Love easy, delicious and healthy breakfast recipes? This Vegetable Frittata is loaded with fresh vegetables, cheese and eggs. Simple, tasty and filling.
Eggs are a staple around our house, usually for breakfast on any given weekend we are making something that involves eggs, whether it be quiche, scrambled eggs or this Vegetable Frittata.
Some of our favorite breakfast recipes that we have that use eggs include our Tater Tot Breakfast Casserole, Easy Croissant Breakfast Sandwiches and this Sausage Quiche.
They say breakfast is the most important meal of the day, and I would always enjoy filling up on this easy Vegetable Frittata recipe!
WHY THIS RECIPE WORKS:
- Fresh vegetables bring this together and give it a beautiful contrast in color and flavor.
- The cheese binds this well and gives it just the right amount of cheesy goodness we all want in our lives.
- It’s a healthier option to a lot of breakfast recipes and is simple to whip up.
HOW TO MAKE A VEGETABLE FRITTATA, STEP BY STEP:
- Preheat oven to 400 degrees F. In pan add oil and onions and cook for about 5 minutes until onions are translucent.
- Add your your bell pepper.
- Cook until bell pepper is just softened, about another 3 minutes.
- Add in your spinach and cook until just wilted, set aside.
- In bowl add in your eggs, milk, 1/2 cup cheese, salt and pepper.
- Whisk until everything is combined well.
- Next add in your onions, peppers, spinach and sliced cherry or grape tomatoes.
- Fold together until combined.
- Pour into a greased 9″ pan or pie plate (we used a cast iron skillet) top with remaining cheese and bake in oven for about 30-40 minutes until center is set.
This Vegetable Frittata recipe is really super simple and the joy if it is that you can pretty much put whatever you want into it and it should turn out great.
WHAT TO PUT INTO A FRITTATA:
This all depends on what type you are making, you can do meat such as ham, sausage or bacon which we have done in the past as well to give a little more meatier option.
When we make our Vegetable Frittata we usually switch it up. For this we went with simple onions, spinach, peppers, tomato and cheese.
Other vegetables you can use include any color pepper you like, broccoli, mushrooms, zucchini, etc. Or any herbs like chives, basil, thyme or rosemary.
It all depends on what flavor you are aiming for when it comes to the end result and what you want the frittata to taste like in the end.
CAN I FREEZE A FRITTATA?
Absolutely yes! These freeze very well. To do so cook your frittata until done and let it cool to room temperature. Then after the eggs have cooled wrap in plastic wrap then then cover with tin foil.
Place in your freezer for 2-3 months, you can also safely keep this in the refrigerated stored covered for up to 5 days.
To serve after frozen, remove to your refrigerator and let defrost for about 24 hours, this helps with moisture, you don’t want a watery Vegetable Frittata.
You can either reheat in a 350 degree oven until warmed or slice individual pieces and place in the microwave for about 30-60 seconds to reheat.
TIPS AND TRICKS FOR MAKING VEGETABLE FRITTATA:
- You can use any vegetables that you think go well together, you don’t have to feel stuck with just one.
- We use milk in this recipe but you can also use heavy cream or half and half for a richer taste.
- Cheese can be left out if you do not want cheese in this recipe, or can be swapped out for any other type of cheese of your liking.
- We like to cook this in our cast iron skillet as we feel that it promotes even cooking.
- This can be frozen, check the instructions above on how to do so.
This Vegetable Frittata makes a great light but fulling breakfast or brunch recipe that won’t let you down. Packed full of all the vegetable goodness, you won’t be disappointed.
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Vegetable Frittata
Ingredients
- 1/2 medium onion, diced
- 1 yellow bell pepper, diced
- 6-8 oz spinach
- 1/2 tsp salt
- 8 eggs
- 1/2 tsp fresh cracked black pepper
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1 cup cherry or grape tomatoes, sliced lengthwise
Instructions
- Preheat oven to 400 degrees F. In pan add oil and onions and cook for about 5 minutes until onions are translucent.
- Add your your bell pepper.
- Cook until bell pepper is just softened, about another 3 minutes.
- Add in your spinach and cook until just wilted, set aside.
- In bowl add in your eggs, milk, 1/2 cup cheese, salt and pepper.
- Whisk until everything is combined well.
- Next add in your onions, peppers, spinach and sliced cherry or grape tomatoes.
- Fold together until combined.
- Pour into a greased 9" pan or pie plate (we used a cast iron skillet) top with remaining cheese and bake in oven for about 30-40 minutes until center is set.
Notes
- You can use any vegetables that you think go well together, you don't have to feel stuck with just one.
- We use milk in this recipe but you can also use heavy cream or half and half for a richer taste.
- Cheese can be left out if you do not want cheese in this recipe, or can be swapped out for any other type of cheese of your liking.
- We like to cook this in our cast iron skillet as we feel that it promotes even cooking.
- This can be frozen, check the instructions above on how to do so.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Rae
How many eggs in the frittata
Tornadough Alli
It’s 8, I just updated it 🙂