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.
A vegetable frittata is close to the perfect meal. It’s 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’s 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, like I have here.
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.
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.
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!
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 to 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 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.
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
If you make this vegetable frittata recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Healthy Vegetable Frittata Recipe
- 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
- Pre-heat oven to 425 degrees Fahrenheit.
- Grease a 9x13" 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.
- 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.
- Add cooled veggies to the egg mixture and transfer into prepared pan and top with dots of goats cheese and sliced scallions.
- 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!