Easy Vegetable Frittata
A vegetable frittata is the easiest way to turn a dozen eggs and a crisper drawer of vegetables into breakfast for six. Cooking the vegetables first drives off their water, so the eggs set tender and creamy instead of weeping, and finishing the pan in the oven cooks the centre evenly without burning the bottom.
Published
- Prep Time
- 15 mins
- Cook Time
- 25 mins
- Rest
- 5 mins
- Total Time
- 45 mins
- Servings
- 6 servings
How do you make Easy Vegetable Frittata?
Soften 1 onion, 1 bell pepper and 1 zucchini in an oven-safe 25 cm (10 inch) frying pan, then wilt in 2 cups spinach. Pour in 10 eggs whisked with 1/3 cup milk, salt and pepper, cook over medium-low for 3-4 minutes, and top with cherry tomatoes and feta. Bake at 190°C (375°F) for 12-15 minutes, until set and 74°C (165°F) in the centre.
- Total time
- 45 mins
- Calories
- 210 per serving
- Protein
- 14 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Vegetables
Eggs
Equipment
25 cm (10 inch) oven-safe non-stick or cast-iron frying pan · Large bowl · Whisk · Silicone spatula
Quick Directions
Heat the oven
Heat the oven to 190°C (375°F) with a rack in the centre.
Cook the vegetables
Heat the oil in a 25 cm (10 inch) oven-safe frying pan over medium heat.
Set the edges on the stove
Turn the heat to medium-low and pour in the eggs.
Bake
Move the pan to the oven and bake for 12-15 minutes, until the frittata is puffed, the edges are golden and the centre is set with no liquid egg when you cut a small slit.
Rest and slice
Use an oven mitt, as the handle will be very hot.
Step-by-Step Instructions
Follow these detailed steps to make the perfect easy vegetable frittata.
Heat the oven
Heat the oven to 190°C (375°F) with a rack in the centre. In a large bowl, whisk the eggs, milk, salt and pepper until no streaks of white remain.
Cook the vegetables
Heat the oil in a 25 cm (10 inch) oven-safe frying pan over medium heat. Add the onion, bell pepper and zucchini and cook for 6-8 minutes, stirring often, until soft and any liquid has evaporated. Add the spinach and stir for 1 minute, until wilted. Spread the vegetables evenly over the pan.
Set the edges on the stove
Turn the heat to medium-low and pour in the eggs. Cook without stirring for 3-4 minutes, until the edges begin to set but the centre is still loose. Scatter the cherry tomatoes, cut side up, and the feta over the top.
Bake
Move the pan to the oven and bake for 12-15 minutes, until the frittata is puffed, the edges are golden and the centre is set with no liquid egg when you cut a small slit. The centre should read 74°C (165°F) on an instant-read thermometer.
Rest and slice
Use an oven mitt, as the handle will be very hot. Rest the frittata in the pan for 5 minutes, then run a spatula around the edge, slide it onto a board and cut into 6 wedges. Scatter with basil and serve warm or at room temperature.
Recipe Tips
- Cook watery vegetables like zucchini, mushrooms and spinach before the eggs go in. Raw ones release liquid and leave the frittata wet.
- Take the frittata out when the centre is only just set. It keeps cooking from the heat of the pan and turns rubbery if overbaked.
- No oven-safe pan? Cover the pan with a lid after adding the toppings and cook over low heat for 10-12 minutes, until set.
Variations
- Mushroom and Gruyère: use 225 g sliced mushrooms in place of the zucchini and pepper, and Gruyère instead of feta.
- Potato frittata: brown 2 cups diced cooked potatoes with the onion and add a handful of chopped parsley.
- Ham and cheddar: add 1 cup diced cooked ham with the spinach and use cheddar instead of feta.
Nutrition (per serving)
| Calories | 210 |
|---|---|
| Protein | 14 g |
| Carbs | 7 g |
| Fat | 13.5 g |
| Saturated fat | 5 g |
| Fibre | 1.7 g |
| Sugar | 4 g |
| Sodium | 370 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool, cover and refrigerate within 2 hours for up to 4 days. Frittata is good cold or at room temperature.
- Freezer
- Wrap cooled wedges individually and freeze for up to 2 months. The texture softens slightly after thawing.
- Reheat
- Microwave a wedge for 45-60 seconds, or warm covered with foil in a 175°C (350°F) oven for 10-15 minutes, until hot to 74°C (165°F).
Easy Vegetable Frittata FAQs
How do you know when a frittata is done?
A frittata is done when it is puffed, golden at the edges and set in the centre, with no runny egg when you cut a small slit. An instant-read thermometer should read 74°C (165°F) in the middle.
Why is frittata watery?
Watery frittata usually comes from raw vegetables releasing liquid as they cook, or too much milk in the eggs. Cook the vegetables until their liquid evaporates and use about 1/3 cup (80 ml) of milk for 10 eggs.
Can you make a frittata ahead of time?
Yes. Bake it, cool it and refrigerate for up to 4 days. Serve it cold, at room temperature, or reheated until hot to 74°C (165°F).
Can you make a frittata without an oven?
Yes. After pouring in the eggs and adding the toppings, cover the pan with a lid and cook over low heat for 10-12 minutes, until the centre is set. The top will be paler but just as tender.
What is the difference between a frittata and a quiche?
A frittata has no crust and uses very little dairy, so it is mostly eggs and vegetables started on the stove. A quiche is baked in a pastry crust with a richer custard of eggs and cream or milk.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
