Name: Baked Veggie Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 8 large eggs; 1/4 cup milk or cream; 1 bell pepper, diced; 1/2 onion, diced; 1 small zucchini, diced; 1 cup spinach or kale, chopped; 1/2 cup cherry tomatoes, halved; 2 tbsp olive oil; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup shredded cheese (optional – cheddar, mozzarella, or feta)

Why You’ll Love This Recipe

This frittata is a great way to use up leftover vegetables and turns simple ingredients into a hearty, nourishing meal. It’s naturally gluten-free, customizable, and can be served warm, cold, or at room temperature. Plus, it’s easy to make in advance for meal prepping and reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Eggs
Milk or cream
Bell peppers
Onion
Zucchini
Spinach or kale
Cherry tomatoes
Olive oil
Garlic
Salt
Black pepper
Shredded cheese (optional, such as cheddar, feta, or mozzarella)

Directions

Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or oven-safe skillet.
In a large skillet over medium heat, add olive oil and sauté the diced onions, bell peppers, zucchini, and garlic until softened, about 5–6 minutes. Add spinach or kale and cook until wilted. Remove from heat.
In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined.
Stir the sautéed vegetables into the egg mixture. Add shredded cheese, if using.
Pour the mixture into the prepared baking dish. Top with halved cherry tomatoes and extra cheese if desired.
Bake for 25–30 minutes, or until the center is set and the top is lightly golden.
Let it rest for 5–10 minutes before slicing and serving.

Servings and timing

This recipe serves 6–8 people depending on portion size.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Different Veggies: Try mushrooms, broccoli, or asparagus depending on what’s in season.
Dairy-Free: Use a plant-based milk and skip the cheese or use dairy-free alternatives.
Spice It Up: Add chopped jalapeños or red pepper flakes for a kick.
Herb Boost: Mix in fresh herbs like parsley, dill, or chives for extra flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, microwave individual slices for 30–45 seconds or warm in a 300°F (150°C) oven until heated through. Avoid overcooking when reheating to maintain a fluffy texture. This frittata can also be frozen for up to 2 months—wrap tightly and thaw before reheating.

FAQs

What is a frittata?

A frittata is an Italian egg-based dish similar to an omelet or crustless quiche, typically filled with vegetables, cheese, and sometimes meat, and cooked in a skillet or baked in the oven.

Can I make this frittata ahead of time?

Yes, you can fully bake the frittata in advance and store it in the refrigerator. It reheats well and is great for meal prepping.

What type of pan should I use?

Use a pie dish, casserole dish, or oven-safe skillet (like cast iron) for baking. Just make sure it’s well greased.

Can I use egg whites instead of whole eggs?

Yes, you can substitute some or all of the whole eggs with egg whites for a lighter version. You may need to increase the total number to maintain volume.

Do I have to cook the vegetables first?

Yes, sautéing the vegetables first removes excess moisture and enhances their flavor. This ensures the frittata isn’t watery.

Can I make this dairy-free?

Absolutely. Use a plant-based milk (like almond or oat milk) and skip the cheese or use a dairy-free cheese alternative.

How do I know when the frittata is done?

The frittata is done when the center is set, not jiggly, and a knife inserted in the middle comes out clean.

Can I freeze this frittata?

Yes, baked frittata freezes well. Let it cool completely, wrap in foil or plastic wrap, and store in an airtight container for up to 2 months.

Is this frittata keto-friendly?

It can be. Use full-fat dairy, avoid starchy vegetables, and ensure any add-ins are low in carbs.

Can I make this in muffin tins?

Yes, divide the mixture into greased muffin tins and bake at 375°F (190°C) for about 15–20 minutes for individual servings.

Conclusion

This Baked Veggie Frittata is a simple, nourishing dish that’s endlessly adaptable and always satisfying. Whether you’re feeding a crowd at brunch or preparing meals for the week, it delivers flavor, convenience, and wholesome ingredients in every bite. It’s the perfect way to turn a fridge full of vegetables into something special.