Name: Recipe "Vegetable Frittata"
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 10 large eggs; 0.333 cup whole milk or half-and-half; to taste kosher salt and freshly ground black pepper; 1 cup mozzarella cheese or Gruyere cheese (shredded); 1 tbsp olive oil; 0.5 whole yellow onion (chopped); 2 cup cremini mushrooms (sliced); 1 whole red bell pepper (stemmed, seeded, chopped); 1 small zucchini (chopped); 2 cup spinach leaves (fresh); 2 cloves garlic (minced); 0.5 cup grape tomatoes (halved); 0.25 cup Parmesan cheese (freshly grated); 2 tbsp basil (freshly chopped)

Another reason to love gluten-free: Asparagus, Spinach, and Feta Cheese Frittata, Caprese Breakfast Casserole, and Cottage Cheese Frittata.

Why This Vegetable Frittata Is My Go-To Quick Meal

This vegetable frittata is one of those recipes I turn to when I need a filling meal without much fuss. With 10 eggs, a mix of fresh vegetables, and melted cheese, it’s hearty enough for breakfast, lunch, or dinner. I love that I can use whatever veggies I have on hand, the recipe calls for mushrooms, bell pepper, zucchini, and spinach, but you can swap in your favorites. After a quick sauté on the stovetop, it bakes in 12 to 18 minutes until puffed and set.

Why You’ll Love This Easy Vegetable Frittata Recipe

It’s endlessly versatile, you can swap in any vegetables or cheese you have on hand.
Everything cooks in a single skillet, so cleanup is minimal.
The eggs and cheese make it protein-rich and satisfying enough to be a complete meal.

Key Ingredients for This Vegetable Frittata

Eggs: Use large eggs. The 10 eggs provide enough volume to fill a 10- or 12-inch skillet. Fresh eggs will give the best texture.
Cheese: Mozzarella melts smoothly and has a mild flavor, while Gruyere adds a nutty, slightly salty taste. Either works, so choose based on what you have.
Vegetables: Cremini mushrooms have an earthy flavor, but white mushrooms are fine. Spinach wilts quickly, so add it at the end. Grape tomatoes hold their shape during baking and add bursts of acidity.

Kitchen Tools for This Frittata Recipe

Large mixing bowl
Whisk
10- or 12-inch cast-iron skillet (or ovenproof nonstick skillet)
Spatula

Tips for Making the Best Vegetable Frittata

When whisking the eggs, stop as soon as the yolks and whites are blended. Overbeating incorporates too much air, which can cause the frittata to puff up and then collapse as it cools. Use a well-seasoned cast-iron skillet or an ovenproof nonstick pan for the best results, the crust that forms around the edges is one of the best parts.

Cook the vegetables in stages: start with the onion, mushrooms, and red pepper until softened, about 6 minutes. Then add the zucchini for 2 minutes, and finally the spinach and garlic just until wilted. This ensures each vegetable is cooked properly without turning mushy. Season the veggies lightly with salt and pepper before pouring in the eggs.

Expert Tips for a Perfect Frittata

Don’t skip the step of cooking the frittata on the stovetop for 2 minutes before transferring to the oven. This allows a crust to form around the edges, which helps the frittata hold its shape. When baking, keep an eye on it, the frittata is done when it’s just puffed and set, but the center may still jiggle slightly. Overcooking will make it dry and rubbery.

If you’re using a nonstick skillet, make sure it’s ovenproof up to 425°F. A cast-iron skillet is ideal because it retains heat well and gives a nice golden crust. Let the frittata rest for a minute or two after baking before slicing, this makes it easier to cut clean wedges.

Vegetable Frittata Variations to Try

The recipe is designed to be adaptable. Swap the mozzarella for Gruyere for a nuttier flavor, or use half-and-half instead of whole milk for a richer texture. You can also add cooked bacon, sausage, or leftover roasted chicken for extra protein. For a different vegetable mix, try asparagus, broccoli, or bell peppers, just adjust the sauté time as needed. The key is to keep the total vegetable volume similar so the eggs set properly.

What to Serve with This Vegetable Frittata

This frittata is flexible enough for any meal. I often serve it with a slice of toasted sourdough and a handful of fresh fruit for breakfast. For lunch or dinner, a simple green salad with a tangy vinaigrette balances the richness of the eggs and cheese. It’s also delicious at room temperature, which makes it perfect for brunch buffets or picnics.

Vegetable Frittata FAQs

Can I use other vegetables?

Yes, this recipe is very versatile. You can swap in any vegetables you like, such as asparagus, broccoli, or bell peppers. Just adjust the sauté time so they are tender before adding the eggs.

Can I use half-and-half instead of milk?

Yes, the recipe lists whole milk or half-and-half as options. Half-and-half will make the frittata richer and creamier.

How do I know when the frittata is done?

Bake until the frittata is just puffed and set, about 12 to 18 minutes. The center may still jiggle slightly when you shake the pan. It will continue to set as it cools. Overcooking will make it dry.

Recipe

Vegetable Frittata

This Vegetable Frittata is made with eggs, a variety of fresh vegetables, and cheese. This frittata recipe is very versatile and makes a great quick and easy meal. Enjoy for breakfast, brunch, lunch, or even dinner.

easyVegetarian

10 min

Prep Time

25 min

Cook Time

35 min

Total Time

Servings

Brunch

Course

Italian

Cuisine

201 kcal

Calories

Ingredients

Servings

10 large eggs
0.333 cup whole milk or half-and-half
to taste kosher salt and freshly ground black pepper
1 cup mozzarella cheese or Gruyere cheese, shredded
1 tbsp olive oil
0.5 whole yellow onion, chopped
2 cup cremini mushrooms, sliced

1 whole red bell pepper, stemmed, seeded, chopped
1 small zucchini, chopped
2 cup spinach leaves, fresh
2 cloves garlic, minced
0.5 cup grape tomatoes, halved
0.25 cup Parmesan cheese, freshly grated
2 tbsp basil, freshly chopped

Instructions

1
Preheat oven to 425 degrees F.
2
In a large bowl, combine the eggs, milk, salt, and pepper. Whisk until the yolks and eggs whites are blended, don’t overbeat or the frittata will fall. Stir the mozzarella cheese. Set aside.
3
In a large (10 or 12-inch) seasoned cast-iron skillet (or ovenproof nonstick skillet) heat the olive oil over medium high heat. Add the onion, mushrooms, and red pepper and sauté until softened, about 6 minutes, stirring frequently.
4
Add the zucchini and cook for 2 minutes. Stir in the spinach and garlic and cook until the spinach is wilted. Season the veggies with a little salt and pepper.

5
Give the egg mixture a good stir and pour over the vegetables, covering them evenly. You can gently use a spatula to evenly spread out the eggs and cheese.
6
Sprinkle the tomatoes, Parmesan cheese, and fresh basil on top. Cook, without stirring, for 2 minutes over medium-low heat so it can set up a little. A crust should form around the edges of the pan.
7
Transfer the pan to the oven and bake for 12 to 18 minutes or until just puffed and set, be careful to not overcook. It is ok if the center still jiggles slightly.
8
Remove from the oven and cut the frittata into wedges and serve warm or at room temperature.

Nutrition (per serving)

201kcal

Calorie breakdown

Protein28%58 kcal

Fat58%122 kcal

Carbohydrates14%28 kcal

How this was calculated — 11 of 14 ingredients matched

large eggsEgg, whole, raw, fresh14 kcal

whole milk or half-and-halfMilk, buttermilk, fluid, whole50 kcal

kosher salt and freshly ground black pepperPepper, banana, raw0 kcal

mozzarella cheese or Gruyere cheeseCheese, caraway902 kcal

olive oilOil, corn, peanut, and olive133 kcal

cremini mushroomsMushroom, white, exposed to ultraviolet light, raw106 kcal

spinach leavesSpinach, raw110 kcal

garlicGarlic, raw15 kcal

grape tomatoesTomatoes, grape, raw32 kcal

Parmesan cheeseCheese, parmesan, hard235 kcal

basilBasil, fresh7 kcal

Serving size ≈ 191 g · 8 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, Oven Baked, vegetarian

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