Veggie Frittata
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A fluffy baked egg frittata loaded with vegetables and cheese. A fast, protein-rich vegetarian dinner (or brunch) that's endlessly customizable and great any time of day.
By Mia HartwellUpdated August 7, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A fluffy, protein-rich veggie frittata
- 19g of protein and only 8g of carbs per serving
- Great for dinner, brunch, or meal prep
- Endlessly customizable and vegetarian
Veggie Frittata
30 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 280kcal
- Protein
- 19g
- Carbs
- 8g
- Fat
- 19g
- Fiber
- 2g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C). Whisk the eggs with the milk, salt, and pepper.
- 2
Heat the olive oil in an oven-safe skillet over medium. Cook the bell pepper and mushrooms 5 minutes, then add the spinach and green onions until wilted.
- 3
Pour the eggs over the vegetables and stir gently. Sprinkle with the cheese.
- 4
Cook on the stovetop 2-3 minutes until the edges set, then transfer to the oven.
- 5
Bake 12-15 minutes until the center is just set and no longer jiggly.
- 6
Cool a few minutes, slice into wedges, and serve.
Pro Tips for the Best Results
- Cook the vegetables until their moisture evaporates so the frittata isn't watery.
- Use an oven-safe skillet so you can go from stovetop to oven.
- Don't overbake — pull it as soon as the center is just set so it stays tender.
- A splash of milk makes the frittata extra fluffy.
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How to Cook Veggie Frittata
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Cook out vegetable moisture
Saute the vegetables until their water evaporates and the spinach wilts. Wet vegetables make a watery frittata, so this step is key to a set, fluffy result.
Set the edges, then bake
Pour in the whisked eggs and let the edges set on the stovetop before transferring to the oven. Starting on the stove and finishing in the oven cooks the frittata evenly through.
Don't overbake
Pull the frittata as soon as the center is just set and no longer jiggly — overbaking makes eggs rubbery. A few minutes of cooling lets it finish setting before you slice.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; enjoy cold or gently reheated. A great make-ahead breakfast or lunch.
Serving Suggestions
This veggie frittata pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use other vegetables?+
Yes — zucchini, tomatoes, broccoli, or onions all work; saute watery ones first.
Is it good as leftovers?+
Yes — frittata keeps for 4 days and is great cold or reheated, making it ideal for meal prep.
Can I make it dairy-free?+
Skip the cheese and use a splash of plant milk; it still sets up nicely.
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