Classic Veggie Frittata Recipe

My FAVORITE Veggie Frittata — perfect for Sunday brunches. Quick and easy to make (under 30 minutes), full of flavor, and great for meal prep or grab-and-go mornings.

Current obsession: Outlander. It has nothing to do with this frittata except that both are pretty addictive. While I binge-watched the show over a short break, I also baked this frittata — and then made it again because it’s that good. This recipe is one I make often, with slight tweaks over time to improve texture and flavor. The version below uses whole eggs for richness, a splash of almond milk for fluffiness, and just a touch of Parmesan for savory depth.

This veggie frittata is versatile: you can customize it with whatever vegetables you have on hand — zucchini, bell peppers, onion, broccoli and sun-dried tomatoes are my favorite combination. It also makes excellent egg muffins when baked in a muffin tin, which makes mornings easier if you need breakfast to go. Bake the muffin-sized portions at 350°F (175°C) for about 20–25 minutes until set.

This recipe serves six and takes about 30 minutes total — 5 minutes prep and 25 minutes cooking. It’s an easy, healthy brunch option that works well for families, meal prepping, or when you want a satisfying breakfast without fuss. The frittata reheats well and stays flavorful in the refrigerator for several days.

My Favorite Veggie Frittata

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, grated
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional, for heat)
• 1/2 tsp black pepper
• Pinch of sea salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat a large oven-safe skillet over medium heat and add the olive oil. Sauté the chopped onion and minced garlic for about 4 minutes, until soft and fragrant.
3. Add the chopped red and green bell peppers, shredded zucchini, broccoli florets and chopped sun-dried tomatoes. Cook for another 2 minutes, stirring so the vegetables begin to soften but remain slightly crisp. Remove from heat briefly.
4. In a large bowl, whisk together the eggs, almond milk, grated Parmesan, dried oregano, red pepper flakes (if using), black pepper and a pinch of sea salt. Whisk until the mixture is frothy and well combined.
5. Pour the egg mixture evenly over the sautéed vegetables in the skillet. Return the skillet to medium heat and cook for 5–6 minutes until the bottom begins to set and the edges start to firm.
6. Transfer the skillet to the preheated oven and bake for 10–15 minutes, or until the edges are golden and a knife inserted in the center comes out clean. Cooking time varies with skillet size and oven — check after 10 minutes.
7. Remove from the oven and let the frittata rest for a few minutes before slicing. Serve warm or at room temperature.

Tips & Variations

• To make egg muffins: divide the cooked vegetables into a greased muffin tin, pour the egg mixture over each cup, and bake at 350°F (175°C) for 20–25 minutes until set. These are portable and great for breakfasts on the go.
• Swap vegetables freely: asparagus, mushrooms, spinach, or tomatoes all work well. Fold in cooked sausage, ham, or feta cheese for a heartier version.
• Use whole milk, cow’s milk, or any plant-based milk in place of almond milk if preferred.
• For even cooking, chop vegetables to similar sizes so they cook evenly during the stovetop step.
• Let the frittata cool slightly before slicing so it holds its shape.

Nutrition (per serving)

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.

This veggie frittata is a delicious, flexible brunch recipe that stores well and can be adapted to whatever you have in the fridge. Whether you’re feeding a crowd or making meal-prep breakfasts for the week, this quick frittata is an easy way to enjoy a nutritious, flavorful meal.

If you try it, leave a comment below to share your favorite vegetable combinations or any tweaks you made — I love hearing how readers customize this recipe.