If you want a yummy, savory breakfast, without all the calories, I’ve got you covered! This healthy vegetable frittata recipe is one of my go-to breakfasts to make on the weekend.
It’s super easy to make and the best part is I can freeze my leftovers so I have it on hand whenever I want. If you don’t know what a frittata is, it’s basically like a crustless quiche.
And since it doesn’t have a crust, that means it’s less calories and more healthy for you! It’s packed full of protein from the eggs and all the veggies that you throw into it as well.
You can really use whatever leftover vegetables you have on hand too. You don’t have to follow this recipe to a T. That’s another reason why I love this recipe.
It’s a great way get rid of any veggies or eggs that are about to expire. It’s a great thing to not have so much food waste going on. Especially with how expensive groceries can be!
I can use them all up and enjoy it with this easy frittata recipe! Keep on reading for the full recipe card and see for yourself how simple this frittata is to make!
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Ingredients Needed For Vegetable Frittata
- 1 teaspoon olive oil
- 1/2 cup red onion, chopped
- 1 cup cherry tomatoes, sliced
- 3 cups baby spinach, chopped
- 2 teaspoons minced garlic
- 1/2 teaspoon red pepper flakes, optional
- 1/2 cup sun dried tomatoes, sliced
- 1/2 cup red bell pepper, chopped
- 1/2 cup feta cheese
- 12 eggs
- 1/4 cup milk
- 1 teaspoon salt
- 1 teaspoon black pepper
How To Make a Delicious Frittata
First, you need to preheat your oven to 400 degrees. Then, heat your olive oil in an oven-proof pan or a cast-iron pan over medium-high heat.
Add the red onion, baby spinach, cherry tomatoes, and red bell pepper to the pan, stirring occasionally. Then, sauté veggies for about 7 minutes.
Like I said above, you can really use whatever leftover veggies you have on hand! I love making this recipe and using some different veggies every time! It really is fun to see what difference the combination of vegetables will taste like in the frittata.
You can even experiment with different fresh herbs and seasoning, such as Italian seasoning, to switch up the flavors too. So use this as a base recipe and add your own creative flair to it if you feel like it! While vegetables are cooking, combine eggs, milk, red pepper flakes, salt and pepper.
Stir in the sun dried tomatoes to the egg mixture. Pour the whisked eggs on top of the cooked veggies in the cast iron skillet.
Use a spatula to press down on the egg mixture and make sure the vegetables are fully coated. Then, sprinkle the feta cheese on top. If you don’t like feta, you could always use goat cheese, parmesan cheese, or even cheddar cheese instead.
Whichever one you prefer! Cook egg dish on the stove for 5 minutes. Transfer into hot oven and cook anywhere from 15-20 minutes.
Cooking time will vary depending on what vegetables you used. Just make sure the frittata is set, and doesn’t jiggle in the middle, before taking it out of the oven.
How To Store Frittata
Let cool to room temperature and then slice frittata into individual slices. Store in an airtight container for up to 5 days in the fridge. I personally think it’s even better the next day.
That way, all the flavors have time to meld together. Or you can freeze this baked frittata too. The easiest way to do so is to wrap individual slices in saran wrap, and then place slices into a freezer safe container or freezer bag.
Freeze for up to 3 months. I usually do this so I can enjoy a quick breakfast frittata whenever I want, without all the work of making a new one!
Plus, I don’t like to waste my leftovers and throw it all away so this is a perfect option for me to save the rest of the yummy frittata!
Enjoy This Baked Vegetable Frittata!
Well, I hope you enjoyed this healthy and delicious vegetable frittata recipe! It really is the perfect breakfast if you’re trying to be healthy and more conscious of what you are putting into your body.
Serve this with some fresh fruit, and you and your whole family will be satisfied! I hope you try this easy recipe out, and I hope you love it just as much as I do!
And if you’re looking for more healthy breakfast recipes, be sure to check out my healthy blueberry muffins I made a few weeks ago too! Another healthy and yummy breakfast option!
If you make this easy vegetable frittata recipe too, let me know below what you think about it and how it turned out for you too!
Healthy Vegetable Frittata Recipe
Ingredients
- 1 tsp olive oil
- 1/2 cup red onion chopped
- 1 cup cherry tomatoes chopped
- 3 cups baby spinach chopped
- 2 tsp minced garlic
- 1/2 tsp red pepper flakes
- 1/2 cup sun dried tomatoes sliced
- 1/2 cup red bell pepper chopped
- 1/2 cup feta cheese
- 12 large eggs
- 1/4 cup milk
- 1 tsp salt
- 1 tsp pepper
Instructions
- First, you need to preheat your oven to 400 degrees. Then, heat your olive oil in an oven-proof pan or a cast-iron pan over medium-high heat.
- Add the red onion, baby spinach, cherry tomatoes, garlic, and red bell pepper to the pan, stirring occasionally. Then, sauté veggies for about 7 minutes.
- While vegetables are cooking, combine eggs, milk, red pepper flakes, salt and pepper. Stir in the sun dried tomatoes to the egg mixture.
- Pour the whisked eggs on top of the cooked veggies in the cast iron skillet. Use a spatula to press down on the egg mixture and make sure the vegetables are fully coated.
- Then, sprinkle the feta cheese on top.
- Cook frittata on the stove for 5 minutes.
- Transfer into hot oven and cook anywhere from 15-20 minutes. Cooking time may vary. Make sure center is set and not jiggly when pulling out of oven.
- Cool frittata to room temperature and then slice into individual slices.
- Store in airtight container for up to 5 days in the fridge and enjoy!
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