This easy oven baked veggie loaded frittata is the kind of recipe you make when your fridge left over veggies and you need a real meal fast. Everything bakes in one pan and works for breakfast, or brunch and you can swap the vegetables based on what you already have.
I love easy breakfast recipes that help use up leftover vegetables instead of letting them sit in the fridge.
This oven baked veggie loaded frittata is simple, flexible, and made in one pan, just like my dairy free frittata, and if you are planning ahead, it makes it easy to pair well with these frittata side dishes. Pair it up with other breakfast dishes like this dairy free pancakes or these 25 best breakfast sides to make it complete meal!
Table of contents
Why This Recipe Works
- Uses leftover veggies in your fridge. Almost all vegetables work including pantry staples like tomatoes, onions, mushrooms, peppers, spinach, or zucchini.
- Meal prep friendly, it portions well and can be made ahead for the whole week.
- Easy to make and beginner friendly. This recipe comes together in one pan in under 30 minutes.
Key Ingredients to Make Veggie Loaded Frittata
See recipe notes for a full list of ingredients and measurements and substitutions.
6 Eggs: Eggs are the base of this frittata and give it structure. Use large eggs for the best texture and even cooking.
Milk: A small amount of milk keeps the eggs light and tender. Any milk works here, including dairy free options. Use unsweetened dairy free milk if you are making this dairy free.
Leftover Vegetables: This recipe is designed to use leftover vegetables. For a truly veggie loaded frittata, measure Onion and bell pepper add flavor, while spinach, mushrooms, zucchini, or other cooked veggies help bulk it up without extra prep.
Plant based Bacon: This adds a savory, smoky element. It is optional and can be swapped for any cooked protein or skipped entirely.
Cheese: Cheddar, mozzarella, or feta all work well, depending on what you have. Option to skip cheese altogether if you want a light and healthier version of this frittata
How to Make Veggie Loaded Frittata
See recipe notes for a step by step version of the recipe..
Start by heating the oven so it is ready once the eggs go in. Whisk the eggs with milk, salt, and pepper until smooth.
Warm olive oil in an oven safe skillet and cook the onion and bell pepper until soft. This step builds flavor and prevents a watery frittata. Add the plant based bacon and cook until heated through. Stir in the vegetables and cook just until slightly tender.
Pour the egg mixture into the skillet and let it sit for a few minutes so the bottom begins to set. Sprinkle cheese over the top, then transfer the pan to the oven. Bake until the eggs are fully set and the top looks lightly golden.
Top Tips To Get The Best Veggie Loaded Frittata
- Cook your vegetables first. If you are using raw veggies like spinach or cabbage, they will release water which will make your frittata soggy.
- Don't overload your pan with vegetables. Keep the veggie to egg ratio in balance. I like to do this by spreading one layer of veggies across the pan for this frittata.
- Use a non stick or well oiled pan. This prevents sticking and makes cleanup easier.
Frequently Asked Questions
Yes, absolutely! Use unsweetened non dairy milk and skip the cheese or use a dairy free alternative. Check out my Dairy Free Frittata Recipe for how make this version.
Yes. Use a lightly greased baking dish and skip the stovetop step. Bake until fully set.
Yes. I find it holds its texture well and reheats easily.
Store any leftovers in the fridge for up to four days. Reheat in the microwave or oven at 375ºF for 5-7 minutes until fully warmed. You can also warm this up in the air fryer at 350ºF for 3-5 minutes until warm.
Other Savory Breakfast Recipes You Need to Try
Recipe Card
Equipment
- 1 Skillet
Ingredients
- 6 large eggs
- ¼ cup milk
- 1 tablespoon olive oil
- 1 small onion diced
- 1 bell pepper diced
- 1 cup diced cooked plant-based bacon
- 1 cup diced vegetables of your choice such as spinach, mushrooms, or zucchini
- ½ cup shredded cheese such as cheddar, mozzarella, or feta
- Fresh herbs for garnish such as parsley or basil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Heat the olive oil in an oven-safe skillet (preferably non-stick) over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until they become soft and translucent.
- If you're using the plant based bacon, add it to the skillet and sauté for another 2-3 minutes until heated through.
- Add the diced vegetables to the skillet and cook for another 2-3 minutes until they are slightly tender. Adjust the heat if necessary to prevent burning.
- Pour the egg mixture into the skillet, making sure it evenly covers the vegetables and other ingredients. Cook for 3-4 minutes on the stovetop, allowing the bottom to set.
- Sprinkle the shredded cheese evenly over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the cheese has melted and turned golden brown.
- Carefully remove the skillet from the oven (remember, the handle will be hot!) and let the frittata cool for a few minutes.
- Garnish with fresh herbs, slice into wedges or squares, and serve warm. Frittata can be enjoyed on its own, with a side salad, or accompanied by crusty bread.
Notes
- Leftover vegetables work best. Roasted or sautéed vegetables add more flavor and release less moisture than raw vegetables.
- Do not overcrowd the pan. Too many vegetables can prevent the eggs from setting evenly.
- Dairy free option. Use unsweetened non dairy milk and skip the cheese or use a dairy free alternative.
- Use an oven safe skillet. If you do not have one, transfer everything to a greased baking dish before baking.
Nutrition
©Watch Learn Eat. All content and images are copyright protected, and are not to be used or republished without prior permission.
Leave a Reply