Traditional recipes

Easy vegetarian frittata recipe

Easy vegetarian frittata recipe

  • Recipes
  • Dish type
  • Breakfast
  • Brunch

I made this vegetarian frittata for a party, but it could also be made for a lovely brunch, low-carb lunch or even to serve cold on a picnic - so versatile!


Hampshire, England, UK

2 people made this

IngredientsServes: 8

  • 2 tablespoons salted butter
  • 2 cloves garlic, minced
  • 6 mushrooms, chopped
  • 2 spring onions, finely chopped
  • 8 eggs
  • 4 tablespoons goat's cheese, crumbled
  • 2 to 3 tablespoons double cream
  • salt and pepper, to taste
  • 1 handful grated cheese, of your choice

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat the oven to 190 C / Gas 5.
  2. Melt the butter in a frying pan over a medium heat. Add the garlic, mushrooms and spring onions and cook and stir until the mushrooms are golden brown; transfer to a mixing bowl. Add the remaining ingredients, except the grated cheese and mix well. Pour into a medium ovenproof baking dish (choose one so as to result in a frittata that is about 4 to 5cm deep). Sprinkle the top of the frittata with grated cheese.
  3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 18 to 25 minutes. Remove from the oven and serve warm, or allow to cool before serving.

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Recipe Summary

  • 8 large eggs
  • ⅓ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 medium red bell pepper, seeded, thinly sliced
  • ½ small red onion, thinly sliced (about 1/2 cup)
  • 2 cups packed baby spinach
  • 4 ounces feta

Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.

Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened, about 7 minutes. Stir in spinach and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.

Place skillet in oven. Bake frittata until almost set in center, about 15 minutes. Turn broiler on high broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.


Quick Vegetable Frittata

Spray 10-inch ovenproof nonstick saute pan with cooking spray heat over medium-high heat. Add onion cook and stir 3 minutes or until onion is tender. Add spinach and garlic cook 2 to 3 minutes or until spinach wilts. Stir in drained tomatoes, vinegar and pepper.

Step two

Pour Egg Beaters evenly over spinach mixture cook 2 to 3 minutes or until edges begin to set. Gently pull edges back while tilting pan to allow Egg Beaters to run beneath. Repeat two times. Reduce heat to medium cover. Cook 8 to 10 minutes or until top of frittata is almost set. Meanwhile, preheat broiler.

Step three

Uncover place skillet under broiler. Broil 2 minutes or until top is set and lightly browned. Cut into 4 wedges.

To cook frittata completely on stove-top, pour Egg Beaters over spinach mixture reduce heat to medium-low. Cover skillet. After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow Egg Beaters to flow underneath in several places. Cover continue cooking 4 minutes or until set.

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.


I have to admit how I don&rsquot like eggs much. But I do enjoy making this Easy Veggie Frittata Recipe because it makes a huge difference in the flavor department! On a high protein diet and looking for a new breakfast option? You have found the most delicious one on the internet. This Garden Veggie Frittata recipe is very easy to make and you can experiment a bit on which veggies you like and mix things up. Just use whatever vegetables you have handy in your fridge.

Are you planning on making this Garden Veggie Frittata recipe? Leave me a comment below and let me know what you think.

Not in the mood for eggs for breakfast? Try out these other breakfast recipes below:

  • Gluten Free Eggnog Waffles
  • Blueberry Banana Pancakes
  • Cranberry Almond Breakfast Cookies
  • Chocolate Protein Pancakes

Can you make a frittata the night before?

A huge plus about frittatas is you can actually prepare them ahead and save for later or the next few days. Frittata slices can be reheated the next day or even eat cold. They are an easy grab and go breakfast for those who are always in a hurry in the morning. This Garden Veggie Frittata is the perfect recipe for those busy and on the run days.

Once you try this Easy Garden Veggie Frittata Recipe you will start to love having eggs for breakfast. We all know by now that breakfast is the most important meal of the day. Also, this high protein breakfast will be your go-to breakfast recipe.

Also, remember to subscribe to my NEWSLETTER for free and receive all my new recipes like this Veggie Frittata Recipe delivered right to your inbox!

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Essential equipment

Cast Iron Skillet with lid or Dutch Oven: These are both incredibly versatile pieces of camp cooking gear that we would highly recommend owning. Pro Tip: If you own a 10” Dutch oven, then you also own a lid for your 10” cast iron skillet! We use the same lid for both of ours.

Portable Charcoal Chimney: This portable charcoal chimney packs down flat and is an efficient way to start your hardwood charcoal.

Camp Stove: We really appreciate a camp stove with wide burners and great simmer control, so we can avoid accidentally scorching food. We own this stove and have been really happy with it.


Tips & Variations

Serving suggestions: Serve with Pan-Roasted Potatoes or Oven-Baked Potato Wedges. Top with avocado or guacamole (recipe included in the Potato Wedges blog post.

Garnish: Garnish with parsley or fresh herbs of choice. Sprinkle with red pepper flakes or drizzle with hot sauce like Sriracha if you like it spicy.

How to store? Store leftovers covered in the refrigerator for up to 4 or 5 days. Reheat in a skillet or in the oven (350 degrees Fahrenheit (ca. 175 °C) for 10-15 minutes).

Can I freeze it? Yes, it freezes well for up to 2 or 3 months! Let cool completely and store in freezer bags or freezer-safe containers of choice.

Enjoy it cold or warm: This vegan frittata tastes even better the next day. I often eat it cold as a side dish to a salad. For example this Vegan Potato Salad.

Sweet potato frittata: I love using sweet potato, however, you could use regular potatoes (e.g. Yukon Gold) instead. Just make sure to grate them because they cook much faster this way!

Baking dish: If you don’t have an oven-proof skillet like a Cast Iron Pan, simply use a casserole dish or any oven-proof dish of choice. Don’t forget to grease it with a little oil. You can also use a muffin tin to make frittata muffins.


What is a Frittata?

Frittata is an Italian dish made primarily with eggs and often enhanced with other ingredients such as meat, cheese or veggies. The word itself is Italian and it means “fried”.

It is very similar to an omelet, crustless Quiche or Spanish tortilla , hence, a lot of people think frittata is just a fancy word for an omelet. But even though their main ingredient is eggs, they are quite different.

You can add many more ingredients in it, like chicken or potatoes, and then the cooking process is different too .

And unlike omelets, Frittatas are made in a cast iron pan or skillet and baked in the oven.

Sure, you could make it on the stove too, but that’s more complicated and it wouldn’t come out the same.

And that’s why today I will show you how to make a frittata in the oven.

I think by now you all know what a frittata is, but if you want to dive deeper into details check out what Wikipedia and The Kitchn say about it.

And now let’s carry on with the fun stuff.


Easy Frittata

There's no limit to what you can add to a frittata. It's a versatile dish that can handle most things you throw at it. Whether you're home late and hungry, putting together brunch (or lunch!) in a pinch or trying to get creative with your leftovers, frittata's got your back.

Follow this guide to ensure you nail a fluffy-centred, crispy-edged frittata each and every time.

1. Nail the ratio.

Ratios are important to frittatas so keep mix-ins to around 250 grams and 8 eggs + 80-ml milk + 75g cheese. Whisk 'em together, season with salt, pepper, and a pinch of chilli flakes, and you're ready to start building.

2. Cook your add-ins.

A frittata is the perfect vehicle for using up leftovers. If you're starting from scratch like we are here, though, it's important to cook your vegetables and/or meat first. Here, we've added a killer combo of shallots, garlic, mushrooms, and spinach. Sauté until soft, but more importantly, until the water has cooked out of the mushrooms and spinach.

3. Switch up the filling.

Don't stop with our classic filling. You could add bacon, sausage, cherry tomatoes, broccoli, sweet potatoes, or whatever you have on hand. Play around with different cheeses as well: Gruyère or Parmesan are two of our faves for frittatas. Cream cheese is always a favourite in the Delish kitchen as well.

4. Cast-iron is king.

Who doesn't love a crispy edge?! Using a hot cast iron or any heavy, oven-proof pan is really all you need to achieve it. Once you're done cooking the add-ins, pour your eggs into the still-hot pan, transfer to the oven, and let it do its magic. Same goes if you're starting with leftovers&mdashjust get the pan nice and hot and add a little oil or butter to ensure nothing sticks.

5. Get cheesy.

Sure, frittatas don't technically need cheese, but how could you not? Here, we're using melty mozz in our base (sticking to the above ratio!), and adding fluffy ricotta to finish. Pretty irresistible.


Frittata Recipe: Ingredients and Substitutions

People often wonder, "What do you put in a frittata?" Well you're in luck because this egg frittata is highly customizable.

  • Bacon. As mentioned before, you can use 2 TBS olive oil in place of bacon if you would like to make a vegetable frittata. Be sure to use raw bacon (not pre-cooked bacon) because the fat that is released during sautéing is what cooks the vegetables!
  • Onion If you have onion-haters in your family, you can add onion powder instead of onion for a more subtle flavor!
  • Minced garlic. Again, garlic powder can be used if you have picky eaters!
  • 4 cups vegetables of choice. You can use just about any kind of vegetable in this frittata recipe. Some suggestions include: bell peppers, broccoli, zucchini, spinach, carrots, tomatoes, etc.
  • Milk. I usually use whole milk because that is what we always have on hand, but any percentage works well. Just remember, the higher the fat content, the richer your frittata will taste!
  • Cheddar Cheese. Remember, not all cheese is created equal. It's no surprise that I recommend Cabot Cheese! The quality of Cabot cheese is unmatched (in my opinion). I have made many recipes using my favorite cheddar (nachos, cheesy pretzel bites, spaghetti squash mac and cheese, vegetable mac and cheese, cheesy sausage gnocchi, homemade mac and cheese, etc).
    • You can use any variety of cheddar, but I personally love Cabot Sharp Cheddar Cheese. Other delicious options are seriously sharp cheddar, Colby Jack cheese, or a Mexican cheese blend!


    Preheat the oven to 190°C fan/210°C/410°F/Gas mark 6½.

    Combine all the ingredients in a large bowl, except the feta and the herbs reserved for a garnish.

    Tear off a piece of parchment approximately 50cm long. Scrunch it up into a tight ball, then open it out and smooth it flat again. You’ll now be able to mould the parchment into a 20cm cake tin. Make sure it extends at least 2cm beyond the rim and press it right into the corners.

    Pour the frittata mixture into the lined tin and crumble the feta over the top. Place the tin on a baking tray (in case of any leakage) and bake in the hot oven for 30–40 minutes until the frittata is set and golden.

    Remove the frittata from the oven and leave to cool in the tin. Once completely cool, lift the frittata out of the tin, remove the parchment and place on a wire rack for at least 1 hour until totally cold. The frittata will firm up as it cools.