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–+ servings
a piece of vegetable frittata being pulled out of the pan

Frittata Vegetable Recipe

5 from 3 votes
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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Prep Time10 minutes
Cook Time20 minutes
Servings: 10 slices
Author: Molly Thompson

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.

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.
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.
Flavor Variations
Looking for ways to switch things up? Try one of these seasonal or flavor-packed frittata variations using the same base recipe:
Spring Veggie Frittata
  • Veggies: Asparagus, peas, green onions, spinach
  • Herbs: Dill or chives
  • Cheese (optional): Goat cheese or dairy-free feta
Mushroom & Thyme
  • Veggies: Sautéed mushrooms, shallots, baby kale
  • Herbs: Fresh thyme
  • Optional Add-ins: A splash of coconut milk or non-dairy cream
Caprese Style
  • Veggies: Cherry tomatoes, baby spinach
  • Herbs: Basil
  • Optional: Dairy-free mozzarella or a spoonful of pesto after baking
Southwest Frittata
  • Veggies: Bell peppers, zucchini, red onion
  • Seasoning: Cumin, smoked paprika
  • Toppings: Avocado, salsa, fresh cilantro

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 so I can see it and feature you!