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A super easy oven-baked vegetable frittata that’s perfect for breakfast, brunch or even a light dinner!
This veggie frittata has a bit of a family history behind it. But first, here’s a video of how easy it is to make:
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. When my husband is out of town or out for dinner for work, I usually make a plate full of roasted or sauteed vegetables and am happy, happy, happy.
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.
It’s 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
If you want to prep this ahead, which I have done for a group brunch before, prepare the recipe completely but bake for just 20 minutes. Then cool it and refrigerate overnight. In the morning, pull the frittata out of the fridge as you reheat the oven to 375. Bake for 15-20 minutes, until done, hot and set. Easy, easy!
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!
I hope this becomes a classic with your family, too.
Enjoy!
Veggie fritatta
This super easy oven-baked frittata is loaded with veggies!
Ingredients
- 1 tablespoon olive oil
- 1 cup green pepper, chopped
- 1 cup mushrooms, chopped
- 1 cup zucchini, chopped
- 1 cup onion, chopped
- 4 eggs
- 1 8-ounce package of light cream cheese
- 1/4 cup milk
- 3 slices of whole wheat bread, cubed (OK to use ends)
- 1 heaping cup of shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 375. Spray a deep dish pie pan -- or springform pan -- with non-stick cooking spray.
- Heat olive oil in a sauté pan over medium heat. Saute chopped veggies for 5-7 minutes, until tender. Alternatively, you can do it my mom’s way: Combine veggies in a bowl, cover and microwave for 5 minutes, until tender. Drain.
- Beat eggs in a large bowl. Add cream cheese and milk and beat until smooth.
- Add sauteed 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 before slicing.
Recipe Notes
If you want to make this ahead, prepare the frittata but bake for just 20 minutes. Then cool and refrigerate it overnight. When ready to eat, take the frittata out of the fridge and let it come closer to room temperature as you heat the oven to 375. Then bake for 15-20 minutes, until done, hot and set.
I love to serve this with a few dashes of hot sauce!
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 336kcal Calories from fat 228 | |
| % Daily Value | |
| Total Fat 25g | 38% |
| Saturated Fat 13g | 65% |
| Transfat 0g | |
| Cholesterol 168mg | 56% |
| Sodium 460mg | 19% |
| Carbohydrate 14g | 5% |
| Dietary Fiber 2g | 8% |
| Sugars 5g | |
| Protein 14g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
karrie@TastyEverAfter says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Thanks Julie! This would make a perfect meatless meal for you 🙂
Helen Fern says
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 says
Definitely try it Helen — it really adds some substance! And thanks for hosting such a fun party 🙂
Adina says
We love a good frittata around here and this version sounds delicious. Definitely no rabbit food! 🙂
Kathryn says
Haha, thanks Adina!
Cheyanne @ No Spoon Necessary says
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 says
So true – I definitely eat this for lunch! I don’t discriminate with times of day and frittata eating 😉
Jennifer @ Show Me the Yummy says
Beautiful photos, beautiful spring-y recipe! 🙂
Kathryn says
Thanks so much Jennifer!
Ashley | Spoonful of Flavor says
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 says
I can eat on some brunch food ALL day long 😉 Thanks for stopping by Ashley!
simonacallas says
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 says
Thank you so much! I’m the same way — love foods that I could eat morning, noon or night 🙂
Michelle | The Secret Ingredient Is says
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 says
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 says
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 says
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 says
I love the addition of bread in this frittata! Can’t wait to try it!
Kathryn says
Thanks Kim! The bread adds such a good oomph to the frittata and makes it much more hearty without weighing it down. 🙂
Frugal Hausfrau says
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 says
Thanks Mollie! It’s a classic here 🙂
Christine at Must Love Home says
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 says
Thanks so much Christine! And thanks for hosting such a fun party 🙂