Looking for a delicious and healthy breakfast? This easy Vegetable Frittata recipe is a tasty combination of fluffy eggs, sauteed veggies, and feta cheese. It’s got the best flavor and a nice custardy texture that makes for the perfect meal!
What’s in this 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!
- Eggs: You’ll need 6 large eggs for this recipe.
- Milk: Helps make the eggs creamy and fluffy.
- Garlic: Adds an earthy flavor to both the eggs and the veggies.
- Salt + Pepper: Enhances the natural flavor of the eggs.
- Olive Oil: Helps the eggs cook without sticking or burning.
- Vegetables: Bell peppers, zucchini, spinach, and basil are the perfect fresh additions to this frittata.
- Feta Cheese: Creamy, crumbly, and tangy– the perfect balance!
Pro Tip: 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.
Variations on an Easy Vegetable Frittata
- You can replace the spinach with your favorite greens or omit altogether.
- Feel free to switch up the veggies in order to use up what you have on hand. Some great ideas include sweet potatoes, potatoes, squash, carrots, parsnips, mushrooms, or onions.
- You can use any cheese you like, such as cheddar, gruyere, fontina, ricotta, or goat cheese.
- Feel free to add in some proteins, such as shredded or diced chicken or turkey; ham; salami; cooked bacon, sausage, or chorizo; or canned salmon or tuna.
A frittata is an Italian egg-based dish containing meats, cheeses, and/or vegetables that is baked to golden perfection in the oven. It is often described as a giant omelet or a crustless quiche.
Nope! While frittatas are very similar to quiches, a quiche has a crust, while a frittata does not.
You can use any cheese you like in this frittata. I chose feta for a Mediterranean twist, but you could just as easily use cheddar, gruyere, fontina, ricotta, or goat cheese.
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.
You can serve this frittata straight from the oven or after a chill in the refrigerator. It is great both ways!
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 a 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.
This frittata is a great part of any brunch spread. Serve it with a side salad, pan-fried potatoes, sausage or bacon, or fresh fruit.
Vegetable Frittata Recipe
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
- ½ cup halved cherry or grape tomatoes
- Fresh basil leaves optional
- Flaky salt optional
- A drizzle of olive oil optional
- Cast Iron Skillet
- 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
- Any milk, whole, low fat, or dairy free will work in this recipe.
- For the best frittata, use 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, use an 8×8-inch baking pan instead!
- Season as you go. Add a bit of salt and pepper to the vegetables and the eggs to enhance the flavors!
- Try not to beat the eggs too much as it will bring too much air into the eggs. This will cause the frittata to puff up in the oven and then fall into a dense, tough, and rubbery frittata after cooling.
- For an extra fluffy frittata, stir a pinch of baking powder into the eggs before pouring them over the veggies.
- Use whatever veggies you have on hand; a frittata is a great fridge clean-out recipe!
- Cook the vegetables sequentially, starting with the heartier ones that take the longest to cook, then gradually adding in the softer ones, and finishing with tender greens. This will prevent any veggies from being overcooked.
- Bake the frittata until it is just set in the middle. An over-baked frittata will be tough and spongy!
- If you see that the center of your frittata isn’t as cooked, remove it from the oven so the rest of the egg doesn’t overcook. Let it sit at room temperature for a few minutes so it can fully set before cutting.
- Let the frittata rest for 5 minutes before cutting it. This will ensure it is fully cooked through and set.
- Nutritional information does not include optional ingredients.