Baked Vegetable Frittata is the easy way to make frittata – just pour everything into a baking dish and pop it in the oven! It tastes like a crustless quiche, and it’s just as great fresh out of the oven as it is 4 days later.
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!
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!
I’ve used pumpkin, zucchini and capsicum here – nice combo of colours, textures and flavours – but feel free to switch them out with almost any veggies OR cooked proteins. Here are a few ideas:
- Roasting veggies – sweet potato or normal potato, squash, carrots, parsnip, onion, broccoli, cauliflower, green beans, asparagus
- Raw 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 vegetables
- Cooked proteins – shredded or diced chicken, turkey or other meats, ham, salami, cooked bacon or similar, sausage, chorizo, flaked cooked fresh or canned salmon or tuna
- Antipasto 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. Because colour = flavour and I always feel that’s especially important for vegetables (nobody likes soggy bland vegetables).
Then whisk together the eggs and cream, and it’s time to layer up:
- Most of the roasted veggies first
- Pour over the frittata egg mixture
- Top with cheese, then scatter over remaining veggies (so some end up poking through the surface, it’s just a visual thing)
- Crumble over feta and finish with mushrooms drizzled with oil – again, this is a visual thing because don’t the mushrooms look AWESOME???!!!! 🙌🏻🙌🏻
All the layering work done, shove it in the oven and go back to watching Food Network, Game of Thrones or whatever it is that you’re binge watching on Netflix at the moment. This is a hands-off bake job!
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.
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 THING 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.
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
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 crust
- Salmon Quiche – loaded with smoked salmon
- Italian Sausage Quiche – the cheeky Italian uncle
- Hash Brown Crust Quiche Lorraine – the flashy cousin with a hash brown crust
- Frittata Egg Muffins – the healthy sister
- Spanish Tortilla (Omelette) – the Spanish potato-loving aunt
Watch how to make it
Baked Vegetable Frittata
- 10 eggs
- 3/4 cups (185 ml) cream or milk , full fat best (Note 1)
- 1/2 tsp salt and pepper, each
- 1.5 cups (150g) shredded cheese (cheddar, tasty, or other of choice)
- 100g/3 oz mushroom, sliced (I used 1 large, optional)
- 100g / 3oz feta , crumbled (optional)
Herb Garlic Roasted Vegetables (Note 2 for switches):
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 3/4 tsp salt
- 1/2 tsp pepper
- 1.5 tsp mixed dried herbs (or use any of choice)
- 350g / 12oz pumpkin , butternut or sweet potato, 1.7cm / 0.7" cubes
- 2 zucchinis , sliced 1.25 / 0.5" thick rounds
- 1 large red capsicum (bell pepper), sliced
- Preheat oven to 220C/430F (standard) or 200C/390F (fan).
- Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
- Roast 25 minutes, undisturbed (no flipping).
- Remove and cool slightly.
- Lower oven to 180C/350F (standard) or 160C/320F (fan).
- Grease and line a 19 x 30cm / 8 x 10" or 22 cm / 9" square pan with parchment paper with overhang. (Note 3)
- Whisk eggs, cream, salt and pepper in a bowl.
- Place most of the vegetables in the prepared pan.
- Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
- Top with crumbled feta, then mushrooms. Drizzle mushrooms with olive oil.
- Bake 35 to 40 minutes until centre is just set.
- Rest frittata 5 minutes.
- Use paper overhang to lift out of pan, then slice into squares and serve.
- Serving later: Cool on rack (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave for 30 seconds.
Life of Dozer
I WISH he could actually HELP me make recipe videos rather than just DROOLING on the keyboard!!!!