Easy Veggie Frittata
When it comes to brunch dishes, it doesn’t get much easier than a veggie frittata! There’s no crust, no flipping or folding, and the possibilities are endless when you customize it with your favorite vegetables and cheese. Plus it’s ready in 20 minutes flat! Below I’ll walk you through my pro tips and no-fail recipe for vegetable frittata that I’ve perfected over the years.
Hello my brunch lovers! By now you’ve tried my veggie quiche, veggie strata and veggie scrambled eggs. Well, today we are completing our collection with the ultimate Vegetable Frittata recipe! It’s been a long time coming considering I got my start as a culinary professional more than 20 years ago cooking brunch in restaurants and in a historic Inn and Bed and Breakfast. Suffice it to say, I have made a lot of frittatas over the years!
Read on to learn:
- How to use any combo of veggies.
- The best way to make a frittata with vegetables without having to flip it over!
- Common mistakes and how to avoid them
- The best kind of pan to use for a frittata
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Table of contents
- Ingredients For Vegetable Frittata
- What’s The Best Pan To Use For Frittata?
- How To Make Veggie Frittata
- Frittata FAQs
- Serving Suggestions For Frittata with Vegetables
- Veggie Frittata Recipe Variations and Substitutions
- Make Ahead, Leftovers, Storage and Reheating
- More Brunch Main Course Recipes
- More Veggie Recipes
Ingredients For Vegetable Frittata
- Unsalted Butter: To cook the veggies, I use butter to add a little extra flavor but you could also use extra-virgin olive oil.
- Mixed Veggies: The first time you make this, try my recommended blend of diced zucchini, mushrooms, scallions, and peppers. From there, you can substitute with seasonal favorites using our guidelines for variations to try.
- Fresh Rosemary: IMO, rosemary is a delicious herb to use in egg dishes; adjust to taste or swap with your favorite herb. Sage is another winner for brunch dishes.
- Eggs: The foundation of the frittata, creating a rich and fluffy texture. You can swap in egg beaters or use whites if desired (see my notes below in the expert tips section.)
- Milk: A classic addition to omelets, quiche and frittatas, cream or milk softens the eggs to make a more tender frittata.
- Seasonings: Salt, pepper, and a pinch of salt-free seasoning enhance the dish’s flavor profile; feel free to adjust based on your preference.
- Sharp Cheddar Cheese: Adds a tangy, savory layer; shred it fresh for the best melt. This is obviously just a starting point, you can customize your frittata with another cheese.
What’s The Best Pan To Use For Frittata?
A ScanPan is an excellent choice for making a frittata because of its durable, nonstick surface that ensures easy release and cleanup, even with sticky cheese or delicate eggs. I’ve tested dozens of non-stick skillets over the years and I stand behind this skillet. Its oven-safe design allows you to start the frittata on the stovetop and finish it in the oven without needing to switch pans.
If you don’t have a ScanPan, a well-seasoned cast-iron skillet is a alternative option though it may require a bit more care to prevent sticking. Or if you have one, use another high-quality ceramic non-stick pan that’s oven safe.
How To Make Veggie Frittata
Preheat the Oven: Start by preheating your oven to 400°F so it’s ready to finish cooking the frittata later. This ensures the egg mixture bakes evenly and the cheese melts perfectly.
Cook the Vegetables: Melt the butter in a large non-stick skillet over medium-high heat. Once it’s melted, add the diced veggies and fresh rosemary. Cook them, stirring often, until they are soft, which should take about 2 to 4 minutes.
PRO TIP: We choose a blend of quicker-cooking veggies for this recipe. You can see here other great veggies to use in a frittata. For hard vegetables, such as root vegetables, do the following: After sautéing them in step 1, add 2 tablespoons water and cover the skillet with a well-fitting lid. Let the veggies steam 1 ½ to 3 minutes until tender. Remove the lid and allow any remaining liquid to evaporate and then continue with step 3.
Prepare the Egg Mixture: While the veggies are cooking, whisk the eggs, milk, salt, and pepper in a medium-sized bowl. Beating the mixture well ensures a smooth and fluffy frittata.
Start Cooking the Eggs: Pour the egg mixture into the skillet with the veggies. Let it sit undisturbed until you see the edges start to set and turn an opaque yellow. Using a silicone spatula, gently fold the edges toward the center, allowing the uncooked egg to spread onto the skillet’s surface. Keep folding back the edges until the bottom of the frittata is mostly cooked and forms one solid piece. Stop folding once the liquid egg is set enough to hold its shape, as over-mixing at this stage can break it apart.
Finish in the Oven: Sprinkle the cheddar cheese evenly over the top of the frittata and transfer the skillet to the oven. Bake it for 5 to 7 minutes, or until the egg is completely cooked through and the cheese is melted. Slice the frittata into wedges and serve while hot.
Frittata FAQs
Yes it is essential to cook the veggies first. This will soften them so they are tender and cook out excess moisture.
Make sure you have a high quality non-stick skillet and do not let the veggies darken too much. If they caramelize too much in step 2 this can make the pan a little sticky.
The milk makes the texture softer, so if you omit it, the frittata will be tough. To make this dairy-free opt for oil instead of butter and use a nut milk without a strong flavor (like cashew milk or unflavored almond milk) or unsweetened oat milk. Instead of cheddar cheese top the frittata with chopped fresh herbs and a sprinkle of nutritional yeast or use your favorite dairy-free cheese or vegan cheese.
Yes and no. When I was an exchange student living in Italy I took an Italian cooking class, and we were taught to make a frittata without cooking on the stove first. I have found this is very difficult to execute and more often than not results in a frittata that is overly browned on the bottom and sides and has a tough leathery exterior. I have found through trial and error that the easiest, fool-proof way to make a veggie frittata is to cook the veggies on the stove first, and get the eggs to the point of being set up but still runny and wet on top, then transfer the skillet to the oven.
An omelet is folded and a frittata is served open-faced. An omelet is cooked on the stovetop. Generally, the cheese in an omelet melts from the heat of the eggs folded around it, whereas the cheese on a frittata melts in the oven. I have cooked omelets in restaurant kitchens where the house standard is to finish the cheese under a broiler. Though this is not the classic tri-fold method of a French omelet, this can help set up the top of the egg and melt the cheese.
The key is to cook the frittata on the stovetop just to set up the egg mixture, then transfer it to a hot oven to cook it through. You can avoid overcooking it by setting a timer, and checking to see if it is set up a little early. When in doubt a high quality digital thermometer will save the day. Thermapen is my go-to.
Make sure your oven is preheated and do not overcook it on the stovetop in step 4. A hotter oven will yield a fluffier open-faced omelet. To add more lift you can blend the egg mixture with a blender for 15 to 20 seconds on high to add extra air into the frittata.
Serving Suggestions For Frittata with Vegetables
You can serve veggie frittata hot, warm or at room temperature. If serving at a brunch buffet, do not leave it out at room temperature for longer than an hour because it is high in protein.
- Pair with Roasted Red Potatoes or Sweet Potato Breakfast Hash.
- Serve a nice salad on the side like a watercress salad, Garden salad or a lemony arugula salad.
- Opt for fresh fruit and toast for classic breakfast sides.
- Of course, bacon, ham or breakfast sausage would be great sides too.
- If you want to make a sauce to go with it, try romesco! Pico de Gallo is also great on top or try a dollop of guacamole.
Veggie Frittata Recipe Variations and Substitutions
To Make With Egg Beaters or Egg Whites: Use 1 1/2 cups egg beaters or 12 egg whites. You’ll want to monitor the heat and potentially turn it down to prevent the egg from browning too much. Note that egg whites are runnier and do not set up as easily as when you use beaten whole eggs. The key is don’t overwork them! Just turn down the heat and have patience.
Try Another Cheese: Cheddar cheese is my go-to for frittata but Swiss, Gruyere, goat cheese or feta would be excellent too. Melting cheeses like jack or fontina are also great on top of a frittata.
Use Leftover Cooked Veggies: You can use pre-cooked veggies or leftover roasted veggies. Once they are warmed through, just skip ahead to step 3.
Best Vegetables For Frittatas and Other Egg Dishes:
For this recipe, we used a blend of different veggies including diced zucchini, mushrooms, scallions and bell peppers. But there are many others:
- Greens: Quick cooking leafy greens such as spinach, baby kale and Swiss chard
- Summer squash: patty pan, zucchini, yellow squash and other soft squashes
- Peppers: Any bell pepper would be great in this, or add a slightly spicy chile pepper (like poblano) for a spicy twist
- Onions: Scallion, green onion, red onion or regular diced onion is highly recommended for savory flavor in your veggie blend
- Brassicas: Broccoli, cauliflower and other similar veggies like broccolini and Romanesco all work, make sure to chop fine so they cook quickly. Shaved Brussels sprouts also work.
- Hard Veggies and Root Veggies: If using a harder veggies, like carrots or sweet potato you can chop them finely or and see our recipe note to steam them to soften.
- Avocado: You can also add avocado, but don’t add it to the uncooked egg mixture, instead wait and do so after it comes off the heat and add on top of the cooked frittata for a garnish.
- Mushrooms: We love mushrooms in this vegetable egg scramble, and leftovers from this sauteed portobello mushroom recipe would be awesome in this!
- Tomatoes: Cherry tomatoes or diced tomatoes can be added in the last 30 seconds of scrambling. They also make a nice topping option.
- Frozen Veggies: We love frozen veggies in a breakfast scramble on busy mornings because there is no chopping involved! Just make sure they are thawed and any liquid is drained away. Since frozen vegetables are essentially already tender, just heat them in the butter for 30 seconds or so before adding the egg.
Make Ahead, Leftovers, Storage and Reheating
- Make Ahead: Prep this frittata ahead by cooking the vegetables in advance. You can also beat the egg mixture and shred the cheese ahead of time. Store the eggs, mushrooms and cheese in three separate containers in the refrigerator for up to two days in the refrigerator. When you are ready to prepare the frittata, melt an additional tablespoon of butter in the skillet and warm the mushroom mixture through over medium heat before adding in your egg mixture.
- Storing Leftovers: The leftover frittata can be cut into wedges and transferred to a large round plate or small platter. Cover with plastic wrap or foil and refrigerate up to three days.
- Reheating: I have found that the best way to reheat frittata is to reheat it in a non-stick skillet. To do so coat the skillet with cooking spray and add a tablespoon of water. Add the wedge (or wedges) of frittata and cover with a lid. Set over medium heat and let warm through gently. Cook until the cheese has melted and the frittata is steaming hot, 5 to 6 minutes. Use a slotted spatula to serve. Alternatively reheat on high power in the microwave for 90 seconds per slice.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Vegetable Frittata Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
This veggie frittata is the ultimate go-to recipe for a healthy, satisfying meal that’s ready in under 30 minutes. Packed with fresh seasonal vegetables and perfectly cooked in a golden, fluffy egg base, it’s as versatile as it is delicious. Whether you need a quick weeknight dinner or a crowd-pleasing brunch dish, this frittata is sure to become a favorite in your kitchen!
Ingredients
- 3 tablespoons unsalted butter
- 3 cups diced mixed veggies such as zucchini, mushrooms, scallions and peppers*
- 1/2 teaspoon chopped fresh rosemary or to taste
- 8 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch of Salt-free seasoning, such as Mrs. Dash
- 4 ounces sharp cheddar cheese, shredded
Instructions
- Preheat oven to 400 degrees F.
- Melt butter in a large non-stick skillet over medium-high heat. Add veggies and rosemary and cook, stirring often until browned in spots, 2 to 4 minutes.
- Meanwhile, beat eggs, milk, salt and pepper in a medium bowl.
- Add egg mixture to the skillet and let sit undisturbed until it starts to cook along the edges and become opaque yellow. Gently fold edges toward the center of the frittata with a silicone spatula allowing uncooked egg to flow onto the skillet’s surface. Continue folding back cooked edges until the bottom of the frittata is mostly cooked and one solid piece, 1 to 2 minutes. Do not fold after the liquid part of the egg has set enough that to continue to do so would break apart the mass.
- Top the frittata with cheddar cheese and immediately transfer the skillet to the oven. Cook until the egg is just cooked through and the cheese is melted, 5 to 7 minutes. Cut into wedges to serve.
Notes
Tip: We choose a blend of quicker-cooking veggies for this recipe. If you choose hard vegetables, such as root vegetables, you will want to soften them by steaming them briefly. After sautéing them in step 1, add 2 tablespoons water and cover the skillet with a well-fitting lid. Let the veggies steam until they are starting to soften, about 1 ½ to 3 minutes. Remove the lid and continue with the recipe as directed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Stove top
- Cuisine: American
Nutrition
- Serving Size: 1/6 fritatta
- Calories: 259
- Sugar: 1 g
- Fat: 19 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 14 g
