This vegetable frittata is my favorite healthy breakfast to make on the weekend. I loaded it up with sautéed veggies and plenty of feta cheese for a pop of Mediterranean flavor, and I must say, it is so good! The eggs get such a nice custardy texture, and the veggies are so tender and delicious.
Vegetable Frittata Recipe
There’s nothing like a quick and easy breakfast in the morning— especially when it’s as tasty as it is healthy! All cooked in one skillet, this vegetable frittata is ready in a flash and requires very little cleanup, just how I like it. I topped mine with fresh basil, tomatoes, and some flaky salt.
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How to Store and Reheat
Store leftover vegetable frittata in an airtight container in the refrigerator for up to 3 days. Reheat covered with foil in a 350°F oven for 10 minutes, or until warmed through.
How to Freeze
Freeze this frittata whole or cut into slices wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator and reheat as directed or reheat directly from frozen, adding an additional 10-15 minutes to the bake.
Notes and Tips
- I recommend using a cast-iron skillet. Remember to use an oven mitt when handling the skillet, as the handle gets hot!
- If you don’t have an oven-safe skillet, pour everything into an 8×8-inch baking dish when you’re ready to bake it.
- If you’re not sure how old your eggs are, do the float test. Drop an egg into a full glass of water. If it sinks, it is good to use. If it floats, it has gone bad.
- I chose feta cheese for a Mediterranean twist, but you could just as easily use cheddar, gruyere, fontina, ricotta, or goat cheese.
- For an extra fluffy frittata, stir a pinch of baking powder into the eggs before pouring them over the veggies.
- A frittata is perfectly cooked when the eggs are just set in the center and the edges are golden brown. Be careful not to overcook the frittata, as it can become rubbery.
- Let it rest for 5 minutes before cutting it. This will ensure it is fully cooked through and set.
- You can serve it straight from the oven or after a chill in the refrigerator. It is great both ways!
Vegetable Frittata Recipe
Ingredients
For the Egg Mixture:
- 6 large eggs
- ¼ cup milk
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Vegetables:
- 2 tablespoons olive oil
- 1 red bell pepper diced
- 1 zucchini diced
- 2 cloves garlic minced
- ½ cup spinach
- ¼ cup chopped basil
- ¼ cup crumbled feta cheese
For Serving:
- ½ cup halved cherry or grape tomatoes
- fresh basil leaves optional
- flaky salt optional
- a drizzle of olive oil optional
Equipment
- Cast Iron Skillet
Instructions
- Preheat oven to 400°F.
- In a large bowl, whisk the eggs, milk, garlic, salt, and pepper together Set aside.6 large eggs, ¼ cup milk, 2 cloves garlic, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Heat the oil in a 10-inch cast iron skillet (or other oven-safe skillet) over medium-high heat. Add in the bell pepper and zucchini and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.2 tablespoons olive oil, 1 red bell pepper, 1 zucchini, 2 cloves garlic
- Add in the spinach and cook, stirring, until wilted, about 1 minute.½ cup spinach
- Remove the skillet from the heat and pour in the egg mixture and basil. Stir so that the vegetables are evenly distributed throughout the egg.¼ cup chopped basil
- Sprinkle the feta evenly over the top, transfer to the oven, and bake, uncovered, for 15-20 minutes or until the edges are set. Top with tomatoes, fresh basil, flaky salt and a drizzle of olive oil. Serve.¼ cup crumbled feta cheese, ½ cup halved cherry or grape tomatoes, fresh basil leaves, flaky salt, a drizzle of olive oil
Notes
- Nutritional information does not include optional ingredients.
How to Make a Vegetable Frittata Step by Step
Season the Eggs: Preheat your oven to 400°F. In a large bowl, whisk 6 large eggs, ¼ cup of milk, 2 minced cloves of garlic, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper together Set aside.
Sauté the Veggies: Heat 2 tablespoons of olive oil in a 10-inch cast iron skillet (or other oven-safe skillet) over medium-high heat. Add in 1 diced red bell pepper and 1 diced zucchini and cook until softened, about 5 minutes. Stir in 2 minced cloves of garlic and cook until fragrant, about 30 seconds.
Pour in the Eggs: Add in ½ cup of spinach and cook, stirring, until wilted, about 1 minute. Remove the skillet from the heat and pour in the egg mixture and ¼ cup of chopped basil. Stir so that the vegetables are evenly distributed throughout the egg.
Bake the Frittata: Sprinkle ¼ cup of crumbled feta cheese evenly over the top, transfer to the oven, and bake, uncovered, for 15-20 minutes or until the edges are set. Top with tomatoes, fresh basil, flaky salt, and a drizzle of olive oil, if desired.
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