How to make an easy vegetable frittata recipe in just 30 minutes. This is a perfect breakfast to feed a hungry mob.
Today I’ve made an easy vegetable frittata recipe and I am so excited to show it to you because it’s one of my favorite breakfast meals.
It is healthy, vegetarian, super delish and so easy to make a large one and feed a hungry mob (of kids, for example 🙂 ).
More Vegetarian Recipes:
- Vegetable Fried Rice With Cashews
- Tacos With Cauliflower And Mango Salsa
- Shakshuka a.k.a Eggs in Tomato Sauce
Now, I’ve seen quite a few people asking what is a frittata, so before going to my usual tips and tricks I would like to clear this one up just to be sure nobody mistakes it for an omelet.
So let’s see…
What is a Frittata?
Frittata is an Italian dish made primarily with eggs and often enhanced with other ingredients such as meat, cheese or veggies. The word itself is Italian and it means “fried”.
It is very similar to an omelet, crustless Quiche or Spanish tortilla, hence, a lot of people think frittata is just a fancy word for an omelet. But even though their main ingredient is eggs, they are quite different.
You can add many more ingredients in it, like chicken or potatoes, and then the cooking process is different too.
And unlike omelets, Frittatas are made in a cast iron pan or skillet and baked in the oven.
Sure, you could make it on the stove too, but that’s more complicated and it wouldn’t come out the same.
And that’s why today I will show you how to make a frittata in the oven.
And now let’s carry on with the fun stuff.
How to make a frittata in the oven – Best Tips & Tricks
1. Use a well-seasoned cast iron skillet.
To make this easy vegetable frittata recipe, you need to sauté the veggies on the stove first, then bake everything in the oven. And the best dish for making it is an ovenproof cast iron pan or skillet because you can cook with it on the stove and in the oven too.
So you won’t have to sauté the veggies in one pan and then change this with another for the oven.
Also, a well-seasoned skillet prevents the ingredients from sticking and cooks them evenly because of the way it distributes heat.
A stainless steel skillet can do the job too, but it requires extra oil or butter to keep the ingredients from sticking.
It’s worth noting here that cast iron skillets retain heat very well, so your vegetable frittata will keep cooking even after you remove it from the oven.
So it’s best to keep an eye on it and take it out a minute or two before it finishes cooking.
2. This easy vegetable frittata recipe is versatile.
You probably know by now that I like flexible recipes because tastes are very different when it comes to food.
Hence, I always try to give you options to adjust my recipes according to your taste.
I made this healthy vegetable frittata with asparagus, zucchini and mushrooms, and it came out crazy delish.
But if you don’t like some or even any of them, you can just replace them with your favorites. You can use any vegetables you have in the fridge, fresh or leftovers.
If you make it with leftover veggies, you just have to heat them before adding the eggs in.
If you make the vegetable frittata from scratch with fresh veggies, then you need to chop them into bite-sized pieces and saute them before baking everything in the oven.
And here are a few more veggies that you can add in: onion, corn, spinach, cherry tomatoes, frozen peas, broccoli, potatoes etc.
3. Which kind of cheese goes with vegetable frittata.
I didn’t make it with cheese, I only garnished it with some crumbled feta. But I know some of you like to feel cheese in every bite so, heck, why not?!
For a 12 egg vegetable frittata, you can add one cup of cheese. This can be of any kind you prefer, like cheddar (shredded), crumbled blue cheese, Gruyère, Parmesan, fontina and even Pecorino Romano.
When you pick the cheese for the vegetable frittata you need to keep in mind that each kind has different features. Some are meltier, some are more salty, while others are nutty.
So you need to think well about which one you prefer with eggs and veggies.
4. Use any kind of dairy
You can make this easy vegetable frittata with any kind of dairy, like milk, yogurt or even cream.
This is an essential ingredient because it gives that fluffy, creamy texture.
In the end, I will summarize all the tricks you need to remember in order to make this easy vegetable frittata recipe:
- Make it in a well-seasoned cast iron pan or skillet.
- Change the veggies with your favorites. You can make this healthy vegetable frittata with asparagus, bell pepper, zucchini, tomatoes, onion, corn, spinach, cherry tomatoes, frozen peas, broccoli, potatoes etc. You can also make it with leftover veggies, like roasted potatoes or Brussels sprouts.
- Make it with your favorite cheese, and here are a few ideas: cheddar, crumbled blue cheese, Gruyère, Parmesan, fontina and Pecorino Romano.
- Make it with any kind of dairies like milk, yogurt or cream, but don’t skip this ingredient because it is essential.
Now you know how to make a frittata in the oven, so get your pans out and let’s start cooking.
But remember… this delish is meant for sharing, so make a large one and call your friends and family over. They will love you for it.
And after making it, don’t forget to take a shot and post it on Instagram with #blondelish, and also tag me. You know I always want to see what foodies make of my recipes, so show it off.
If you happen to like my egg frittata recipe video and want to see more like it, please Subscribe to my YouTube Channel.
Easy Vegetable Frittata Recipe With Eggs And Asparagus
- 1 1/2 Tbsp olive oil
- 1 zucchini - chopped
- 1 red bell pepper - diced
- 8 spears asparagus - chopped
- 1 1/2 cup (105g) sliced mushrooms
- 2 garlic cloves - minced or pressed
- 8 eggs
- 1/3 cup (80ml) buttermilk
- 1 tsp sea salt - or to your taste
- 1/4 tsp fresh ground black pepper - or to your taste
- a small bunch of parsley - chopped
- 1/3 cup (50g) crumbled feta cheese - (optional)
- 1 cup (150g) cherry tomatoes - halved (optional)
- Preheat the oven to 180C/350F.
- Heat oil in a large ovenproof skillet over medium heat.
- Add in zucchini, bell pepper, asparagus, mushrooms, garlic and sauté until softened, about 5-6 minutes.
- Meanwhile, in a large bowl, whisk the eggs with buttermilk, salt, and pepper.
- Arrange vegetables in the skillet evenly, and pour in the egg mixture.
- Place the skillet in the oven and bake until the center is just set and golden on top, about 12-15 minutes.
- Remove and let it rest for 5 minutes before slicing it.
- Serve with crumbled feta cheese and cherry tomatoes, and garnish with fresh chopped parsley.
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