Easy Vegetable Frittata

5 from 399 votes

Vegetable frittata is a great way to use up leftover vegetables to make an easy inexpensive vegetarian meal that works for breakfast, lunch or even dinner. 

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This easy vegetable frittata recipe is perfect for breakfast, brunch, lunch, or a light evening meal! Vegetarian and low-carb, this is a great recipe for make-ahead meals and meal prep. My vegetable frittata is quick to make with simple ingredients.

Vegetable frittata in a cast iron pan with one slice removed for serving

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 perfect for breakfast, but can double as brunch, lunch, or even dinner! This veggie frittata feeds a crowd with minimal effort on your part.

“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 definately make it again!” – Carly

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Baked
Dietary Info: Vegetarian
Key Flavor: Savory and Cheesy
Skill Level: Easy

Summary

  • Meal Prep Champion: A make-ahead veggie frittata is great when meal prepping for the week. Get those veggies and protein into one easy and delicious breakfast.
  • Customizable and Creative: Tailor your vegetable frittata to your and your family’s tastes by experimenting with different veggies, cheeses, herbs, and spices.
  • Easy and Effortless: Enjoy on the weekends for an easy and effortless breakfast option. Simply toss in your favorite veggies or even leftover roasted vegetables from the night before!
  • Packed with Flavor: There are so many opportunities to introduce delicious flavors in your veggie frittata. Season the eggs with spices, add a smokey cheese, and top with hot sauce or chopped fresh herbs. The flavor combinations are kind of endless.
Plate of one slice of vegetable frittata with a fork on the plate

Ingredients You’ll Need To Make a Veggie Frittata

  • Eggs: It’s the one ingredient that you can’t substitute and essential for making frittata. Depending on the crowd you’re feeding and the size of your skillet, I would recommend anywhere from 6 to 12 eggs for the recipe.
  • Vegetables: This is where you can get creative with what you have on hand and the flavors you enjoy. For my vegetable frittata, I kept it simple with red onions, mushrooms and asparagus. Other vegetables that work well are potatoes, bell peppers, spinach, kale, zucchini, broccoli, and tomatoes.
  • Cheese: Just like with the vegetables, you can pretty much use any cheese you like. Use something that melts well and has great flavor, like mozzarella, cheddar, gouda, gruyere, Havarti, fontina, or Swiss cheese. I like to fold some cheese with the beaten eggs (optional) and sprinkle some on top (not optional, haha) for cheesiness all throughout the frittata.
  • Herbs & Spices: Fresh herbs like cilantro, basil, parsley, or chives are very popular in a frittata. You can include them with the beaten eggs or sprinkle them on top of the dish before baking. For spices, keep it simple, but Italian seasoning works well in addition to garlic powder, red pepper flakes, and paprika.
  • Dairy (optional): If you’d like to add some protein and make the frittata more creamy (and delicious!), you can add milk, heavy cream, half and half, sour cream, or even regular yogurt or Greek yogurt. Opt for full fat for the best flavor! For every 6 eggs, use ¼ cup dairy.

Popular substitutions & additions

  • Dairy: If you’d like to add some protein and make the frittata more creamy (and delicious!), you can add milk, heavy cream, half and half, sour cream,  or even regular yogurt or Greek yogurt. Opt for full fat for the best flavor! For every 6 eggs, use ¼ cup dairy.
  • Other Vegetable Options: The best thing about this recipe is that you can really make it your own, depending on what vegetables you have on hand. In addition to the ones we use in this recipe, you can also use any combination of zucchini, broccoli, green beans, squash, jalapenos, and other peppers. Try adding greens like spinach, kale, or arugula.
  • Bold Flavor Additions: Use rich flavored ingredients like sun-dried tomatoes, kalamata olives, garlic, caramelized onions, parmesan, and other bold cheeses.
  • Sauces for topping: Drizzle many different kinds of sauces on top of your frittata once it’s served. A creamy cilantro yogurt sauce or marinara sauce are great options. You can also choose a restaurant style salsa or sweet corn salsa.
Ingredients to make the recipe aside from eggs, cheese, asparagus, mushrooms, onions, tomatoes and cilantro

How to make a vegetable frittata

Start by beating the eggs together, then whisking in some cream or yogurt if you’re using it. Add some of the cheese, salt and pepper and any other spices you might be using.

Collage showing the batter getting mixed

Next, saute the vegetables together with some olive oil until they soften slightly. It’s a great idea to use a well-seasoned cast iron skillet. You can use on the stovetop to saute the vegetables and then transfer to the oven to finish cooking.

Make sure to cook the vegetables fully because they won’t cook much after adding the eggs on top. This also helps them release their moisture so they don’t affect the consistency of eggs. Then, carefully pour the beaten eggs mixture over the sauteed vegetables in the cast iron pan.

Collage showing cast iron pan with vegetables sauteed and then the egg mixture added on top

Next toss in any herbs you’re using, sliced cherry tomatoes and the remaining cheese. Bake the vegetable frittata in the preheated oven until the eggs are set.

Collage showing a cast iron pan with the tomatoes added then cheese added

“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

Tips for making the best vegetable frittata

  • Use an oven-safe non-stick skillet or well-seasoned cast iron pan. This way you’ll minimize on the number of pans or dishes you’re using. This also helps give the frittata the best flavor since the vegetables are sauteed beforehand in the same skillet used to bake the recipe in the oven.
  • Use a baking dish if you don’t have an oven-safe pan. This works just fine though in a baking dish if that’s all you have. Just make sure to still cook the vegetables completely beforehand in a pan. Then lightly grease a baking dish, transfer the vegetables to it and pour the beaten eggs on top of the vegetables.
  • Don’t cook all the vegetables at once. Start with heartier vegetables like onions, potatoes and peppers. Finish with tender greens like spinach or kale. And if you have leftover vegetables from a previous meal, just toss them in long enough to heat through.

What to serve with your vegetable frittata

You’ll love this vegetable frittata with any of my breakfast recipes, here are just a few that I recommend that would go great with a veggie frittata!

How to store & reheat your vegetable frittata

This is a great recipe for meal prep! When you’re ready to store it away, make sure it’s cooled to room temperature first. Cut into portions and store with your meal prep dishes or store them together in an airtight container. 

How long does a vegetable frittata last in the fridge?
You can store it in an airtight container in the fridge, and it will keep well for 3 days.

Can I freeze a vegetable frittata?
You can also freeze the frittata for up to 3 months. Store it in a freezer-safe resealable bag or container. Depending on the amount of moisture in your frittata, the texture may be altered just slightly once frozen. 

Reheating: To reheat, thaw in the fridge overnight and bake in a 350°F oven until heated through. I would avoid reheating in the microwave, though, because it may let out too much moisture from the vegetables and have a rubbery texture.

frequently asked questions

How do you know when a frittata is done baking?

Be careful not to over-bake the frittata, as it can become rubbery. You want to cook frittata 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 need a few more minutes. The cooking time will vary based on the thickness and amount of vegetables you use, so watch it carefully.

How do I prevent the frittata from sticking to the pan?

The trick is to use a well-seasoned cast iron pan. Make sure to 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 in the easy release of the frittata.

Why is my frittata not setting in the center during baking?

Make sure the oven is preheated before putting the frittata in the oven. Older ovens will oftentimes not keep the correct temperature, you can check this by using an oven-safe thermometer set inside of the oven. Additionally, you’ll want to cook the frittata until the center is no longer jiggly. Once it’s set, then the frittata is done baking.

The finished vegetable frittata in a cast iron pan

This vegetable frittata is baked egg goodness! It’s so easy to make, perfect for cleaning out the fridge and great for feeding a crowd! Frittata also stores pretty well, so feel free to enjoy it the next day on a bagel or English muffin for a quick and easy breakfast. I love this healthy, protein-packed recipe that limits food waste in a creative delicious way!

more egg recipes

If you’ve tried this healthy-ish feel good Vegetable Frittata recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Vegetable Frittata

Vegetable frittata is a great way to use up leftover vegetables to make an easy inexpensive vegetarian meal that works for breakfast, lunch or even dinner. 
5 from 399 votes
Servings 4 servings
Course Breakfast
Calories 216
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Video

Ingredients
  

  • 6 eggs
  • ¼ cup whole milk yogurt
  • 1 cup shredded mozzarella cheese divided
  • 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° degrees.
  • Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
  • Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
  • Pour the egg mixture on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.
  • Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-15 minutes

Notes

Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge.
Freezing Instructions: You can also freeze the frittata for up to 3 months. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through. I would avoid reheating in the microwave though because it may let out too much moisture from the vegetables and have a rubbery texture. 
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Yogurt is totally optional. Instead of yogurt, you can use ricotta or sour cream for a more rich texture. You can also use regular milk, or plant based milk.
  • You can substitute the vegetables for any others.
  • Feel free to replace the cheese with any other you’d like.
Serving Size: One serving is about 1 ½ eggs plus the vegetables I use. 

Nutrition

Calories: 216kcal, Carbohydrates: 6g, Protein: 17g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 271mg, Sodium: 288mg, Potassium: 355mg, Fiber: 1g, Sugar: 3g, Vitamin A: 975IU, Vitamin C: 7.6mg, Calcium: 223mg, Iron: 2.2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast

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Comments

  1. Made this last night in my cast iron skillet, used different veges that I had on hand. It was perfect at 10 minutes and my husband loved it! I will definately make it again!

  2. I’ve made this recipe several times and it is delicious! I’ve always heard you use the same amount of eggs as the size of your pan, so I use 8 eggs and an 8″ pan…comes out perfect. I substitute 1/2 and 1/2 for the yogurt, shredded gruyere cheese for the mozzarella, and 2 c. baby kale for the asparagus. I also add 1 clove garlic, minced and 1/2 tsp. Italian seasoning. Instead of cilantro, I use chopped parsley to garnish after baking. Great recipe!

  3. How big is the pan you used? I have a 10 inch oven safe pan or a pie/quiche dish I can use. Do you recommend one over the other? Thank you!

    1. I used a 10-inch cast iron skillet. You can use either dish to make this, whichever is easier for you! Hope you enjoy, Reem!

    1. I would use a larger pyrex pan because doubling it in the cast iron skillet will make it too thick, which may result in the top burning before the inside cooks properly.

  4. Any way to print this so will be all together? Looks so good,just whatI was looking for Please&Thank You! type 2 diabetic, always looking for recipes……zerlene

    1. Thank you! If you scroll to the recipe card, there’s a printer icon. When you click on it, I have it formatted in a way to print on 1-2 pages maximum with no images, no large font or anything that takes up too much ink. Can you try that? It should work fine.

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