A Brunch Frittata Recipe You’ll Want to Make Every Weekend
A Brunch frittata just might be the hero of your next lazy weekend morning.
Whether you’re hosting friends or just treating yourself, a brunch frittata is a total win: it’s endlessly customizable, packed with flavor, and looks impressive straight out of the oven.
This is a brunch recipe, but it’s just as amazing for holidays, picnics, meal prep, or a cozy breakfast-for-dinner night!
Think golden edges, a fluffy center, and all your favorite veggies, cheese, or even leftover meats baked into one glorious slice.
Plus, it’s great for meal prep.
Scroll to the bottom for the full printable recipe!
Use an oven-safe skillet. Cast iron works best for even cooking.
Start making your Baked Vegetable Frittata by whisking together eggs with some milk, salt, and pepper.
You want to pre-cook the veggies. Sautéing veggies first removes excess moisture so your frittata doesn’t get soggy. Sauté chopped onion and asparagus in olive oil until they’re soft, then toss in some spinach and let it wilt down.
Pour your egg mixture right over those veggies, stir in a bit of cheddar, and top with crumbled feta.
Let it cook on the stove for a few minutes until the edges start to set, then pop it in the oven to bake.
When it’s almost done, sprinkle on more cheddar and give it a quick broil for that golden, melty top.
Pull it when the center is just set—it’ll continue cooking as it rests.
Give it 5–10 minutes to rest after baking for easier slicing and better texture.
A frittata is crustless, cooked in a skillet, and more egg-forward, while a quiche has a pastry crust and a creamier, custard-like texture from extra dairy.
The key is to whisk your eggs just enough, add a splash of milk for fluffiness, and always pre-cook your veggies or meats to avoid excess moisture. Cook gently and don’t overbake — it should be tender, not rubbery!
Yes! Bake it, cool completely, and refrigerate. Reheat slices in the oven or microwave the next day.
Yes! Let it cool, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
What to serve with frittata for brunch?
Here are some delicious ideas to serve with it:
- Toasted sourdough or crusty artisan bread
- Flaky crescent rolls or a buttery biscuit recipe
- Roasted potatoes or hash browns
- Simple green salad with lemon vinaigrette
- Fresh fruit salad or sliced melon
- Sliced avocado
- Fresh-squeezed orange juice
- Mimosas or bellinis
- Iced coffee or a iced vanilla lattes
What is a good filling for frittata?
It’s all about balancing flavor, texture, and whatever you’ve got in the fridge
- Feta + spinach
- Cheddar + broccoli
- Goat cheese + caramelized onions
- Bell peppers, onions & mushrooms
- Zucchini, tomato & basil
- Asparagus & leeks
- Bacon & cheddar
- Ham & swiss
- Smoked salmon & dill
Mix and match frittata filling ideas based on what you love — and don’t be afraid to get creative!
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If you loved this recipe, you’ll definitely want to check out these other delicious ideas that are perfect for every kind of brunch moment!
- From veggie-packed to cheesy and savory, these brunch frittata recipes make hosting easy and impressive.
- Celebrate the holidays in style with cozy, festive Christmas brunch recipes the whole family will love.
- Treat Mom to something special with these beautiful and delicious Mother’s Day brunch recipes she’ll remember.
- Who says breakfast has to be in the morning? These breakfast for dinner recipes are fun, filling, and always a hit!
Easy Baked Vegetable Frittata Recipe
Ingredients
- 8 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- ½ small yellow onion chopped
- 1 cup asparagus chopped
- 2 cups packed baby spinach
- ½ cup white cheddar cheese shredded and divided
- 5 ounces feta cheese
Instructions
- Place the oven rack in the center position and preheat the oven to 350º.
- In a large bowl, use a whisk to beat eggs with milk, salt and pepper.
- Heat olive oil in a 10-inch ovenproof skillet on medium. (Cast iron skillets work great)
- Add yellow onion and asparagus to pan and sauté until soft, approx. 7 minutes.
- Stir in spinach and sauté until wilted, approx. 2 minutes.
- Spread the cooked vegetables evenly in a skillet and pour egg mixture over them.
- Stir in ¼ cup of shredded cheddar cheese.
- Crumble feta cheese on top.
- Cook without stirring until eggs are just beginning to set around the edges, approx. 2 to 3 minutes.
- Place the skillet in the oven and bake frittata until almost set in center, approx. 15 minutes.
- Remove skillet from oven and top with remaining ¼ cup shredded cheddar cheese.
- Set oven broiler to high and broil the frittata until top is golden brown, approx. 2 minutes. Keep a close eye on the pan to prevent burning.
- Carefully remove the hot pan from the oven and let the frittata rest for 5 minutes before serving.
Pinned and tweeted! Thank you for including me! Cynthia
Thank you so much!