Easy Veggie Frittata Breakfast Recipe: Perfect Morning Meal in 30 Minutes

Are you tired of boring breakfast routines that leave you uninspired and scrambling for ideas every morning? I understand the struggle of wanting something nutritious, delicious, and quick enough for busy weekday mornings. That’s exactly why I’m thrilled to share this veggie frittata breakfast recipe with you today.

This veggie frittata breakfast promises to transform your morning meals from mundane to magnificent. Imagine a golden, fluffy egg dish packed with colorful vegetables, bursting with flavor, and versatile enough to serve for brunch gatherings or meal prep for the entire week. The best part? You can have it ready in just 30 minutes, and it tastes absolutely divine whether served hot from the oven or at room temperature.

Hi there! I’m Lisa, the heart and soul behind Recipesrealm. Over the years, I’ve perfected countless breakfast recipes, but this veggie frittata breakfast has become a family favorite and a staple in my kitchen. As someone who believes that breakfast sets the tone for the entire day, I’ve spent countless mornings testing and refining this recipe until it was absolutely perfect. The result is a foolproof method that delivers restaurant-quality results every single time.

In this comprehensive guide, I’ll walk you through everything you need to know about creating the perfect veggie frittata breakfast. We’ll cover essential vegetable selection tips, expert cooking techniques to achieve that ideal texture, creative flavor variations to keep things exciting, and answers to all your burning questions. Whether you’re cooking for yourself or feeding a crowd, this recipe will quickly become your go-to breakfast solution.

Why This Veggie Frittata Breakfast Recipe Works

There’s something truly magical about a well-made veggie frittata breakfast. Unlike complicated morning dishes that require constant attention, this recipe practically cooks itself once you’ve done the initial prep. Let me share why this particular approach consistently delivers outstanding results.

Key Benefits of This Recipe:

• Budget-Friendly Ingredients: This veggie frittata breakfast uses affordable, everyday vegetables and eggs that you likely already have in your refrigerator. No need to hunt down expensive or exotic ingredients at specialty stores.
• Minimal Prep Time: With just 10 minutes of hands-on preparation, you can have this veggie frittata breakfast ready to slide into the oven. The straightforward cooking method means you can multitask and get other morning routines done while it bakes.
• Ultimate Versatility: Perfect for weekday meal prep, leisurely weekend brunches, or unexpected guests, this veggie frittata breakfast adapts to any occasion. Serve it hot, warm, or cold – it’s delicious at any temperature.
• Nutrition Powerhouse: Packed with protein-rich eggs and vitamin-loaded vegetables, this veggie frittata breakfast provides sustained energy throughout your morning without the mid-morning crash.
• Crowd-Pleaser Appeal: Even picky eaters love this dish because you can customize the vegetables to suit individual preferences while maintaining the same delicious base recipe.

Choosing the Right Vegetables for Your Veggie Frittata Breakfast

The secret to an exceptional veggie frittata breakfast lies in selecting the right combination of vegetables. Not all vegetables perform equally in frittatas, and understanding which ones work best will elevate your results dramatically.

Best Vegetables for Veggie Frittata Breakfast

When creating the ultimate veggie frittata breakfast, certain vegetables consistently outperform others. Bell peppers bring sweet crunch and vibrant color without releasing excessive moisture. Spinach wilts beautifully and adds nutritional value plus gorgeous green flecks throughout. Cherry tomatoes contribute bursts of acidity that brighten each bite. Mushrooms provide earthy depth and meaty texture. Red onions offer subtle sweetness and a touch of sharpness. Zucchini adds bulk and absorbs flavors wonderfully when properly prepared.

The key consideration is moisture content. Vegetables with high water content need to be pre-cooked to release excess liquid before adding them to your veggie frittata breakfast. Otherwise, you’ll end up with a watery, soggy frittata that lacks the desired fluffy texture.

Shopping and Preparation Tips for Veggie Frittata Breakfast

When shopping for vegetables for your veggie frittata breakfast, always choose fresh, firm produce with vibrant colors. Avoid wilted greens, soft spots, or vegetables that feel slimy to the touch. At farmers’ markets, you’ll often find the freshest seasonal options that can inspire creative variations of your veggie frittata breakfast.

For the best results, dice vegetables into uniform, bite-sized pieces about half an inch in size. This ensures even cooking and makes every forkful of your veggie frittata breakfast perfectly balanced. Pre-cook watery vegetables like zucchini, mushrooms, and tomatoes in your skillet before adding the eggs to prevent a soggy final product.

Vegetable Substitutions for Veggie Frittata Breakfast

One of the beauties of a veggie frittata breakfast is its adaptability. Don’t have bell peppers? Swap in roasted red peppers from a jar. Out of spinach? Kale, arugula, or Swiss chard work wonderfully. No fresh tomatoes? Sun-dried tomatoes add concentrated flavor. Broccoli florets, asparagus spears, and cauliflower all make excellent additions when cut small and pre-cooked until tender-crisp.

Ingredients & Prep for Your Veggie Frittata Breakfast

Creating an outstanding veggie frittata breakfast starts with understanding your ingredients and how to prepare them properly. Let’s break down everything you need and how to prep it for maximum success.

Essential Ingredients for Veggie Frittata Breakfast

For the Egg Base:

• 8 large eggs (room temperature works best)
• 1/4 cup whole milk or heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup shredded cheese (cheddar, mozzarella, or Gruyère)

For the Vegetable Filling:

• 2 tablespoons olive oil or butter
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 small red onion, finely chopped
• 2 cups fresh spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1 cup mushrooms, sliced
• 1 small zucchini, diced
• 2 cloves garlic, minced

Fresh Herbs and Finishing Touches:

• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon red pepper flakes (optional)
• Extra cheese for topping

Preparation Essentials for Veggie Frittata Breakfast

Before you start cooking your veggie frittata breakfast, proper preparation makes all the difference. Begin by bringing your eggs to room temperature about 30 minutes before cooking. Cold eggs don’t incorporate as well and can result in a denser texture.

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until completely combined and slightly frothy. This incorporation of air creates a lighter, fluffier veggie frittata breakfast. Fold in about three-quarters of your shredded cheese, reserving the rest for topping.

Prepare all vegetables before you start cooking. Dice them uniformly, keeping them roughly the same size for even cooking. Pat vegetables dry with paper towels to remove excess moisture, especially important for mushrooms and tomatoes in your veggie frittata breakfast.

Pro Prep Tips for Veggie Frittata Breakfast

For the most flavorful veggie frittata breakfast, consider these professional techniques. Season your vegetables separately as you cook them, building layers of flavor. Salt draws out moisture from vegetables, so add it during cooking rather than before. This technique concentrates flavors and prevents a watery frittata.

If meal prepping your veggie frittata breakfast, you can chop all vegetables the night before and store them in an airtight container in the refrigerator. However, wait to whisk the eggs until just before cooking for the fluffiest results. You can also pre-cook the vegetables and refrigerate them, making morning assembly incredibly quick.

Step-by-Step Cooking Instructions for Veggie Frittata Breakfast

Now comes the exciting part – bringing your veggie frittata breakfast to life. Follow these detailed steps for foolproof results every single time.

Pre-Cooking Prep for Your Veggie Frittata Breakfast

Preheat your oven to 375°F (190°C). This temperature is perfect for cooking your veggie frittata breakfast evenly without overcooking the edges while leaving the center undercooked. Position your oven rack in the center position for optimal heat distribution.

Select an oven-safe skillet, preferably 10 to 12 inches in diameter. Cast iron works beautifully for veggie frittata breakfast because it distributes heat evenly and creates a gorgeous golden crust on the bottom. If you don’t have cast iron, any oven-safe nonstick skillet will work perfectly.

Gather all your prepped ingredients near the stove. Having everything within arm’s reach makes the cooking process smooth and prevents overcooking any component of your veggie frittata breakfast.

Cooking Method for Veggie Frittata Breakfast

Heat your oven-safe skillet over medium heat and add the olive oil or butter. Once the fat is shimmering but not smoking, add the diced onions and cook for 2-3 minutes until they become translucent and fragrant. This builds a flavorful foundation for your veggie frittata breakfast.

Add the bell peppers and cook for another 3-4 minutes, stirring occasionally, until they soften slightly but retain some crunch. Toss in the mushrooms and zucchini, cooking for 4-5 minutes until the mushrooms release their moisture and it evaporates. Add the minced garlic and cook for just 30 seconds until aromatic – be careful not to burn it.

Stir in the spinach and cook until wilted, about 1-2 minutes. Add the halved cherry tomatoes last, cooking for just 1 minute to warm them through. Season the vegetables with a pinch of salt and pepper. Spread the vegetables evenly across the bottom of the skillet.

Reduce the heat to medium-low and pour the whisked egg mixture over the vegetables, ensuring it flows into all the gaps. Gently tilt the pan if needed to distribute the eggs evenly. Sprinkle the reserved cheese over the top along with fresh herbs. Let the veggie frittata breakfast cook undisturbed on the stovetop for 3-4 minutes until you see the edges beginning to set.

Baking Your Veggie Frittata Breakfast to Perfection

Carefully transfer the skillet to your preheated oven. Remember that the handle will become extremely hot, so use a thick oven mitt. Bake your veggie frittata breakfast for 15-20 minutes, depending on your skillet size and how thick the frittata is.

Doneness Check for Veggie Frittata Breakfast

Testing doneness is crucial for the perfect veggie frittata breakfast. The center should be set but still slightly jiggly – it will continue cooking from residual heat after you remove it from the oven. Insert a knife or toothpick into the center; it should come out mostly clean with perhaps a few moist crumbs.

Alternatively, gently shake the skillet. The veggie frittata breakfast should move as one unified piece with just a slight wobble in the very center. If liquid eggs ripple when you shake the pan, it needs a few more minutes. The top should be golden brown with the cheese melted and bubbly.

Avoid overbaking your veggie frittata breakfast, as this creates a rubbery texture and dry mouthfeel. It’s better to slightly underbake and let carryover cooking finish the job.

Resting Your Veggie Frittata Breakfast

Once your veggie frittata breakfast reaches perfect doneness, remove it from the oven and let it rest in the skillet for 5-10 minutes. This resting period is absolutely essential – it allows the eggs to finish setting and makes slicing much cleaner and easier.

During this time, the internal temperature will continue to rise slightly, completing the cooking process without the risk of overdoing it. The veggie frittata breakfast will also pull away from the sides of the skillet slightly, making it easier to serve. Use this time to prepare your sides or set the table.

Pro Tips for Perfect Veggie Frittata Breakfast

After making countless veggie frittata breakfasts, I’ve discovered some game-changing techniques that consistently deliver restaurant-quality results. Let me share these professional secrets with you.

Avoiding Common Mistakes with Veggie Frittata Breakfast

Preventing Rubbery Texture: The number one mistake home cooks make with veggie frittata breakfast is overbaking. Remember, eggs continue cooking after you remove them from heat. Pull your frittata when the center is still slightly jiggly. This technique ensures a creamy, tender texture rather than a rubbery, overcooked one.

Eliminating Excess Moisture: Watery vegetables are the enemy of a perfect veggie frittata breakfast. Always pre-cook high-moisture vegetables like mushrooms, zucchini, and tomatoes to release their liquid before adding the eggs. Pat spinach dry after wilting. These small steps prevent a soggy, disappointing frittata.

Achieving Even Cooking: Don’t overcrowd your skillet. If you have too many vegetables, they’ll steam rather than sauté, releasing excess moisture into your veggie frittata breakfast. Use a larger skillet or reduce the vegetable quantity slightly. Each vegetable piece should have contact with the hot pan surface.

Essential Tools for Veggie Frittata Breakfast Success

Investing in the right tools makes creating the perfect veggie frittata breakfast infinitely easier. A quality oven-safe skillet is non-negotiable – I highly recommend a 10 or 12-inch cast iron skillet. The even heat distribution creates that coveted golden crust on the bottom while maintaining tender eggs throughout.

A silicone spatula helps you fold in ingredients and scrape down the sides without scratching your cookware. For checking doneness, a simple toothpick or butter knife works perfectly. If you make veggie frittata breakfast regularly, consider investing in an instant-read thermometer – the center should reach 160-165°F for food safety while still maintaining that creamy texture.

Storage and Reheating Your Veggie Frittata Breakfast

One of the best features of veggie frittata breakfast is its make-ahead potential. Store cooled frittata slices in an airtight container in the refrigerator for up to 4 days. Separate layers with parchment paper to prevent sticking.

For reheating, I prefer the oven method for the best texture. Place slices on a baking sheet and warm at 300°F for 10-15 minutes until heated through. The microwave works in a pinch – use 50% power in 30-second intervals to prevent rubbery eggs. Cold veggie frittata breakfast is actually delicious too, making it perfect for packed lunches or quick breakfasts on the go.

For longer storage, freeze individual slices wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw overnight in the refrigerator before reheating. While the texture may be slightly less fluffy after freezing, it’s still a convenient option for meal prep enthusiasts.

Flavor Variations for Veggie Frittata Breakfast

The beauty of veggie frittata breakfast lies in its versatility. Once you’ve mastered the basic technique, you can create endless variations to keep your breakfast routine exciting and adapt to different dietary preferences or taste cravings.

Mediterranean Veggie Frittata Breakfast

Transform your basic veggie frittata breakfast into a Mediterranean masterpiece by incorporating sun-dried tomatoes, Kalamata olives, crumbled feta cheese, and fresh oregano. Add sautéed artichoke hearts and a handful of fresh dill. This variation pairs beautifully with a side of cucumber yogurt sauce for a refreshing breakfast that transports you straight to a Greek island.

Mexican-Inspired Veggie Frittata Breakfast

Spice up your morning with a Mexican twist on veggie frittata breakfast. Use poblano peppers instead of bell peppers, add black beans, corn kernels, and diced jalapeños for heat. Top with pepper jack cheese, fresh cilantro, and serve with salsa, avocado slices, and a dollop of sour cream. This variation is incredibly satisfying and packed with Southwestern flavors.

Italian Herb Veggie Frittata Breakfast

For an Italian-inspired veggie frittata breakfast, incorporate roasted red peppers, fresh basil, oregano, and thyme. Use a combination of mozzarella and Parmesan cheese for authentic flavor. Add sautéed Italian sausage if you want a heartier version. Finish with a drizzle of balsamic glaze and fresh arugula for a sophisticated brunch option.

Low-Carb and Keto Veggie Frittata Breakfast

This veggie frittata breakfast naturally fits into low-carb and keto lifestyles with minimal adjustments. Skip the milk or use heavy cream for higher fat content. Load up on low-carb vegetables like spinach, mushrooms, and bell peppers while avoiding higher-carb options like tomatoes and onions if you’re being strict. Increase the cheese for added richness and fat content.

Seasonal Veggie Frittata Breakfast Variations

Adapt your veggie frittata breakfast to showcase seasonal produce throughout the year. In spring, incorporate asparagus, peas, and fresh chives. Summer calls for zucchini, tomatoes, and basil. Fall welcomes roasted butternut squash, kale, and sage. Winter benefits from hearty root vegetables, Brussels sprouts, and rosemary. Using seasonal vegetables ensures maximum flavor and nutrition.

Flavor Variation Comparison Table

Serving Suggestions for Veggie Frittata Breakfast

A beautifully prepared veggie frittata breakfast deserves equally thoughtful accompaniments. The right sides and beverages can transform a simple breakfast into a memorable meal.

Perfect Side Dishes for Veggie Frittata Breakfast

Fresh fruit salad provides a refreshing, sweet contrast to the savory richness of veggie frittata breakfast. Mix berries, melon, and citrus fruits dressed with a light honey-lime dressing. The bright acidity cuts through the egg’s richness perfectly.

Roasted potatoes or hash browns add satisfying starch and crunch to your veggie frittata breakfast plate. Toss cubed potatoes with olive oil, rosemary, and sea salt, then roast until golden and crispy. The textural contrast makes each bite interesting.

A simple arugula salad dressed with lemon vinaigrette brings peppery freshness that complements veggie frittata breakfast beautifully. The bitter greens and acidic dressing provide palate-cleansing qualities between bites of rich, cheesy eggs.

Crusty artisan bread or toasted sourdough is essential for soaking up any delicious bits left on your plate. Butter it generously or serve with high-quality olive oil for dipping alongside your veggie frittata breakfast.

Beverage Pairings for Veggie Frittata Breakfast

Start your morning right with freshly squeezed orange juice or a vibrant smoothie alongside your veggie frittata breakfast. The vitamin C enhances iron absorption from the eggs and vegetables.

Coffee lovers will appreciate how a medium-roast coffee complements the savory flavors without overpowering the delicate vegetables in your veggie frittata breakfast. The mild bitterness balances the cheese’s richness beautifully.

For a more sophisticated brunch featuring veggie frittata breakfast, consider serving mimosas or bellinis. The bubbles and fruity notes elevate the meal into celebration territory.

Herbal tea, particularly chamomile or mint, offers a soothing, non-caffeinated option that won’t compete with the nuanced flavors of your carefully prepared veggie frittata breakfast.

FAQs About Veggie Frittata Breakfast

Over the years, I’ve received countless questions about making the perfect veggie frittata breakfast. Let me address the most common concerns to help ensure your success.

Can I Make Veggie Frittata Breakfast Ahead of Time?

Absolutely! Veggie frittata breakfast is one of the best make-ahead breakfast options. You can prepare it completely the night before, let it cool, cover tightly, and refrigerate. Reheat individual slices in the microwave or oven in the morning. Alternatively, prep all your vegetables the night before and cook the frittata fresh in the morning – it only takes about 30 minutes from start to finish.

How Do I Prevent My Veggie Frittata Breakfast from Sticking?

Use a well-seasoned cast iron skillet or quality nonstick pan for your veggie frittata breakfast. Ensure you use enough fat (butter or oil) when cooking the vegetables. Let the frittata rest for at least 5 minutes before attempting to slice or remove it from the pan. Running a silicone spatula around the edges after resting helps release it cleanly.

What’s the Difference Between a Frittata and an Omelette?

While both use eggs as the base, a veggie frittata breakfast differs significantly from an omelette. Frittatas are baked and contain mix-ins distributed throughout, while omelettes are cooked entirely on the stovetop and folded over fillings. Frittatas feed more people and work better for meal prep, while omelettes are individual servings cooked to order.

Can I Use Egg Whites Only for My Veggie Frittata Breakfast?

You can create a lighter veggie frittata breakfast using all egg whites or a combination of whole eggs and egg whites. However, be aware that the texture will be less rich and creamy. Egg yolks contribute fat that creates tenderness and flavor. If using all whites, consider adding a splash of cream or a small amount of cheese to improve the texture.

My Veggie Frittata Breakfast Turned Out Watery – What Went Wrong?

Excess moisture is usually the culprit when veggie frittata breakfast turns out watery. Always pre-cook watery vegetables like mushrooms, zucchini, and tomatoes to release their liquid. Avoid using frozen vegetables without thawing and draining them first. Don’t skip the resting period after baking, as this allows any residual liquid to reabsorb into the eggs.

How Do I Know When My Veggie Frittata Breakfast Is Fully Cooked?

Your veggie frittata breakfast is done when the edges are set and lightly golden, but the center still has a slight jiggle when you gently shake the pan. Insert a knife into the center – it should come out mostly clean. The internal temperature should reach 160-165°F. Remember, it continues cooking during the resting period, so slight undercooking is better than overcooking.

Can I Freeze Veggie Frittata Breakfast?

Yes, veggie frittata breakfast freezes reasonably well for up to 3 months. Let it cool completely, slice into portions, wrap each piece tightly in plastic wrap, then aluminum foil. Freeze in a single layer before stacking. Thaw overnight in the refrigerator before reheating. The texture may be slightly less fluffy, but it’s still delicious and convenient for meal prep.

What Cheese Works Best in Veggie Frittata Breakfast?

Many cheeses work beautifully in veggie frittata breakfast. Cheddar provides sharp, familiar flavor. Gruyère adds nutty sophistication. Mozzarella creates stretchy, mild richness. Feta brings tangy, salty notes. Goat cheese offers creamy tartness. I often combine two cheeses for complexity – try sharp cheddar with a bit of Parmesan for incredible depth.

Conclusion

Creating the perfect veggie frittata breakfast transforms ordinary mornings into something special. This versatile, nutritious, and absolutely delicious dish proves that healthy eating doesn’t mean sacrificing flavor or spending hours in the kitchen. Whether you’re meal prepping for busy weekdays, hosting a leisurely weekend brunch, or simply treating yourself to a satisfying breakfast, this recipe delivers every single time.

The beauty of veggie frittata breakfast lies not just in its taste, but in its flexibility. You can adapt it to whatever vegetables you have on hand, adjust it to accommodate dietary preferences, and customize the flavors to match your mood or the season. Once you master the basic technique, you’ll find yourself creating endless variations, each one delicious in its own way.

Remember, the key to success is understanding the principles: pre-cook watery vegetables to prevent sogginess, don’t overbake to maintain that creamy texture, and allow proper resting time for clean slicing. With these fundamentals in place, you’ll create veggie frittata breakfast that rivals anything you’d find at a fancy brunch restaurant.

At Recipesrealm, we believe that food isn’t just about taste – it’s about creating memories and sharing moments. This veggie frittata breakfast embodies that philosophy perfectly. It brings families together around the breakfast table, impresses guests at brunch gatherings, and makes weekday mornings feel just a little more special.

Fire up your oven and try this veggie frittata breakfast tonight – or tomorrow morning! I promise you’ll be amazed at how something so simple can taste so extraordinary. Join the thousands of home cooks who’ve made this recipe a breakfast staple in their households.

Ready to explore more delicious recipes? Try our Easy Breakfast Burrito To-Go Recipe next! Your taste buds will thank you.

If you loved this recipe, don’t forget to share it with your friends or save it to try later! I’d be thrilled to see your personal touch—share your photos on Pinterest!

Easy Veggie Frittata Breakfast Recipe: Perfect Morning Meal in 30 Minutes

---

• Author: Olivia
• Total Time: 30
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

This easy veggie frittata breakfast combines fluffy eggs with colorful bell peppers, spinach, mushrooms, and cheese for a nutritious, protein-packed meal ready in just 30 minutes. Perfect for meal prep, weekend brunch, or busy weekday mornings!

---

Ingredients

Scale 1x2x3x

8 large eggs, room temperature

1/4 cup whole milk or heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 cup shredded cheese (cheddar, mozzarella, or Gruyère)

2 tablespoons olive oil or butter

1 medium red bell pepper, diced

1 medium yellow bell pepper, diced

1 small red onion, finely chopped

2 cups fresh spinach, roughly chopped

1 cup cherry tomatoes, halved

1 cup mushrooms, sliced

1 small zucchini, diced

2 cloves garlic, minced

2 tablespoons fresh basil, chopped

1 tablespoon fresh parsley, chopped

1/4 teaspoon red pepper flakes (optional)

---

Instructions

1. Preheat your oven to 375°F (190°C). Position rack in the center.

2. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until frothy. Fold in 3/4 of the shredded cheese.

3. Heat an oven-safe 10-12 inch skillet over medium heat. Add olive oil or butter.

4. Add diced onions and cook for 2-3 minutes until translucent.

5. Add bell peppers and cook for 3-4 minutes until slightly softened.

6. Add mushrooms and zucchini, cooking for 4-5 minutes until mushrooms release moisture and it evaporates.

7. Add minced garlic and cook for 30 seconds until fragrant.

8. Stir in spinach and cook until wilted, about 1-2 minutes.

9. Add cherry tomatoes and cook for 1 minute. Season with salt and pepper. Spread vegetables evenly in the skillet.

10. Reduce heat to medium-low. Pour egg mixture over vegetables, tilting pan to distribute evenly.

11. Sprinkle remaining cheese and fresh herbs on top. Cook undisturbed for 3-4 minutes until edges begin to set.

12. Transfer skillet to preheated oven (use oven mitt – handle will be hot!). Bake for 15-20 minutes until center is just set with a slight jiggle.

13. Remove from oven and let rest in the skillet for 5-10 minutes before slicing.

14. Slice into wedges and serve warm, or let cool completely for meal prep.

Notes

Bring eggs to room temperature 30 minutes before cooking for fluffier results.

Pre-cook high-moisture vegetables to prevent a watery frittata.

The center should still jiggle slightly when you remove it from the oven – it continues cooking during resting.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven at 300°F for best texture, or use the microwave at 50% power.

Freeze individual slices wrapped in plastic wrap and foil for up to 3 months.

Customize with your favorite vegetables – asparagus, broccoli, and kale all work beautifully.

For a dairy-free version, use olive oil instead of butter and omit the cheese or use dairy-free alternatives.

• Prep Time: 10
• Cook Time: 20
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 245
• Sugar: 4g
• Sodium: 420mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 285mg

Keywords: veggie frittata breakfast, easy frittata recipe, vegetable egg bake, healthy breakfast, meal prep breakfast