I’m a huge fan of eggs. To be honest, they’re still one of the cheapest foods you can buy, and there are so many different meals you can make with them.
From a quick plate of scrambled eggs to shakshuka or a breakfast casserole, eggs have saved me more times than I can count when the fridge looked nearly empty.
This easy vegetable frittata is also a practical way to use whatever vegetables you already have. I made this one with broccoli, Brussels sprouts, peppers, carrots, cheese, and fresh herbs, but you don’t have to follow that combination exactly.
Serve it for breakfast, lunch, or a simple meatless dinner, then keep any leftover slices in the fridge for the next day.
Why You’ll Love This Recipe
It’s affordable. Eggs are still a budget-friendly source of protein, while the vegetables can be changed according to what you already have at home.
It helps reduce food waste. A frittata is an easy way to use small amounts of vegetables, cheese, and herbs left in the fridge.
It works for any meal. Serve it for breakfast or brunch, add a salad for lunch, or make it a simple meatless dinner.
It’s easy to prepare ahead. Leftover slices keep well in the refrigerator and can be eaten cold or reheated for a quick breakfast.
You can make it your own. Broccoli, peppers, Brussels sprouts, and carrots work well here, but spinach, mushrooms, zucchini, or leftover roasted vegetables can also be used.
Ingredients You’ll Need
Eggs: The base of the frittata. Use large eggs and whisk them well so the finished frittata has a light, even texture.
Milk: A small amount makes the eggs softer. Whole milk works well, but you can also use half-and-half for a richer frittata.
Cheese: Cheddar, mozzarella, feta, or Parmesan can all be used. This is also a useful recipe for finishing any small pieces of cheese left in the fridge.
Broccoli: Cut it into small florets so it cooks evenly and is easy to slice through once the frittata is baked.
Brussels sprouts: Halve or quarter them, depending on their size. Cooking them briefly before adding the eggs helps soften their centers.
Red bell pepper: Adds sweetness and color. Yellow or orange bell peppers work just as well.
Carrot: Slice it thinly or cut it into small pieces so it cooks at the same rate as the other vegetables.
Fresh herbs: Parsley and dill give the frittata a fresher flavor. Chives, basil, or green onions are also suitable.
Olive oil: Used for cooking the vegetables and greasing the skillet.
Seasonings: Salt, black pepper, garlic powder, and dried oregano add flavor without overpowering the vegetables.
How to Make a Vegetable Frittata
Prepare the vegetables. Cut the broccoli into small florets, halve or quarter the Brussels sprouts, thinly slice the pepper, and chop the carrot into small pieces.
Cook the vegetables. Heat the olive oil in an oven-safe skillet over medium heat. Add the Brussels sprouts and carrots first and cook until they begin to soften. Add the broccoli and pepper, then continue cooking for a few more minutes.
Mix the eggs. Whisk the eggs, milk, salt, black pepper, garlic powder, and oregano in a bowl. Stir in most of the cheese and fresh herbs, reserving a little of each for the top.
Add the egg mixture. Spread the vegetables evenly around the skillet and pour the egg mixture over them. Gently move the vegetables with a spatula so the eggs can reach the bottom of the pan.
Cook on the stove. Leave the frittata over medium-low heat for a few minutes, until the edges begin to set while the center remains soft.
Finish it in the oven. Sprinkle the remaining cheese over the top and transfer the skillet to a 375°F oven. Bake until the center is set and the top is lightly golden, about 12 to 15 minutes.
Rest and serve. Let the frittata rest for about five minutes before slicing. Finish it with the remaining fresh herbs and serve warm or at room temperature.
Recipe Notes
Use an oven-safe skillet. Cast iron or stainless steel works well because the frittata starts on the stove and finishes in the oven. If your skillet cannot go in the oven, transfer the cooked vegetables to a greased baking dish before adding the egg mixture.
Cut the vegetables into small pieces. Large pieces may remain firm after the eggs have cooked. Brussels sprouts and carrots need a little more time in the skillet than broccoli and peppers.
Cook watery vegetables first. Mushrooms, zucchini, and spinach release moisture as they cook. Sauté them until most of that liquid has evaporated, or the frittata may turn watery.
Keep the heat fairly low. High heat can brown the bottom before the center has time to set. Medium-low heat gives the eggs a softer texture.
Do not bake it too long. Remove the frittata once the center is just set. The eggs will continue cooking for a few minutes from the heat of the skillet.
Use vegetables you already have. Leftover roasted potatoes, asparagus, onions, spinach, mushrooms, or zucchini can replace any of the vegetables in this recipe.
Store the leftovers properly. Refrigerate cooled slices in an airtight container for up to three days. Reheat them briefly in the microwave or enjoy them cold.