Vegetable Frittata
Updated Oct 11, 2025
This easy veggie frittata is made with fresh vegetables, spices, and eggs and baked in the oven for just 15 minutes.
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Start your day with an easy veggie frittata!
You know me, I’m all about maximizing the flavor of minimal ingredients and reducing waste in the kitchen. One of the best ways to use up leftover vegetables, cheese, and herbs is by making a vegetable frittata. It’s pretty much like a baked omelet or a crustless quiche that’s great for breakfast, but can double as brunch, lunch, or even dinner! This veggie frittata feeds a crowd with minimal effort on your part.
Happy Cooking!
– Yumna
Vegetable Frittata Ingredients
- Eggs: I like to use large organic eggs. One serving of the frittata is about 1 ½ eggs.
- Vegetables: I use chopped red onion, chopped mushrooms, chopped asparagus, and sliced cherry tomatoes. Potatoes, bell peppers, spinach, zucchini, broccoli, and jalapeños also work well. Use your favorites!
- Mozzarella: Any cheese that melts well works, like cheddar, Gouda, gruyère, Havarti, fontina, or Swiss.
- Herbs and seasonings: I use chopped cilantro, salt, and pepper. Any fresh herbs work, like basil, parsley, or chives. You can also get creative with seasonings like Italian seasoning, garlic powder, red pepper flakes, or paprika. You can include them with the beaten eggs or sprinkle them on top before baking.
How to Make a Vegetable Frittata
Vegetable Frittata Recipe
Video
Ingredients
- 6 eggs
- 1 cup shredded mozzarella cheese divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup red onions chopped
- 1 cup mushrooms chopped
- 8-10 stalks asparagus ends trimmed and chopped
- ¼ cup cilantro chopped
- ½ cup cherry tomatoes sliced
Instructions
- Preheat the oven to 425°.
- Whisk together the eggs, half the cheese, salt, and pepper. Set the mixture aside.
- Heat the olive oil in an oven-safe pan or cast-iron skillet. Add the onions, mushrooms, and asparagus. Cook for 3–5 minutes, until the vegetables soften.
- Pour the egg mixture on top of the cooked vegetables. Place the cilantro and cherry tomatoes on top. Then, add the remaining cheese.
- Bake, uncovered, until the center is set and not jiggly, about 10–15 minutes.
Equipment
Notes
- My Top Tip: Use an oven-safe non-stick skillet or well-seasoned cast-iron pan. You’ll use it to sauté the veggies on the stovetop, then transfer it to the oven to finish cooking. If you don’t have an oven-safe pan, you can assemble the frittata in a lightly greased baking dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350º until warmed through. I don’t recommend reheating the frittata in the microwave because it may let out too much moisture from the veggies and get rubbery.
- Freezing: Store it in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight and reheat in the oven. Depending on how much moisture is in your frittata, the texture may change a little after it thaws.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
“This a fabulous recipe to use up all the leftover veggies from the night before. I sometimes found myself storing the cut veggies in a Ziplock bag only to discover it too dry to use later. This recipe is a saviour! It comes out very tasty, extremely healthy, and no veggies go to waste in the making of this recipe! 🙂” – Ritwika
Recipe Variations
- Add dairy for creaminess and protein. Try full-fat yogurt, milk, heavy cream, half and half, sour cream, or ricotta. For every 6 eggs, use ¼ cup dairy. Add it to the bowl after you whisk the eggs.
- Swirl in a sauce. Add a drizzle of pesto, harissa, or tzatziki sauce before baking for more flavor.
- Make it mini. Assemble and bake the frittata mixture in a muffin tin for grab-and-go frittata bites.
“Made this last night in my cast iron skillet, used different veggies that I had on hand. It was perfect at 10 minutes and my husband loved it! I will definitely make it again!” – Carly
Recipe Tips
- Use an oven-safe non-stick skillet or well-seasoned cast-iron pan. You’ll use it to sauté the veggies on the stovetop, then transfer it to the oven to finish cooking. If you don’t have an oven-safe pan, you can assemble the frittata in a lightly greased baking dish.
- Consider your vegetable cook times. You may not want to cook them all at once. Start with heartier veggies like onions, potatoes, and peppers, because they need longer to cook. Finish with tender greens like spinach or kale. If you have leftover vegetables from a previous meal, give them just long enough to heat through.
- Cook the vegetables all the way through. They won’t cook much after you add the eggs. This also helps them release their moisture so they don’t affect the consistency of the eggs.
Serving Ideas
- Oatmeal: Breakfast Quinoa Oatmeal, Baked Blueberry Oatmeal, Protein Oatmeal with Bananas
- Waffles: Sweet Potato Waffles, Blueberry Yogurt Waffles, Cauliflower Waffles
- Sauces: Greek Yogurt Sauce, Homemade Salsa, Corn Salsa
FAQs
The cooking time will vary based on the amount and thickness of your vegetables, so watch it carefully. You want to cook it until the eggs are just set and no longer runny. If you want the cheese to get golden brown, place it under the broiler when the eggs have a few minutes left. Be careful not to overbake the frittata, because it can get rubbery.
Make sure you generously grease the bottom and sides of your pan with cooking spray, butter, or olive oil. This creates a nonstick barrier between the eggs and the pan, and helps the frittata release easily.
Make sure the oven is preheated before the frittata goes in. Or, your oven temperature might be off. You can check this by placing an oven-safe thermometer inside the oven.
How do I know if my skillet is oven-safe?
Skillets made with cast-iron, aluminum, or stainless steel are oven-safe as long as the handles don’t have plastic, glass, or other non-metal materials on them. Check your cookware manual to be sure.
Comments
Planning on making for my wife on Mother’s Day. I’m always hesitant to use a cast iron skillet when making eggs because Cast Iron is definitely not non stick, so if it’s oven safe, I think I’ll try using my 11.5 inch nonstick skillet because I don’t want to take any chances of screwing it up. I’m leaving out the mushrooms because my wife doesn’t like them (Philistine) and using Gruyere and Emmantaler instead of mozzarella. I’m also substituting the cilantro, because I’m not a big fan unless with Mexican food, and using tarragon as I find it goes well with asparagus. Hopefully it will turn out Mother’s Day worthy.
That sounds great, Scott!! Hope your wife loves it!
It was a hit!!!! Absolutely delicious! I was a little skeptical about using the whole fat plain yogurt instead of milk, but I went with it and I will definitely be making this again. I used emmantaler and Gruyere cheeses, and used tarragon in place of cilantro and sprinkled some chives on top after it came out of the oven. It was baked perfectly in the time and temperature printed in the recipe. That usually doesn’t happen, so I was very pleased.
Aww, yay!! I’m so happy it was a hit on Mother’s Day and that you found the recipe cook time and temperature were spot on. That’s fantastic! Thanks so much for sharing, Scott!!
I probably made this 6 or 7 times now! Always delicious. Today I didn’t have green beans or asparagus (which I’ve used before, they’re a great substitute) but I did have fresh organic spinach. So I added that at the very end and just sautéed it until it wilted a little bit. Also not a huge fan of cilantro unless it’s Mexican food, so we have fresh grown Italian oregano and I use that on top instead. It smells great. Add a little extra sharp cheddar to the top as well to give it a little bit more flavor. And just one thing I noticed unless I’m missing it, I don’t see the amount of olive oil to sauté the veggies in, I swear it used to be there!? Thanks
Love the tweaks you made; your frittata sounds so good!! You just need 1-2 tablespoons to sauté veggies. Enjoy!
This is a great recipe! Very tasty and low calories/fat. So glad you’ve now included the instructions for when to add the cilantro. FYI, I’ve used non-fat yogurt and it still turned out great. One suggestion: The recipe does not indicate how many cups of vegetables to use if we are substituting in another vegetable for the asparagus. I’ve had to eyeball it, and sometimes it worked, and sometimes it could have been better. Thanks for sharing this recipe with us. I’ve made it several times and it is always a hit. It’s definitely a keeper!
So glad to hear that non-fat yogurt has worked for you and your veggie frittatas are always a hit; that’s awesome! Love your suggestion and have actually been slowly adding specific substitution and addition amounts to my recipes. I will definitely get to this one as soon as I can!! I really appreciate the feedback, Rhonnie. Thank you so much!
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