This easy oven-baked vegetable frittata is creamy, delicious and perfect for breakfast, brunch or even a light dinner! It can be prepped ahead too.
Today's veggie frittata recipe has a bit of a family history behind it.
My mom started making this dish when I decided, around age 14, that I was going to be a vegetarian.
Problem was, I didn’t actually like many vegetables. And yet this phase went on for a full year. I honestly can’t remember much of what I ate. Mostly junk, I’m sure. Teenagers...
I would like to say, I would be a top-notch vegetarian these days.
I absolutely adore veggies all the way, all the time. #gimmealltheveggies
Alas, not so much in my teen years...
My mom scoured the library for books and recipes and tips on how to make food that I might eat. This was before the days of Pinterest and blogs and finding anything you want online.
What a wonderful mom I have, right?!
This vegetable frittata was a fast and easy favorite at our table. (Except for maybe my Dad, who was known to complain about having to eat “rabbit food” that year.)
My vegetarian days may be behind me, but I still love to make this frittata. It works great for brunch or lunch, as well as a light dinner.
So does this veggie quiche, if you want to use a pie crust version.
This is rich from the eggs and cream cheese, loaded with veggies and is pretty much the easiest frittata around.
No crust to make, no eggs to soft-set in the pan, just give a quick saute to the veggies, then mix everything together and pop it in the oven. #mykindofcooking
A few quick tips and tricks on making this dish.
Ingredient Notes:
- Vegetables: This mix of veggies is our favorite and some very familiar ones. But you can certainly substitute your favorite. Just be sure not to introduce too much liquid that would affect the frittata baking up properly.
- Cheese: Cheddar cheese is great here, but you could certainly try this with mozzarella cheese or a cheese blend, Or go crazy and mix in some goat cheese - yum!
- Bread: We do whole wheat bread in our house, but a regular white sandwich bread slice would work fine too.
- Cream cheese: Regular or reduced-fat cream cheese are both fine here.
I tend to use my springform pan because it makes it easy to get this out, but a deep-dish pie pan would be fine, too. (Here's a pretty pie pan I've been eyeing on Amazon.)
Oh, and if you want to prep this ahead, that is definitely do-able.
I've done it several times for a group brunch before, and it's nice to have it mostly out of the way the night before the get-together.
Make-Ahead Tips:
- Prepare the recipe completely but bake for just 20 minutes.
- Then cool it, cover with plastic wrap and refrigerate overnight.
- In the morning, pull the frittata out of the fridge as you reheat the oven to 375. Remove the plastic wrap and bake for 15-20 minutes, until done, hot and set.
- Let sit for 5-10 minutes to allow it to finish setting up, then slice and serve.
Easy, easy!
(And such a nice option if you're hosting a brunch. Just don't forget the bubbly! Or try my champagne brunch punch. )
If you’ve got “rabbit food” types at your house, you can absolutely serve this with bacon or sausages. As for me, I’d go with a super simple spinach salad. More veggies, please!
Last thing, what to do with any leftovers.
Leftovers will keep, covered, in the refrigerator for up to 5 days. Reheat in the microwave for about 30-45 seconds, until warmed through, and serve.
It makes an excellent lunch later in the week!
I hope you give this recipe a try and it becomes a classic with your family, too.
Enjoy!
XO,
Kathryn
Vegetable Frittata
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped green pepper
- 1 cup chopped mushrooms
- 1 cup chopped zucchini
- 1 cup chopped onion
- 4 large eggs
- 1 (8-oz.) package of reduced fat plain cream cheese
- ¼ cup milk of choice
- 3 slices of whole wheat bread, cubed
- 1 heaping cup of shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375. Spray a 9-inch deep dish pie pan -- or springform pan -- with non-stick cooking spray.
- Heat olive oil in a sauté pan over medium heat. Saute the chopped veggies for 5-7 minutes, until tender. Alternatively, you can do it my mom’s way: Combine the veggies in a microwave-safe bowl, cover and microwave for 5 minutes, until tender. Drain.
- Beat the eggs in a large bowl. Add the cream cheese and milk and beat until smooth.
- Add the sautéed vegetables and remaining ingredients and mix well.
- Pour into greased deep dish pie pan.
- Bake at 375 for 35 minutes or until set. Let sit for 5-10 minutes to allow it to set up completely before slicing and serving.
karrie@TastyEverAfter
Frittatas are the best! You can serve them all time of the day and they are fantastic as cold leftovers. Loving the addition in bread in this one and I've never added bread to mine, so looking forward to trying it. Too darn funny that you became a vegetarian abut didn't like many veggies. Hahaha! Teenagers are so irrational (and I can say that because I was one of those irrational teenagers) 😉
Kathryn
Aren't they? I definitely love eating on this ALL day long 😉 And yes, I was definitely a handful during those years - my poor Mom!
Dawn
I went through a time in my teens, too, Kathryn, where I wanted to be a vegetarian. I'm not now, but I LOVE eating vegetarian meals regularly. This frittata looks delicious and I could totally eat for supper with a salad. Can't go wrong! So healthy! Hope you have a lovely weekend 🙂
Kathryn
We do a lot of vegetarian meals around here too - I'm lucky my husband doesn't mind a bit! Hope you have a great weekend, too 🙂
Bradleigh@WideMeadow
This looks delicious... I definitely have to make this for breakfast! It's a great way to use up bread that's starting to get hard.
Kathryn
Thanks! I hope you give it a try. It's a wonderful first meal of the day (or anytime, really!) and perfect for using up bread and extra veggies!
Dini @ The Flavor Bender
I am definitely going to make this in the weekend! I LOVE frittata and so does my husband! I was vegetarian when I was younger, but I would be a much better one now too 🙂 PLUS im trying to get my husband to eat more meatless meals too so this is PERFECT! I love that there's bread in there too! It's like a French Toast and Frittata together 🙂
Kathryn
I hope you do Dini! The bread gives it some good substance - makes for a lovely vegetarian meal! Which we're trying to eat more of, too 🙂
Julie @ Running in a Skirt
This looks so good! I decided to be a vegetarian at 14 too. Catch was my Mom put the meat on my plate for years until she finally caved and bought those meat substitute patties- haha! Mine stuck though. I still don't eat meat (I do eat seafood)
Regardless, I really love this dish of yours!!
Kathryn
Thanks Julie! This would make a perfect meatless meal for you 🙂
Helen Fern
I've never put bread in a frittata - I'll have to try this - it looks fabulous! Thanks for sharing on the "What's for Dinner" link up!
Kathryn
Definitely try it Helen -- it really adds some substance! And thanks for hosting such a fun party 🙂
Adina
We love a good frittata around here and this version sounds delicious. Definitely no rabbit food! 🙂
Kathryn
Haha, thanks Adina!
Cheyanne @ No Spoon Necessary
Ohhh yummmm! My love for frittatas runs deep, especially ones with cream cheese added to the mix - because hello ultimate creamy deliciousness! So you can bet I am looooving this one, Kathryn! Loaded with veggies is the best! You forgot to mention this would also be perfect go lunch! Because I would totally eat this for all three meals of the day! Cheers, dear! <3
Kathryn
So true - I definitely eat this for lunch! I don't discriminate with times of day and frittata eating 😉
Jennifer @ Show Me the Yummy
Beautiful photos, beautiful spring-y recipe! 🙂
Kathryn
Thanks so much Jennifer!
Ashley | Spoonful of Flavor
Yay for brunch food! Homemade fritattas are the best. I love that you packed this one with fresh veggies. I wish I had a slice for lunch!
Kathryn
I can eat on some brunch food ALL day long 😉 Thanks for stopping by Ashley!
simonacallas
What a lovely and delicious fritatta! I love food which can be eaten on any moment of the day, it's so versatile and easy to make and also nourishing ❤❤ Especially when it looks as wonderful as yours 🙂
Kathryn
Thank you so much! I'm the same way -- love foods that I could eat morning, noon or night 🙂
Michelle | The Secret Ingredient Is
This recipe could not have come at a better time - frittata has been on my "to cook list" for months now, and I was thinking how I should add it to my Easter menu! It's been too long since I've had a homemade one, and this one looks delish, love the fresh veggies and I'm sure the cream cheese makes it extra creamy and delicious!
Kathryn
Thanks Michelle - it IS extra creamy and delicious! Springtime and Easter always make me think of frittata... so I think it's the perfect time for you to try it 🙂
Chellie
Oh I love fritattas! This looks yum. My husband is currently doing no sugar, no dairy, no grain. Egg casseroles have been a great meal that we can ALL eat.
Blessings to you sweet Kathryn!
Kathryn
That's a tall order, Chellie! Egg casseroles are great though and the varities are endless, so hopefully you can all hang in there! Hope you give this a try 🙂
Kim
I love the addition of bread in this frittata! Can't wait to try it!
Kathryn
Thanks Kim! The bread adds such a good oomph to the frittata and makes it much more hearty without weighing it down. 🙂
Frugal Hausfrau
I'm in love with this! I feel the same way about veggies and it's nice to know that even Haters can learn to like them! Thanks for sharing this with us on Throwback Thursday!
Mollie
Kathryn
Thanks Mollie! It's a classic here 🙂
Christine at Must Love Home
Love it!!You have been Pinned, Tweeted and Posted to Facebook! Your post will be featured this week at the Friday Favorites Link Party, I would love for you to stop by to see it!! The party goes LIVE on Thursdays at 7PM at mustlovehome.com. Hugs - Christine at Must Love Home
Kathryn
Thanks so much Christine! And thanks for hosting such a fun party 🙂