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vegetable frittata cut into pieces on a wooden serving board
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3 from 37 votes

Vegetable Frittata Recipe – Loaded with Veggies & Mozzarella

This Vegetable Frittata is the perfect easy breakfast or light lunch, loaded with wholesome ingredients and big flavor. It’s made with red onion, kale, asparagus, cherry tomatoes, and plenty of fresh herbs, all bound together with eggs, a splash of almond milk, and melty mozzarella cheese. Simple to prep, baked in one pan, and great for meal prep.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Lunch
Cuisine: Italian
Keyword: vegetable fritatta, vegetable fritatta recipe
Servings: 6 people
Author: Olivia Ribas

Ingredients

  • 2 tablespoons olive oil
  • 1 cup red onion chopped
  • 1/4 cup fresh parsley chopped
  • 1 cup frozen kale chopped
  • 1/2 cup asparagus chopped
  • 5 large eggs lightly beaten
  • ½ cup almond milk
  • 1 tsp Italian seasonings
  • 1/2 tsp garlic powder
  • 1/2 tsp salt and black pepper
  • 1 cup cherry tomatoes cut in half
  • 1/2 cup shredded mozzarella cheese
US Customary - Metric

Instructions

  • Preheat oven to 425°F. Over medium-low heat, heat oil in a 10-inch cast iron skillet.
  • Add onion, parsley, kale, and asparagus. Cook for 3-5 minutes or until the vegetables soften. Set aside.
    Overhead view of vegetables in an iron skillet.
  • In a medium bowl whisk eggs, almond milk, Italian seasonings, garlic powder, salt and black pepper.
    Eggs and almond milk in a glass bowl with a whisk in it.
  • Pour the egg mixture into the cast iron skillet, making sure eggs cover the vegetable mixture. Add cherry tomatoes and sprinkle shredded mozzarella cheese on top.
    vegetables and egg mixture in a cast iron skillet.
  • Bake it for about 15 minutes or until frittata is completely cooked. The center should be set, and not jiggly. (If you like your frittata a little bit browned and crispier on top, you can turn the broiler on high for the final 3 minutes and broil the frittata until it is golden on top.  Keep a close eye on it so that it does not burn.)
    Vegetable frittata in a cast-iron skillet.

Notes

  • Make sure not to over bake the frittata as the egg will become rubbery in texture.
  • Chop up the veggies as evenly as possible so they distribute evenly in the egg mixture.
  • If you do not have a cast iron skillet, transfer the mixture to a baking dish. 
  • To store: Store leftover egg frittata in an airtight glass container for up to 3 days in the fridge. 
  • To reheat: Reheat in the microwave for 30 seconds if they were in the fridge or for 1 to 2 minutes (depending on the microwave) if they were in the freezer.
  • To freeze: Cut the frittata into individual serving sizes and place in a single layer on a baking sheet. Place into the freezer until completely frozen. Transfer the frozen frittata pieces into a freezer-safe container or bag and store for up to two months.

    Nutrition

    Serving: 1/6 | Calories: 133kcal | Carbohydrates: 4g | Protein: 7g | Fat: 10g | Cholesterol: 155mg | Sodium: 124mg | Potassium: 200mg | Fiber: 1g | Sugar: 3g