Veggie Frittata – The Stay At Home Chef

Get ready to fall in love with veggies! This delicious frittata is a fresh spin on our basic frittata recipe. Packed with vibrant vegetables and melty cheese, then baked to perfection in an oven-safe skillet, it’s the perfect breakfast or brunch option when you’re craving bold flavor without the meat.

Or try your hand at our crustless spinach quiche or grab a delicious bite with homemade Aussie Bites.

Making a homemade frittata is one of the easiest meals you can whip up. Simply toss your ingredients into a cast iron skillet, top with eggs, and bake. The best part? You can customize it to your taste—add more veggies, pile on the cheese, or include perfectly crispy bacon or diced ham. The possibilities are endless, and the result is a delicious, filling meal that’s perfect for feeding the whole family!

Ingredient Notes

• Olive Oil: Used as an alternative to rendered fat from sautéed meats like bacon.
• Broccoli: Frozen broccoli is our go-to for this recipe because it cooks faster.
• Mushrooms: Any variety works well; we recommend portobello or cremini mushrooms for their rich flavor.
• Bell Pepper: Red bell pepper is used in this recipe, but yellow, orange, or green peppers are great substitutes.
• Onion: We used red onion, but white or yellow onions work just as well.
• Eggs: Grade AA eggs are ideal for the best results.
• Heavy Cream: Adds richness and the perfect texture to the frittata. Avoid substituting with milk or half-and-half.
• Cheese: Use your favorite cheese! Shredded mozzarella or cheddar works particularly well in this recipe.

Pan Options

Cast iron pans are ideal for baking frittatas and our preferred method for this recipe. They enhance the flavor and provide a convenient one-pan cooking experience, making cleanup a breeze. If you don’t have a cast iron pan, you can sauté the vegetables in a regular skillet, then transfer them to a 9×9 baking dish or a 9-inch deep-dish pie plate. Pour the egg mixture over the vegetables and bake in the oven as directed.

If using a 12-inch cast iron, make sure to double the recipe and add an additional 5-10 minutes to the cooking time. You know your frittata is cooked when you can feel the top of the eggs and it is no longer squishy or jiggly.

Other Veggie Variations

Feel free to customize the vegetables in this recipe or omit any you don’t prefer. Other great options include spinach, kale, zucchini, grape tomatoes, roasted root vegetables, potatoes, or shallots. Aim for a total of 2 cups of vegetables. If using heartier options like potatoes or squash, pre-cook them in a skillet before baking. For the best flavor in every bite, dice the vegetables into smaller pieces to ensure even coverage.

Choosing the Right Cheese

Any melty cheese is perfect for a frittata. Some of our favorites include cheddar, mozzarella, gruyere, pepper jack, Monterey jack, Swiss, and provolone.

Make Ahead Instructions

This frittata is perfect for making ahead and freezing for future meals. Cook the frittata as directed, then let it cool completely. Wrap it tightly in plastic wrap, place it in a large freezer bag, and freeze until ready to use. When you’re ready to eat, thaw the frittata in the refrigerator, remove the plastic wrap, and reheat in a preheated 350°F oven until warmed through (about 30 minutes).

Serving Suggestions

Each frittata typically can be cut into 6 equal slices. If serving three or more people, consider making two frittatas or pairing with hearty sides to ensure everyone is satisfied. A fruit salad, a berry medley or a simple charcuterie board makes a great addition too.

Serve with freshly brewed coffee, tea, or a refreshing juice like orange or grapefruit. For brunch, consider mimosas or sparkling water with lemon.