My Vegetable Frittata: A Fresh and Flavorful Dish (2025) has a soft, custardy center and crispy golden edges. Load it up with whatever fresh seasonal veggies you have on hand. You’d never guess it’s naturally low-carb and gluten-free. One slice is around 6g net carbs and packs in 13 grams of protein, making it both satisfying and nourishing.
It’s a go-to recipe for busy mornings, easy lunches, or light dinners. Warm or cold, it always hits the spot. Simple to prep, endlessly adaptable, and ready in under 30 minutes, this Vegetable Frittata is one you’ll come back to again and again.
Table of Contents
Why You’ll Love This Vegetable Frittata
- Quick to make with minimal prep
- Naturally gluten-free and low-carb
- Great for using up leftover or seasonal veggies
- Perfect for any meal: breakfast, lunch, or dinner
- Stores and reheats beautifully for easy meal prep
Ingredients Overview
Exact quantities are in the recipe card below. Here’s what you’ll need and why:
- Eggs: The base of the frittata, providing structure, richness, and protein.
- Seasonal Vegetables: Think bell peppers, zucchini, spinach, cherry tomatoes, mushrooms, or red onion- use what’s fresh and in season.
- Olive Oil or Butter: For sautéing the vegetables and adding flavor.
- Garlic or Shallots (optional): Adds a deeper savory layer.
- Salt & Pepper: Essential for seasoning.
- Herbs: Fresh basil, parsley, or thyme give the frittata brightness and aroma.
- Optional Cheese: Feta, goat cheese, or cheddar if you’re not keeping it dairy-free.
Instructions Summary
This Vegetable Frittata comes together quickly. Here’s the basic method:
- Bake until set and golden on top.
- Preheat oven and grease a skillet or baking dish.
- Sauté vegetables in oil until just tender.
- Whisk eggs with herbs, salt, and pepper.
- Pour egg mixture over vegetables in the pan.
- Cook on the stovetop for a few minutes, then transfer to the oven.
Tips & Tricks
- Chop vegetables into similar-sized pieces so they cook evenly and retain some bite.
- Sauté moisture-heavy vegetables like zucchini or spinach first to prevent sogginess in the final bake.
- Skip the cheese or swap in a good dairy-free option to make this fully plant-based.
- Bake just until the center is barely set for a creamy, tender texture. Overbaking tends to dry out the Vegetable Frittata.
- Delicious served warm from the oven or cold from the fridge. Ideal for lunchboxes, picnics, or a quick work-from-home bite.
Variations
- Add protein: Stir in cooked sausage, bacon, or tofu crumbles.
- Use different herbs: Try dill, mint, or oregano depending on the vegetables.
- Add spice: A pinch of red pepper flakes or chopped jalapeños for heat.
- Mini Vegetable Frittatas: Bake in muffin tins for easy grab-and-go portions.
- Vegan version: Use a chickpea flour batter or vegan egg replacer and plant-based cheese.
Make sure you don’t miss this delicious Deviled Eggs Potato Salad recipe!
Storage Instructions
- Fridge: Store slices in an airtight container for up to 4 days.
- Freezer: Freeze individual slices wrapped tightly for up to 1 month.
- Reheating: Warm in the microwave or oven at 300°F until heated through.
FAQs
Can I make this Vegetable Frittata ahead of time?
Yes! Bake it the night before and reheat in the morning.
Do I have to use a skillet?
No, a greased baking dish works just as well.
Can I use frozen vegetables?
Yes, just thaw and drain them first.
What’s the difference between a frittata and a quiche?
Quiche usually includes a crust and dairy like cream or milk. Frittatas are lighter and crustless.
Looking for another delicious recipe that is ideal for light lunches? Check out Salmon Caesar Salad!
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Vegetable Frittata
- Total Time: 35 min
- Yield: 4 servings 1x
Description
A seasonalVegetable Frittata is the perfect way to enjoy fresh, local produce in a light, protein-packed meal. This easy one-pan dish is loaded with vibrant vegetables, creamy cheese, and fluffy eggs, making it ideal for breakfast, brunch, or even a quick dinner.
Ingredients
For the Frittata:
- 6 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup shredded cheese (cheddar, feta, goat cheese, or plant based cheese alternative)
Vegetables:
- 1 tablespoon olive oil or butter
- Your choice of vegetables, for example:
- ½ cup asparagus, trimmed and chopped
- ½ cup zucchini, thinly sliced
- ½ cup bell pepper, diced
- ⅓ cup leeks, thinly sliced
- ½ cup baby spinach
- ⅓ cup peas (fresh or frozen)
Optional Add-ins:
- ¼ teaspoon red pepper flakes (for a spicy kick)
- 1 tablespoon fresh herbs (basil, chives, or parsley)
- 2 tablespoons grated Parmesan for extra flavor
Instructions
Step 1: Preheat and Prep
Preheat the oven to 375°F (190°C). If using a cast-iron or oven-safe skillet, lightly grease it with olive oil or butter.
Step 2: Whisk the Egg Mixture
In a large bowl, whisk together the eggs, salt, pepper, garlic powder, and onion powder. Stir in half of the cheese and set aside.
Step 3: Cook the Vegetables
- Heat the olive oil in the skillet over medium heat.
- Add the asparagus, zucchini, and bell pepper. Sauté for 3-4 minutes until slightly softened.
- Stir in the leeks and peas, cooking for another 2 minutes.
- Finally, add the spinach, stirring just until wilted.
Step 4: Combine and Cook
- Evenly distribute the cooked vegetables in the skillet.
- Pour the egg mixture over the top, gently tilting the pan to spread it evenly.
- Sprinkle the remaining cheese on top.
Step 5: Bake to Perfection
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the top is slightly golden.
Step 6: Serve and Enjoy
Let the Vegetable Frittata cool for 5 minutes, then slice and serve. Garnish with fresh herbs and extra cheese if desired.
Notes
- Make It Dairy-Free: Use a plant-based dairy-free cheese.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm slices in the oven at 300°F (150°C) for 5-7 minutes or microwave for 30 seconds.
- Serving Ideas: Enjoy with a side salad, roasted potatoes, or fresh fruit.
Please note: Nutrition facts are just estimates and may vary based on actual ingredients used and individual serving size.
- Prep Time: 15 min
- Cook Time: 20 min
Nutrition
- Serving Size: 1 slice (¼ of the frittata)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 380mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 240 mg