Vegetable Frittata

vegetable frittata

4.8 from 4 reviews

This Vegetable Frittata incorporates leftover veggies, cheese and eggs baked until custardy and creamy. Healthy, protein packed and easy dinner, leftover breakfast or brunch.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: North American


  • 5 cups fresh vegetables, chopped
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 cup Parmesan cheese, grated
  • 12 large eggs
  • 3 tbsp whole milk
  • 2 tbsp avocado oil
  • 3/4 tsp salt
  • Ground black pepper
  • Red pepper flakes, to taste


  1. Preheat 10″ cast iron skillet on medium heat and swirl oil to coat. Add onion and cook for 3 minutes, stirring occasionally.
  2. Add vegetables and garlic, and cook for 5 more minutes, stirring occasionally. In the meanwhile, preheat oven to 350 degrees F.
  3. In a medium bowl add eggs, milk, salt, pepper, red pepper flakes and whisk well.
  4. Turn off heat under the skillet. Sprinkle veggies with half of the cheese, pour egg mixture on top and sprinkle with remaining cheese.
  5. Bake for 20 minutes or until eggs are puffed and center jiggles a bit when you shake the skillet.
  6. Then broil until golden brown.
  7. Let vegetable frittata cool for 10 minutes, then slice into 8 pieces and serve warm or cold.

Store: Refrigerate in a container for up to 5 days.

Freeze: Freeze baked frittata after it has cooled. Place in a gallon size Ziploc bag and let out air as much as possible. Freeze for up to 3 months.

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