Healthy, filling and loaded with veggies, this Vegetable Frittata is one satisfying, low-carb dish that's great anytime of the day. Quick to assemble and easy to make ahead, enjoy it for breakfast or brunch, or serve it with a green salad for a light meal.
Here's a simple recipe for baked frittata with a popular variation for frittata muffins, cooked to perfection in the oven or air fryer!
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In my home, we end up doing 'breakfast for dinner' a few times a month. Our menu often includes waffles or pancakes, an assorted fruit bowl, and this Vegetable Frittata. It's a healthy and pleasant change from the routine that we all look forward to.
I also end up making this baked vegetable frittata recipe the day before we're leaving for a trip, since it's a great way to finish up leftover veggies, cheese and eggs in the fridge 🙂
Let's take a look at how to make this easy frittata recipe along with a popular variation for Frittata Muffins. In this recipe I show you how to make a frittata two ways- Baked Frittata recipe or Air fryer Frittata.
You may also like: Instant Pot Egg Bites (6 ways)
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What is a Frittata?
Frittata is an Italian egg-based, crustless quiche which is filled with a variety of vegetables, cheese, herbs and sometimes cuts of cooked meat. It's a savory dish equally popular for breakfast or brunch.
Ingredients- Notes & Substitutions
Let's see what we need to make this egg frittata. Scroll down to the recipe card for detailed measurements.
- Eggs: Regular large eggs work great. I use them straight from the fridge.
- Dairy: I prefer to use whole milk for a creamy taste. Feel free to use heavy whipping cream for a richer taste. 2% milk will also work fine here. Another alternative is sour cream.
- Veggies: You can use a variety of fresh vegetables and herbs to make this veggie frittata. I use onion, peppers, mushroom and baby spinach here. Other vegetables that work well include: broccoli, asparagus, broccolini, kale, zucchini, tomatoes and basil. Just keep the total count of chopped veggies to around 1.5-2 cups.
- Cheese: Use any shreddable cheese that you like- cheddar, mozzarella, monterey jack etc.
Vegetable Frittata Recipe
Let's see the step by step directions on how to make a frittata. Scroll below for a printable recipe with detailed measurement for ingredients.
Sauté Veggies: Sauté veggies in olive oil in an oven-safe skillet for 2-3 minutes over medium-high heat, then let them cool.
Combine eggs & dairy: Meanwhile, combine eggs, milk, salt and pepper in a large bowl and whisk until blended. Stir in half the shredded cheese. Keep aside.
Assemble in pan: Spread the sautéed veggies evenly in the skillet. Now pour the egg mixture over that. Spread chopped herbs on top. Top that with the remaining shredded cheese.
Note: If you do not have an oven-safe skillet, or if baking the frittata in the air fryer, assemble and bake the frittata in any non-stick shallow baking pan, like a pie dish or tart pan.
Cook: Cook One of Two Ways- Oven or Air Fryer:
- Air Fryer Frittata: Assemble the frittata in a non-stick, shallow baking dish. Place it in the fryer basket and cook on 360°F for 15-18 minutes, or until an inserted toothpick comes out clean.
- Frittata Recipe Oven: Preheat the oven at 425°F. Place the skillet (or baking dish) on the middle rack and cook for 13-15 or until the toothpick comes out clean.
How do you tell if a frittata is done? Frittata is done when the edges turn light golden and the center is no longer jiggly. Insert a toothpick in the center and if it comes out clean, frittata is done. If not, cook for another 2-5 minutes.
Cool & Serve: Let the frittata rest and cool for 5-10 minutes before serving. Using a serrated knife, slice it into as many slices as you prefer.
Variation: Frittata Muffins
Try a variation and make frittata muffins using this recipe. Also known as egg bites, they are a super easy and healthy breakfast on-the-go. Here's how:
- Preheat the oven to 350°F (180°C). Spray a muffin pan with cooking spray or line it with muffin/cupcake liners.
- Whisk together all ingredients in a bowl, then pour and divide evenly between the muffin cups. Top with reserved cheese.
- Bake 18-20 minutes or until inserted toothpick comes out clean and top is light golden.
Serving Suggestion
Always cool the frittata for 5 minutes before serving. This gives the cheese and hot eggs a chance to cool down and settle. Now let's see what to serve with a vegetable frittata:
If serving this frittata for breakfast or brunch, you don't really need any condiments or accompaniments. But you can always serve alongside a bowl of fresh fruit.
To serve this for lunch or dinner, serve with a simple salad like this Arugula salad with berries, or assemble a simple green salad to round up the meal. To do that, combine dark greens, chopped tomato, cucumber and onion, and dress it with a classic Italian dressing.
How to Store & Freeze
- Store frittata in the refrigerator in any air tight container for 3-4 days. When I make this for meal prep, I cool and cut it into individual slices. I stack them in a large air-tight container and refrigerate. To reheat, I microwave each slice for 30-45 seconds.
- Can you freeze Frittata? Yes you can! Store in a freezer-safe container for up to 3 months.
- To re-heat, thaw overnight in the fridge if frozen, cut a slice and heat in microwave for about 45 seconds. To reheat the whole frittata, it is better to heat in a preheated oven a 350°F for 5-7 minutes.
Recipe Tips
Here are some tried and tested tips for the best frittata recipe:
- Saute vegetables: Sautéing lightly takes away the raw bite of vegetables, especially since they don't cook all that more after adding to the eggs. Skip this step if in a hurry, but know that your vegetables will be crunchier.
- Dairy: Use 2% milk for a light finish. Use whole milk for a creamier texture. Replace with heavy whipping cream for a richer taste. Alternatively, use plain yogurt or sour cream.
- One-pan tip: If baking in the oven, use an oven-safe skillet to make this frittata in one pan from start to finish.
- Air fryer: If baking in the air fryer, use a non-stick, wide and shallow baking pan or dish that can easily fit in your air fryer.
- How to prevent overcooking: The frittata is done when its edges are light golden and center is no longer jiggly. Remove promptly to prevent overcooking.
- Meal-prep: Prepare over the weekend, cool and cut into individual slices. Store in air-tight container. To reheat, microwave each slice for 30-45 seconds.
Common Questions
You can add an assortment of chopped or roasted vegetables, cheese and cooked meat cuts like bacon or ham in a frittata.
Both Frittata and quiche are egg bakes with similar stuffings, but they are slightly different in their eggs-to-dairy ratios, and the way they are cooked. Frittata originated in Italy, whereas Quiche is a French creation. In frittata, a small quantity of full-fat dairy is added to the eggs for richness, whereas a quiche recipe calls for a larger quantity of milk to achieve a custard-like finish. Traditional quiche recipes have a pie-crust as a base. Frittatas are always crustless.
Yes, that's what I use in this recipe. Heavy cream makes the frittata richer, and milk keeps it light, so pick whatever you prefer.
Even though both are egg based preparations with fillings, there is a difference. Omelette is cooked on high heat until the outside sets and inside is still a little wet, whereas a frittata is cooked on low heat until the eggs bake evenly and set, just like a quiche.
You may have overcooked the eggs which makes the frittata sppongy.
More Breakfast Recipes Using Eggs
Check out the entire collection of breakfast recipe including pancakes, eggs, muffins, tea and more.
📖 Recipe
Baked Vegetable Frittata
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Equipment
- Oven
Ingredients
- 6 large eggs
- ½ cup milk of choice see notes for substitutions
- ¼ cup red/white onions chopped or 2 green onions chopped
- ¼ cup bell pepper chopped any color
- ½ cup crimini mushrooms chopped or white button mushrooms
- ½ cup baby spinach chopped or baby kale
- ¼ cup cilantro or parsley chopped
- ½ teaspoon salt adjust to taste
- ½ teaspoon crushed black pepper
- ½ cup cheddar or mozzarella cheese or a mix (used in two steps)
Optional Seasoning For An Indian Twist
- ¼ teaspoon turmeric powder
- ½ teaspoon ground coriander
Instructions
- Saute veggies in olive oil in an oven-safe skillet for 2-3 minutes over medium-high heat, then let them cool.
- Meanwhile, combine eggs, milk, salt and pepper in a large bowl and whisk until blended. Stir in half the shredded cheese. Keep aside.
- Spread the sautéed veggies evenly in the skillet (or a shallow baking dish). Now pour the egg mixture over that. Spread chopped herbs on top. Top that with the remaining shredded cheese.
- Air Fryer: Assemble the frittata in a shallow baking dish. Place it in the fryer basket and cook on 360°F for 15-18 minutes, or until an inserted toothpick comes out clean. Oven: Preheat the oven at 425°F. Place the skillet on the middle rack and cook for 13-15 or until the toothpick comes out clean.
- Let the frittata rest for 5-10 minutes before serving. Using a serrated knife, slice it into as many slices as you prefer.
Notes
- Saute vegetables: Sautéing lightly takes away the raw bite of vegetables, especially since they don't cook all that while baking. If in a hurry, skip this step, but know that your vegetables will be crunchier.
- Dairy: Use 2% milk for a light finish. Use whole milk for a creamier texture. Replace with heavy whipping cream for a richer taste. Alternatively, use plain yogurt or sour cream.
- One-pan tip: If baking in the oven, use an oven-safe skillet to make this frittata in one pan from start to finish.
- Air fryer: If baking in the air fryer, use a non-stick, wide, and shallow baking pan or dish that can easily fit in your air fryer.
- How to prevent overcooking: The frittata is done when its edges are lightly golden and the center is no longer jiggly. Remove promptly to prevent overcooking.
- Meal-prep: Prepare over the weekend, cool, and cut into individual slices. Store in an air-tight container. To reheat, microwave each slice for 30-45 seconds.
Nutrition
Sana says
Hi, would an 8inch round pan be good for this recipe?
Aneesha says
Yes, that would work in the oven.