This easy oven-roasted veggie-filled frittata is the kind of recipe you make when you have leftover vegetables in the fridge and need a big meal in a hurry. It’s perfect for breakfast or brunch because everything is baked in one skillet. You can also swap out vegetables based on what you already have.
I love easy breakfast recipes that allow me to use up leftover vegetables without leaving them in the fridge.
This veggie-filled oven-roasted frittata, like my dairy-free frittata, is simple, flexible, and made in one skillet. If you plan ahead, you can easily pair it with any of these frittata sides or these 25 Best Breakfast Sides.
Why this recipe works
Use whatever vegetables you have left in the fridge. Almost any vegetable will work, including pantry staples like tomatoes, onions, mushrooms, bell peppers, spinach, and zucchini. It’s great for meal prep, makes a huge amount, and can be made for a week’s worth. It’s easy to make and beginner-friendly. This recipe comes together in just one skillet in under 30 minutes.
Main ingredients for making a vegetable-filled frittata
See recipe notes for a complete list of ingredients, quantities, and substitutions.
6 Eggs: Eggs are the base of this frittata and give it structure. Use large eggs for the best texture and even cooking.
Milk: A little milk will keep the eggs light and soft. Any milk can be used here, including dairy-free options. If you are dairy-free, use unsweetened dairy-free milk.
Leftover Vegetables: This recipe is designed to use leftover vegetables. For a truly veggie-packed frittata, add flavor with onions and peppers, and use spinach, mushrooms, zucchini, or other cooked vegetables to bulk up without extra prep.
Plant-based bacon: Adds a flavorful, smoky element. This is optional and can be replaced with cooked protein or skipped entirely.
Cheese: Cheddar, mozzarella, or feta all work well depending on what you have. If you want a lighter, healthier version of this frittata, you have the option to skip the cheese entirely
How to make a frittata filled with vegetables
See recipe notes for a step-by-step version of the recipe.
First, heat up the oven, add the eggs, and you’re ready to go. Whisk eggs with milk, salt, and pepper until smooth.
Heat the olive oil in an oven-safe frying pan and sauté the onions and peppers until softened. This step adds flavor and prevents a soggy frittata. Add the plant-based bacon and simmer until cooked through. Add the vegetables and stir-fry until slightly softened.
Pour the egg mixture into the pan and let stand for a few minutes until the bottom begins to set. Sprinkle cheese on top and transfer the bread to the oven. Bake until the eggs are completely set and the tops look slightly golden.
Tips for getting the best veggie-filled frittata
First, cook the vegetables. If you use raw vegetables like spinach or cabbage, they will release water and make your frittata soggy. Do not overfill the pot with vegetables. Keep a balanced ratio of vegetables and eggs. For this frittata, I like to spread a single layer of vegetables throughout the pan. Use a nonstick or well-oiled pan. This prevents sticking and makes cleaning easier.
FAQ
Yes, absolutely! Use unsweetened non-dairy milk and omit the cheese or use a dairy-free alternative. Check out our dairy-free frittata recipe to learn how to make this version.
yes. Use a lightly oiled baking dish and skip the stovetop step. Bake until completely set.
yes. I think it retains its texture well and is easy to reheat.
Leftovers can be stored in the refrigerator for up to 4 days. Reheat in the microwave or oven at 375°F for 5 to 7 minutes until warmed through. You can also heat it in an air fryer at 350°F for 3 to 5 minutes until warm.
Other delicious breakfast recipes to try
recipe card
Quantity: 4 for one person
calorie: 487kcal
material
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Let’s set it aside.
Heat the olive oil in an oven-safe skillet (preferably non-stick) over medium heat. Add the chopped onions and peppers and sauté until soft and translucent, about 5 minutes.
If you’re using plant-based bacon, add it to the skillet and fry for an additional 2-3 minutes until cooked through.
Add the diced vegetables to the skillet and cook until slightly softened, 2 to 3 minutes more. Adjust the heat as necessary to avoid burning.
Pour the egg mixture into the skillet, making sure to evenly cover the vegetables and other ingredients. Cook on the stove for 3-4 minutes until the bottom is set.
Sprinkle the shredded cheese evenly over the frittata.
Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the eggs are completely set and the cheese is melted and golden brown.
Carefully remove the pan from the oven (be careful the handles will be hot!) and let the frittata cool for a few minutes.
Garnish with fresh herbs, slice into wedges or squares and serve warm. Frittatas can be enjoyed on their own, with a side salad, or with fresh bread.
Precautions
Leftover vegetables work best. Roasted or sautéed vegetables have more flavor and release less water than raw vegetables. Do not overcrowd the pot. Too many vegetables can cause the eggs to not set evenly. Dairy-free options. Use unsweetened non-dairy milk and omit the cheese or use a dairy-free alternative. Use an oven-safe skillet. If you don’t have one, transfer everything to a greased baking dish before baking.
Store leftovers in the refrigerator for up to 4 days, or freeze individual slices for later use.
nutrition
Provided by: 1slice | calorie: 487kcal | carbohydrates: 13g | protein: twenty twog | fat: 39g | Saturated fat: 13g | fiber: 3g
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