This Vegetable Frittata recipe 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.
Olivia’s Personal Note
I love this easy vegetable frittata for dinner or lunch because it’s one of those recipes you can throw together in minutes, especially on busy days.
It’s full of colorful veggies, eggs, and all the little bits and pieces you probably already have in your fridge. Honestly, dishes like this are my favorite. The kind that make good use of whatever you’ve got left at the end of the week.
This effortless, flexible style of cooking is exactly why my kitchen is always filled with simple breakfast-and-brunch dishes that double as quick dinners. My Make-Ahead Vegetarian Breakfast Casserole and Sausage and Potato Breakfast Casserole come from the same spirit. Hearty, comforting meals that you can assemble with whatever ingredients are around.
And recipes like my Crustless Ham and Cheese Quiche or Spinach Mushroom Frittata fit right into that rhythm too. They’re easy and homemade, without overthinking it. Meals like these are a reminder that good food doesn’t have to be complicated at all. Enjoy!
Key Ingredients:
Vegetables: I’ve tested this frittata with fresh and frozen veggies, and this mix gives the best balance of flavor, color, and texture. The red onion adds sweetness, the frozen kale brings nutrients and cooks down beautifully, the asparagus gives a tender bite, and the cherry tomatoes add juiciness and brightness. I’ve found that sautéing the veggies first removes excess moisture and gives the frittata a deeper, more layered flavor.
Note: this recipe is very customizable, so if you have zucchini, bell pepper, broccoli, green beans, cauliflower, or even sweet potato on hand, you can steam them and add them to your frittata as well.
Eggs: The base of any good frittata. I’ve tested this recipe with whole eggs and a mix of eggs + egg whites, and whole eggs always give the fluffiest, richest result. They bake up light and tender and hold all the veggies together beautifully.
Almond Milk: I like using unsweetened almond milk to keep the frittata light, but I’ve also tried whole milk and oat milk, and they work well too. Almond milk makes the texture softer without adding heaviness, while dairy milk makes it slightly creamier. Both delicious depending on your preference.
Mozzarella Cheese: Mozzarella melts into the eggs and gives the frittata a deliciously creamy, slightly stretchy texture. I’ve also tried feta, cheddar, and goat cheese in this recipe and they’re all tasty, but mozzarella keeps the flavor mild so the veggies shine.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
How to make this vegetable frittata recipe
After preheating the oven, you can start putting together the frittata.
1. In a medium mixing bowl, whisk together the eggs, almond milk, Italian seasonings, garlic powder, kosher salt and 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. Sauté for 3-5 minutes or until the vegetables soften. Remove from the heat.
3. Pour the egg mixture into a large skillet or an oven-safe pan, making sure the eggs cover the vegetables in the pan well.
4. Add cherry tomatoes into the egg mixture and sprinkle shredded 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. Before serving, sprinkle some chopped parsley, chives, or basil on top.
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.
What do you serve with a vegetable frittata?
To make this vegetable frittata into a delicious main course, just serve it with a nice side dish, like a crunchy arugula salad, and a delicious honey garlic chicken breast. For breakfast, I recommend to serve it with air fryer bacon! This is the perfect combo!
Vegetable Frittata Recipe – Loaded with Veggies & Mozzarella
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
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.
- 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.)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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So happy to hear you had a great weekend! Now I’m craving lobster rolls at 7:15am, haha! I love how healthful you made this frittata…I’m all about zucchini frittatas, and that bell pepper sounds delish, too!
Can I freeze leftover Frittata? It’s so hard cooking for 1.
Yes you can.
Hi Olivia,
I always get the best ideas from your blog and recipes! I have a recipe for cauliflower, mozz, and pepperonis that I didn’t really like__BUT I never thought about using them on a frittata! Thanks ever so much!
Glad to hear about your new home’s progress too. Do you mean you have an underground garage? Seems very ‘new-age’!
Be well,
Robbie
Glad you liked it 😉
I’ll send the photo of the house on my next newsletter!
How do I freeze kale for recipes like this one?
I don’t have a cast iron frying pan, can I use a Dutch oven instead? Is there something I can use instead of asparagus?
Yes you can use your Dutch oven and you can replace asparagus for green beans.
Cooking for one; not a fan of kale, lettuce spinach. Acceptable substitute? Not a milk drinker. Freeze 2% in 1 cup containers to use for cooking. Why Almond milk?
You can use any type of milk you prefer or have on hand.
Easy and Delicious
Totally!