This Savory Vegetable Frittata is my go-to recipe when I want something irresistibly tasty, vibrantly colorful, and loaded with nutrition all in one pan. Bursting with fresh, sautéed veggies and melty cheese, this frittata is baked to puffy, golden perfection, making it a warm and satisfying option for a leisurely brunch, a convenient make-ahead breakfast, or even an easy, healthy dinner. Whether you’re customizing with seasonal market finds or cleaning out the crisper drawer, this dish always delivers big on flavor with minimal fuss. Trust me, after trying this Savory Vegetable Frittata, you’ll want it on constant rotation.
Ingredients You’ll Need
One of the things I absolutely love about a frittata is how simple but purposeful each ingredient is. Every component brings a little something special—whether it’s a pop of color, a burst of juicy sweetness, or creamy richness. Here’s what you’ll need to make your Savory Vegetable Frittata shine:
- 8 large eggs: The unmistakable stars of the dish, eggs create the signature custardy base that holds everything together.
- 1 cup milk: Milk adds lightness and keeps the frittata beautifully tender—not dense or rubbery.
- 1 cup spinach, chopped: Spinach brings a pop of leafy green color and a boost of nutrients to each bite.
- 1 bell pepper, diced: Bell pepper brightens the whole dish with sweetness and a vibrant crunch.
- 1 medium onion, diced: Onion infuses every bite with a mellow sweetness, deepening the flavor profile.
- 1 cup cherry tomatoes, halved: Cherry tomatoes add little bursts of juiciness, acidity, and color contrast.
- 1 cup zucchini, diced: Zucchini brings gentle earthiness and moisture that melds effortlessly into the frittata.
- 1 cup shredded cheese (cheddar or feta): Cheese lends creaminess and that irresistible melting, golden top.
- 1 teaspoon salt: This simple seasoning enhances every ingredient and brings it all into harmony.
- ½ teaspoon black pepper: A little freshly ground pepper adds depth and mild heat.
- 1 tablespoon olive oil: Olive oil is key for sautéing the vegetables, infusing subtle flavor and helping everything cook evenly.
- Fresh herbs for garnish (optional, like parsley or basil): Sprinkle herbs on top for an extra-fresh finish and an aromatic hint that wakes up the whole dish.
How to Make Savory Vegetable Frittata
Step 1: Preheat Your Oven
Before you begin, get your oven nice and hot by preheating it to 350°F (175°C). This ensures your Savory Vegetable Frittata bakes evenly and gets that golden top without overcooking the eggs.
Step 2: Whisk Eggs and Milk
Crack all eight eggs into a large mixing bowl and pour in the milk. Whisk vigorously until everything is smooth and slightly frothy—this will create a tender, fluffy texture in your frittata. Season the mixture with salt and freshly ground black pepper to give your eggs the perfect base.
Step 3: Sauté the Vegetables
Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and bell pepper, cooking them gently for about five minutes until they’re softened and sweet. Then toss in the chopped zucchini and spinach, letting them cook for another two to three minutes. The vegetables should look vibrant and just tender—this step layers in flavor and ensures nothing is watery or undercooked later on.
Step 4: Add Tomatoes
Stir in your halved cherry tomatoes, letting them warm through for about a minute. This short sauté helps release their juices and builds another layer of summery flavor in your Savory Vegetable Frittata.
Step 5: Combine with Eggs
Pour the whisked egg mixture right over the fragrant, sautéed vegetables in the skillet. Use a spatula to gently nudge the veggies so everything is evenly distributed. Every bite should have a colorful mix!
Step 6: Top with Cheese
Sprinkle the shredded cheese (cheddar or feta—your choice!) all over the top. You’ll love how it melts into the eggs and vegetables while also creating that beautiful, lightly golden crust on the surface.
Step 7: Cook on the Stovetop
Let your frittata cook on the stovetop for about five minutes. You want to see the edges starting to set but the center still mostly liquid—this ensures you’ll get a delicate, custardy center after baking.
Step 8: Bake
Carefully transfer your skillet to the preheated oven. Bake for 20 to 25 minutes, or until the center is no longer wobbly and the top is gloriously golden. Your kitchen will smell incredible and you’ll see the frittata puff slightly as it finishes cooking.
Step 9: Cool
Once your Savory Vegetable Frittata is done baking, take it out of the oven and let it cool for 5 to 10 minutes. This allows everything to set up for easy, tidy slicing (and helps prevent any burnt tongues from impatience!).
Step 10: Serve
With a sharp knife or spatula, cut your frittata into generous wedges. Serve warm and, for a restaurant-worthy finish, sprinkle with fresh herbs if you like. That little touch is always a crowd-pleaser.
How to Serve Savory Vegetable Frittata
Garnishes
Elevate your Savory Vegetable Frittata with a final flourish of fresh herbs like parsley, basil, or chives. A grind of black pepper or a few chili flakes add pretty speckles and a bit of kick. For a brunch spread, a quick drizzle of quality olive oil or a dusting of finely grated parmesan can make each slice feel extra special.
Side Dishes
This dish is versatile enough to pair with so many sides! For a classic brunch, serve it with golden roasted potatoes, a crisp green salad, or some juicy seasonal fruit. For a lunch or light dinner, slice up some crusty bread or whip together a tangy yogurt sauce for dipping. Your Savory Vegetable Frittata will fit right in with whatever you’re craving.
Creative Ways to Present
If you’re hosting, try cutting the frittata into small squares or triangles and serving them as bites on a platter—perfect finger food for parties. You can also stack slices on toasted English muffins for breakfast sandwiches, or tuck strips into wraps for a portable lunch. Whichever way you serve your Savory Vegetable Frittata, it never fails to look inviting and colorful.
Make Ahead and Storage
Storing Leftovers
Leftover Savory Vegetable Frittata is truly a gift. Store cooled slices in an airtight container in the refrigerator for up to three days. Each piece reheats beautifully and makes an effortless, protein-packed meal on a busy morning.
Freezing
You can absolutely freeze this frittata for future meals! Once cooled, cut it into portions and wrap each piece individually, then tuck them into a freezer-safe bag or container. When a craving hits, you’ll have a homemade option ready to go for up to two months.
Reheating
To reheat, simply place a slice of Savory Vegetable Frittata on a microwave-safe plate and heat gently in 20-second bursts until warmed through. For the best texture, reheat in a 325°F oven for about 10 minutes. Either way, your frittata will come back to life—gooey cheese and all!
FAQs
Can I use other vegetables in this Savory Vegetable Frittata?
Absolutely! Feel free to swap in mushrooms, broccoli, kale, or whatever is in season. Frittatas are the ideal way to use up what’s in your fridge, so don’t be afraid to get creative with your veggie lineup.
What’s the best type of cheese to use?
Cheddar and feta are both delicious options for a Savory Vegetable Frittata, but you can also try gouda, mozzarella, or even a little goat cheese for tang. As long as it melts well and gives great flavor, it’ll be perfect.
Can I make this Savory Vegetable Frittata ahead of time?
Definitely! You can make the entire frittata, let it cool, and store it in the fridge for up to three days. It holds up beautifully, so you can slice and reheat as needed—great for meal prepping or entertaining.
Do I need a cast-iron skillet?
While a cast-iron skillet is classic and holds heat well, any oven-safe skillet will work for this recipe. Just be sure whatever you use can go from stovetop to oven without issue.
Is this Savory Vegetable Frittata gluten-free?
Yes, this dish is naturally gluten-free, making it suitable for anyone avoiding gluten. Just double-check your cheese and seasonings to ensure there are no hidden sources of gluten if cross-contamination is a concern.
Final Thoughts
If you’re searching for a recipe that’s flexible, flavorful, and guaranteed to please a crowd, this Savory Vegetable Frittata is it. Don’t be surprised if it becomes a staple in your kitchen—once you try it, you’ll keep coming back for the unbeatable combination of taste, nutrition, and simplicity. Give it a go and let your creativity shine!
Print
Savory Vegetable Frittata Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Description
This Savory Vegetable Frittata is a wholesome, colorful dish that’s perfect for breakfast, brunch, or even a light dinner. Loaded with fresh vegetables and melted cheese, it’s baked to golden perfection in just one skillet. It’s easy to make, naturally gluten-free, and endlessly customizable!
Ingredients
Eggs:
- 8 large eggs
Milk:
- 1 cup milk
Vegetables:
- 1 cup spinach, chopped
- 1 bell pepper, diced
- 1 medium onion, diced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
Cheese:
- 1 cup shredded cheese (cheddar or feta)
Seasoning:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Others:
- 1 tablespoon olive oil
- Fresh herbs for garnish (optional, like parsley or basil)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Whisk Eggs and Milk: In a large bowl, whisk together the eggs and milk until smooth. Add salt and pepper.
- Sauté Vegetables: In a large oven-safe skillet, heat olive oil over medium heat. Add onions and bell pepper. Sauté for 5 minutes until soft. Add zucchini and spinach, and cook for another 2–3 minutes.
- Add Tomatoes: Stir in cherry tomatoes and cook for 1 more minute.
- Combine with Eggs: Pour the egg mixture over the sautéed veggies in the skillet. Stir gently to evenly distribute everything.
- Top with Cheese: Sprinkle shredded cheese evenly over the top.
- Cook on Stovetop: Let the frittata cook on the stove for about 5 minutes, until the edges start to set.
- Bake: Transfer the skillet to the oven. Bake for 20–25 minutes, or until the center is set and the top is golden.
- Cool: Remove from the oven and let it cool for 5–10 minutes before slicing.
- Serve: Cut into wedges and serve warm. Garnish with fresh herbs if desired.
Notes
- Use any veggies you have on hand—mushrooms, broccoli, or kale work well.
- This recipe is great for meal prep. Leftovers can be stored in the fridge for up to 3 days.
- For dairy-free, use plant-based milk and skip or sub the cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 490mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 215mg
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