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!
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, 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 before the inside turns into mush. Because colour = flavour and I always feel that’s especially important for vegetables (nobody likes soggy bland vegetables!).
Toss vegetables with salt, pepper, garlic and olive oil.
Roast in a hot 220°C/430°F oven for 25 minutes without flipping. Hot oven / no flipping is the best way to get some nice colour on vegetables that are cut fairly small. In contrast, when roasting larger pieces of vegetables (like in this Roasted Vegetables recipe), it’s best to toss the vegetables partway through.
Whisk the frittata egg mixture.
Assemble – Spray a baking pan with oil then line with a sheet of baking paper (parchment paper) with overhang which will make it easy to lift the frittata out once baked.
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.
Feta and mushrooms – Crumble over feta than place the slices of mushroom across the surface. Drizzle a little bit of oil on the mushrooms which makes them roast up golden brown rather than just going wrinkly.
Bake! Now just pop it in the oven and bake for 40 minutes or until the centre of the frittata is cooked. It’s easy to check – just insert a skewer or knife and if it’s cooked, it will come out clean instead of smeared with raw egg.
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.
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 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
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Baked Vegetable Frittata
Ingredients
- 10 eggs
- 3/4 cups cream or milk , full fat best (Note 1)
- 1/2 tsp salt and pepper, each
- 1 1/2 cups 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
Instructions
Roasted Vegetables:
- Preheat oven to 220°C/430°F (200°C fan).
- Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
- Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
Baked Frittata:
- Lower oven to 180°C/350°F (160°C fan).
- Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
- Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
- Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
- Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
- Bake: Bake 40 minutes until centre is just set.
- Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
- Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.
Recipe Notes:
Nutrition Information:
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 crust
Crustless Ham Quiche – The quicker, low carb way to get a quiche fix!
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
Life of Dozer
I WISH he could actually HELP me make recipe videos rather than just DROOLING on the keyboard!!!!
YUMMO!!! made this sunday morning for brunch – so easy and full of flavour.
Thank you Nagi, another one to add to my folder (BTW are all your recipes :))
Wahoo!!!
Hi Nagi,
I love your website and your recipes. I made the Baked Vegetable Frittata and it was absolutely delicious!!! I did not have the exact ingredients so I subbed new potatoes for the sweet potatoes and added some broccoli and a little onion. It has such a good taste and the veggies are al dente!!! I also used a Tuscan Herb Seasoning blend. Soooo very good. Thank you. I will definitely make it again.
Sounds amazing Patricia!
Not sure whether giving a rating at all is fair, call it a rating for my version. for which I made a few changes: Hubbard squash instead of pumpkin because no fresh pumpkin available; pumpkin would have been better. Added two large carrots and one diced large onion, plus about two cups of small diced potatoes. And an extra couple of garlic cloves. Diced three rashers of bacon into lardons (1/2 to 2/3 cup).
Upped the eggs to 12, the cream to 1 cup.. Used an 11 x 13″ pan about 4″ deep.
Observations: the root vegetables need to be tasty (my squash was not). The onion and potato were good adds, carrot added some good sweetness. I would have like either a flavorful cured ham or a lot more bacon for flavor.
I used asiago and feta; another time I’ll skip the feta and use more of whatever cheese is in the dish as a topping.
The recipe is a keeper, needs more experimentation. One thought may be to roast the vegetable independently (as one cooks a ratatouille), then combine
Hi Peter, Thanks so much for the feedback. I do roast my vegetables before putting them into the frittata, did you do this as well as per the recipe? – N x
For Sunday roast dinners I usually cook more veggies than needed. The next day I use the leftover veggies in a frittata like this for a quick Monday dinner.
That’s the perfect idea Jennifer!! ❤️
Made this with mushrooms, caramelized onions, red peppers and andouille sausage. It was fabulous, as are the leftovers! Dozer appears to be interested in learning to cook! Don’t you need a sous chef?
Sounds amazing Barb! And Dozer would just leave hair & drool everywhere, he’d be banished from the kitchen!! 😂
I used some leftovers from your roasted vegetables post as the veggies in this frittata. I forget how easy this all is. Absolutely delicious, as are everything else you’ve offered. I took the Frittata Egg Muffins to a party, I have your pot roast memorized. You do good things, Madam.
Thanks so much David, I love hearing this!! ❤️
Looks so delicious and I’ve always wanted to make frittata. As I can’t have dairy, is there any substitute for the cream/milk?
Hi Belinda, can you use lactose free or almond milk? – N x
I’m coeliac and always on the hunt for quick, tasty, gluten free lunch options. I made this today and it was magnificent! I love roast pumpkin always but the sweetness in this frittata was particularly good. I had some olives in the fridge so threw in a handful of those as well per your suggestion. It was delicious and now I’m set for lunch for the rest of the week!
Great stuff Louise, I’m so glad you loved it!
Frittatas have been my go-to all my life when in a hurry or if the fridge needed emptying. Yet I have never had a baked one – I always begin on the stovetop and then finish under the grill to get a soufflé-like top ! This will be tried, naturally with mushrooms . . . I also did not realize this could be kept for ‘later’ 0 how practical !
It’s just sooooo practical – it’s the perfect meal prep recipe!
OOOOOOHHHH YUMMY!!! Thanks Nagi – thats this saturdays brunch taken care of 🙂
Woot! Awesome Mish, enjoy ❤️
YUMI! Agree all goes in oven and than magic happens! But not for Dozer. Wish he could talk just once. Be good and enjoy last of month and good weather.
Yes definitely Vera! And I couldn’t imagine Dozer talking, I’m sure it would be about something food related 😂😂
Looks really yummy! 🙂
Thanks Ines, it really is tasty!
Hi Nagi! Oh, those mushrooms!! I would go with mushrooms, red peppers, a little sausage, cauliflower and maybe onions. I woud enjoy this for dinner; I’ve always been big on breakfast for dinner.
I’d definitely eat this any time Dorothy! ❤️
I am trying this Sunday. Can’t wait. How do you think some sun dried tomato would tast in it. I want the color red in it but my mom hates bell peppers.
They would be AMAZING Marcia!
Oh my gosh! Looks good enough to eat Nagi. Your pictures are amazing! Gonna
do this soon!!
I hope you try it Barbara, make sure you let me know what you think – N x