Easy Vegetable Frittata
I absolutely love this easy frittata recipe! It’s incredibly versatile, and the texture is always wonderfully creamy. In this vegetable frittata, we add many colorful and tasty veggies, cheese, and herbs. Let me tell you, frittatas are one of my absolute favorite dishes! They’re incredibly easy to make, budget-friendly, and taste amazing whether served hot or cold. Make a frittata for dinner and enjoy the leftovers for breakfast, lunch, or even another dinner. This vegetable frittata recipe is also the perfect way to clean out your fridge. Have you got half a zucchini in the veggie drawer? Leftover veggies from another meal? Perfect! Toss them into your frittata. Key Ingredients Eggs: I recommend 10 eggs for a 10-inch skillet to achieve the perfect frittata thickness. If you only have a 12-inch skillet, simply add two more eggs and slightly increase the dairy (see the recipe below for details). Cream: Use full-fat dairy, such as cream for the perfect custard-like frittata center. Other options include half-and-half, ricotta, blended cottage cheese, sour cream, crème fraîche, or mascarpone cheese. Cheese: Cheese adds incredible flavor to frittatas! Use a flavorful, melty cheese like shredded cheddar, Gruyère (my favorite), or Fontina. For extra cheesy goodness, dollop creamy cheese like ricotta, cream cheese, or goat cheese directly into the skillet. It won’t mix in, but you’ll have pockets of gooey cheese throughout after baking. Vegetables: You can add almost any vegetable to this frittata recipe! I’ve used zucchini, onion, bell pepper, spinach, and fresh herbs in the photos. Pre-cook fresh vegetables before mixing them with the eggs. Heartier veggies like onion, potatoes, and winter squash will take longer to cook than tender greens like kale, spinach, or Swiss chard. If you’re using leftover vegetables, simply reheat them in the skillet before adding the egg mixture. Use 4 to 5 cups of fresh vegetables or 3 to 4 cups cooked/leftover veggies. Eggs: I recommend 10 eggs for a 10-inch skillet to achieve the perfect frittata thickness. If you only have a 12-inch skillet, simply add two more eggs and slightly increase the dairy (see the recipe below for details). Cream: Use full-fat dairy, such as cream for the perfect custard-like frittata center. Other options include half-and-half, ricotta, blended cottage cheese, sour cream, crème fraîche, or mascarpone cheese. Cheese: Cheese adds incredible flavor to frittatas! Use a flavorful, melty cheese like shredded cheddar, Gruyère (my favorite), or Fontina. For extra cheesy goodness, dollop creamy cheese like ricotta, cream cheese, or goat cheese directly into the skillet. It won’t mix in, but you’ll have pockets of gooey cheese throughout after baking. Vegetables: You can add almost any vegetable to this frittata recipe! I’ve used zucchini, onion, bell pepper, spinach, and fresh herbs in the photos. Pre-cook fresh vegetables before mixing them with the eggs. Heartier veggies like onion, potatoes, and winter squash will take longer to cook than tender greens like kale, spinach, or Swiss chard. If you’re using leftover vegetables, simply reheat them in the skillet before adding the egg mixture. Use 4 to 5 cups of fresh vegetables or 3 to 4 cups cooked/leftover veggies. How to Make a Vegetable Frittata I use an oven-safe, non-stick skillet or a well-seasoned cast iron pan when making frittatas. You’ll cook everything in the skillet, so the non-stick qualities help when removing slices for serving. (If you don’t have an oven-safe skillet, you can bake the frittata in a 2-quart baking dish instead.) The trick for the best frittata is to cook all of your add-ins (in our case, veggies) in advance. My recipe below calls for quick-cooking vegetables like zucchini, bell pepper, and onions, which makes things extra easy. When your veggies are ready, you’ll add them to the egg custard and then pour them into the skillet. Start your frittata on the stove to add a light golden color to the bottom, and then slide the skillet into the oven to finish cooking. Your frittata will bake between twenty and thirty minutes. Keep an eye on it as it cooks. You are not looking for a brown top, just one that looks cooked and barely set. Then, serve your vegetable frittata straight from the oven or cold (both are delicious). Frittatas also store well, wrapped in the refrigerator for up to 4 days. I like to pack them up for on-the-run breakfasts and add them to a homemade English muffin for breakfast sandwiches. They even reheat well in the microwave! Easy Vegetable Frittata PREP 5 mins COOK 35 mins TOTAL 40 mins PREP 5 mins COOK 35 mins TOTAL 40 mins The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy, like cream, is essential for the best texture. Also, play it safe when baking the frittata and check it a few minutes before it’s supposed to be done. Perfectly cooked frittatas look barely set on top and tremble (like jello) after giving the pan a gentle shake. Makes 6 servings You Will Need 10 large eggs 5 tablespoons (75g) heavy cream or half-and-half 3/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 1 cup (4oz) shredded cheese, like Gruyere, cheddar or fontina 1 tablespoon olive oil 1/2 medium zucchini, sliced into thin coins 1/2 medium onion, sliced 1 medium bell pepper, sliced 1 ½ cups packed baby spinach Chopped or torn fresh herbs like parsley, chives or dill Directions 1Preheat the oven to 350°F (176°C). 2In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of salt, pepper, and cheese. Set aside. 3Heat the olive oil in an oven-safe 10-inch skillet (a non-stick or well-seasoned cast iron pan is best). 4Add the zucchini, onions, and bell pepper. Cook, stirring occasionally until the onions are soft and the zucchini and bell peppers have a little color, about 5 minutes. 5Season with 1/4 teaspoon of salt, and then add the spinach. Toss the spinach around the pan until it’s slightly wilted and bright green. 6Turn the heat to low. Give the egg mixture another whisk, then pour it into the skillet. Shimmy the pan back and forth a few times to distribute the egg around the vegetables. 7When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven, about 1 minute. 8Bake the frittata for 20 to 30 minutes, or until the eggs are barely set and the frittata trembles (like jello) when you gently shake the pan. 9Keep an eye on it as it bakes and check the frittata a few minutes before it’s supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set. 10Serve the frittata hot or cold with fresh herbs on top. 1Preheat the oven to 350°F (176°C). 2In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of salt, pepper, and cheese. Set aside. 3Heat the olive oil in an oven-safe 10-inch skillet (a non-stick or well-seasoned cast iron pan is best). 4Add the zucchini, onions, and bell pepper. Cook, stirring occasionally until the onions are soft and the zucchini and bell peppers have a little color, about 5 minutes. 5Season with 1/4 teaspoon of salt, and then add the spinach. Toss the spinach around the pan until it’s slightly wilted and bright green. 6Turn the heat to low. Give the egg mixture another whisk, then pour it into the skillet. Shimmy the pan back and forth a few times to distribute the egg around the vegetables. 7When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven, about 1 minute. 8Bake the frittata for 20 to 30 minutes, or until the eggs are barely set and the frittata trembles (like jello) when you gently shake the pan. 9Keep an eye on it as it bakes and check the frittata a few minutes before it’s supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set. 10Serve the frittata hot or cold with fresh herbs on top. Adam and Joanne's Tips Add a creamy cheese: For a frittata with pockets of gooey cheese, add a few dollops of soft creamy cheese like ricotta, cream cheese or goat cheese. Substituting the veggies: You don’t need to follow our exact recipe when it comes to the vegetables you use in your frittata. For a 10 egg frittata, stick to 4 to 5 cups of fresh vegetables or 3 to 4 cups cooked/leftover veggies. 12-inch skillet: Use 12 eggs and 6 tablespoons of cream. Using a baking dish: Cook your vegetables and mix-ins in advance. Add the mix-ins and the egg mixture to a lightly greased two-quart baking dish and bake as directed in the recipe above. Storing: Keep in an airtight container in the fridge for up to 4 days. Freeze up to 3 months (note that the texture will change slightly after thawing). The nutrition facts provided below are estimates. Add a creamy cheese: For a frittata with pockets of gooey cheese, add a few dollops of soft creamy cheese like ricotta, cream cheese or goat cheese. Substituting the veggies: You don’t need to follow our exact recipe when it comes to the vegetables you use in your frittata. For a 10 egg frittata, stick to 4 to 5 cups of fresh vegetables or 3 to 4 cups cooked/leftover veggies. 12-inch skillet: Use 12 eggs and 6 tablespoons of cream. Using a baking dish: Cook your vegetables and mix-ins in advance. Add the mix-ins and the egg mixture to a lightly greased two-quart baking dish and bake as directed in the recipe above. Storing: Keep in an airtight container in the fridge for up to 4 days. Freeze up to 3 months (note that the texture will change slightly after thawing). The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 slice (6 slices total) / Calories 279 / Total Fat 21.4g / Saturated Fat 9.6g / Cholesterol 346.2mg / Sodium 559.8mg / Carbohydrate 4g / Dietary Fiber 0.8g / Total Sugars 2.6g / Protein 17.4g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us