Vegetable Frittata
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Vegetable Frittata saves me on busy mornings when I want real food but only have a few minutes to pull something together. The eggs bake up golden with mushrooms, zucchini, spinach, and cherry tomatoes, while the Parmesan on top turns golden and slightly crispy. It slices like a pie and serves easily for brunch or meal prep. You’ll wonder why you don’t make it more often.
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I make it for weekend mornings and casual brunches because it’s an easy way to use up vegetables and feels lighter than most egg dishes. It’s protein-packed, feeds a crowd, and works just as well for lunch or dinner as it does for breakfast. It’s become my go-to for Easter and Mother’s Day too. Store in the fridge for 3 to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegetable Frittata with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll whisk together eggs and milk, cook the vegetables until they’re tender, then bake everything in one skillet until the frittata is golden and set.
Preheat the Oven
Preheat your oven to 350°F (180°C) so it’s ready once your veggies are cooked.
Whisk the Egg Mixture
In a large mixing bowl, whisk the eggs until smooth. Stir in the milk, shredded mozzarella, salt, and pepper, then set the bowl aside while you cook the vegetables. I use a handheld grater for freshly shredded cheese that’s way easier to incorporate.
Cook the Vegetables
Heat olive oil in an oven-safe skillet over medium heat. Add mushrooms, zucchini, spinach, tomatoes, and green onions, then cook for 5–8 minutes until the vegetables are tender and the spinach has wilted.
A cast-iron skillet is perfect for this recipe because it can go from stove to oven without needing to transfer anything to a baking dish.
Add the Egg Mixture and Parmesan
Pour the egg mixture over the vegetables in the skillet. Cook for 1–2 minutes until the edges begin to set, which helps the frittata hold its shape when you move it to the oven. Sprinkle the grated Parmesan right on top.
Bake and Slice
Transfer the pan to the oven. Bake for 18–22 minutes, or until the veggie frittata is set in the center and the top is golden. Use oven mitts to handle the hot skillet safely when you remove it from the oven.
Let the frittata cool for a few minutes, then slice it into wedges. A sharp chef’s knife makes clean slices through the set eggs and vegetables. Serve warm or at room temperature. Enjoy!
If you’re taking the frittata to a potluck, picnic, or brunch, let it cool completely before wrapping it in aluminum foil or transferring it to a portable container. It travels well at room temp for a few hours, or you can keep it warm by placing it inside an insulated food carrier.
Ingredients
- 8 large eggs
- ⅓ cup milk
- ¾ cup shredded mozzarella
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1 cup chopped zucchini
- 2 cups fresh spinach
- 1 cup chopped cherry tomatoes
- 4 green onions sliced
- 2 tablespoons grated Parmesan
Instructions
- Preheat your oven to 350°F (180°C).
- In a large bowl, whisk the eggs until smooth. Add milk, mozzarella, salt, and pepper. Set aside.8 large eggs, ⅓ cup milk, ¾ cup shredded mozzarella, Salt and pepper
- Heat olive oil in an oven-safe skillet over medium heat. Add mushrooms, zucchini, spinach, tomatoes, and green onions. Cook for 5–8 minutes until tender.1 tablespoon olive oil, 1 cup sliced mushrooms, 1 cup chopped zucchini, 2 cups fresh spinach, 1 cup chopped cherry tomatoes, 4 green onions
- Pour the egg mixture over the vegetables. Cook for 1–2 minutes until the edges begin to set.
- Sprinkle Parmesan on top, then transfer the skillet to the oven. Bake for 18–22 minutes, or until the frittata is set in the center.2 tablespoons grated Parmesan
- Slice and enjoy warm.
Notes
Nutrition
How to Store Leftovers
Store leftover frittatas in an airtight container in the fridge for 3 to 4 days. Once you’re ready to serve them again, microwaving works in a pinch, but reheating them in the oven works best. The eggs stay fluffy, and the veggies hold their texture well when reheated.
For longer storage, you can wrap individual slices in plastic wrap and freeze them in a freezer-safe bag or container for up to 3 months. Just a heads-up that the texture might change slightly once thawed.
What to Serve With Vegetable Frittata
Serve the frittata with buttered toast, fresh fruit, or a simple green salad for a complete breakfast or brunch. It also pairs well with avocado slices, roasted potatoes, hash browns, or crispy bacon if you’re serving it as part of a bigger brunch spread.
For a heartier meal, add pancakes, waffles, or French toast alongside. You can also serve it with crusty bread and a tomato salad for a light lunch or dinner option. Greek yogurt with honey, fresh berries, or a fruit platter also work beautifully on the side for brunch gatherings.
More Easy Recipes for You to Try at Home
Check out these other breakfast recipes I make on repeat for weekend mornings and gatherings.
