Chock-full of lots of colourful and delicious veggies and topped with crumbled feta cheese, this baked vegetable frittata recipe is not only easy to prepare, it’s super hearty and makes for such a satisfying breakfast, lunch or supper any day of the week.
Just like milk and veggies, eggs are something we regularly have on hand. They’re just so versatile! So, it goes pretty much without saying, that we cook up frittatas pretty much every week.
There’s very little fuss with making a frittata (which is one of the reasons why we love them so much). They’re basically baked eggs with some other simple ingredients and can be customized so many ways.
Today’s recipe is a vegetable frittata. It’s absolutely loaded with veggies and topped with crumbled feta cheese … ya know, for good measure.
Next time you’re looking to whip up something for that casual weekend brunch (or weekday supper when you just couldn’t be bothered), try this frittata with veggies and your taste buds will thank you.
How To Make Vegetable Frittata
Here is an overview of how to make frittata with vegetables (refer to the recipe card below for full details):
- Whisk the eggs, milk, salt, pepper, garlic powder, onion powder and a few dashes of your favourite hot sauce in a mixing bowl. Set that aside while you prep the rest of the frittata.
- Heat some olive oil in a cast-iron skillet, then cook the bell pepper, mushrooms and broccoli.
- Stir in baby spinach and sun-dried tomatoes.
- Pour the egg mixture over top of the veggies.
- Sprinkle of crumbled feta cheese.
- Bake the frittata until it’s set and cooked through.
The Vegetables
The main veggies used in this vegetable frittata recipe are broccoli, mushrooms, bell pepper and spinach. All in all, you want about 4 to 5 cups of veggies. And you definitely want to sauté the veggies before adding your eggs. This helps to soften them and release some of their moisture so they don’t add too much unnecessary water to your frittata.
You can easily adjust the quantities of veggies to suit what you have on hand or what’s in season.
For example, I also love using asparagus or roasted baby potatoes. If using potatoes, in particular, I would ensure that they’re fully cooked through before adding to your frittata.
You can even use leftover veggies from another meal. Simply reheat before adding your eggs.
Dress Up Your Frittata
Of course, this vegetable frittata is delicious as is, but you can add another element of colour and freshness with other ingredients.
For example, add some fresh herbs. Some of my favourite herbs to pair with frittata are parsley, dill, basil, tarragon, baby arugula or chives. You can mix in a little to the eggs and garnish with some (I love topping the baked frittata with baby arugula).
Or, for another delicious option, top the baked frittata with halved cherry or grape tomatoes or sliced or diced avocado.
What To Serve With Frittata
Though frittata is an egg-based dish, we often enjoy it for lunch or supper with a green salad or skillet potatoes.
Frittata also pairs deliciously with toast, tea biscuits, hash browns, fruit salad, juice, coffee and/or tea.
Even though there are a few dashes of hot sauce in the frittata, I love some hot sauce on the side as well (or drizzled over the frittata). This veg frittata is also yummy served with salsa verde (green salsa) or a dollop or two of full-fat Greek yogurt.
Tip: Aside from enjoying the frittata as is, it’s delicious served up in a wrap or on toasted, buttered bread. On toast, it kinda gives me Western omelette sandwich vibes.
Storing and Reheating
Properly store leftover frittata in an airtight container in the refrigerator for up to 3 to 4 days. I like to slice the frittata before storing. That way, I can easily grab a slice and reheat.
To reheat, preheat the oven to 350 degrees Fahrenheit, place the frittata on a sheet pan and heat for about 10 minutes or until it’s heated throughout (the time may vary, depending on how much you’re reheating). Alternatively, you can warm the frittata in the microwave. To warm this way, place the frittata on a microwave-safe plate and heat on 30-second intervals until heated throughout.
Of course, you can enjoy this leftover vegetable frittata chilled, straight out of the refrigerator. Makes for a great grab and go breakfast!
Tips for Recipe Success
- Use an oven-safe nonstick skillet. I love to use my trusty 12-inch cast-iron skillet. It’s well seasoned and goes beautifully from stovetop to oven. Plus, I just love the rustic look of it.
- As mentioned, for this 12-egg frittata recipe, I like to use about 4 to 5 cups of veggies. If you don’t have the exact quantities or varieties of vegetables used in this version, you can easily use what you enjoy best or have on hand. But always sauté your veggies before adding the eggs to release excess moisture. That way, they won’t make your frittata soggy.
- Once the frittata is cooked, it’s normal for it to puff up. However, once out of the oven, it won’t take long to deflate a little (that’s totally normal).
- Cook your frittata (obviously), but don’t overcook it. Once done, it’ll be just slightly golden on top, it puffs up, the eggs are set and it should no longer be jiggly or wet. If you insert a toothpick or wooden skewer into the frittata, it should come out clean of wet egg.
Variations
- Mix up the cheese: Crumbled feta is delicious in this vegetable frittata, but goat cheese is a yummy alternative. If you’re looking for a melty cheese vibe, shredded Gruyere, mozzarella, cheddar or fontina cheese are all great options. If using any one of the latter options, you can mix the shredded cheese into the eggs rather than sprinkling it over top.
- Add more spice: If you like a little heat, try mixing in some minced hot pepper (like jalapeno or Thai chili). Add it when you sauté the veggies.
- Add protein: Make your frittata more substantial by adding in some cooked sliced sausage (veggie or regular) or crispy crumbled bacon. You can add either of those after you’ve cooked the veggies.
More Yummy Egg Recipes
If you make this vegetable frittata recipe, be sure to leave a comment below!
Vegetable Frittata
Ingredients
- 12 large eggs
- ¼ cup full-fat milk, or half-and-half or heavy cream (whipping cream)
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 to 4 dashes hot sauce
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 cup sliced cremini (baby bella) mushrooms, or white button mushrooms
- 1 cup diced bell pepper, about 1 bell pepper (use whatever colour you prefer)
- 2 handfuls baby spinach
- ⅓ cup sun-dried tomatoes in oil, drained and rinsed of excess oil and roughly chopped
- pinch ground nutmeg
- ½ cup crumbled feta cheese, add another ¼ cup or so if you want extra cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Whisk eggs in a mixing bowl, then whisk in milk, ¼ teaspoon of salt, ¼ teaspoon of black pepper, garlic powder, onion powder and hot sauce. Set aside.
- Heat olive oil in a 12-inch cast-iron skillet over medium heat. Add broccoli, mushrooms, bell pepper, remaining ¼ teaspoon of salt and remaining ¼ teaspoon of black pepper. Cook, stirring occasionally, for 3 to 5 minutes until they've started to soften a tad. Add baby spinach, sun-dried tomatoes and nutmeg. Stir and cook for about 1 minute until the spinach just starts to wilt. Ensure the veggies are in an evenish layer before adding your eggs.
- Whisk the egg mixture once again, then pour over the veggies. Sprinkle over the feta cheese. Let cook for 2 minutes, then place into the oven and bake for 18 to 20 minutes or until the frittata is cooked through (the internal temperature reaches 165 degrees Fahrenheit in the centre of the frittata when checked with an instant-read food thermometer). When a toothpick or wooden skewer is inserted in the centre of the frittata, it should come out clean (no wet egg). The frittata will turn slightly golden on top and will puff up as it bakes but will deflate slightly once it starts to cool.
- Cut the frittata into slices/wedges and serve. Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Valentina
I actually love frittatas for dinner. This one looks excellent! 🙂 ~Valentina
Michelle
The perfect dish to use up all those random veggies in the fridge! Would love a warm slice!
David @ Spiced
Well doesn’t that just look delicious! I enjoy scrambled eggs, and a frittata feels like a near cousin. All of the veggies in this version sound tasty, and I know slices of this would make for a pretty fantastic weekday lunch!