This Easy Veggie Frittata is a healthy vegetarian breakfast, lunch or dinner. It’s light and bouncy, full of savory and stretchy mozzarella cheese, and packed with spinach, kale, onions, and tomatoes. This is truly a nutritional and flavor powerhouse of a meal.
If you’re anything like me and are sometimes have a hard time preparing healthy, reliable meals for your family, then this breakfast recipe is for you. In fact, this easy vegetable frittata doesn’t have to just be for breakfast. It’s so savory and satisfying that it makes just as much sense as a light lunch or super-fast weeknight dinner.
This is one of those back-pocket recipes that you can return to again and again. It’s also incredibly forgiving and easy to customize, so you can swap in or out your favorite vegetables, herbs and seasonings depending on what’s in your fridge.
I’ve been so excited to share this easy vegetable frittata recipe because it’s a true life-saver. It’s SO EASY TO MAKE,SUPER QUICK, JAM-PACKED WITH FLAVOR, and CAN BE ENJOYED FOR BREAKFAST, BRUNCH, OR DINNER.
So, What is a Frittata Anyway?
Basically, a frittata a crustless quiche.
It’s simply a baked egg dish and can include any fillings, spices, or flavorings you like. From greens to meat to cheese and more, you really can put together any combination with eggs and a bit of milk and turn it into a delicious frittata.
This recipe also happens to be an excellent way to use leftover ingredients before they go bad. So next time you clean out the fridge, toss everything in your crisper drawer into an eggy frittata, and you’ll have a feast to enjoy for any meal.
Ingredients for Easy Veggie Frittata
Here’s what you need to make this simple and nutritious vegetarian frittata recipe:
Eggs. This, of course, is the most important ingredient in your frittata. The eggs bind all of the other ingredients together.
Heavy Cream. If you don’t have heavy cream or just prefer a lighter flavor, you can substitute the cream for milk. For dairy-free frittata, simply swap the cream for your favorite unflavored and unsweetened dairy-free milk.
Seasonings. Here, you can experiment. I highly recommend adding sea salt and pepper at the least. But feel free to experiment with your other favorite dried and fresh seasonings. I personally love the combination of paprika, garlic powder, and dried parsley.
Vegetables. My go-to frittata veggies are sweet onions, colorful tomatoes, and leafy green kale. I love the balance of colors and flavors. However, you can add in other veggies too.
Shredded Cheese. I love mozzarella in my vegetable frittata because it melts so well and has a mild flavor. However, you can use another shredded melty cheese like cheddar or gouda. Crumbled goat or feta cheese are also great with eggs. For dairy-free frittata, skip the cheese altogether or swap it out for vegan cheese.
What to Serve with Frittata?
You can easily turn your homemade frittata into a hearty brunch dinner, with a simple side dish or two.
My favorite dishes to serve with a slice of vegetable frittata include:
Here are the simple steps to prepare this quick and easy vegetarian dish:
Preheat the oven to 400°Fahrenheit and lightly grease a medium oven-safe skillet.
In a large bowl, whisk together eggs, seasonings, onions, cheese, heavy cream, and kale until well combined.
Pour everything into prepared skillet and top with tomatoes, gently tucking them into the mixture halfway.
Bake for 15-20 minutes or until egg have completely set and edges are golden brown.
Remove from oven and garnish with dried parsley and additional cheese, if preferred.
Slice and enjoy.
Yes, a frittata is a great make-ahead recipe. You can store leftover slices or the whole veggie frittata in an airtight container (or tightly wrapped in plastic wrap) in the fridge for up to four days. Serve it cold or warm it in the microwave just before serving.
1/3cuporganic heavy cream(You can substitute with Ricotta cheese)
1tspsea salt + black pepper
1/2mediumpurple onion, chopped
1mediumbell pepper, diced
handful ofgrape tomatoes, halved
2cupsroughly chopped spinach
1cupshredded Mozzarella cheese(See Notes!)
Preheat the oven to 400 degrees Fahrenheit and lightly grease a large 10 or 12-inch skillet.
In a large bowl, add together the eggs, herbs + seasonings, chopped onions, mozzarella cheese, heavy cream, bell peppers, spinach, and kale until well combined.
Carefully pour the mixture into prepared skillet and top with tomatoes, gently tucking them into the mixture halfway into mixture.
Bake for 15-20 minutes or until egg has completely set all around, veggies are cooked, and edges are golden brown.
Once done, remove the frittata from oven and garnish with dried parsley and additional cheese, if desired.
To serve, slice and enjoy.
Tips & Tricks
STORAGE: Leftovers can be stored in a tightly sealed container + refrigerated for 3-4 days. Reheat in the oven when ready to serve.INGREDIENTS: You can always personalize the ingredients by adding other greens (collards, bok choy, arugula), bacon or chicken, other cheeses (Cheddar, Mild Cheddar, Sharp Cheddar) or veggies (multi-colored bell peppers, etc.).