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Home » Recipes » Breakfast » Eggs » Vegetable Frittata

Apr 12, 2019(updated January 27, 2023)

Vegetable Frittata

4.26 from 70 votes
By Dani Spies
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This healthy vegetable frittata is packed with roasted vegetables and is super easy to make.  It’s a great recipe to add to your breakfast or brunch menu and is equally perfect for meal prep.

serving of healthy vegetable frittata on a plate with a salad

We love eggs in our home and I have found crustless quiche, egg bakes, and vegetable frittatas to be close to the perfect meal! Everyone loves these versatile egg recipes and so I’m always creating a new version! This easy-baked frittata recipe is loaded with veggies, packed with protein and healthy fats, and works well for breakfast, lunch, or dinner.

Vegetable frittata ingredients

This frittata recipe is made with nourishing ingredients that you can feel free to mix and match to truly make it your own. Here are the key ingredients:

  • Vegetables – For this frittata recipe, I am using zucchini, peppers, and onions, but feel free to use whatever vegetables you love or have on hand. This is such a flexible recipe!
  • Eggs – You’ll need a dozen large eggs for this recipe. I recommend organic pastured eggs.
  • Milk – I used whole milk because that’s what we had on hand, but you can use any milk of choice: skim, 2%, almond, or cashew milk.
  • Cheese – There’s something fabulous about the combination of goat cheese, veggies, and eggs. But, you can use any cheese you’d like. I think feta crumbles would be great too.

What pan is best for making a frittata?

Frittatas are very easygoing and can be made in a variety of different pans.  You can use a cast-iron skillet, large sauté pan, muffin cups, or a baking dish.

Each pan or dish will create a delicious vegetable frittata, so use what you have on hand or prefer.  You will need to adjust the cooking time, depending on the pan you use.  I cooked my vegetable frittata in a 9×13″ baking dish and it took about 30 minutes. You will know your frittata is done when the eggs puff up and the center is set.

If you use a cast-iron skillet or sauté pan, the cooking time will be similar (although you, of course, want to keep an eye on it) and if you opt for muffin cups, they should be done in about 20 minutes.

slicing a vegetable frittata in a baking dish

How to roast veggies

You definitely want to pre-cook any vegetables that you’ll be adding to your frittata, otherwise, they’ll leach water if they cook in the egg mixture and make your frittata watery. I find the easiest way to cook the veggies is by roasting them. Here’s my method:

  • Chop the veggies. Start by chopping all the veggies into fairly uniform size pieces, so they cook evenly.
  • Oil + season veggies. Add the veggies to a large bowl, drizzle with avocado or olive oil and season with salt and pepper. Toss so veggies are coated with oil and salt and pepper.
  • Cook. Transfer the vegetables to a rimmed baking sheet and spread them out evenly. Roast at 425ºF for 30 minutes, flipping them halfway through.
roasted veggies on a baking sheet pan

How to make this vegetable frittata

Once your veggies are roasted, this breakfast frittata is super quick and easy to put together! Here’s a quick rundown of the recipe:

  • Reduce the oven temperature and prepare your pan. Set the oven at 350ºF and grease your pan with butter, coconut oil, or cooking spray.
  • Whisk eggs. In a large mixing bowl, whisk together eggs, milk, salt and pepper.
  • Add roasted veggies. Stir cooled veggies in with the egg mixture.
  • Transfer into prepared pan. Pour the egg and veggie mixture into the pan and top with dots of goat cheese and sliced scallions.
  • Bake. Pop in the oven and bake for 30 minutes or until the eggs have puffed up and are set through the center. Serve and enjoy!
mixing eggs with veggies to make a vegetable frittata

Customize your vegetable frittata

Feel free to mix and match veggies and ingredients in this versatile frittata recipe. Here are a few options to try:

  • Protein. The recipe as written is vegetarian, but sometimes I like to add in some cooked turkey sausage, cooked diced ham or cooked crumbled bacon.
  • Vegetables. You can add to the veggies in the recipe or swap any of them out with your favorite cooked vegetables. Some ideas: spinach, mushrooms, baby potatoes, broccoli, asparagus and carrots. Just make sure they are chopped up well and cooked before adding them to the mix.
  • Cheese. Feel free to omit the cheese to make this recipe dairy-free. You can also swap out the goat cheese with crumbled feta, shredded cheddar cheese or shredded pepper jack.

What to serve with your breakfast bake

This easy breakfast bake recipe pairs well with a variety of breakfast sides! Below are some of my favorite options:

  • Apple Chicken Sausage
  • Lemon Blueberry Oatmeal Muffins
  • Arugula Salad
  • Chocolate Chip Scones
  • Roasted Sweet Potatoes

Storing and freezing recommendations

This healthy vegetable frittata is perfect for meal prep on Sunday! Leftovers keep well in the fridge and you can enjoy slices of this for breakfast for the next 5 days without having to do any additional cooking!

  • Storing leftovers. Place any leftover frittata in an airtight storage container in the refrigerator for up to about 5 days.
  • To reheat. Pop individual servings in the microwave and cook for 30-second intervals until warm. You can also place the casserole dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer the cooking time).
  • Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
slice of frittata served with a salad

More delicious frittata recipes

  • Salmon and Dill Frittata
  • Quinoa and Butternut Squash Frittata
  • Asparagus and Swiss Frittata
  • Summer Squash Frittata
  • Spinach Frittata with feta cheese and peppers
vegetable frittata cut on a plate
Print Recipe
4.26 from 70 votes

Healthy Vegetable Frittata Recipe

This healthy vegetable frittata is packed with roasted vegetables and is super easy to make.  It's a great recipe to add to your breakfast or brunch menu and is equally perfect for meal prep.
Course: BREAKFAST, DIET, eggs
Cuisine: gluten free, Italian, low carb + keto, vegetarian
Author: Dani Spies
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Servings: 6 servings
Calories: 210kcal

Ingredients

  • 1 red onion chopped
  • 2 bell peppers chopped (one red, one orange)
  • 1 yellow bell pepper chopped
  • 1 small zucchini chopped
  • 2 cloves crushed garlic
  • 1 tablespoon avocado oil
  • kosher salt and black pepper
  • 12 pastured eggs
  • 1/4 cup whole milk organic
  • 2 ounces goat cheese
  • 1/4 cup sliced scallions
US Customary – Metric

Instructions

  • Pre-heat oven to 425 degrees Fahrenheit.
  • Grease a 9×13" baking pan with butter, coconut oil or cooking spray.
  • Place chopped onion, peppers, zucchini, garlic in a large bowl. Drizzle with avocado oil and season with salt and pepper. Toss everything together and transfer the veggies onto a rimmed baking sheet. Bake for 30 minutes, flipping the vegetables half way through.
    roasting veggies on a sheet pan
  • Remove veggies from the oven and allow to cool. Reduce cooking temperature to 350 degrees farenheit.
  • Meanwhile, in a large bowl, whisk together eggs, milk, salt and pepper.
    whisking eggs with milk in a large bowl
  • Add cooled veggies to the egg mixture and transfer into prepared pan and top with dots of goats cheese and sliced scallions.
    pouring eggs with vegetables in a baking dish
  • Pop in the oven and bake for 30 minutes or until the eggs have puffed up and are set through the center. Serve and enjoy!
    vegetable frittata baked in casserole dish

Notes

Storing leftovers. Place any leftover frittata in an airtight storage container in the refrigerator for up to about 5 days.
To reheat. Pop individual servings in the microwave and cook for 30 second intervals until warm. You can also place the casserole dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer the cook time).
Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
 
 
 
 
 
 
 
 
Inspired by this recipe.

Nutrition

Serving: 1piece | Calories: 210kcal | Carbohydrates: 8g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 333mg | Sodium: 170mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1936IU | Vitamin C: 95mg | Calcium: 90mg | Iron: 2mg

Eggs, Gluten Free, Low Carb + Keto, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

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    Comments

  1. Pat Goud says

    April 12, 2019 at 7:01 pm

    5 stars
    Same temp for the frittata as for roasting the veggies?

    Reply
    • Dani says

      April 16, 2019 at 3:30 pm

      5 stars
      No, you want to drop the oven temp to 350F.

      Reply
  2. Joseph Gregory says

    October 17, 2019 at 8:27 am

    5 stars
    Good one!

    Reply
    • Dani says

      October 21, 2019 at 8:50 pm

      Thanks Joseph! I appreciate you taking time the time to leave a rating.

      Reply
  3. Sherri says

    November 13, 2019 at 8:42 pm

    Is the nutrition info per serving or for the whole recipe? If per serving, what is the serving size?

    Reply
    • Dani says

      November 15, 2019 at 8:47 am

      Hi Sherri! I just updated the nutritional info – > Serving: 1piece | Calories: 210kcal | Carbohydrates: 8g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 333mg | Sodium: 170mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1936IU | Vitamin C: 95mg | Calcium: 90mg | Iron: 2mg

      Reply
  4. Frank says

    April 7, 2020 at 5:51 pm

    5 stars
    This recipe is a great way of getting some delicious veggies and some protein packed into a single dish. I love the colors and the simplicity of this recipe. Definitely adding this one to my recipe book to make again!

    Reply
  5. John Coniglio says

    April 19, 2020 at 10:04 am

    I will be making this only for my wife and me. Can I use 6 eggs and fewer veggies?

    Reply
    • Dani says

      April 22, 2020 at 2:08 pm

      Sure! Feel free to adjust to make it work for you.

      Reply
  6. bestsecretary64 says

    May 17, 2020 at 10:56 am

    5 stars
    I make my frittata in a cookie sheet. I used to think it was a lot of hard work and I didn’t think we’d like it, but it’s actually delicious!! My (22 year old) daughter has an intolerance to eggs, but she can eat this without any negative effects.

    Reply
  7. Jennifer says

    September 13, 2020 at 1:16 pm

    5 stars
    This looks really good. The cholesterol worries me. Only since my doctor just told me I have to cut back. Is the cholesterol for the whole dish? I’m trying to find recipes that would go with the diet they STRONGLY suggested I be on. The Mediterranean Diet.

    Reply
  8. Neil Schwartz says

    October 23, 2021 at 4:20 pm

    your video says 2 peppers but the printed receipt says 3…which is it.

    Reply
    • Dani says

      October 26, 2021 at 11:00 am

      Either would work but I used two! I will fix that now.

      Reply
  9. Teresa says

    November 11, 2021 at 12:23 pm

    Hi Dany, do you use the convection oven for this recipe?

    Reply
    • Dani says

      November 12, 2021 at 4:17 am

      I’m sorry but I don’t! Now you have me every curious though!

      Reply
  10. Marion McDougal says

    December 8, 2021 at 3:44 pm

    Dani – Could I sub out 6 of the whole eggs for liquid egg whites and if so, how much liquid egg white would I use? Thank you!

    Reply
    • Dani says

      December 12, 2021 at 6:41 am

      Yes! You would need 12 egg whites which is about 1.5 cups.

      Reply

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