Why You’ll Love This Recipe
This frittata is easy to prepare and packed with nutrients from fresh vegetables and eggs. It’s a great way to use up produce in your refrigerator while creating a satisfying and balanced meal.
It’s also incredibly flexible. You can customize the vegetables, adjust the seasoning, and even make it dairy-free if needed. Plus, it reheats well, making it perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 large eggs
1/4 cup milk (or dairy-free alternative)
1 tablespoon olive oil
1/2 small onion, diced
1/2 red bell pepper, chopped
1/2 zucchini, diced
1 cup fresh spinach
1/2 cup cherry tomatoes, halved
1/2 cup shredded mozzarella or feta cheese
1/2 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
Directions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, oregano, salt, and black pepper until well combined.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add the diced onion and cook for 2–3 minutes until softened.
- Stir in the bell pepper and zucchini, cooking for another 3–4 minutes until slightly tender.
- Add the spinach and cook until wilted.
- Spread the vegetables evenly in the skillet and pour the egg mixture over the top.
- Sprinkle cherry tomatoes and cheese evenly across the surface.
- Cook on the stovetop for 2–3 minutes, just until the edges begin to set.
- Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let rest for 5 minutes before slicing and serving.
Servings and timing
Servings: 4–6
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
Swap in mushrooms, broccoli, asparagus, or kale depending on what you have available. You can also add cooked turkey sausage or diced chicken for extra protein.
For a dairy-free version, omit the cheese and use a plant-based milk alternative. Fresh herbs like basil or parsley can add extra brightness.
If you prefer a crustless quiche-style texture, bake the entire mixture in a greased baking dish instead of starting on the stovetop.
Storage/Reheating
Store leftover frittata in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual slices for 30–60 seconds or warm in a 350°F (175°C) oven for 8–10 minutes until heated through.
FAQs
Can I make a frittata without milk?
Yes, milk helps create a softer texture, but it can be omitted if needed.
How do I know when the frittata is done?
The center should be set and no longer jiggly. A knife inserted in the center should come out clean.
Can I use egg whites only?
Yes, substitute whole eggs with egg whites if preferred.
Do I need an oven-safe skillet?
An oven-safe skillet is recommended, but you can transfer the mixture to a baking dish if needed.
Can I freeze a vegetable frittata?
Yes, wrap slices individually and freeze for up to 2 months. Thaw before reheating.
Why is my frittata watery?
Vegetables with high water content should be cooked first to release moisture before adding the eggs.
Can I serve this cold?
Yes, frittata tastes great warm or at room temperature.
What cheese works best?
Mozzarella, feta, cheddar, or goat cheese all work well.
Can I prepare it ahead of time?
Yes, it’s ideal for meal prep and can be made a day or two in advance.
Is this recipe low-carb?
Yes, it’s naturally low in carbohydrates and high in protein.
Conclusion
Healthy Vegetable Frittata is a simple, nourishing, and flexible recipe that makes healthy eating both easy and delicious. With its colorful vegetables and fluffy egg base, it’s a dependable dish you can enjoy any time of day.
PrintHealthy Vegetable Frittata
Healthy Vegetable Frittata is a light and protein-rich dish packed with colorful vegetables and fluffy baked eggs. Perfect for breakfast, brunch, or a simple weeknight dinner, it’s nourishing and versatile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Breakfast
- Method: Bake
- Cuisine: Mediterranean-Inspired
- Diet: Low Calorie
Ingredients
- 8 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 1/2 red bell pepper, chopped
- 1/2 zucchini, diced
- 1 cup fresh spinach
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded mozzarella or feta cheese
- 1/2 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, oregano, salt, and black pepper until well combined.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add the diced onion and cook for 2–3 minutes until softened.
- Stir in the bell pepper and zucchini, cooking for another 3–4 minutes until slightly tender.
- Add the spinach and cook until wilted.
- Spread the vegetables evenly in the skillet and pour the egg mixture over the top.
- Sprinkle cherry tomatoes and cheese evenly across the surface.
- Cook on the stovetop for 2–3 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 12–15 minutes, until the center is set and the top is lightly golden.
- Remove from the oven and let rest for 5 minutes before slicing and serving.
Notes
- Cook high-moisture vegetables thoroughly before adding eggs to prevent a watery texture.
- Omit cheese and use dairy-free milk for a dairy-free version.
- Add cooked turkey sausage or diced chicken for extra protein.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat gently to maintain a tender texture.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 290 mg
