Baked Vegetable Frittata

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This Baked Vegetable Frittata is one of those kind of dishes that can be served for breakfast, brunch, lunch or dinner. Great served alone or with some breakfast (veggie) sausage, or a nice salad. It’s totally up to you. 🙂

I’ve used some of my favorite veggies for this, but feel free to use whatever veggies that you enjoy or whatever may be in season. Typically about 3 cups of veggies work well with this. I find that it’s best to sauté the veggies prior to cooking the frittata in the oven. I’ve also added in a little veggie sausage into my frittata in the past, so if you’re into that, it works very well with this frittata.

Feel free to omit the dried herbs and toss in a small handful of fresh herbs if you have them. As for the cheese, I find that cheddar, colby, and Monterey jack pair well with this frittata, but again feel free to use what you like.

As for the baking dish, I recommend using a 9 x 9 or 2.5 to 3-quart baking dish or a 9 to 10 inch deep (around 2 – 2.25 inches) pie dish. But I also enjoy using my Staub Oval Cast Iron 12.5 inch baking dish. It’s truly one of my favorites to bake in. Whether you’re roasting some vegetables to baking a pasta dish, it’s truly wonderful. Staub builds on their tradition of their enameled cast iron cookware. The black matte enamel inside and cooking surface creates an advantage for better browning, braising, and roasting. It’s also safe for use on all types of heat sources, including gas, electric, and induction, and oven safe up to 500F. It’s chip resistant, requires not seasoning and is dishwasher safe!

Similar to my cookbook, you can freestyle this frittata and make it your own in different ways.

Here’s a few ways to freestyle this recipe:

• use spinach, kale, cauliflower, or romanesco instead of broccoli
• omit the red bell peppers and add in diced tomatoes when you fold in the cheese
• use veggie sausage instead of mushrooms
• use 1/3 cup of feta cheese or goat cheese instead of cheddar
• add in a small handful of fresh herbs instead of dried herbs

Here are some other additions and ideas to consider:

• add sun-dried tomatoes
• add roasted potatoes or sweet potatoes
• add green bell pepper
• add spinach or kale

Looking for other great breakfast or brunch ideas? Give these recipes a try! 

• Spinach and Feta Egg Bake
• Zucchini, Sun Dried Tomato, and Feta Cheese Quiche
• Savory Kale Dutch Baby
• Broccoli Cheddar and Tomato Quiche

Join me on my social channels and please don’t forget to tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest!

Thank you so much for stopping by today! I hope that you love my Baked Vegetable Frittata. The full printable recipe is below. Enjoy!

Get the Recipe: Baked Vegetable Frittata

Yield: 6 servings

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

This Baked Vegetable Frittata is one of those kind of dishes that can be served for breakfast, brunch, lunch or dinner. Great served alone or with some breakfast (veggie) sausage, or a nice salad. It's totally up to you.

5 from 8 reviews

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Ingredients

• a good drizzle vegetable or olive oil or cooking spray
• 1 cup broccoli florets
• 1 cup mushrooms, thinly sliced
• ½ medium red bell pepper, seeded and diced
• 9 large eggs
• ¼ cup half and half, whole milk is fine as well
• 1 teaspoon dried Italian herb seasoning, or a small handful of fresh herbs roughly chopped
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup shredded cheese, cheddar, colby, or monterey jack
• 2 scallions, thinly sliced

Equipment

• 1 9 x 9 or 2.5 to 3-quart baking dish or a 9 to 10 inch deep (around 2 - 2.25 inches) pie dish
• Cutting Board
• Chef's Knife
• Large Skillet
• Medium Bowl

Instructions

• Pre-heat oven to 350 degrees.
• Heat the oil in a large skillet over medium-low heat. Add in the broccoli, mushrooms, and red bell peppers and sauté for 8 to 10 minutes or so or until the broccoli is bright green and the mushrooms look slightly golden.
• In a medium bowl, crack and add in the eggs, half and half milk, dried herbs, salt, and pepper. Whisk that all together. Fold in ½ cup of cheese into the bowl along with the scallions.
• Lightly spray or oil your baking dish or pan and set it to the side.
• Transfer the veggies into your dish. Pour the egg mixture over the veggies and sprinkle the rest of your cheese on top. Transfer the baking dish into oven on the center rack. Bake until the eggs have cooked and set and they are no longer jiggly throughout, 25 to 35 minutes (depending on what you're baking your frittata in). Your frittata will rise and then fall slightly when you take it out of the oven. Once done, allow to cool slightly and then slice and serve.

Serving: 8ounces, Calories: 190kcal, Carbohydrates: 4g, Protein: 15g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 297mg, Sodium: 430mg, Potassium: 267mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1018IU, Vitamin C: 27mg, Calcium: 164mg, Iron: 2mg