• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

What Molly Made

Eat to Feel Good

  • About
    • FAQ
    • Contact
  • Recipes
    • Christmas
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks
    • Side Dishes
    • Drinks
    • Special Diet
    • Holiday
    • Cooking Method
  • Dinner
  • Lifestyle
    • Travel
    • PCOS
      • PCOS Recipes
      • PCOS Tips + Resources
      • Clean Living
      • FREE PCOS Email Course
    • Home and Decor
    • Mom Life
  • Cookbook
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Christmas
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Special Diet
  • PCOS
  • Appetizers
  • Snacks
  • Holiday
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes

    Easy Vegetable Frittata

    Published on: December 24, 2020 - Molly Thompson1 Comment

    Gluten Free RecipesGF
    Low Carb RecipesLC
    Jump to Recipe

    You'll never need another vegetable frittata 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.

    a piece of vegetable frittata being pulled out of an oven safe pan

    What is a veggie frittata?

    If an omelette and a quiche had a baby, it would be a frittata! It's fancier than an omlette, but easier than a quiche (no crust!).

    They're purpose is to use up leftover veggies, cheese or meats you have on hand by cooking them with eggs to make a delicious breakfast dish baked in the oven. Frittatas are great to serve a great because it makes a large batch and it's easy to cut slices for guests.

    What's the difference between an omelette and frittata?

    The main differences between the two are how they're cooked and served. The ingredients are often the same, but the cooking method is what separates an omelette from a frittata.

    How they're cooked: 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.

    How they're served: omelettes are always served warm right off the stove while frittatas can be served warm or at room temp. It's why serving frittata at a party or brunch is ideal! It's a great make-ahead dish.

    sauteed vegetables in an oven safe skillet before being mixed with eggs for a frittata

    How to make baked vegetable frittata:

    • Saute the veggies: Add the sliced onion 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. Once they’re done, add the shredded sweet potatoes, and mushroom and stir to cook for 2-3 more minutes. 
    • Mix the eggs: Whisk the eggs together with coconut milk, salt, pepper, parsley, chives and gruyere cheese (optional)
    • Set the eggs: 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.
    • Bake: 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.

    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.

    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.

    How to make a frittata with whatever you have on hand (the ultimate frittata ratio):

    For 12 eggs: use 1/2 cup of milk/cream (I used canned coconut milk), 2 cups of (optional) cheese, and 4 cups of vegetables.

    Knowing this ratio gives you creative freedom to swap anything out of this recipe! Try a different cheese or use up whatever vegetables you have on hand. Don't like mushrooms? Swap them out for peppers or broccoli!

    • a glass measuring bowl filled with eggs, cream, cheese and herbs for frittata
    • whisked eggs with cream and fresh herbs in a glass measuring bowl

    What's a good side dish for frittata?

    I love fresh greens with my frittata, especially fresh arugula on top of it. You could also do more sauted veggies, like asparagus or broccoli, or fried potatoes would be great.

    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.

    a piece of vegetable frittata being pulled out of the pan with a string of cheese coming off and its topped with fresh herbs

    If you love this recipe as much as I do, don't forget to leave a star review ⭐️ and share a picture on Instagram and tag @what_mollymade so I can see it and feature you.

    • Sheet Pan Sweet Potato Breakfast Hash
    • Healthy Breakfast Casserole with Sweet Potatoes and Sausage
    • Apple Cinnamon Oatmeal Breakfast Cookies
    • Cheesy Breakfast Nachos
    a piece of vegetable frittata being pulled out of the pan

    Easy Vegetable Frittata

    You'll never need another vegetable frittata 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.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 10 slices
    Calories: 151kcal
    Author: Molly Thompson
    Prevent your screen from going dark

    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 full fat canned coconut milk shaken (could use heavy cream if desired)
    • 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 (optional) to top
    • To serve: fresh arugula, hot sauce or fresh herbs

    Instructions

    • Preheat the oven to 350°F to bake the frittata when it’s ready then add 2 tablespoons of olive oil to a deep, oven-safe skillet (10 inch skillet is ideal) over medium heat. Once hot, add the sliced onion 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. Once they’re done, add the shredded sweet potatoes, and mushroom and stir to cook for 2-3 more minutes.
    • While the veggies are cooking, whisk the eggs together with coconut milk, salt, pepper, parsley, chives and 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. If using, top with the remaining 1/2 cup of cheese and broil on high for 1-2 minutes until it’s melted and golden brown on top.
    • Serve warm or at room temperature with more fresh herbs, fresh arugula or hot sauce.

    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.

    Nutrition

    Serving: 1slice | Calories: 151kcal | Carbohydrates: 5g | Protein: 8.7g | Fat: 11g | Cholesterol: 223mg | Sodium: 449mg | Fiber: 0.8g | Sugar: 1.3g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

    More Recipes

    • Paleo Chocolate Peppermint Cookies
    • Flourless Chocolate Chunk Almond Butter Cookies [Paleo]
    • Chai Whoopie Pies [Gluten and Dairy Free Options]
    • Brown Butter Oatmeal Cookies

    Reader Interactions

    Comments

    1. Susan says

      March 23, 2022 at 10:14 am

      5 stars
      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!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    molly thompson from what molly made

    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

    More about me →

    Recipe Key:

    Dairy FreeDF
    Gluten-FreeGF
    Low CarbLC
    PaleoP
    Refined Sugar FreeSF
    VeganVg
    VegetarianV
    Whole30W

    One Pan Meals

    • One Pot Hawaiian Chicken with Coconut Rice
    • Creamy One Pot Buffalo Chicken Pasta [Dairy Free]
    • One Pot Taco Pasta
    • Sweet and Spicy Pork Lettuce Wraps

    Order My Cookbook!

    the cover of the anti inflammatory diet made simple cookbook

    Amazon | Barnes&Noble

    Learn more about the book here →

    Footer

    Stay Connected

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2023 · Privacy Policy