What’s in this Vegetable Frittata Recipe?
There’s nothing like a quick and easy breakfast in the morning — especially when it’s as tasty as it is healthy!
Eggs: You’ll need 6 large eggs for this recipe. Milk: Helps make the eggs creamy and fluffy. Garlic: Adds an earthy flavor to both the eggs and the veggies. Salt + Pepper: Enhances the natural flavor of the eggs. Olive Oil: Helps the eggs cook without sticking or burning. Vegetables: Bell peppers, zucchini, spinach, and basil are the perfect fresh additions to this frittata. Feta Cheese: Creamy, crumbly, and tangy– the perfect balance!
Pro Tip: If you’re not sure how old your eggs are, do the float test. Drop an egg into a full glass of water. If it sinks, it is good to use. If it floats, it has gone bad.
Variations on an Easy Vegetable Frittata
You can replace the spinach with your favorite greens or omit altogether. Feel free to switch up the veggies in order to use up what you have on hand. Some great ideas include sweet potatoes, potatoes, squash, carrots, parsnips, mushrooms, or onions. You can use any cheese you like, such as cheddar, gruyere, fontina, ricotta, or goat cheese. Feel free to add in some proteins, such as shredded or diced chicken or turkey; ham; salami; cooked bacon, sausage, or chorizo; or canned salmon or tuna.
How to Store and Reheat
Store leftover vegetable frittata in an airtight container in the refrigerator for up to 3 days. Reheat covered with foil in a 350°F oven for 10 minutes, or until warmed through.
How to Freeze
Freeze a frittata whole or cut into slices wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator and reheat as directed or reheat directly from frozen, adding an additional 10-15 minutes to the bake.
Serving Suggestions
This frittata is a great part of any brunch spread. Serve it with a side salad, pan-fried potatoes, sausage or bacon, or fresh fruit.
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