Easy Vegetable Frittata

I absolutely love this easy frittata recipe! It’s incredibly versatile, and the texture is always wonderfully creamy. In this vegetable frittata, we add many colorful and tasty veggies, cheese, and herbs.

Let me tell you, frittatas are one of my absolute favorite dishes! They’re incredibly easy to make, budget-friendly, and taste amazing whether served hot or cold. Make a frittata for dinner and enjoy the leftovers for breakfast, lunch, or even another dinner.

This vegetable frittata recipe is also the perfect way to clean out your fridge. Have you got half a zucchini in the veggie drawer? Leftover veggies from another meal? Perfect! Toss them into your frittata.

Key Ingredients

• Eggs: I recommend 10 eggs for a 10-inch skillet to achieve the perfect frittata thickness. If you only have a 12-inch skillet, simply add two more eggs and slightly increase the dairy (see the recipe below for details).
• Cream: Use full-fat dairy, such as cream for the perfect custard-like frittata center. Other options include half-and-half, ricotta, blended cottage cheese, sour cream, crème fraîche, or mascarpone cheese.
• Cheese: Cheese adds incredible flavor to frittatas! Use a flavorful, melty cheese like shredded cheddar, Gruyère (my favorite), or Fontina. For extra cheesy goodness, dollop creamy cheese like ricotta, cream cheese, or goat cheese directly into the skillet. It won’t mix in, but you’ll have pockets of gooey cheese throughout after baking.
• Vegetables: You can add almost any vegetable to this frittata recipe! I’ve used zucchini, onion, bell pepper, spinach, and fresh herbs in the photos. Pre-cook fresh vegetables before mixing them with the eggs. Heartier veggies like onion, potatoes, and winter squash will take longer to cook than tender greens like kale, spinach, or Swiss chard. If you’re using leftover vegetables, simply reheat them in the skillet before adding the egg mixture. Use 4 to 5 cups of fresh vegetables or 3 to 4 cups cooked/leftover veggies.

How to Make a Vegetable Frittata

I use an oven-safe, non-stick skillet or a well-seasoned cast iron pan when making frittatas. You’ll cook everything in the skillet, so the non-stick qualities help when removing slices for serving. (If you don’t have an oven-safe skillet, you can bake the frittata in a 2-quart baking dish instead.)

The trick for the best frittata is to cook all of your add-ins (in our case, veggies) in advance. My recipe below calls for quick-cooking vegetables like zucchini, bell pepper, and onions, which makes things extra easy.

When your veggies are ready, you’ll add them to the egg custard and then pour them into the skillet. Start your frittata on the stove to add a light golden color to the bottom, and then slide the skillet into the oven to finish cooking.

Your frittata will bake between twenty and thirty minutes. Keep an eye on it as it cooks. You are not looking for a brown top, just one that looks cooked and barely set. Then, serve your vegetable frittata straight from the oven or cold (both are delicious).

Frittatas also store well, wrapped in the refrigerator for up to 4 days. I like to pack them up for on-the-run breakfasts and add them to a homemade English muffin for breakfast sandwiches. They even reheat well in the microwave!