Vegetable Frittata

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This Vegetable Frittata is a healthy, versatile, budget-friendly meal that is easy to make and tastes amazing! Everything comes together in one pan and it is so easy to customize!

271 CAL 5g CARBS 20g FAT 19g PROTEIN 3
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Enjoy this Vegetable Frittata dish as a quick breakfast, delicious brunch, or a light dinner with your favorite salad or soup. It’s delicious both hot and cold, meaning it’s a perfect choice for meal-prepping.

Veggie frittatas are one of our favorite meals to make. They’re incredibly delicious, and they’re also an excellent way to use up leftover veggies or produce that’s about to spoil. This version is made with mushrooms, zucchini, spinach, tomatoes, and green onions but you could use any veggies you like.

For more frittata inspiration, check out our kale frittata, cheesy spinach frittata, and Italian broccoli and cheese frittata.

Why You'll Love This Vegetable Frittata

This vegetable frittata is the ultimate breakfast or light main dish for many reasons, but these are just a few:

  • Perfect for cleaning out the fridge: You can easily swap out the veggies in this recipe based on what you have on hand and need to use up.
  • High in protein: With plenty of protein from eggs and vitamins from vegetables, this frittata is a nourishing way to kick off your day.
  • Made in one pan: This no-fuss recipe comes together in one pan, making it a breeze to make and clean up!

Baked vegetable frittata with mushrooms, spinach, tomatoes, and green onions in a skillet with forks on the side.

Ingredients and Substitutions

To make this vegetable frittata, you’ll need the following key ingredients:

  • Eggs: The base of any frittata, eggs provide protein and structure to the dish. Use egg whites if you are trying to limit your intake of saturated fat.
  • Skim milk: Adds moisture and lightness to the egg mixture. You can substitute skim milk with whole milk or non-dairy milk like soy.
  • Cheese: Use whatever cheese you have on hand! Some of our favorites include mozzarella, cheddar, crumbled goat cheese, or feta.
  • Olive oil: For cooking the veggies and adding flavor. Our go-to is olive oil, but any neutral vegetable oil will work here.
  • Vegetables: We love the combination of mushrooms, zucchini, spinach, cherry tomatoes, and green onions, but you can mix and match your favorite veggies.
  • Parmesan: Sprinkle Parmesan on top for a pop of intensely savory, cheesy flavors. Alternatively, use Pecorino Romano, Asiago, or more feta cheese.

What Is A Frittata?

A frittata is an Italian-style omelet that is typically filled with an assortment of veggies, cheese, and meat. Unlike traditional omelets that are folded over, frittatas are cooked open-faced and finished in the oven. Frittatas are sometimes called crustless quiche.

This vegetable frittata recipe is packed to the brim with assorted vegetables like mushrooms, zucchini, spinach, and tomatoes, making it a great option for breakfast, lunch, or dinner. It turns out light and fluffy from the eggs, yet hearty and filling.

Crustless vegetable frittata cut into slices and served on a wooden cutting board.

How To Make A Vegetable Frittata

Follow these four simple steps to make this veggie frittata. 

1. Prepare The Egg Mixture

We always recommend taking the time to whisk your eggs. This introduces air into the mixture, resulting in a light and fluffy vegetable frittata. When they look nice and airy, add the milk, cheese, salt, and pepper.

2. Cook The Veggies

When you’re preparing a vegetable frittata, it’s essential to cook the vegetables in order from sturdiest to most delicate. For example, start cooking vegetables like mushrooms, onions, broccoli, asparagus, and carrots before adding vegetables like zucchini, spinach, kale, and tomatoes.

This way, they all become tender at the same time and you avoid over or undercooking some of the mix-ins.

3. Add The Eggs

Once the vegetables are done, spread them out evenly in a skillet (cast-iron skillet or nonstick skillet) before adding the egg mixture. You don’t want to agitate the eggs much once they are in the pan, so it’s best to move the vegetables around beforehand.

4. Bake The Frittata

Before transferring the skillet to the oven, sprinkle some Parmesan cheese over the top. Remember to use oven mitts or a tea towel to move the skillet around, especially if you are using cast iron! Bake your vegetable frittata until the center is just set.

Ten Delicious Veggie Frittata Variations

The combinations of vegetables and cheese are endless, but here are some of our favorites:

  • Fresh herbs (basil, chives, dill, oregano) + goat cheese + roasted garlic + sundried tomatoes + spinach
  • Red bell pepper + green bell pepper + onions + cheddar cheese
  • Sweet potatoes + spinach + red bell peppers + feta cheese
  • Broccoli + cauliflower + pepper jack cheese
  • Sundried tomatoes + artichokes + arugula + feta cheese
  • Tomatoes + mushrooms + mozzarella cheese +Italian seasoning
  • Mushrooms + shallots + Swiss cheese + fresh herbs
  • Leftover roasted vegetables + garlic + Parmesan cheese
  • Hash brown potatoes + peppers + onions + sharp cheddar cheese
  • Asparagus + thinly sliced potatoes + fresh herbs + goat cheese

Side Dish Ideas

You can serve almost anything with frittatas, but these are the ones we serve the most.

Veggie quiche with tomatoes, spinach, mushrooms, zucchini, Parmesan cheese, and eggs served on a plate.

Storage and Reheating

Whether you have leftovers or want to meal prep, knowing how to store and reheat a vegetable frittata is important. Follow these steps to make the most out of your recipe.

  • Fridge: Once the vegetable frittata has cooled to room temperature, wrap it tightly in aluminum foil or place it in an airtight container. You can keep it in the fridge for 4-5 days.
  • Freezing: Wrap individual slices tightly in plastic wrap or aluminum foil, and then place them in a freezer-safe bag or container. Frozen frittata lasts for up to 3 months.
  • Reheating: Reheat frittata in the oven at 350F for 10-15 minutes or until heated through. Alternatively, you can warm it in the microwave with a lid on to trap moisture. Heat on medium power for 1-2 minutes.

What is the difference between quiche and frittata?

Quiche and frittata are both egg-based recipes that are baked in the oven, but they have some key differences. Here is a breakdown:


  • Usually has a pastry crust and is baked in a pie dish.
  • Custard is made from eggs, cream, and cheese.
  • Typically includes meat like bacon or ham.
  • Richer and more decadent in comparison to frittata.


  • Is crustless! No pastry crust included.
  • It’s cooked in a skillet and then finished in the oven.
  • Contains egg, milk or cream, and cheese.
  • Includes veggies like onions, bell peppers, spinach, and sometimes meat or seafood.
  • Firmer and less rich and decadent compared to quiche.

Frittatas are usually a quicker, easier, and more economical option for everyday meals. On the other hand, quiches are more indulgent and better suited for special occasions.

Frequently Asked Questions

Here are the most common questions about making this easy baked veggie frittata.

Frittatas are a great choice when it comes to meal prep. Store the cooked frittata in an airtight container in the fridge and reheat when you’re ready to enjoy!

If your vegetable frittata is still wet in the middle after baking it for the full 22 minutes, continue baking it for an additional 5 minutes. You can cover the top with foil if it’s starting to brown.

If your frittata is sticking to the pan, there’s a good chance you didn’t use a non-stick pan or you didn’t grease it properly with cooking spray or oil. Don’t forget this step!

Frittata with vegetables including mushrooms, spinach, zucchini, cherry tomatoes, and Parmesan cheese in a skillet.
The Recipe
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Vegetable Frittata

271 CAL 5g CARBS 20g FAT 19g PROTEIN 3
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  • 8 large eggs
  • 1/3 cup skim milk
  • 3/4 cup shredded cheddar cheese (mozzarella, jack, or crumbled goat cheese/feta)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tbsp olive oil
  • 1 cup mushrooms, sliced
  • 1 cup zucchini, chopped
  • 2 cups spinach
  • 1 cup cherry tomatoes, chopped
  • 4 green onions, sliced (only greens)
  • 2 tbsp Parmesan cheese

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Preheat the oven to 350 degrees. In a large bowl, whisk the eggs until well combined. Whisk in the milk, cheese, salt, and pepper. Set aside.


In a heavy skillet, add olive oil over medium heat. Add the mushrooms, zucchini, spinach, cherry tomatoes, and green onions. Cook for 5-8 minutes until vegetables are tender.


Pour the eggs into the pan, making sure they spread out evenly. Let cook for 1-2 minutes so the edges begin to set.


Sprinkle Parmesan cheese over the top.


Place in the oven and bake for 18-22 minutes until the eggs are set.


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Nutritional Facts
Serving Size: 1 slice
Amount Per Serving
Calories 271
Calories from Fat 176
% Daily Value *
Total Fat 20g
Saturated Fat 9g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 282mg
Sodium 542mg
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 3g
Protein 19g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.


This frittata can be made with any combination of vegetables and cheese you like. Just make sure to cook the vegetables before adding them to the frittata for best results.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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