|

Easy Egg Frittata with Vegetables Recipe

ByMadison
Jump to Recipe·5 from 11 reviews

Hey friend, if you’re looking for a meal that’s fuss-free, satisfying, and totally customizable, you’re going to love this Easy Egg Frittata with Vegetables Recipe. It’s my go-to recipe when I want something wholesome and delicious, without spending ages in the kitchen. Plus, it’s perfect for breakfast, lunch, or a light dinner—and you can swap in whatever veggies you have on hand. Stick around, and I promise this will become one of your favorite easy meals too!

🧡

Why This Recipe Works

  • Simple & Versatile: You can load it up with any veggies or proteins you crave, making it super adaptable to what’s in your fridge.
  • Hands-Off Cooking: Once it’s in the oven, it’s basically a set-it-and-forget-it dish, so you can catch up on emails, sip coffee, or prep a salad.
  • Crowd-Pleaser: It easily serves 6–8, so it’s a winner for brunch with friends or feeding the family.
  • Satisfying Every Time: The combination of eggs, cheese, and veggies hits all the right notes for comfort and nutrition.
Easy Egg Frittata with Vegetables, healthy breakfast ideas, veggie-packed egg dish, quick brunch recipes, customizable egg frittata - Two black cast iron skillets sit on a white marbled surface, each filled with a cooked frittata. The top skillet's frittata has a pale yellow egg base, topped with round green zucchini slices, small red bell pepper pieces, melted white cheese, and green parsley leaves scattered on top. The bottom skillet contains a more colorful frittata with a yellow egg base, dotted with halved cherry tomatoes, green spinach leaves, white dollops of cheese, and strips of reddish-brown bacon or ham evenly spread. Around the skillets are three brown eggs on the left, small metal measuring cups filled with green parsley, red onion slices, and cherry tomatoes, and a folded striped blue and white cloth to the right. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The beauty of this Easy Egg Frittata with Vegetables Recipe lies in the balance of fresh veggies, creamy eggs, and melty cheese. Choosing quality ingredients makes all the difference, and buying some pre-chopped veggies can save you time when you’re in a hurry.

Easy Egg Frittata with Vegetables, healthy breakfast ideas, veggie-packed egg dish, quick brunch recipes, customizable egg frittata - Flat lay of two whole brown eggs with smooth shells, a small white ceramic bowl of fresh whole milk, a few sprigs of bright green fresh parsley, a small white bowl filled with shredded sharp orange cheddar cheese, one peeled garlic bulb with two cloves separated, half of a small red onion with neatly sliced rings visible, a small pile of chopped sweet potato cubes with vibrant orange color, evenly sliced light green zucchini rounds, several chopped pieces of glossy red bell pepper, a handful of roughly chopped fresh dark green spinach leaves, a small white bowl with halved ripe cherry tomatoes showing a bright red interior, a few pale quartered artichoke hearts, and four thin slices of rosy pink prosciutto all arranged symmetrically on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Eggs: The base of any frittata—rich in protein and flavor; I always use large eggs for the best texture.
  • Milk: Adds creaminess without making the eggs too dense; whole milk works best here, but I’ve also tried oat milk with good results.
  • Sharp Cheddar or Feta Cheese: Brings that delicious tang and creaminess; sharp cheddar is my favorite for a garden veggie twist, feta works great for Mediterranean versions.
  • Olive Oil: The best way to gently sauté vegetables and garlic, adding just the right amount of richness.
  • Garlic: Just a bit wakes up the whole dish with flavor—don’t overcook it to avoid bitterness!
  • Assorted Vegetables: I love a mix of sweet potatoes, zucchini, bell peppers, and onions for the garden version; spinach, cherry tomatoes, and artichokes bring a fresh vibe to the Mediterranean.
  • Seasonings (Salt & Pepper): Simple but essential—season veggies and eggs well for the best taste.
  • Fresh Parsley (Optional): Adds a lovely pop of color and fresh herbal note as a garnish.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Easy Egg Frittata with Vegetables Recipe is how flexible it is. Whether you want to keep it super veggie-forward or sneak in some meat, it’s all fair game. I encourage you to experiment based on what you love and what you’ve got in your pantry!

  • Vegetable Swaps: Tried substituting mushrooms for zucchini once, and it added this beautiful earthiness I wasn’t expecting—definitely a keeper.
  • Meat Add-Ins: Sometimes I fold in cooked sausage or diced ham when I want more protein; just make sure it’s pre-cooked so the frittata cooks evenly.
  • Dairy Variations: For creamier results, swap milk for half-and-half or even a splash of cream—my indulgence when I’m feeling fancy.
  • Herbs & Spices: Fresh thyme, basil, or even a sprinkle of smoked paprika can transform the flavor profile beautifully.

Step-by-Step: How I Make Easy Egg Frittata with Vegetables Recipe

Step 1: Whisk Together Eggs, Milk, and Cheese

Start by cracking your eggs into a bowl with a pour spout if you have one—it makes the next step smoother. Whisk in the milk, salt, and pepper until everything’s combined and slightly frothy. Stir in about 3/4 of your cheese, reserving the rest for sprinkling on top later. This mix sets the foundation for a creamy, cheesy frittata.

Step 2: Sauté Garlic and Vegetables

Heat olive oil in a deep, oven-safe skillet over medium heat. Toss in the minced garlic and stir for about 30 to 60 seconds—just until it’s fragrant but not browned; burnt garlic will turn your frittata bitter, and trust me, I’ve learned that the hard way! Depending on your veggie choice, add harder ones like sweet potato and onion first, cooking until they start to soften, then add zucchini and peppers. Season with salt and pepper as you cook to layer in flavor.

Step 3: Add the Egg Mixture and Cook on Stove

Pour your egg and cheese blend evenly over the softened vegetables. Let it bubble gently for about 5 minutes without stirring—this helps the edges set and the frittata begin to puff. Once the edges look firm and the center starts to thicken, sprinkle on the remaining cheese for that gooey finish.

Step 4: Bake Until Perfectly Set

Carefully slide your skillet into a preheated oven at 375°F (191°C). Bake for about 22 to 26 minutes until the frittata is puffed, golden, and the center is no longer jiggly. To check, give the pan a gentle shake—it should feel firm. I recommend letting it cool 10 minutes before slicing; it’ll finish cooking in the residual heat and slice beautifully without falling apart.

💡

Pro Tips for Making Easy Egg Frittata with Vegetables Recipe

  • Use an Oven-Safe Skillet: Cast iron skillets hold heat brilliantly and help get those edges perfectly crispy—but any ovenproof pan with 2-inch depth works well.
  • Don’t Overcrowd Your Pan: Give your veggies room to cook and soften without steaming—for the best texture, sauté in batches if needed.
  • Rest Before Serving: Let it cool on a wire rack so the frittata can finish setting, ensuring clean slices and a lovely fluffy texture.
  • Watch Your Bake Time: Oven temps can vary, so start checking around 20 minutes to avoid drying out your frittata.

How to Serve Easy Egg Frittata with Vegetables Recipe

Easy Egg Frittata with Vegetables, healthy breakfast ideas, veggie-packed egg dish, quick brunch recipes, customizable egg frittata - A round frittata in a black cast iron skillet with a slice removed, showing 3 main layers: a yellow egg base with green spinach leaves mixed in, red cherry tomatoes scattered within, and white dollops of cheese on top, along with pieces of light brown artichoke hearts and pinkish prosciutto. The slice sits on a green plate, showing the same layers with visible fluffy texture and melted cheese. All set on a white marbled surface with a fork beside the skillet and some small bowls of cherry tomatoes and greens nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for fresh parsley sprinkled on top—adds a little brightness and freshness. Sometimes I like crumbling a bit more feta or grating extra sharp cheddar right before serving. A dash of hot sauce or sliced avocado on the side also makes it feel extra special!

Side Dishes

This recipe pairs beautifully with a simple green salad dressed with lemon vinaigrette or lightly toasted sourdough bread slathered with butter. For heartier meals, roasted potatoes or a bowl of fresh fruit round it out perfectly.

Creative Ways to Present

I once served this Easy Egg Frittata with Vegetables Recipe at a brunch potluck, cut into small squares and arranged on a platter with colorful bell pepper strips and cherry tomatoes. It was perfect for finger-food style eating, and everyone kept coming back for more!

Make Ahead and Storage

Storing Leftovers

After it cools completely, I cover any leftover frittata tightly with foil or store it in an airtight container in the fridge. It keeps well for up to 5 days. I usually grab a slice or two for a quick breakfast or lunch during my busiest days.

Freezing

Make extra and freeze slices in a single layer, then stack with parchment paper in a freezer-safe container. It freezes beautifully for up to 3 months. When I thaw portions overnight, they taste almost as fresh as the day I made them!

Reheating

I prefer reheating in the oven—place slices on a lined baking sheet, cover with foil, and bake at 350°F for about 5–10 minutes until warmed through. Microwaving works too, but watch it closely so it doesn’t dry out.

FAQs

  1. Can I make this Easy Egg Frittata with Vegetables Recipe dairy-free?

    Absolutely! You can swap the milk for unsweetened almond or oat milk and use a dairy-free cheese alternative to keep things creamy and flavorful without the dairy.

  2. Can I prepare this frittata ahead of time?

    Yes! You can assemble it a day ahead and keep it covered in the fridge, then bake it fresh when you’re ready. Just be sure to let it come to room temperature for 10-15 minutes before baking so it cooks evenly.

  3. What if I don’t have an oven-safe skillet?

    No worries—you can cook the veggies in a regular pan, then transfer the mixture to a greased baking dish before pouring in the egg mixture. Bake as directed and enjoy the same great flavors.

  4. Can I use only egg whites in this recipe?

    While you can, I don’t recommend it because the yolks add essential richness and moisture. If you prefer less fat, try using two whole eggs and six egg whites for a good balance.

  5. How do I know when the frittata is done?

    The frittata is ready when it’s puffed up, lightly golden on top, and the center no longer jiggles when you gently shake the pan. If your oven runs hot, start checking at 20 minutes to avoid overbaking.

Final Thoughts

This Easy Egg Frittata with Vegetables Recipe holds a special place in my heart because it transformed how I think about meals—no longer do I have to stress over complicated dishes or long prep times. It’s versatile, delicious, and honestly feels a little fancy despite its simplicity. I’m excited for you to give it a try, season it your way, and maybe even make it a tradition for busy weekday breakfasts or lazy weekend brunches. Trust me, you’ll be coming back to this one again and again!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Egg Frittata with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Easy Frittata Recipe features a versatile base with eggs, cheese, and milk, allowing you to customize with your choice of fresh vegetables or Mediterranean-inspired ingredients. Perfect for breakfast, brunch, or a light dinner, it combines simple preparation with hearty, flavorful results.

Ingredients

Base Frittata Recipe

  • 8 large eggs
  • 1/2 cup (120ml) milk
  • 1/2 teaspoon salt, plus more for cooking vegetables
  • 1/4 teaspoon ground black pepper, plus more for cooking vegetables
  • 1 cup (about 100–120g) shredded sharp cheddar cheese OR crumbled feta, divided
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced

Version #1: Garden Vegetable

  • 1/2 small red onion, thinly sliced
  • 1 heaping cup (about 150g) chopped sweet potato (no need to peel)
  • 1 heaping cup (130g) sliced zucchini
  • 1/2 cup (about 80g) chopped red bell pepper
  • Optional for topping: chopped fresh parsley

Version #2: Mediterranean-Inspired

  • 1 cup (30g) roughly chopped fresh spinach
  • 1 cup (150g) halved cherry tomatoes
  • 1 heaping cup (about 160g) canned quartered artichoke hearts, drained
  • Optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (191°C) to prepare for baking the frittata.
  2. Prepare Egg Mixture: In a medium bowl with a pour spout, whisk together the eggs, milk, salt, and pepper. Then whisk in about 3/4 cup of the cheese—cheddar for the garden vegetable version or feta for the Mediterranean version—reserving the remaining cheese for topping. Set aside.
  3. Cook Garlic: Heat the olive oil in a 2-inch-deep, 10- to 12-inch oven-safe skillet over medium heat. Add the minced garlic and cook while stirring for 30 to 60 seconds, making sure it doesn’t brown.
  4. Garden Vegetable Preparation: Add the sliced red onion and chopped sweet potato to the skillet with garlic. Cook for 5 minutes, stirring occasionally, until they begin to soften. Then add the zucchini and red bell pepper, season with salt and pepper, and cook for another 5 minutes until vegetables are tender.
  5. Pour Egg Mixture (Garden Vegetable): Pour the egg and cheese mixture over the cooked vegetables. Cook without stirring for 5 minutes until the edges start to bubble and set. Sprinkle the remaining 1/4 cup cheese on top.
  6. Prepare Mediterranean Mixture: For the Mediterranean version, fold the spinach, cherry tomatoes, artichoke hearts, and prosciutto (if using) into the egg and cheese mixture. Pour this mixture into the skillet with the cooked garlic and cook without stirring for 5 minutes until edges begin to set. Sprinkle remaining cheese on top.
  7. Bake the Frittata: Carefully transfer the skillet to the center oven rack and bake for 26 minutes until the frittata is puffed and the center no longer wobbles or appears wet.
  8. Cool and Serve: Remove the skillet from the oven and place it on a wire rack. Let the frittata cool for at least 10 minutes so it can fully set. Optionally, top with chopped fresh parsley before slicing and serving.

Notes

  • Cover leftover frittata and store in the refrigerator for up to 5 days. Reheat slices in the microwave or bake covered at 350°F (177°C) for 5–10 minutes until warmed through.
  • For freezing, cool the fully baked frittata completely, cut into slices, and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
  • Using only egg whites is not recommended as it reduces richness and flavor; for a lighter alternative use 2 whole eggs and 6 egg whites.
  • Whole milk yields the best texture and taste, but lower-fat or nondairy milks can be substituted. Heavy cream or half-and-half will make the frittata creamier.
  • Feel free to customize with 2 to 3 cups total add-ins. Pre-cook vegetables as in the garden vegetable version. Good additions include potatoes, broccoli, mushrooms, and asparagus.
  • Meats like cooked ham, chicken sausage, ground sausage, or shredded chicken can be added either folded into the egg mixture or browned on the stove with vegetables.
  • Use an oven-safe skillet that is at least 2 inches deep and 10 to 12 inches in diameter for optimal results.

Nutrition

  • Serving Size: 1 slice (1/8 of frittata)
  • Calories: 230 kcal
  • Sugar: 3 g
  • Sodium: 320 mg
  • Fat: 16 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 320 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star