Vegetable Frittata Recipe

5 from 428 votes

This easy veggie frittata is made with fresh vegetables, spices, and eggs and baked in the oven for just 15 minutes.

Prep Time10

Cook Time15

Total Time25

Cuisine: American

Servings: servings

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.

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.

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