Vegetable Frittata

Frittatas are the easiest dish around. This Easy Frittata Recipe is baked in the oven until it's puffy and golden brown.

With meat or without, it's a lovely way to transform leftovers vegetables!

Jump to:

• Why this recipe is irresistible
• Ingredients
• Easy Frittata Recipe
• Instructions
• FAQ's
• Deb's top tips
• Variations
• Related recipes
• Serve suggestions
• Wrapping it up

Why this recipe is irresistible

This vegetable frittata is the kind of recipe that makes breakfast, brunch, or even dinner feel effortless. It's light, fluffy, and packed with fresh vegetables, so it tastes as good as it looks. Best of all, it's made with simple ingredients you likely already have on hand. No fancy steps or special equipment required!

If you love easy, flavorful egg dishes, you'll also enjoy my Tortilla Quiche, another quick favorite that's just as delicious and versatile for any meal of the day.

Ingredients

• eggs
• cheese - I used pepper jack cheese, but you substitute goat cheese, green onions, feta cheese, parmesan cheese, or even cream cheese diced in small pieces.
• sour cream
• roasted asparagus or any leftover veggies- leftover cooked vegetables
• optional toppings - avocado, salsa and jalapeños

Instructions

This is an overview of the instructions. For complete directions, refer to the recipe card.

FAQ's

Variations

At Bowl Me Over, I've tested this vegetable frittata more times than I can count, tweaking ingredients and methods until it came out just right. Light, fluffy, and full of flavor every single time. Here's what I've found...

You can swap the sour cream for whole milk or heavy cream if you prefer; it still turns out creamy and rich. Don't worry if you don't have a cast iron pan on hand-this recipe works beautifully in a pie plate, baking dish, or any ovenproof skillet. Just be sure to give it a good coat of nonstick spray to keep things from sticking.

And when it comes to the veggies? Anything goes! Red or yellow onions, cherry tomatoes, baby spinach, cooked sweet potatoes, sautéed potatoes, or bell peppers. Fresh or roasted, all veggies shine in this frittata. The flexibility is what makes it such a keeper, and every variation tastes like it was made to be the star of your breakfast table!

Related recipes

If you love easy, make-ahead breakfast ideas, I've got you covered! My Cheesy Egg Muffins are bite-sized, protein-packed, and perfect for busy mornings. For a hearty holiday brunch or weekend crowd, the Overnight Eggs Benedict Casserole delivers all the flavor of the classic dish without the fuss.

And if you're craving something extra cozy, my Ham Hashbrown Breakfast Casserole is loaded with cheesy goodness and golden potatoes-it's comfort food that makes mornings feel special.

Serve suggestions

This vegetable frittata is delicious on its own, but it pairs beautifully with a few simple sides! Try serving it with cinnamon rolls for a comforting touch. A fresh fruit salad or a side of crispy breakfast potatoes also makes a great addition.

And if you're serving brunch, don't forget the coffee-or maybe a mimosa if it's that kind of morning!

Wrapping it up

This easy vegetable frittata is proof that simple ingredients can create something truly delicious. It's light, flavorful, and versatile enough for breakfast, brunch, or even dinner on a busy night. I hope it becomes one of your go-to recipes, just like it has in my kitchen.

If you give it a try, snap a photo and tag @bowl_me_over-I'd love to see your version and hear what veggies you added!