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!!!!
Fantastic, as always Nagi! I used Alternative oat milk because I don’t drink milk and it still turned out absolutely delicious. Will 100% be making again.
Hi Nagi, I make this weekly for kids lunchboxes and easy dinners, we love it! I am wanting to make them into muffins for a birthday breakfast but not sure how long to cook them for?
Hi Naji,
I was just wondering if I could use Greek yogurt instead of cream ??
Or is milk a better option?
Thanks for your recipes
There great and I find them easy to do… 😃
Milk is a better option here Felicia, yogurt is a bit too heavy. I hope you love it! N x
Hi Nagi,
Thanks for the recipe. Somehow I managed to forget the cream/milk in this recipe. The middle took forever to set and I wound up chucking it in the microwave. Any ideas about why the cream/milk is so important ?
Hi Kate, I mention this in the recipe notes 🙂 N x
Sorry to be a pain but I forgot both of them. I could only see a reference to either milk or cream.
I had some reservations trying this recipe as every frittata I’ve ever tasted has been so bland! I had a bit of veg I had to use up so I thought why not. Omg it turned out so good! I used sweet potato, zucchini, charred capsicum from the jar, baby spinach and I snuck in some bacon on my initial roast of the veg. I didn’t even have any feta so I subbed parmesan on top but it still tasted great and the kids (1 and 4yrs) loved it! Thanks Nagi your recipes are so great!
I’ve made this recipe more than a dozen times and every time it delivers! I typically use the milk option when I’m making it to eat for breakfast for the week, but I made it with cream last weekend for a brunch get together and it was on another level – definitely worth the indulgence for a special event.
I dislike most salads so this is a great way for me to increase my veggie intake 🙂
I find even if I’m really hungry, always better to let it rest for 10 mins at least before cutting it so that it doesn’t let the juices leak out.
Worth going the distance , excellent,will do again
Whew! I’d lost you and now I found you again. I love. “Spanish” omelette, but this baked vegetable Frittata is even better. Lots of switcheroo options. But mushrooms and feta definitely. Thankyou
Unreal. This is a recipe for life! Endless thank yous.
As always another great recipe from you. I love this site everything I’ve made so far has come out beautiful. I’m in the UK and I use this site far more than any at home. Xxxx
Hi there I made this for dinner tonight – delicious! Can i freeze the left overs? Thank you
Thanks again Nagi,
I have only made one frittata before ad it was a dismal failure, so I was reluctant to try again. I have been trying quite a few of your recipes lately and all of them have been amazing (I have commented on a few). I am so pleased I tried this recipe. I forgot to take something out of the freezer and didn’t feel inspired to make anything that was too much trouble. I had broccoli, cauli, carrots, parsnips, potatoes and red onions and plenty off eggs and cheese (except fetta) but I thought I would give it a go anyway. I don’t like mushrooms (yeah I know, they are supposed to be so great) but I used a vintage cheddar on top and a cheddar in the middle. It was awesome. Better than fancy cafe frittata. My partner is a real meat eater, but he devoured this with relish and asked for more.
Thanks again for another great recipe. I am making your oven-baked pork chops and potatoes tonight. Can’t wait.
I make this regularly, got it tonight, I roast red onions, red peppers, courgettes potatoes, sweet or ordinary and any other veggies in the freezer. I’m putting some left over Stilton in it tonight. Always turns out delicious.
Am just teaching myself to cook. Am not a vegetarian, however, after making this, never having tried anything like this, I might easily become one. It was outstanding, but I can’t figure out why onions aren’t a mandatory basic. Added them – yum yum. Am getting a great deal from your site. Thank you. You are likely to hear more of my successes and catastrophies. Thanks again. Also have already provided two people with this recipe – they asked for it.
Tried it out and came out exceedingly well. The family loved it, thank you very much Nagi.
I added my own spin on this recipe and that’s the beauty of recipes.
.250g sliced chicken thighs
.whole bulb of garlic and roasted it with the veggies. Then squished the pulp onto the veggies
.parsnips as they are so yummy roasted
.sour cream instead of cream…which I diluted with a splash of milk. Just love the tartness as it adds a hint of umph
.didn’t have mushrooms so I added sliced red onion and spring onions
.options are endless!
This recipe is a keeper!
I made these as a burrito filling. Fabulous!
Great idea Lee! N x
I made the baked vegetable frittata this morning. It was delicious and easy. Mine was not as firm as yours when I cut it, but I will try again.
Hi Sandra, it may of just needed cooking a little longer – N x
Hi Nagi, Funny you’ve brought this up again as reading through I saw your Salmon quiche as that’s what I made for our dinner just lastnight. I always use 4X95g cans of John West – Naturally Smoked Salmon and it’s a favourite not only at home, but also when we’re away in our caravan. I’ll be trying your Frittata here for certain most probably on Monday as it looks SO INVITINGLY TASTY with all those colours and flavours. Nothing but YUM!
Hope you and your family all enjoy your mothers “Mother’s Day” tomorrow and Dozer looks the perfect gentleman in his “tux” ready to swoop on the love to his mama.
Hi Nagi. I’m making this for the second time . The family love it.
Serving it with fresh tossed salad.
Thanks for your beautiful recipes.
I’m so glad it’s a hit Suzanne! N x
Nagi, can I cook this on a stove or in microwave if I don’t have an oven?
Hi Shifa, you can do it in a skillet on the stove, just turn the temperature right down and cover to ensure the frittata cooks through – N x
Thank you, dinner is about to be lit