Enjoy this baked vegetable frittata recipe for a delicious and healthy breakfast or dinner. Full of sauteed vegetables, this simple recipe is perfect when you’re in the mood for something different than eggs and toast!
A delicious and hearty breakfast or dinner, this baked vegetable frittata recipe is a simple one that can easily be modified to include your favorite vegetables. It’s great for when you’re in the mood for something different than eggs and toast!
This great recipe is healthy, easy to make, inexpensive, and can be eaten hot or cold.
The best frittata is so satisfying and full to bursting with flavor. It always finds its way into our meals at some point or another during any given week.
Eat them for breakfast, lunch or healthy dinners. The great thing about this easy vegetable frittata recipe is how it is one of the best things to meal prep.
What is a Frittata?
A frittata is an Italian dish made with vegetables and sometimes meat. It’s similar to a casserole.
My favorite thing about this baked frittata recipe? All the different flavor combinations of veggies in every bite! A frittata is a great way to use up all of those leftover veggies that you have in your fridge.
The Next Time You Make This Easy Frittata Recipe, Try Using:
- Mushrooms
- Fresh basil or other fresh herbs
- Diced Bacon
- Diced Tomatoes or Cherry tomatoes
- Red pepper flakes
- Onions
- Asparagus
- Diced Peppers
- Smoked Salmon
- Crumbled Sausage
- Broccoli
- Kale or Spinach (or other leafy greens)
- Olives
- Diced Ham
- Red Onions or green onions
- Red Bell Pepper or Green Bell Peppers
- Parmesan Cheese, Swiss, Feta Cheese, goat cheese, pecorino romano, gruyere cheese
- Garlic cloves
How to Make a Baked Vegetable Frittata
Ingredients:
- 8 large eggs
- ⅓ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black 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
Directions:
Place the oven rack in the center position and preheat the oven to 350º.
In a medium 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 beaten eggs 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 for a cooking time of about 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 into individual slices.
Tips for Making the Perfect Frittata
To have the most delicious and fluffy frittata, use an ovenproof nonstick skillet. It will help you avoid extra dishes by baking it in the same dish as sauteing vegetables for flavor! While the skillet is the best choice, you can also use a cast-iron pan or baking dish.
For best results, cook the vegetables in stages starting with hearty ingredients like onions and potatoes then move onto peppers or greens when they are ready to be cooked down.
Use leftover diced vegetables from a previous meal by heating them through with a teaspoon of oil.
Make sure to distribute your veggies evenly in a single layer on the bottom of the pan before pouring in eggs.
What to serve with a Healthy Vegetable Frittata
This egg dish is delicious served with a fruit salad, Pesto sauce, baked oats, salsa, muffins, roasted sweet potatoes, a simple green salad, a loaf of good bread, bagels and cream cheese.
Or use easy recipes such as:
Homemade buttermilk biscuits
Tomato Basil Salad
Air Fryer Hash Browns
Danish
Squash Fritters
Blintz Souffle
Though they are best eaten fresh, I have found that a vegetable frittata will last for up to 3 days in an airtight container in the refrigerator. Serve warm or at room temperature. It’s a great do-ahead breakfast option!
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.
Notes
The Next Time You Make This Easy Frittata Recipe, Try Using:
Mushrooms
Fresh basil or other fresh herbs
Diced Bacon
Diced Tomatoes or Cherry tomatoes
Red pepper flakes
Onions
Asparagus
Diced Peppers
Smoked Salmon
Crumbled Sausage
Broccoli
Kale or Spinach (or other leafy greens)
Olives
Diced Ham
Red Onions or green onions
Red Bell Pepper or Green Bell Peppers
Parmesan Cheese, Swiss, Feta Cheese, goat cheese, pecorino romano, gruyere cheese
Garlic cloves
Tips for Making the Perfect Frittata
To have the most delicious and fluffy frittata, use an ovenproof nonstick skillet. It will help you avoid extra dishes by baking it in the same dish as sauteing vegetables for flavor! While the skillet is the best choice, you can also use a cast-iron pan or baking dish.
For best results, cook the vegetables in stages starting with hearty ingredients like onions and potatoes then move onto peppers or greens when they are ready to be cooked down.
Use leftover diced vegetables from a previous meal by heating them through with a teaspoon of oil.
Make sure to distribute your veggies evenly in a single layer on the bottom of the pan before pouring in eggs.
How long will a vegetable frittata last?
Though they are best eaten fresh, I have found that a vegetable frittata will last for up to 3 days in an airtight container in the refrigerator. Serve warm or at room temperature. It's a great do-ahead breakfast option!
Cynthia | What A Girl Eats
Thursday 25th of February 2021
Pinned and tweeted! Thank you for including me! Cynthia
momma lew
Thursday 25th of February 2021
Thank you so much!