This vegetable frittata is one of my favorite breakfasts to make on relaxed weekend mornings. It’s packed with sautéed summer veggies, finished with feta cheese, and baked until the eggs are soft, custardy, and just set. I love how simple it is to make, even though it tastes like something I’d order at a café. If you’re looking for an easy, satisfying way to use up fresh produce, this veggie frittata checks all the boxes!
Summer Vegetable Frittata with Feta Cheese
If you know me, you know I love a good frittata, and this veggie frittata is one of my absolute favorites. All cooked in one skillet, it’s ready in a flash and requires very little cleanup–just how I like it!
I start by sautéing zucchini, bell pepper, spinach, and garlic so they’re tender and flavorful before the eggs go in. The feta adds a salty, Mediterranean-style bite, while fresh basil and tomatoes on top keep it light and fresh. This summer vegetable frittata is best enjoyed when zucchini and tomatoes are at their best, but it’s flexible enough to enjoy year-round. It slices beautifully and works just as well for breakfast, brunch, or an easy dinner.
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How to Keep a Vegetable Frittata from Turning Watery
Vegetables release moisture as they cook, especially zucchini, peppers, and spinach. After sautéing the vegetables, spread them evenly in the skillet and let them sit off the heat for about 1 minute before adding the eggs. This brief pause allows excess steam to escape instead of getting trapped in the eggs, which helps the frittata bake up firm and creamy rather than soggy. It’s a small step, but it makes a big difference when working with lots of fresh vegetables.
Vegetable Frittata Recipe
Equipment
- Cast Iron Skillet
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 fresh basil (chopped, plus more for serving)
- ¼ cup crumbled feta cheese (***)
- ½ cup cherry tomatoes (or grape tomatoes, halved)
For Serving (Optional):
- flaky salt
- a drizzle of olive oil
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 another 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 fresh 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 cherry tomatoes, flaky salt, a drizzle of olive oil
Notes
- 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.
- Whisk the eggs vigorously to incorporate air, which helps make the frittata lighter.
- Always cook your veggies in the pan before adding your eggs. Leave everything slightly underdone; it will finish cooking in the oven.
- You can gently lift the edges of the frittata while it’s baking so uncooked egg can flow underneath; this helps the center set evenly and stay creamy.
- If the top browns too quickly, cover loosely with foil for the remainder of the baking time.
- A frittata is finished baking when the edges are lightly browned and firm, but the center is still slightly jiggly. It should reach 160°F internally.
- 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!
- To reheat without drying out, cover with foil and warm in a 350°F oven for 10-15 minutes
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make a Vegetable Frittata Step by Step
Season the Eggs: Preheat your oven to 400°F. In a large bowl, vigorously 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) set 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. If using frozen spinach, make sure it’s thawed and drained to avoid excess moisture. Remove the skillet from the heat, then 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 cooked through to 160°F. You’ll know it’s done when the edges are set but the center is still slightly jiggly. If it starts browning too quickly, tent with foil for the remainder of the bake. If you find the middle still wet, gently lift the sides and let some of the runny egg flow underneath.Top with tomatoes, fresh basil, flaky salt, and a drizzle of olive oil, if desired.
How to Store, Freeze, and Reheat
Store leftover vegetable frittata in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with foil in a 350°F oven for 10 minutes, or until warmed through.
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