Veggie Frittata (Featuring Your Favorite Vegetable Combinations!)
When it comes to brunch dishes, it doesn’t get much easier than a veggie frittata! There’s no crust, no flipping or folding, and the possibilities are endless when you customize it with your favorite vegetables and cheese. Plus it’s ready in 20 minutes flat! Below I’ll walk you through my pro tips and no-fail recipe for vegetable frittata that I’ve perfected over the years.
Hello my brunch lovers! By now you’ve tried my veggie quiche, veggie strata, and veggie scrambled eggs. Today, we complete our collection with the ultimate Vegetable Frittata recipe! It’s been a long time coming as I began my culinary journey over 20 years ago, cooking brunch in restaurants and at a historic Inn and Bed and Breakfast. Suffice it to say, I have made a lot of frittatas over the years!
Read on to learn:
- How to use any combination of veggies.
- The best way to make a frittata with vegetables without flipping it over!
- Common mistakes and how to avoid them
- The best kind of pan to use for a frittata
Ingredients For Vegetable Frittata
- Unsalted Butter: To cook the veggies, I use butter to add extra flavor, but you can also use extra-virgin olive oil.
- Mixed Veggies: The first time you make this, try my recommended blend of diced zucchini, mushrooms, scallions, and peppers. You can substitute with seasonal favorites based on our guidelines for variations.
- Fresh Rosemary: Rosemary is delicious in egg dishes; adjust to taste or swap with your favorite herb. Sage is another fantastic option for brunch dishes.
- Eggs: The foundation of the frittata, creating a rich, fluffy texture. You can swap in egg beaters or use egg whites if desired.
- Milk: A classic addition to omelets, quiche, and frittatas, milk or cream softens the eggs for a tender frittata.
- Seasonings: Salt, pepper, and a pinch of salt-free seasoning enhance the dish’s flavor profile; feel free to adjust based on your preference.
- Sharp Cheddar Cheese: Adds a tangy, savory layer; shred it fresh for the best melt. You can customize your frittata with other cheeses.
What’s The Best Pan To Use For Frittata?
A ScanPan is excellent for making frittatas due to its durable, non-stick surface, which ensures easy release and cleanup, even with sticky cheese or delicate eggs. I’ve tested numerous non-stick skillets and stand behind this one. Its oven-safe design allows you to start the frittata on the stovetop and finish it in the oven without needing to switch pans.
If you don’t have a ScanPan, a well-seasoned cast-iron skillet is a good alternative, though it requires more care to prevent sticking. Or, use another high-quality ceramic non-stick pan that’s oven safe.
How To Make Veggie Frittata
Preheat the Oven: Start by preheating your oven to 400°F so it’s ready to finish cooking the frittata later. This ensures the egg mixture bakes evenly and the cheese melts perfectly.
Cook the Vegetables: Melt the butter in a large non-stick skillet over medium-high heat. Once melted, add the diced veggies and fresh rosemary. Cook, stirring often, until soft, about 2 to 4 minutes.
PRO TIP: We choose a blend of quicker-cooking veggies for this recipe. For hard vegetables, after sautéing, add 2 tablespoons of water and cover the skillet with a lid. Let the veggies steam for 1 ½ to 3 minutes until tender. Remove the lid to evaporate any remaining liquid, then continue with the next step.
Prepare the Egg Mixture: While the veggies are cooking, whisk the eggs, milk, salt, and pepper in a medium-sized bowl. Beating the mixture well ensures a smooth and fluffy frittata.
Start Cooking the Eggs: Pour the egg mixture into the skillet with the veggies. Let it sit undisturbed until you see the edges start to set and turn an opaque yellow. Using a silicone spatula, gently fold the edges toward the center, allowing the uncooked egg to spread onto the skillet’s surface. Stop folding once the liquid egg has set enough to hold its shape.
Finish in the Oven: Sprinkle the cheddar cheese evenly over the top of the frittata and transfer the skillet to the oven. Bake for 5 to 7 minutes, or until the egg is cooked through and the cheese is melted. Slice the frittata into wedges and serve hot.
Frittata FAQs
Yes, it is essential to cook the veggies first. This softens them and cooks out excess moisture.
Ensure you have a high-quality non-stick skillet and avoid letting the veggies darken too much, which can cause sticking.
Milk gives a softer texture. For dairy-free, use oil instead of butter and a nut milk like cashew or unsweetened almond milk. Instead of cheese, top with fresh herbs and a sprinkle of nutritional yeast or your favorite dairy-free cheese.
It is possible, but it’s challenging and often results in uneven cooking. For best results, start on the stovetop and finish in the oven.
An omelet is folded, while a frittata is served open-faced. Frittatas are generally cooked on the stovetop and finished in the oven, whereas omelets are mostly cooked on the stovetop.
Serving Suggestions For Frittata with Vegetables
The veggie frittata can be served hot, warm, or at room temperature. If serving at a brunch buffet, don’t leave it out at room temperature for more than an hour, as it is high in protein.
Veggie Frittata Recipe Variations and Substitutions
To Make With Egg Beaters or Egg Whites: Use 1 1/2 cups of egg beaters or 12 egg whites. Monitor the heat to prevent browning too much.
Try Another Cheese: Cheddar is my go-to, but Swiss, Gruyere, goat cheese, or feta would be excellent choices. Melting cheeses like jack or fontina also work well.
Use Leftover Cooked Veggies: Pre-cooked or leftover roasted veggies can be warmed through before adding the egg mixture.
Best Vegetables For Frittatas and Other Egg Dishes:
- Greens: Quick-cooking leafy greens like spinach, baby kale, and Swiss chard.
- Summer Squash: Patty pan, zucchini, and yellow squash.
- Peppers: Any bell pepper or a spicy chili pepper for a kick.
- Onions: Scallions, green onions, or regular diced onions add savory flavor.
- Brassicas: Broccoli, cauliflower, and shaved Brussels sprouts work well too.
- Hard Veggies and Root Veggies: Use finely chopped carrots or sweet potatoes, and consider steaming them first.
- Avocado: Add avocado on top after cooking, not in the egg mixture.
- Mushrooms: Sautéed Portobello mushrooms are great in this frittata.
- Tomatoes: Add cherry or diced tomatoes at the end of cooking for freshness.
- Frozen Veggies: Thawed frozen vegetables can save time and effort; just thaw and drain before cooking.
Make Ahead, Leftovers, Storage, and Reheating
- Make Ahead: Prep by cooking veggies in advance. You can also beat the egg mixture and shred the cheese ahead of time and refrigerate for up to two days.
- Storing Leftovers: Cut leftovers into wedges and refrigerate for up to three days.
- Reheating: The best way to reheat is in a non-stick skillet with a tablespoon of water, covered, or in the microwave for 90 seconds per slice.
More Brunch Main Course Recipes
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