Why You’ll Love this Frittata Packed with Vegetables
- It’s fluffy, rich and creamy.
- Fancier than an omelette, but easier than a quiche (no crust!).
- Adaptable to in-season veggies. Feel free to get creative!
- Perfect for serving a crowd.
- Uses up leftover veggies and is filled with protein and fats to keep you full.
Looking for another comforting and veggie-forward egg dish? Try this asparagus and cheese frittata or savory bread pudding.
For more brunch dishes to serve a crowd, try overnight blueberry waffle casserole, cheesy breakfast sliders, or pecan sticky buns.
Ingredients You’ll Need
- Olive oil: Substitute with avocado oil.
- Yellow onion, garlic, sweet potato, mushrooms, and baby spinach
- Eggs
- Full fat canned coconut milk: Could use heavy cream if desired.
- Salt, pepper, parsley, and chives
- Gruyere and mozzarella cheese: Or dairy free shredded cheese if you prefer.
- Arugula, hot sauce, or fresh herbs: Optional to serve.
Recipe Variations & Substitutions
- Get creative with the the type of veggies you use. Swap in bell peppers, broccoli, or asparagus.
- Swap the gruyere for another cheese that melts easily like sharp cheddar or mozzarella.
- Add slices of bacon or ham for added protein.
- If you’re changing things us, just use the formula of 12 eggs, 1/2 cup of milk/cream (I used canned coconut milk), 2 cups of (optional) cheese, and 4 cups of vegetables.
How to Make This Frittata Vegetable Recipe
- Cook onions stirring frequently for 5-7 minutes, until soft and golden, add the shredded sweet potatoes and mushroom, and stir to cook for 2-3 more minutes.
- Whisk the eggs together with coconut milk, salt, pepper, parsley, chives, and optional gruyere cheese.
- Pour the egg mixture evenly over the cooked veggies (do not stir) and cook over medium heat 2-3 minutes until the edges and bottom of the eggs just start to set.
- Transfer skillet to the oven and bake 16-18 minutes, until a knife inserted in the center comes out clean or when the eggs reach an internal temperature of 160°F.
Need another vegetarian breakfast recipe? Try cottage cheese toast, yogurt chia pudding, or easy blueberry baked oatmeal.
Expert Tips
- Purchase a block of cheese and shred it yourself. Pre-shredded cheese contains preservatives that prevent it from melting as well.
- Don’t overcook your frittata. Keep an eye on it while it’s in the oven and look for a slight brown on top. The middle of the dish should still jiggle a bit when you remove it from the oven.
- The residual heat in the cast iron will continue to cook the eggs once you remove it from the oven.
- A frittata is a great meal prep dish. Bake it on Sunday and portion out your servings for each morning of the week!
Recipe FAQs
What’s the difference between an omelette and frittata?
The cooking method is what separates an omelette from a frittata. Omelettes are cooked over higher heat on the stove while frittatas are started on the stovetop and then finished low and slow in the oven. Omelettes are always served warm right off the stove while frittatas can be served warm or at room temp.
How do you know when frittata is done?
The best way to know when a frittata is done is by using an thermometer to measure the internal temp. Eggs should be cooked to 160°F so when the frittata reaches that temp you know it’s done! You can also tell by seeing if the top is set and inserting a knife in the center to see if it comes out clean.
What is the best pan for frittata?
You need a 10-inch, oven-safe, deep skillet for a frittata to hold all of the veggies and eggs and transfer from stovetop to oven. Cast iron skillets are amazing for frittatas and so are oven-safe non-stick ceramic skillets (this is what I used).
Note: If your pan is smaller than 10 inches you may need to cook the frittata longer because it will be thicker.
Frittata Vegetable Recipe
You'll never need another frittata vegetable recipe after you try this one! It's packed full of the best veggies and cooked to perfection. Follow the simple recipe to use whatever veggies you have on hand or use the dairy-free option to make it paleo-approved.
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Servings: 10 slices
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1/2 medium yellow onion sliced
- 1 clove garlic minced
- 1 cup shredded sweet potato (1 small sweet potato)
- 2 cups roughly chopped mushrooms
- 2 cups baby spinach
- 12 large eggs
- 1/2 cup heavy cream or full-fat coconut milk
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons finely chopped parsley
- 2 tablespoons chopped chives
- 1 cup gruyere cheese or dairy free shredded cheese (optional)
- 1/2 cup mozzarella cheese or dairy free shredded cheese for topping
- To serve: fresh arugula, hot sauce or fresh herbs
Instructions
- Preheat the oven to 350°F.
- Drizzle 2 tablespoons of olive oil to a deep, oven-safe skillet over medium heat. A 10-inch skillet is best. Add the sliced onion and garlic and cook, stirring frequently for 5-7 minutes, until the onions soften and start to turn a golden amber color, but aren’t totally caramelized.2 tablespoons olive oil or avocado oil, 1/2 medium yellow onion, 1 clove garlic
- Add the shredded sweet potatoes, and mushroom and stir to cook for 2-3 more minutes, until the mushrooms soften. Stir in the spinach and cook to wilt.1 cup shredded sweet potato, 2 cups roughly chopped mushrooms, 2 cups baby spinach
- While the veggies are cooking, whisk the eggs together with milk, salt, pepper, parsley, chives and gruyere cheese.12 large eggs, 1/2 cup heavy cream, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 2 tablespoons finely chopped parsley, 2 tablespoons chopped chives, 1 cup gruyere cheese or dairy free shredded cheese
- Pour the egg mixture evenly over the cooked veggies (do not stir) and let it cook over medium heat for 2-3 minutes until the edges and bottom of the eggs just start to set in the pan.
- Transfer the entire skillet to the preheated oven and bake for 16-18 minutes, until a knife inserted in the center comes out clean or when the eggs reach an internal temperature of 160°F. Top with the mozzarella cheese and broil on high for 1-2 minutes until it’s melted and golden brown on top.1/2 cup mozzarella cheese or dairy free shredded cheese
- Serve warm or at room temperature with more fresh herbs, fresh arugula or hot sauce.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Storage Instructions:
Fridge: Allow the frittata to cool to room temp, cover in foil or in air-tight container and store in the fridge for up to 5 days.
Freezer: Allow it to cool completely then store in an air tight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in the oven: Cover the frittata with foil and bake at 350°F for 50-20 minutes or until it’s heated all the way through.
Freezer: Allow it to cool completely then store in an air tight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in the oven: Cover the frittata with foil and bake at 350°F for 50-20 minutes or until it’s heated all the way through.
Recipe Substitutions:
- Get creative with the the type of veggies you use. Swap in red bell pepper, broccoli, zucchini, or asparagus.
- Swap the gruyere for another cheese that melts easily like sharp cheddar or mozzarella.
- Add slices of bacon, sausage, or ham for added protein.
- If you’re changing things us, just use the formula of 12 eggs, 1/2 cup of milk/cream (I used canned coconut milk), 2 cups of (optional) cheese, and 4 cups of vegetables.
- Veggies: Asparagus, peas, green onions, spinach
- Herbs: Dill or chives
- Cheese (optional): Goat cheese or dairy-free feta
- Veggies: Sautéed mushrooms, shallots, baby kale
- Herbs: Fresh thyme
- Optional Add-ins: A splash of coconut milk or non-dairy cream
- Veggies: Cherry tomatoes, baby spinach
- Herbs: Basil
- Optional: Dairy-free mozzarella or a spoonful of pesto after baking
- Veggies: Bell peppers, zucchini, red onion
- Seasoning: Cumin, smoked paprika
- Toppings: Avocado, salsa, fresh cilantro
Video
Nutrition
Serving: 1slice | Calories: 151kcal | Carbohydrates: 5g | Protein: 8.7g | Fat: 11g | Cholesterol: 223mg | Sodium: 449mg | Fiber: 0.8g | Sugar: 1.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this recipe, exactly as is, day before yesterday to share at work. It disappeared so fast I only got to enjoy one tiny little piece, but WOW was it great!! As today is my day off, I made more! This time I didn’t have any more sweet potato so I used shredded carrot. I made them into muffins and they are OUTSTANDING!! I baked them in a standard muffin tin at 350 degrees for 20 minutes.
Thank you so much for a perfectly PERFECT breakfast and all around any-time treat!