milk
  • 1/2 teaspoon salt, plus more for cooking vegetables
  • 1/4 teaspoon ground black pepper, plus more for cooking vegetables
  • 1 cup (100–120g) shredded sharp cheddar cheese OR crumbled feta, divided
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced

Version #1: Garden Vegetable

  • 1/2 small red onion, thinly sliced
  • 1 heaping cup (about 150g) chopped sweet potato (no need to peel)
  • 1 heaping cup (130g) sliced zucchini
  • 1/2 cup (about 80g) chopped red bell pepper
  • optional for topping: chopped fresh parsley

Version #2: Mediterranean-Inspired

  • 1 cup (30g) roughly chopped fresh spinach
  • 1 cup (150g) halved cherry tomatoes
  • 1 heaping cup (about 160g) canned quartered artichoke hearts, drained
  • optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto

Instructions

  1. Preheat oven: Preheat your oven to 375°F (191°C) to ensure proper baking temperature for the frittata.
  2. Make egg mixture: In a medium bowl with a pour spout, whisk together the eggs, milk, salt, and pepper until well combined. Whisk in about 3/4 cup of the cheese—cheddar if making the garden vegetable version, or feta for the Mediterranean version—reserving the rest for topping. Set aside.
  3. Cook garlic: Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the minced garlic and cook, stirring, for about 30 to 60 seconds, making sure not to let it brown.
  4. Prepare vegetables (Garden Vegetable version): Add the sliced red onion and chopped sweet potato to the skillet with the garlic. Cook for 5 minutes, stirring occasionally, until they start to soften. Then add the sliced zucchini and chopped red bell pepper. Season with salt and pepper, and cook for another 5 minutes, stirring occasionally, until all vegetables are tender.
  5. Add egg mixture (Garden Vegetable version): Pour the egg-and-cheese mixture over the cooked vegetables in the skillet. Cook for 5 minutes without stirring until the edges begin to bubble and set. Sprinkle the remaining 1/4 cup cheese on top.
  6. Prepare egg mixture with add-ins (Mediterranean version): Fold the chopped spinach, halved cherry tomatoes, drained artichoke hearts, and prosciutto (if using) into the egg-and-cheese mixture. Then pour this mixture into the skillet with the cooked garlic and cook for 5 minutes without stirring until bubbling and edges start to set. Sprinkle the remaining 1/4 cup cheese on top.
  7. Bake the frittata: Carefully transfer the skillet to the center rack of the preheated oven. Bake for 26 minutes until the frittata is puffed and the center no longer wobbles or looks wet.
  8. Cool and serve: Remove the skillet from the oven and transfer it to a wire rack. Let the frittata cool for at least 10 minutes; it will continue to set as it cools. Optionally, top with chopped fresh parsley before slicing and serving.

Notes

  • Store leftover frittata covered in the refrigerator for up to 5 days. Reheat individual slices in the microwave or bake covered at 350°F (177°C) for 5 to 10 minutes until heated through.
  • For freezing, cool the fully baked frittata completely, slice, place slices in a freezer-safe container, and freeze up to 3 months. Thaw in refrigerator before reheating as above.
  • Using only egg whites is not recommended as it reduces richness and flavor; a mix of 2 whole eggs and 6 egg whites is suggested.
  • Whole milk provides best texture, but you can substitute with lower-fat or non-dairy milk if needed. Heavy cream or half-and-half will make it creamier.
  • Feel free to add 2 to 3 cups total of other add-ins like mushrooms, broccoli, asparagus, or cooked meats such as diced ham, sausage, or shredded chicken, either folded into the egg mixture or sautéed with garlic and vegetables before adding eggs.
  • Use an oven-safe skillet that is about 2 inches deep and 10 to 12 inches in diameter—for example, a cast iron skillet—for best results.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250 kcal
  • Sugar: 2 g
  • Sodium: 400 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 14 g
  • Cholesterol: 345 mg

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