Frittata: An Italian Omelet

Welcome to the world of delicious and versatile cooking with our ultimate Vegetable Frittata recipe! This incredibly satisfying dish, brimming with tender roasted vegetables, perfectly seasoned creamy eggs, and a blend of savory cheeses, is a true culinary gem. Whether you’re planning a lavish brunch, a quick weeknight dinner, or a healthy breakfast, this easy frittata promises a delightful experience every time. It’s not just a meal; it’s a celebration of fresh flavors and simple goodness, guaranteed to become a staple in your kitchen.

AUTHOR’S NOTE

The Go-To Breakfast I Cherish Every Week!

As the creator behind some of your favorite quiche recipes, like my classic Quiche Lorraine and the hearty Ham and Cheese Quiche, I’ve long wanted to share my secret to a perfect frittata. And let me tell you, this vegetable frittata is truly special. It’s the breakfast, brunch, or even dinner I find myself making at least once a week, and for good reason!

What makes this particular frittata recipe stand out? It’s incredibly satisfying, loaded with wholesome vegetables, and relies on ingredients I almost always have on hand. It’s also one of those rare dishes that my kids happily devour, making mealtime a breeze. I recently took it to a brunch gathering, and it vanished in minutes! I was inundated with requests for the recipe, which always reassures me that this dish is a winner.

While roasting the vegetables adds a tiny bit of extra time to the preparation, the depth of flavor it imparts is absolutely unparalleled and entirely worth the effort. It transforms humble veggies into caramelized pockets of sweetness and savory goodness, elevating the entire frittata. Trust me, once you try this oven-baked frittata, you’ll understand why it’s my consistent family favorite.

Why You’ll Love This Vegetable Frittata

There are countless reasons to add this easy vegetable frittata to your regular cooking rotation. Beyond its incredible taste, it’s a marvel of convenience and nutritional value:

• Effortlessly Versatile: This frittata transcends typical breakfast fare. Serve it warm or at room temperature for breakfast, an elegant brunch, a light lunch, or a satisfying, healthy dinner. Its adaptability makes it ideal for any meal of the day.
• Packed with Nutrients: We’ve carefully selected a colorful array of vegetables like sweet potatoes, red bell pepper, and broccoli, ensuring each slice is bursting with vitamins, minerals, and fiber. It’s a delicious way to boost your daily veggie intake.
• Quick and Easy Preparation: While the vegetables get a flavorful roast, the rest of the frittata comes together in a flash. It’s a simple, straightforward process that even novice cooks can master with confidence, yielding impressive results.
• Customizable to Your Liking: The beauty of a frittata lies in its flexibility. Don’t have sweet potatoes? Swap them for zucchini! Prefer feta over cheddar? Go for it! This recipe is a fantastic canvas for your culinary creativity and a great way to use up leftover vegetables in your fridge.
• Excellent for Meal Prep: Cook a large batch on Sunday, and you’ll have delicious, ready-to-eat meals or snacks throughout the week. It reheats beautifully, making busy mornings or quick lunches a breeze.
• Crowd-Pleasing Flavor: The combination of tender, roasted vegetables, fluffy eggs, and melted cheese creates a harmonious blend of textures and flavors that appeals to almost everyone, including picky eaters.

Essential Ingredients for Your Perfect Frittata

Crafting a truly memorable vegetable frittata starts with fresh, quality ingredients. Here’s a closer look at what you’ll need and why each component is crucial to the success of this healthy frittata:

• Sweet Potatoes: These provide a wonderful natural sweetness and a hearty texture once roasted. Cutting them into uniform, bite-sized pieces ensures even cooking and beautiful caramelization, contributing significantly to the frittata’s overall flavor profile.
• Red Bell Pepper: Adding a vibrant color and a mild, sweet crunch, red bell peppers are a fantastic addition. Slicing them into thin strips allows them to soften and develop a subtle sweetness during the roasting process, complementing the other vegetables.
• Broccoli: Known for its robust flavor and nutritional benefits, broccoli florets are a staple in this recipe. Chopping them into small, bite-sized pieces ensures they cook through evenly and integrate well into the egg mixture without overwhelming the dish.
• Olive Oil: More than just a cooking medium, olive oil helps the vegetables achieve that perfect roasted texture – slightly crisp on the outside, tender on the inside – and carries the flavors of the seasonings beautifully.
• Seasonings: A balanced mix of garlic powder, onion powder, Italian seasoning, salt, and pepper forms the aromatic foundation for both the vegetables and the egg mixture. These spices enhance the natural flavors of the ingredients and give the frittata its signature savory taste.
• Eggs: The star of any frittata! Using large, fresh eggs is key. Whisking them briskly with heavy cream creates a smooth, airy base that bakes up light and fluffy, giving the frittata its characteristic texture.
• Heavy Cream: This is where the rich, creamy texture of your frittata comes from. Heavy cream adds an unparalleled richness and ensures the eggs are tender and not dry. For a slightly lighter option, you could use whole milk or half-and-half, though the texture might be less decadent.
• Cheese: A blend of sharp cheddar, Swiss, and Parmesan delivers layers of savory, nutty, and tangy flavors. Freshly grated cheese melts more smoothly and avoids the greasy texture often found with pre-shredded varieties. Feel free to experiment with your favorite cheeses like Gruyère, Monterey Jack, or even a crumbly goat cheese for different flavor profiles.

The Simple Steps to a Perfect Vegetable Frittata

Creating this delicious, wholesome vegetable frittata is surprisingly straightforward. Follow these easy steps to achieve a perfectly golden, fluffy, and flavorful dish:

1. Prepare Your Vegetables: Begin by peeling and cutting your sweet potatoes into uniform ¾-inch pieces. Thinly slice the red bell pepper into strips, and chop the broccoli into small, bite-sized florets (approximately ¾ inch). Even sizing is crucial for consistent roasting. Lightly spray an 8×8-inch baking pan with cooking spray and line it with parchment paper, ensuring an overhang for easy removal later. Preheat your oven to a robust 425°F (220°C).
2. Roast for Flavor: Spread the prepared vegetables onto an extra-large (15×21-inch) sheet pan. It’s essential to give the vegetables plenty of space; overcrowding can cause them to steam instead of roast, preventing that desirable char and tenderness. Drizzle with olive oil and sprinkle with garlic powder, onion powder, Italian seasoning, salt (about ¾ tsp), and pepper (about ½ tsp) to taste. Toss everything thoroughly to ensure an even coating. Roast for 20-25 minutes, undisturbed, until the vegetables are tender and beautifully lightly browned and slightly charred. Remove from the oven and allow them to cool slightly. Immediately reduce the oven temperature to 350°F (175°C).
3. Whisk the Creamy Egg Mixture: In a large bowl, combine the large eggs and heavy cream. Add an additional ¾ teaspoon each of salt and pepper. Whisk briskly and thoroughly until the mixture is completely smooth and well combined. This ensures a uniform texture in your baked frittata.
4. Assemble Your Frittata: Arrange about two-thirds of the slightly cooled roasted vegetables evenly into the prepared 8×8-inch baking pan. Sprinkle the sharp cheddar cheese over the vegetable layer. Carefully pour the whisked egg mixture over everything, ensuring it disperses evenly around the vegetables. Add the Swiss cheese next, then scatter the remaining one-third of the roasted vegetables on top in an even layer. Gently tap the pan on your counter a few times to settle the ingredients and remove any air pockets. Finally, sprinkle the freshly grated Parmesan cheese evenly over the top for a golden crust.
5. Bake to Perfection: Transfer the assembled frittata to the preheated 350°F (175°C) oven. Bake for approximately 37-42 minutes, or until the center is set and jiggles only slightly when gently shaken. The top should be golden brown. Once baked, remove the frittata from the oven and let it cool in the pan for 5-10 minutes. Use the parchment paper overhang to carefully lift the frittata out onto a cutting board. Slice into squares or wedges and serve immediately. Enjoy your homemade, healthy frittata!

Perfect Pairings: What to Serve with Your Frittata

A delicious vegetable frittata is a complete meal on its own, but it also pairs wonderfully with a variety of sides to create a more elaborate spread:

• Fresh Green Salad: A simple salad with a light vinaigrette offers a refreshing contrast to the richness of the frittata.
• Crusty Bread or Toast: Perfect for soaking up any lingering flavors, a slice of artisan bread or a piece of whole-wheat toast is always a welcome addition.
• Fresh Fruit Salad: A bowl of vibrant seasonal fruits adds sweetness and lightness, especially when serving for breakfast or brunch.
• Roasted Potatoes or Hash Browns: If you’re looking for extra heartiness, serve alongside some crispy roasted potatoes or classic hash browns.
• Avocado Slices: Creamy avocado adds healthy fats and a smooth texture that complements the frittata beautifully.

More Breakfast or Brunch Favorites You’ll Love

If you enjoyed this versatile vegetable frittata, be sure to explore more of our fantastic breakfast and brunch recipes that are perfect for any occasion:

• Avocado Toast made five different ways – a modern classic with endless possibilities.
• Country Breakfast Egg Skillet with potatoes – a hearty, one-pan wonder that’s perfect for feeding a crowd.
• Sausage and Veggie Hash with eggs – flavorful and satisfying, ideal for a savory start to your day.
• One Pan Breakfast Potatoes and Bacon with veggies – minimal cleanup for maximum flavor.
• Breakfast Toast with bananas and blueberries – a sweet and simple option for lighter mornings.

Vegetable Frittata

By Chelsea Lords

This vegetable frittata is loaded with perfectly roasted vegetables, a creamy seasoned egg mixture, and delicious cheese—perfect for breakfast, brunch, or any other meal of the day!

Prep Time: 20 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 25 minutes

Servings: 12 pieces

Equipment

• 8 x 8-inch baking pan
• Parchment paper
• Large sheet pan (15″ x 21″)

Ingredients

• Cooking spray
• 3 cups chopped sweet potatoes (about 2 potatoes), cut into ¾-inch thick pieces
• 1 large red bell pepper, thinly sliced into strips
• 2 cups chopped broccoli (about 2 florets), cut into bite-size pieces (~¾ inch)
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 ½ teaspoons Italian seasoning
• Salt and pepper (to taste, recommended ¾ tsp salt, ½ tsp pepper for veggies; ¾ tsp salt and ¾ tsp pepper for eggs)
• 4 large eggs
• 1 ⅓ cups heavy cream
• 1 cup sharp Cheddar cheese (freshly grated for best results, see Note 1)
• 1 cup Swiss cheese (or more Cheddar)
• ⅓ cup freshly grated Parmesan cheese (or feta cheese, freshly grated for best results, see Note 2)

Instructions

1. Preheat oven to 425°F (220°C). Prepare sweet potatoes, red bell pepper, and broccoli as specified in the ingredients. Lightly spray an 8×8-inch baking pan with cooking spray and line with parchment paper, leaving some overhang for easy removal.
2. Add all prepared vegetables onto an extra-large (15×21-inch) sheet pan, ensuring they have plenty of room to roast without steaming. Drizzle with olive oil, then add garlic powder, onion powder, Italian seasoning, ¾ tsp salt, and ½ tsp pepper. Toss well to coat. Spread in an even layer. Roast for 20–25 minutes (undisturbed) or until tender and nicely charred. Remove from oven and let cool slightly. Once vegetables are removed, reduce oven temperature to 350°F (175°C).
3. In a large bowl, whisk together the eggs, heavy cream, plus ¾ teaspoon each of salt and pepper. Whisk briskly until the mixture is smooth.
4. Add about two-thirds of the slightly cooled roasted vegetables into the prepared 8×8-inch pan. Sprinkle the sharp Cheddar cheese over the vegetables. Pour the egg mixture evenly over everything. Add the Swiss cheese, then arrange the remaining one-third of the vegetables on top in an even layer. Gently tap the pan on a counter to settle all ingredients. Sprinkle the freshly grated Parmesan cheese evenly over the top.
5. Bake for 37–42 minutes, or until the center is set and jiggles only slightly. The frittata should be golden brown. Remove from the oven and let cool for 5–10 minutes before using the parchment paper overhang to lift it out of the pan and onto a cutting board. Cut into slices and serve.

Recipe Notes

Note 1: For the best melting and flavor, grate a block of sharp Cheddar cheese yourself using the large holes of a grater, then measure. Pre-grated cheeses often contain anti-caking agents that can prevent smooth melting and may result in a greasy frittata.

Note 2: Similarly, for Parmesan, canned pre-grated varieties are often very salty and do not melt as nicely. We highly recommend grating a block of Parmesan cheese on the large holes of a grater for superior texture and taste.

Storage: Not serving immediately? Transfer the baked frittata to a wire cooling rack and carefully remove the parchment paper from underneath to prevent the bottom from becoming soggy. Once completely cooled, cut into pieces and store in an airtight container in the refrigerator for 3–5 days, or freeze individual leftover pieces for longer storage (reheat in the microwave or oven).

Nutrition

Serving: 1 serving | Calories: 221kcal | Carbohydrates: 9.6g | Protein: 9.9g | Fat: 16.2g | Cholesterol: 98.8mg | Sodium: 181mg | Fiber: 1.7g | Sugar: 2.7g

Nutrition information is automatically calculated and should only be used as an approximation.