If you’re looking for a hearty, protein-packed dish that’s as versatile as it is delicious, you’ve got to try this Baked Vegetable Frittata Recipe. Seriously, it’s one of those recipes I turn to when I want something comforting but also a little fancy, and it always impresses. Whether you’re making breakfast for a crowd, need a quick lunch on the go, or just want to feel like you’ve nailed a healthy dinner, this recipe has got your back.
Why You’ll Love This Recipe
- Super versatile: You can switch up the veggies or add proteins like chicken or tuna for endless options.
- Meal prep friendly: It keeps well in the fridge and even freezes beautifully.
- Perfect texture: Soft, custardy inside with a slight golden crust that your family will go crazy for.
- Nutritious and filling: Packed with veggies, eggs, and cheese, making it an all-in-one balanced meal.
Ingredients You’ll Need
The ingredients in this Baked Vegetable Frittata Recipe work together like a dream—creamy eggs meld with savory cheese and roasted veggies to create a comforting, flavorful dish. I always recommend going for fresh veggies and full-fat dairy for the best taste and texture.
- Eggs: The star of your frittata, eggs provide that lovely custardy base you’ll love.
- Cream or full-fat milk: Adds richness and helps keep the frittata moist and tender.
- Salt and pepper: Essential for seasoning, but remember to taste and adjust as you go.
- Shredded cheese: Cheddar or tasty cheese works wonderfully, melting to gooey perfection.
- Mushrooms: Optional but adds earthiness and depth; fresh and sliced is best.
- Feta cheese: I love adding crumbled feta for a tangy bite, but you can skip it if you prefer.
- Olive oil: For roasting the veggies to bring out their natural sweetness.
- Garlic cloves: Minced for that aromatic punch in the roasted vegetables.
- Mixed dried herbs: I usually use Italian seasoning or a mix of oregano and thyme to keep things classic.
- Pumpkin or butternut squash: Roasting these cubed veggies adds a subtle sweetness that balances the savory flavors.
- Zucchinis: Sliced rounds roast beautifully and add moisture without being overpowering.
- Red capsicum (bell pepper): Adds crunch and vibrant color to the frittata.
Variations
I love how flexible this Baked Vegetable Frittata Recipe is—you can easily swap or add ingredients depending on what you have on hand or your dietary preferences. It’s your canvas!
- Protein boost: I often toss in cooked chicken or flaked salmon to make it heartier for dinner.
- Dairy-free: Use plant-based milk and omit cheese or swap for a vegan cheese alternative—you’d be surprised how well it works.
- Seasonal veggies: Feel free to swap pumpkin for sweet potato in fall or use asparagus and cherry tomatoes in spring.
- Herb swaps: Fresh basil, dill, or rosemary can make the flavors pop in different ways.
How to Make Baked Vegetable Frittata Recipe
Step 1: Roast Your Veggies to Perfection
Start by tossing your cubed pumpkin, sliced zucchinis, capsicum, mushrooms, garlic, olive oil, salt, pepper, and herbs together on a baking tray. Roast these in a preheated oven at 400°F (200°C) for about 25-30 minutes, stirring halfway through. This step caramelizes the veggies and concentrates their flavors, which is key—I once skipped roasting and the frittata was missing that depth.
Step 2: Whisk the Eggs and Cream
While the veggies are roasting, beat your eggs with cream (or milk), salt, and pepper until smooth. This mixture sets your custardy base. I find using full-fat cream here makes the frittata irresistibly silky. Adding a little cheese to the mix gives it that melty, cheesy richness.
Step 3: Combine and Add Cheese
Once your veggies are perfectly roasted and fragrant, gently fold them into your egg mixture. Pour everything into a greased ovenproof dish, then sprinkle the remaining shredded cheese and crumbled feta over the top. This layering creates a beautiful golden crust as it bakes, which I absolutely adore.
Step 4: Bake Low and Slow
Bake your frittata in a 350°F (175°C) oven for about 40 minutes or until the center is just set but still slightly wobbly. I like this texture best; it means it’s moist without being runny. If you overbake, it can dry out, so start checking around 35 minutes.
Step 5: Let It Rest and Serve
Once out of the oven, let the frittata rest for 10 minutes—this helps everything settle and makes it easier to slice. Trust me, it’s worth the wait! Then cut into generous wedges and serve.
Pro Tips for Making Baked Vegetable Frittata Recipe
- Roast veggies first: This concentrates their flavor and prevents a watery frittata, a mistake I’ve made when skipping this step.
- Use full-fat dairy: Cream or whole milk keeps the texture tender and adds richness that’s worth the extra calories.
- Don’t overbake: Check early and aim for a slightly jiggly center that firms up while resting.
- Let it rest before cutting: This helps the frittata set perfectly and keeps slices intact.
How to Serve Baked Vegetable Frittata Recipe
Garnishes
I typically sprinkle fresh herbs like parsley or chives on top—adds a fresh pop of color and flavor. A dollop of tangy yoghurt or a drizzle of balsamic glaze can take it to the next level too!
Side Dishes
I love pairing this frittata with a crisp green salad, some crusty bread, or even roasted potatoes for a fuller meal. When I serve it for brunch, fresh fruit and a light mimosa on the side always win big with guests.
Creative Ways to Present
For casual dinners, I serve it straight from the baking dish with rustic cutlery. But for holidays or special occasions, I’ve sliced it into mini portions using a muffin tin—perfect finger food for parties!
Make Ahead and Storage
Storing Leftovers
This frittata keeps wonderfully in the fridge for up to 5 days. I store leftovers covered in the original baking dish or an airtight container. It’s perfect to grab as a quick breakfast or lunch during your busy week.
Freezing
Freezing is a game-changer here! After baking and cooling completely, I cut it into portions and freeze them in airtight containers or freezer bags. Defrost overnight in the fridge and you have a ready-to-go meal that tastes nearly as fresh as day one.
Reheating
To reheat, I prefer the oven or toaster oven at 325°F (165°C) to keep the edges crisp and avoid rubbery eggs. Microwaving works if you’re in a rush, but the texture won’t be as good. Cover with foil and heat for 10-15 minutes or until warmed through.
FAQs
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Can I use other vegetables in this Baked Vegetable Frittata Recipe?
Absolutely! One of the best parts about this recipe is how flexible it is. You can swap in almost any veggie you love or have on hand—think spinach, broccoli, tomatoes, or even leftover roasted veggies. Just adjust cooking times if needed, especially for dense veggies like potatoes.
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How do I prevent the frittata from being watery?
Roasting the vegetables first is key to prevent excess moisture. Also, be sure not to add watery vegetables raw; if you do, sauté or roast them to release liquid. Using full-fat dairy helps create a creamy texture without sogginess.
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Can I make this recipe dairy-free or vegan?
You can easily make a dairy-free version by using plant-based milk and skipping or substituting the cheese with vegan alternatives. For a vegan frittata, try chickpea flour or tofu-based recipes, though the texture will differ from this egg-based version.
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How do I know when the frittata is done?
Look for a set, slightly wobbly center when gently shaken. It should not be runny. Remember it will continue to cook a bit as it rests. Overbaking can dry it out, so start checking a few minutes before the recommended time.
Final Thoughts
I absolutely love how this Baked Vegetable Frittata Recipe combines simplicity and flavor in a way that’s hard to beat. It’s become my go-to for busy mornings and lazy weekends alike. Once you try it, you’ll see why it’s a winner in my kitchen—and honestly, I think you’ll find yourself making it again and again. So grab those eggs, some fresh veggies, and let’s get baking!
Print
Baked Vegetable Frittata Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 servings (8 to 12 slices)
- Category: Breakfast
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
This Baked Vegetable Frittata is a delicious and protein-packed dish perfect for breakfast, lunch, or a healthy snack. Featuring a custardy interior with a golden cheesy crust and studded with roasted herb garlic vegetables, it offers versatility by allowing you to swap in your choice of veggies or proteins. Easy to make ahead and store, it stays fresh for up to 5 days in the fridge or can be frozen for months.
Ingredients
Egg Mixture
- 10 eggs
- 3/4 cups cream or full-fat milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups shredded cheese (cheddar, tasty, or preferred)
- 100g/3 oz feta, crumbled (optional)
Vegetables and Seasoning
- 100g/3 oz mushrooms, sliced (optional)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 3/4 tsp salt
- 1/2 tsp pepper
- 1.5 tsp mixed dried herbs (or herbs of choice)
- 350g/12 oz pumpkin, butternut or sweet potato, diced into 1.7cm (0.7″) cubes
- 2 zucchinis, sliced into 1.25cm (0.5″) thick rounds
- 1 large red capsicum (bell pepper), sliced
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) to prepare for baking the frittata.
- Prepare Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant. Then add the pumpkin cubes, zucchini slices, red capsicum, and mushrooms if using. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1.5 teaspoons mixed dried herbs. Sauté the vegetables until tender but not mushy, about 10-15 minutes.
- Mix Eggs and Dairy: In a large bowl, whisk together the 10 eggs, cream or milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper until well combined. Stir in the shredded cheese and crumbled feta (if using).
- Combine Vegetables and Egg Mixture: Add the sautéed vegetables into the egg mixture, stirring gently to combine all ingredients evenly.
- Prepare Baking Dish: Lightly grease a suitable baking dish or ovenproof skillet with olive oil or non-stick spray.
- Bake the Frittata: Pour the egg and vegetable mixture into the prepared dish. Place it in the preheated oven and bake for approximately 60-70 minutes or until the frittata is set and the top is lightly golden. A knife inserted into the center should come out clean.
- Cool and Serve: Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature. The frittata can be stored in the fridge for up to 5 days or frozen for longer storage.
Notes
- Recipe video available for detailed guidance above.
- This frittata is great for meal prepping – perfect for breakfasts on the go, picnics, or quick lunches.
- Keeps well refrigerated for up to 5 days or frozen for several months.
- Soft and custardy inside with a flavorful cheesy topping and roasted vegetables.
- Vegetables can be swapped out with any 5–7 cups of choice such as cooked chicken, flaked tuna or salmon (fresh or canned), or antipasto ingredients.
- For best flavor, use full-fat cream or milk.
Nutrition
- Serving Size: 1 serving
- Calories: 332 kcal
- Sugar: 4 g
- Sodium: 726 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 268 mg
