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.
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.
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!
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.
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.
Easy Vegetable Frittata
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
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.
Susan says
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!