My favorite veggie frittata — ideal for a relaxed Sunday brunch. Ready in under 30 minutes, simple to prepare, and packed with fresh flavor.
I’ve been binge-watching Outlander lately and, while that has nothing to do with this frittata, both give me the same feeling: pure delight. Between the drama, the romance, and the memorable moments on screen, I still managed to be productive enough to cook — cue this frittata. It’s a recipe I make all the time because it’s reliable, versatile, and genuinely delicious.
This is a slightly updated version of a frittata I shared before. The main change is using six whole eggs instead of a mix of egg whites and whole eggs — I like the flavor and texture whole eggs provide, and a little healthy fat helps make this dish more satisfying. I also whisk in a touch of almond milk for a fluffier finish. Other than that, the method is straightforward and forgiving, and it adapts easily to whatever vegetables you have on hand.
My Favorite Veggie Frittata
Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 6
This easy veggie frittata is perfect for brunch, a light dinner, or meal-prep breakfasts. It reheats well and also bakes beautifully in a muffin tin for portable breakfast bites. Use the vegetables listed below or swap in your favorites — asparagus, mushrooms, spinach, or cooked sausage all work great.
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 zucchini, shredded
- 1/2 cup broccoli florets
- 1/4 cup sun-dried tomatoes, chopped
- 6 eggs
- 2 Tbsp almond milk
- 1/4 cup Parmesan cheese
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp black pepper
- Pinch of sea salt
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, warm the olive oil. Add the chopped onion and minced garlic and sauté for about 4 minutes until the onion is soft and fragrant.
- Add the chopped bell peppers, shredded zucchini, broccoli florets, and chopped sun-dried tomatoes to the skillet. Cook for an additional 2 minutes to soften the vegetables. Remove from heat and set aside briefly.
- In a large bowl, whisk together the eggs, almond milk, Parmesan cheese, dried oregano, red pepper flakes (if using), salt, and black pepper. Whisk until the mixture is light and slightly foamy.
- Pour the egg mixture evenly over the sautéed vegetables in the skillet. Return the skillet to medium heat and cook until the bottom begins to set, about 5 to 6 minutes. The edges will start to firm while the center remains slightly loose.
- Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, until the frittata is golden at the edges and a knife inserted into the center comes out clean. Remove from the oven and let it rest for a few minutes before slicing.
- Slice into six wedges and serve warm. Leftovers keep well in the refrigerator for several days and can be reheated gently in the oven or microwave.
Nutrition (approximate)
Serving: 1 slice | Calories: 130 kcal | Carbohydrates: 5.4 g | Protein: 8.2 g | Fat: 8.1 g | Saturated Fat: 1.8 g | Fiber: 1.1 g | Sugar: 1.4 g
Nutrition information is automatically calculated and should be used as an approximation.
Tips and Variations
- To make frittata muffins: Preheat oven to 350°F (175°C) and divide the cooked vegetables and egg mixture into a greased 12-cup muffin tin. Bake for 20–25 minutes, until set and lightly golden. These are great for grab-and-go breakfasts.
- Swap vegetables based on seasonality or preference. Asparagus, mushrooms, spinach, cherry tomatoes, and kale all work well.
- For extra richness, stir in a handful of shredded cheese (cheddar, feta, or goat cheese) before baking, or sprinkle cheese on top during the last few minutes in the oven.
- If using raw sausage or other raw meat, cook it fully with the onions before adding the other vegetables.
- To prevent sticking, use a well-seasoned or oven-safe nonstick skillet. If your skillet isn’t oven-safe, transfer the mixture to a greased baking dish before finishing in the oven.
Storage and Reheating
Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 45–60 seconds or warm them in a 325°F (160°C) oven for 8–10 minutes. Frittata also works well served cold as part of a picnic or packed lunch.
If you enjoy simple, flavorful brunch recipes, this veggie frittata is an easy staple to keep in your recipe rotation. It’s quick to pull together, flexible with ingredients, and satisfying any time of day.
