Easy Vegetable Frittata Recipe is a colorful and tasty breakfast or brunch that also makes a hearty meal for dinner! Your family will love the flavors and you’ll love how easy this recipe is to make!
Looking for more healthy vegetable frittata recipes? Some of my favorites are Spinach, Mushroom, and Goat Cheese Slab Frittata, Healthy Breakfast Frittata, Slow Cooker Frittata and Make-Ahead Vegetarian Frittata.
I love this easy vegetable frittata for dinner or lunch because it is the easiest and quickest recipe to prepare when you don’t have much time to cook. It’s full of nutrients from the veggies and protein from the eggs. On top of that, frittatas just make good use of whatever ingredients you have on hand. This recipe is great for those moments when you reach the end of the week and your fridge is almost empty but you still have some zucchini or any other veggie just waiting to be cooked. This Spinach, Mushroom, and Goat Cheese Slab Frittata is a great example of how you can mix and match vegetables in a frittata!
What is a frittata?
A vegetable frittata is an egg dish that is started in an oven-safe skillet (like a cast iron pan) and then finished in the oven (still in the skillet). It is very similar to an omelet or crustless quiche with some slight differences.
- The additions (vegetables, meat, cheese) in a frittata are usually mixed in with the eggs, while you fold those ingredients into the middle of an omelette.
- A quiche has a crust, while a frittata does not.
With added ingredients like meats, cheeses or vegetables, frittatas are filling meals. As a result, they can be served as a main course or as part of a brunch buffet.
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With plenty of fresh ingredients and healthy vegetables, this is one egg dish that you won’t mind serving to your family all the time. Here is what you’ll need to make my frittata recipe:
- olive oil
- red onion
- fresh parsley
- frozen kale
- almond milk
- Italian seasonings
- garlic powder
- salt and black pepper
- cherry tomatoes
- mozzarella cheese
Normally, the frittata recipe calls for 8 eggs, but I want to make it a little healthier. I decided to make it with 5 eggs and ½ cup of almond milk for the egg mixture. I also just added shredded mozzarella cheese because I want to get a brown look on the top of the frittata. This is my vegetarian version of a frittata but if you want you can even add some meat in here, it will be delicious too. You just need to be creative to make this flavorful dish for you and your family.
Got extra eggs? Try my Easy Egg Salad Recipe or Avocado Egg Salad Recipe!
How to make this vegetable frittata recipe
After preheating the oven, you can start putting together the frittata.
1. In a medium bowl whisk together the eggs, almond milk, Italian seasonings, garlic powder, salt and black pepper. Set aside.
2. Over medium-low heat, heat the olive oil in a 10-inch cast iron skillet. Add onion, parsley, kale, and asparagus. Cook for 3-5 minutes or until the vegetables soften. Remove from the heat.
3. Pour the egg mixture into the cast iron skillet, making sure the eggs cover the vegetables in the pan well.
4. Add cherry tomatoes into the egg mixture and sprinkle shredded mozzarella cheese on top.
5. Place the skillet into the oven and bake the frittata for about 15 minutes or until the frittata is completely cooked. The center should be set, and not jiggly.
Note: If you like your frittata a little bit brown and crispier on top, you can turn the broiler on high for the final 3 minutes of cook time. Broil the frittata until it is golden on top, but keep a close eye on it so that it does not burn.
Store any leftover frittata in a refrigerator in an airtight container. Be sure to eat the leftovers within 3 days. If you want it to last longer, then I recommend freezing it.
To freeze baked frittata:
- Make sure the frittata has completely cooled.
- 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.
Frittata reheats well in the microwave or the oven, but keep in mind the texture will be slightly different than it is for a freshly made frittata.
What do you serve with a vegetable frittata?
To make this frittata into a delicious main course, just serve it with a nice side dish, like a crunchy green salad. Try this Brussels Sprouts Bacon Salad or this Easy Broccoli Salad. For something a little different, I recommend my Kale Salad with Crispy Sweet Potato, Easy Roasted Vegetables Recipe, Avocado Tomato Salad Recipe and Super Easy Broccoli Kale Slaw Salad.
Now that you’ve got breakfast/brunch planned, you should try my Healthy Slow Cooker Beef Stew or Easy Instant Pot Chicken Stew or dinner! Enjoy!!
Watch the Vegetable Frittata Web Story.
Easy Vegetable Frittata
- 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
- Preheat oven to 425°
- 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.
- In a medium bowl whisk eggs, almond milk, Italian seasonings, garlic powder, salt and black pepper.
- 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.
- 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.)
- Serve warm with a delicious salad. Enjoy!
- 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. You can also use a silicone or Ziploc bag to store them.
- 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: Transfer the egg frittata to a freezer-safe bag for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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