Delicious Vegetable Frittata Recipe: A Simple and Flavorful Dish

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My skillet-baked veggie frittata — golden, fluffy, and ready to serve.

Looking for a no-fuss meal that works for breakfast, brunch, dinner—or even your next book club gathering?

This golden, fluffy vegetable frittata is endlessly customizable. Jump to Recipe ↓

I'm excited to share one of my favorite go-to recipes: the vegetable frittata. Ever wonder where “frittata” comes from? The word has Italian roots and loosely translates to “fried,” describing the simple method of cooking beaten eggs with savory mix-ins.

The beauty of a frittata is its versatility. From bell peppers and onions to spinach and mushrooms, you can toss in whatever veggies you have on hand. Add a little bacon or sausage for extra flavor, or keep it all-vegetable for a lighter bite. Best of all, it’s easy to share—slice it up for family brunch, pack it into your weekly meal prep, or serve it warm at your next book club gathering.

When’s the best time to make it? Anytime. It’s quick enough for breakfast, hearty enough for brunch, and satisfying enough for a weeknight dinner. It’s just as good served hot from the oven as it is cold from the fridge.

With just a few ingredients and minimal prep, you can have this golden, fluffy frittata on the table in about 30 minutes. Sauté your veggies, whisk the eggs, and let the oven do the rest.

Vegetable Frittata Recipe

A colorful, veggie-filled frittata that’s easy to share—ideal for brunch spreads or your next book club meeting

Prep Time: 10 minutes   |   Cook Time: 20 minutes   |   Servings: 6-8

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Ingredients (10" oven-safe skillet or 3.5–3.75 qt braiser):

• 8 large eggs
• 1/4 cup milk (or half-and-half; use unsweetened almond milk for dairy-light)
• 1 tablespoon olive oil (or butter)
• 1 cup diced mixed vegetables (e.g., bell pepper, onion, baby spinach, mushrooms)
• 1/2 cup shredded cheese (cheddar, mozzarella, feta, or a blend)
• 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
• Fresh herbs (parsley, basil, or chives), for garnish (optional)

Instructions

• Preheat oven to 375°F (190°C) with the rack in the middle.
• In a bowl, whisk eggs, milk, salt, and pepper until just combined (don’t over-beat).
• Heat olive oil in a 10-inch oven-safe skillet or Le Creuset Signature Braiser over medium heat.
• Sauté vegetables 5–7 minutes until tender and lightly caramelized; spread evenly in the pan.
• Pour in the egg mixture and sprinkle with cheese. Cook on the stovetop 2–4 minutes, just until the edges start to set.
• Transfer to the oven and bake 12–15 minutes, until the center is just set and the top is lightly golden (a slight wobble is fine).
• Rest 5 minutes for cleaner slices. Garnish with herbs, slice into 6–8 wedges, and serve warm or at room temp.

Pan note: For an 8" skillet, reduce to 6 eggs and check doneness at ~10–12 minutes. For a 12" skillet, keep 8 eggs but add ~1/4 cup extra cheese and a few more veggies.

Storage: Refrigerate slices in an airtight container up to 3 days. Reheat at 300°F for 8–10 minutes or microwave in 20–30 second bursts.

Spinach & Mushroom Frittata — simple, savory, and meal-prep friendly.

Tips & Tricks

• Use leftover roasted veggies for deeper flavor.
• Don’t overbeat the eggs — that keeps the texture fluffy.
• Let it rest 5 minutes before slicing so it sets cleanly.
• Dairy-free? Swap in your favorite plant-based cheese.

Gear Spotlight: Le Creuset Enameled Cast Iron Signature Braiser

Even, gentle heat makes frittatas set perfectly without scorching — and the shallow sides help with easy slicing and serving.

Shop the Le Creuset Braiser →

Affiliate link. As an Amazon Associate I earn from qualifying purchases.

Brunch & Book Club Idea

If you’re planning a book club get-together, this frittata makes the perfect centerpiece. Pair it with a light salad and fresh fruit, pour coffee or mimosas, and let the conversation flow.

Try it with my Chicken Cobb Salad for a heartier spread, or the Tuna & White Bean Salad for a fresh Mediterranean touch.

Explore all Book Club Pairings →

Flavor Variations

Mediterranean Frittata

• Tomatoes, spinach, olives, feta, oregano, and red pepper flakes. Serve with tzatziki.

Mexican Frittata

• Peppers, onions, black beans, and corn with chili powder, cumin, and paprika. Top with avocado and salsa.

Italian Frittata

• Mushrooms, tomatoes, fresh basil, Parmesan, and Italian seasoning. Serve with marinara.

Veggie-Packed Frittata

• Broccoli, cauliflower, carrots, and peas; add diced ham or bacon with a mixed cheese blend.

Green Goddess Frittata

• Asparagus, green beans, peas, and fresh herbs; add goat cheese or ricotta and finish with a pesto drizzle.

This frittata is a versatile dish you can enjoy for any meal of the day. It’s a delicious way to use up leftovers and add more veggies to your routine!

Whether you’re cooking for brunch guests or meal-prepping for the week, this vegetable frittata is a stress-free, customizable favorite. I’d love to hear your spin — what veggies or cheeses do you use? Share in the comments!