Vegetable Frittata is the best! Packed with veggies, creamy seasoned eggs, and cheese, it’s perfect for breakfast, brunch, lunch, or anytime!
The Best Vegetable Frittata
Some of my most popular recipes are my quiches, like Quiche Lorraine and Ham and Cheese Quiche. It’s about time I shared a frittata—it’s basically a crustless quiche, and it’s absolutely delicious!
I make it over and over because I always have the ingredients on hand, and it’s a veggie-packed breakfast my kids actually eat.
It’s the perfect way to start the day and an ideal dish for brunch or any gathering.
Ingredients
- Sweet Potatoes: Cut into same size pieces for even roasting.
- Red Bell Pepper: Slice into thin strips to cook evenly.
- Broccoli: Chop into small bite-sized pieces for even roasting.
- Olive Oil: Helps the vegetables roast to perfection.
- Seasonings: Mix evenly with the veggies for balanced seasoning.
- Eggs: Whisk briskly for a smooth and airy texture.
- Heavy Cream: Adds richness and a creamy texture.
- Cheese: I use a mix of cheddar, swiss, and parm, feel free to switch this up.
Quick Tip
TThis oven-baked frittata with potatoes, broccoli, and red pepper combines favorite veggies into one dish! Don’t like these? Swap in your favorites—just adjust roasting time if needed.
How To Make A Frittata
- Veggies: Cut sweet potatoes, red pepper, and broccoli into small pieces.
- Roast: Mix with olive oil and spices, then bake until soft and lightly browned.
- Whisk Egg Mixture: Stir together eggs, cream, salt, and pepper until smooth.
- Assemble: Layer veggies and cheese in a baking pan, then pour egg mix on top.
- Bake: Cook in the oven until firm and golden. Let cool a bit before serving.
Variations
Make It Your Own!
- Switch veggies: Use canned or frozen (thawed) veggies like corn, carrots, peas, or green beans. Add chopped spinach or kale—no cooking needed.
- Add meat: Use cooked chicken, ham, turkey, bacon, sausage, or pepperoni.
- More flavors: Add roasted peppers, olives, artichokes, mushrooms, tomatoes, or a can of beans like chickpeas or black beans.
Storage
Leftover Frittata?
- Eat now: Let it cool for 5-10 mins, lift it with the parchment, and cut to serve.
- Save for later: Let it cool on a rack, take off the parchment, and put it in the fridge or freezer.
- Fridge: Store in a sealed container for 3-5 days. Reheat in the microwave.
- Freezer: Cut, wrap pieces, and put them in a sealed container. Thaw in the fridge and reheat.
More Breakfast or Brunch Favorites
- Avocado Toast made five different ways
- Egg Skillet with potatoes
- Sausage and Veggie Hash with eggs
- One Pan Breakfast Potatoes and Bacon with veggies
- Breakfast Toast with bananas and blueberries
Frittata
This Vegetable Frittata is our favorite! Packed with veggies, a creamy seasoned egg mixture, plus some cheese, this dish is sure to be a hit for breakfast, brunch, lunch, or any other time of the day!
Ingredients
- 3 cups chopped sweet potatoes (~2 potatoes)
- 1 large red bell pepper, thinly sliced to strips
- 2 cups chopped broccoli (~2 florets)
- 2 tablespoons olive oil
- 1/2 teaspoon each: garlic powder, onion powder
- 1-1/2 teaspoon Italian seasoning
- Fine sea salt and pepper
- 4 large eggs
- 1-1/3 cup heavy cream
- 1 cup sharp Cheddar cheese (Note 1)
- 1 cup Swiss cheese (or more Cheddar)
- 1/3 cup freshly grated Parmesan cheese (or feta cheese)
Instructions
- PREP: Preheat the oven to 425 degrees F. Peel and cut sweet potatoes to 3/4-inch thick pieces. Thinly slice red pepper into strips. Chop broccoli into small bite-sized pieces (~3/4 inch). Lightly spray an 8×8-inch pan with cooking spray and then line with parchment paper leaving some as an overhang for easy removal.
- ROAST VEGGIES: Add veggies onto an extra-large (15×21-inch) sheet pan. (The veggies need to have plenty of room so they'll roast, not steam.) Add 2 tbsp oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1-1/2 tsp Italian seasoning, plus salt & pepper to taste. (I add 3/4 tsp salt & 1/2 tsp pepper). Toss vegetables well to coat and then spread out as much as possible in one even layer. Roast for 20-25 minutes (undisturbed) or until tender and nicely charred. Remove and let slightly cool. Once you remove veggies, reduce oven temp to 350 degrees F.
- FRITTATA: In a large bowl, whisk together 4 eggs, 1-1/3 cream, plus salt and pepper to taste. (I add 3/4 teaspoon of each). Briskly whisk until smooth.
- LAYER FRITTATA: Add 2/3 of slightly cooled vegetables into the prepared 8×8 pan. Add 1 cup Cheddar cheese, and then pour the egg mixture over top of everything. Add 1 cup Swiss cheese then remaining vegetables on top in an even layer. Tap the pan on a counter to even everything out. Sprinkle 1/3 cup Parmesan evenly over the top.
- BAKE: Bake 37-42 minutes or until the center is set and jiggles only slightly. Remove from oven and let cool for 5-10 minutes before using the paper overhang to lift it out of pan and onto a cutting board to cut and serve.
- STORAGE: Not serving right away? Transfer to a wire cooling rack and pull out parchment paper from underneath (or it gets soggy). Cut and then store in fridge for 3-5 days or freeze leftover pieces. (Reheat in microwave.)
Video
Recipe Notes
Note 1: Cheese: Grate a block of sharp Cheddar on the large holes and then measure. Pre-grated cheese contains preservatives that keep the shreds from clumping together in the bag, but they also keep the cheese from melting smoothly and will cause a greasy frittata.
Note 2: Parmesan: Store-bought grated Parmesan (in the can) is very salty and won’t melt as nicely in this recipe. We highly recommend grating a block of Parmesan cheese on the large holes of the grater.
Nutrition
Serving: 1serving | Calories: 221kcal | Carbohydrates: 9.6g | Protein: 9.9g | Fat: 16.2g | Cholesterol: 98.8mg | Sodium: 181mg | Fiber: 1.7g | Sugar: 2.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
