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.
When my husband is out of town or out for dinner for work, I usually make a plate full of roasted or sautéed vegetables and am happy, happy, happy. #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.
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
A few quick tips and tricks on making this dish.
Notes on vegetarian frittata:
- 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.
- 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!
- We do whole wheat bread in our house, but a regular white sandwich bread slice would work fine too.
- 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 for vegetable frittata:
– 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.
– 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!
I hope this becomes a classic with your family, too.
Enjoy!
XO,
Kathryn
This easy oven-baked vegetable frittata is perfect for breakfast, brunch or even a light dinner! 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 bake it, 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. Shredded cheddar is great here, but you could also try this frittata with shredded mozzarella cheese. Or try it with a cheese blend or even some goat cheese. This is great served with a few dashes of hot sauce to add a little kick. 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.Veggie fritatta
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
8
Serving Size:
1 slice
Amount Per Serving:
Calories: 182Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 111mgSodium: 332mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 10g
[email protected] 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) π
Kathryn says
Aren’t they? I definitely love eating on this ALL day long π 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 π
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 π
[email protected] 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 π 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 π
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 π
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 π
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 π
Adina says
We love a good frittata around here and this version sounds delicious. Definitely no rabbit food! π
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 π
Jennifer @ Show Me the Yummy says
Beautiful photos, beautiful spring-y recipe! π
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 π 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 β€β€ Especially when it looks as wonderful as yours π
Kathryn says
Thank you so much! I’m the same way — love foods that I could eat morning, noon or night π
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 π
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 π
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. π
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 π
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 π