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vegetable frittata cut on a plate
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4.32 from 76 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.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: BREAKFAST, DIET, eggs
Cuisine: gluten free, Italian, low carb + keto, vegetarian
Servings: 6 servings
Calories: 210kcal
Author: Dani Spies

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

Instructions

  • 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.
    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

Video

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.
 
 
 
 
 
 
 
 
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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