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A versatile vegetable frittata recipe made with a handful of ingredients. Learn how to make frittata perfectly every time and enjoy it for breakfast, lunch or dinner.
What I love the most about this frittata recipe is that it’s simple, very customizable and perfect for making ahead of time. You know those busy days when you don’t know what to eat for lunch or dinner? Well, if you prepare this vegetable frittata now, your future self will thank you, and me!
If you love my spinach omelet or sausage breakfast muffins, you’re going to love this easy frittata recipe for sure.
Table of Contents
What Is Frittata
In a nutshell, a frittata is an Italian egg dish, similar to an omelet or a crustless quiche. It’s mainly made of whisked eggs mixed with vegetables and sometimes meat cooked over medium heat or in the oven and can be served warm or at room temperature.
Frittatas are known for their simplicity and versatility, you can use a variety of vegetables and modify a reliable frittata recipe to your liking. Frittatas are an ideal choice for quick and easy meals. They are a great way to use up leftover vegetables, meats, or cheeses, offering a delicious and satisfying dish regardless of the time of day.
Ingredients For Vegetable Frittata
- Eggs: You need 8 to 10 eggs to make a frittata, this depends on the size of the skillet you’re cooking in.
- Milk: It’s best to use whole or 2% milk in this recipe, however, you can also use plant based milk as long as it’s not flavored.
- Cheese: For this vegetable frittata I used a combination of crumbled feta and shredded mozzarella.
- Red onion: 1 small red onion would be enough for this recipe. Alternatively, you can use yellow or white onion.
- Bell pepper: Use yellow, orange or red bell pepper to make this recipe.
- Spinach: baby spinach works best in this recipe. If the leaves are too large, roughly chop the spinach.
- Spices: Use a combination of salt, pepper, paprika and oregano. You can also use other spices such as cumin and coriander if you like.
How To Make Vegetable Frittata
- Prepare the eggs: In a bowl whisk the eggs with milk, shredded mozzarella, crumbled feta, salt and pepper. Set aside.
- Prepare the vegetables: Heat the olive oil in a 10-inch ovenproof skillet such as cast iron. Saute the onions over medium heat until light and soft. Add in the garlic followed by the bell pepper. Season with the spices. Cook for a few minutes and add in the spinach. Stir and cook until the leaves are wilted. Turn the heat off.
- Bake the frittata: Spread the vegetables evenly in the pan and pour in the egg mixture all over the vegetable. Transfer the pan to the oven and bake at 400 degrees F for 25 minutes until the eggs are set and not jiggly.
- Serve: Using oven mitts, take the frittata out of the oven and let it cool for 5 to 10 minutes. Slice and serve warm or at room temperature.
Tips To Make The Best Frittata
- Get creative: There are no specific vegetables you should or shouldn’t use when it comes to frittata. Anything from zucchini and mushrooms to any kind of pepper would work!
- Season well: Make sure the eggs and the vegetables are both well seasoned before baking, bland eggs are no good my friends.
- Whisk well: The last thing you want is a chunk of cooked egg white in your frittata. Take the time and whisk the eggs very well before adding the cheese.
- Broil: If you like the top of the frittata to caramelize a bit, turn on the broiler for the last 2-3 minutes of baking. Keep a close eye to make sure the top doesn’t get too brown.
- Let it sit: Let the frittata sit for 5 to 10 minutes once you take it out of the oven. This will make slicing a lot easier.
Variations
- Vegetables: Use your favorite vegetables including zucchini, different types of mushrooms, asparagus, potatoes and broccoli.
- Marinated vegetables: I love adding some sun-dried tomatoes, olives or marinated artichokes to the skillet right before adding the eggs. They add a lot of flavor.
- Meat: This is a vegetable frittata recipe, however, you can add sauteed sausage or bacon if desired.
Serving Suggestions
The best thing about frittata is that you can serve it for breakfast, lunch or dinner. It’s a hearty dish that comes together quickly using whatever you have on hand. Since frittata is a complete breakfast on its own, you really don’t need a side if serving in the morning.
If serving frittata for lunch or dinner. I usually whip up a quick salad such as salad shirazi, fattoush or Mediterranean salad to turn it into a wholesome meal.
Leftovers
Frittata’s leftovers are great. Simply slice and place them in an airtight container, preferably glass. You can keep frittata refrigerated for up to 3 days. Reheat in the oven at 300 degrees F for 15 minutes or until heated through.
You can also freeze frittata for up to 3 months. Thaw in the fridge overnight and reheat in the oven.
Frequently Asked Questions
The frittata is ready once the eggs are not runny anymore and look set. It’s important not to overcook this dish because the texture will become rubbery.
Use any oven safe dish such as a baking dish or a pie pan to make frittata. Make sure it’s large enough for the amount of vegetables and eggs you’re using.
Yes, you can make frittata up to a day in advance and serve warm or at room temperature. You can also prepare the vegetables a day in advance and make the dish later.
More Egg Recipes
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Menemen Recipe (Turkish scrambled eggs)
Breakfast and Brunch
Italian Baked Eggs in Marinara Sauce
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Easy Vegetable Frittata
Ingredients
- 8 large eggs
- 1/3 cup milk
- 1/3 cup feta
- 1/2 cup shredded mozzarella
- 2 tbsp olive oil
- 1/2 cup red onion , chopped
- 2 cloves garlic , minced
- 1 red bell pepper , chopped
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp oregano
- 2 cups baby spinach
Instructions
- In a bowl mix the eggs with the milk, feta and mozzarella.
- Preheat the oven to 400 degrees F. Heat the oil in an oven safe pan such as cast iron skillet over medium high heat.
- Saute the onion until translucent. Add in the garlic and cook for a minute.
- Add the bell pepper followed by the salt, pepper, paprika and oregano. Stir to combine.
- Add in the spinach and cook for 5 minutes or until it's wilted.
- Pour in the egg mixture and make sure it's distributed evenly. Transfer the pan to the oven and bake for 25 to 30 minutes until the egg mixture is set. Let it sit for 10 minutes and serve.
Video
Notes
- Get creative, use your favorite vegetables including zucchini, different types of mushrooms, asparagus, potatoes and broccoli. You can even add meat such as cooked sausage or bacon.
- Store leftovers in the fridge for up to 3 days. You can reheat them in the oven at 300 degrees F for 15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
2 kinds of cheeses make this frittata extra yummy! Thanks for the great recipe.
This was my first time making a frittata and it was so incredibly easy! Such a tasty breakfast option.
We enjoyed this for meatless Monday. It was a delicious dinner. I served it alongside a fresh green salad.
So many flavors and so healthy – this is the perfect breakfast!
This was so quick and easy, and super tasty too. It made a perfect weeknight dinner for us this week.
I was just thinking about what to make tomorrow for lunch and this is perfect. I already have all the ingredients on hand. Can’t wait to make it!