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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!
Course Breakfast, Brunch, lunch, Main Course
Cuisine American, Healthy, Vegetarian
Keyword frittata, frittata recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 12 pieces
Calories 221kcal
Author Chelsea Lords
Cost $8.92


  • 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)


  • 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 8x8-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 (15x21-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 8x8 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.)



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.


Serving: 1serving | Calories: 221kcal | Carbohydrates: 9.6g | Protein: 9.9g | Fat: 16.2g | Cholesterol: 98.8mg | Sodium: 181mg | Fiber: 1.7g | Sugar: 2.7g