Loaded with herb garlic roasted vegetables, take this to work, make it for breakfast, brunch, or dinner. Use my frittata recipe formula to make this your own – try chicken, ham, spinach and artichoke, salmon and broccoli, or Tuscan antipasto!
Easy Baked Vegetable Frittata
Traditionally, frittata is started on the stove then transferred to the oven to finish cooking. This is the way I cook frittatas if I’m sautéing bacon or similar – so I can cook the frittata in the bacon fat (SO GOOD!). But when I’m not, I make it entirely in the oven which is how I make this Baked Vegetable Frittata. This is the easier way to make frittata – just plonk everything in a baking dish, pop it in the oven and out comes something that looks very much like a quiche – minus the (calorie-loaded-totally-delicious-buttery) crust! This is the easy way to make frittata. Just pour the egg mixture into a baking dish and bake!
What goes in Vegetable Frittata
This Baked Frittata recipe I’m sharing today is a Vegetable Frittata. It’s loaded with quite a volume of fresh veggies roasted with garlic and dried herbs – so you can feel good knowing you’re inhaling a good amount of vegetables in the form of this custardy, cheesy frittata slice. Pumpkin, zucchini and capsicum is a great combo in frittata – for taste and the colours! Here are the vegetables I’m using – I like this combination of colours and textures. But feel free to switch them out with almost any veggies OR cooked proteins – see below for ideas!
Customise it!
Here are a few ideas for other add ins to make this your own:
Roasting veggies – sweet potato or normal potato, squash, carrots, parsnip, onion, broccoli, cauliflower, green beans, asparagusRaw veggie stir ins- spinach, brussel sprouts, kale or other vegetables that can be finely shredded and stirred in, canned or diced vegetables (corn, carrots, peas)Raw veggies- place on top: mushrooms, tomato, asparagus, finely sliced roasting vegetablesCooked proteins – shredded or diced chicken, turkey or other meats, ham, salami, cooked bacon or similar, sausage, chorizo, flaked cooked fresh or canned salmon or tunaAntipasto type things – olives, peppers, artichokes, pickles
What you need for the frittata
For the actual frittata itself, all you need is eggs, cream or milk, cheese, salt and pepper. Whisk, pour into the pan over all the “stuff” and bake – that’s it. I like to top my frittata with mushroom and feta for extra flavour and also because it looks so great! But these are entirely optional. I used a giant mushroom because they were unusually good value at the time – but any type of sliceable mushrooms will work here.
How to make Baked Vegetable Frittata
I roast the vegetables on a high heat because they’re cut pretty small and I want to get a nice caramelisation on the edges before the inside turns into mush. Because colour = flavour and I always feel that’s especially important for vegetables (nobody likes soggy bland vegetables!).
I take it back. Mushrooms are not optional!
I know I said giant mushrooms are optional. In fact, I said mushrooms are entirely optional. But I take that back. Spread most of the vegetables across the base of the baking pan, holding back about 1/3 to put on top for visual purposes. Pour over the egg mixture, scatter over cheese, then top with remaining vegetables. Some of these will poke through the surface once baked. Lift out using the paper overhang onto a cutting board if serving immediately. Making ahead – If you want to store the frittata, transfer it to a cooling rack and slide the paper out from underneath so the base of the frittata doesn’t go wet and soggy. Cool completely then store whole and cut slices on an as-need basis, or cut into pieces and then refrigerate or even freeze. It might be my favourite part about this Vegetable Frittata. If you come over for brunch, don’t be surprised if you’re served a piece of frittata with a big bare patch on the surface where the mushroom used to be……. I seriously even considered covering the ENTIRE FRITTATA with mushrooms. But – golden cheesy surface. Crumbled feta. Browned mushrooms. We must be fair and make room for them all. 😂
Make this for…
Make this breakfast today, tomorrow and 4 days later. Make this to put into lunchboxes – it’s terrific at room temperature. Make this to stash in your freezer. This is one of those foods that is truly just as great reheated as it is freshly made, and almost as good even when not reheated. Enjoy! – Nagi x
Watch how to make it
Originally published March 2019. Refreshed with tidied up writing and a better video edits in October 2021!
Baked Vegetable Frittata Extended Family
Frittata with Bacon – the father, made the traditional way (stove then oven)Quiche Lorraine – the French mother, with the buttery flaky crustCrustless Ham Quiche – The quicker, low carb way to get a quiche fix!Salmon Quiche – loaded with smoked salmonItalian Sausage Quiche – the cheeky Italian uncleHash Brown Crust Quiche Lorraine – the flashy cousin with a hash brown crustFrittata Egg Muffins – the healthy sisterSpanish Tortilla (Omelette) – the Spanish potato-loving aunt
Life of Dozer
I WISH he could actually HELP me make recipe videos rather than just DROOLING on the keyboard!!!!
