Easy Vegetable Frittata with Cheese Recipe

ByTaylor
Jump to Recipe· 4.7 from 6 reviews

If you’re looking for a breakfast (or anytime!) dish that’s both satisfying and easy to throw together, I can’t recommend this Easy Vegetable Frittata with Cheese Recipe enough. Seriously, it’s one of my go-to meals when I want something hearty, fresh, and just downright delicious without a bunch of fuss. Plus, it’s super flexible—you can swap veggies or cheese to fit whatever you have on hand, making it perfect for busy mornings or casual weekend brunches. Stick with me, and I’ll walk you through every step so your frittata turns out fantastic every time.

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Why This Recipe Works

  • Simple but Flavorful: The combination of fresh veggies and melty cheese makes every bite pop with taste without needing fancy ingredients.
  • Easy to Customize: You can easily swap or add veggies and cheeses to fit your mood or pantry, making it a versatile staple.
  • Hands-Off Baking: Once the skillet hits the oven, you can relax knowing it will come out perfectly cooked and golden.
  • Great for Leftovers: It reheats wonderfully, so it’s perfect for meal prep or quick snacks during the week.
Easy Vegetable Frittata with Cheese, vegetable frittata recipe, cheesy breakfast frittata, healthy veggie frittata, quick brunch ideas - Two black cast iron skillets sit on a white marbled surface, each filled with a cooked frittata. The top skillet's frittata has a pale yellow egg base, topped with round green zucchini slices, small red bell pepper pieces, melted white cheese, and green parsley leaves scattered on top. The bottom skillet contains a more colorful frittata with a yellow egg base, dotted with halved cherry tomatoes, green spinach leaves, white dollops of cheese, and strips of reddish-brown bacon or ham evenly spread. Around the skillets are three brown eggs on the left, small metal measuring cups filled with green parsley, red onion slices, and cherry tomatoes, and a folded striped blue and white cloth to the right. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Easy Vegetable Frittata with Cheese Recipe plays its part in creating that creamy, flavorful texture and fresh vegetable bite we all crave. Plus, the cheese ties everything together with a luscious melt.

Easy Vegetable Frittata with Cheese, vegetable frittata recipe, cheesy breakfast frittata, healthy veggie frittata, quick brunch ideas - Flat lay of two whole brown eggs with smooth shells, a small white ceramic bowl of fresh whole milk, a few sprigs of bright green fresh parsley, a small white bowl filled with shredded sharp orange cheddar cheese, one peeled garlic bulb with two cloves separated, half of a small red onion with neatly sliced rings visible, a small pile of chopped sweet potato cubes with vibrant orange color, evenly sliced light green zucchini rounds, several chopped pieces of glossy red bell pepper, a handful of roughly chopped fresh dark green spinach leaves, a small white bowl with halved ripe cherry tomatoes showing a bright red interior, a few pale quartered artichoke hearts, and four thin slices of rosy pink prosciutto all arranged symmetrically on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Eggs: The base for the frittata’s custardy, fluffy texture—makes the dish hearty.
  • Milk: Adds creaminess and ensures the eggs cook evenly without drying out.
  • Cheddar or Feta Cheese: Sharp cheddar adds gooey richness in the garden veggie version, while feta gives that tangy Mediterranean vibe.
  • Olive Oil: Perfect for gently sautéing veggies and adding subtle flavor without heaviness.
  • Garlic: Just a touch brings out a warm, aromatic base that wakes up the whole dish.
  • Red Onion: Adds sweetness and a bit of bite after cooking down softly.
  • Sweet Potato: Offers a lovely, subtle sweetness and hearty texture—no peeling needed!
  • Zucchini: Light and juicy, balancing the denser veggies.
  • Red Bell Pepper: Adds color, crunch, and natural sweetness.
  • Fresh Spinach (Mediterranean version): Adds freshness and a delicate green flavor.
  • Cherry Tomatoes: Burst of acidity and juiciness that brighten each bite.
  • Artichoke Hearts: For that unique, earthy tang perfect in Mediterranean dishes.
  • Parsley (optional): A fresh herb that adds a nice pop of color and freshness on top.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to think of this Easy Vegetable Frittata with Cheese Recipe as a blank canvas—you can really make it your own! Over time, I’ve experimented with all sorts of twists, depending on what’s in season or what leftovers I want to use up. You’ll enjoy the freedom to play around with it too.

  • Swap the Cheese: I once tried smoked gouda instead of cheddar—wow, it added a rich depth that was a game changer.
  • Add Meat: If you like, toss in cooked sausage or crispy bacon for extra protein and flavor; I add prosciutto in the Mediterranean version sometimes.
  • Seasonal Veggies: Broccoli, asparagus, or mushrooms all work beautifully—just cook them first so they’re tender.
  • Spice it Up: A pinch of chili flakes or freshly cracked black pepper kicked up the flavor for me on a chilly morning.

Step-by-Step: How I Make Easy Vegetable Frittata with Cheese Recipe

Step 1: Whisking Together the Base

Start by cracking those eggs into a bowl with a pour spout—trust me, it makes adding the mixture to your skillet much easier. Toss in the milk, salt, and pepper, and give it a good whisk until everything’s combined smoothly. Then stir in most of your cheese (hold back a little for sprinkling later). This little step is where the magic for that silky texture begins!

Step 2: Sautéing Your Veggies Just Right

Heat olive oil in your oven-safe skillet over medium heat. Toss in the minced garlic and stir for just half a minute—don’t let it brown, or it’ll taste bitter. If you’re making the garden veggie version, add your onion and sweet potato first; give those about five minutes to start softening. Then add zucchini and bell pepper, seasoning them lightly with salt and pepper as they cook. This step gets everything tender and packed with flavor before the eggs come in.

Step 3: Pouring and Baking to Perfection

Carefully pour your egg and cheese mixture over the veggies in the skillet. Let it cook undisturbed on the stove for about five minutes—you’ll know it’s ready when the edges start to puff and set. Sprinkle your reserved cheese on top, then transfer the skillet to the oven. Bake at 375°F for 22 to 26 minutes until it’s gloriously puffy and the center no longer jiggles. Pro tip: Let it rest for at least 10 minutes after baking—the frittata will keep setting, and this makes slicing neater and easier.

Step 4: Serving with Style

Once cooled slightly, slice your gorgeous frittata and garnish with fresh parsley if you like a fresh, herbal note. Serve it up warm for breakfast, lunch, or even a light dinner!

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Pro Tips for Making Easy Vegetable Frittata with Cheese Recipe

  • Pre-Cook Veggies Thoroughly: Taking the time to soften vegetables on the stove ensures the frittata is tender and flavors meld beautifully.
  • Use an Oven-Safe Skillet: I swear by my cast iron—it browns well and goes straight from stove to oven without fuss.
  • Rest Before Slicing: Cooling lets the frittata set perfectly, so your slices stay intact and look pretty on the plate.
  • Don’t Overbake: Watch for the slight wobble in the center—it will finish cooking as it rests, keeping it moist and tender.

How to Serve Easy Vegetable Frittata with Cheese Recipe

Easy Vegetable Frittata with Cheese, vegetable frittata recipe, cheesy breakfast frittata, healthy veggie frittata, quick brunch ideas - A round frittata in a black cast iron skillet with a slice removed, showing 3 main layers: a yellow egg base with green spinach leaves mixed in, red cherry tomatoes scattered within, and white dollops of cheese on top, along with pieces of light brown artichoke hearts and pinkish prosciutto. The slice sits on a green plate, showing the same layers with visible fluffy texture and melted cheese. All set on a white marbled surface with a fork beside the skillet and some small bowls of cherry tomatoes and greens nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always reach for a sprinkle of chopped fresh parsley because it adds a bright, herbaceous note that cuts through the richness. Sometimes a little drizzle of good-quality olive oil or a pinch of flaky sea salt on top just before serving takes it up a notch, too.

Side Dishes

Pair your frittata with a crisp side salad with vinaigrette or some lightly toasted crusty bread for sopping up juicy bits. If I’m feeding a crowd, I love serving it alongside roasted potatoes or a simple bowl of fresh fruit to keep things balanced.

Creative Ways to Present

For a special brunch, I sometimes cut the frittata into mini wedges and serve as bite-sized frittata bites on decorative platters. Topped with microgreens or edible flowers, it’s surprisingly elegant and always a hit. It’s also fun layered with colorful veggie ribbons on the side for a vibrant, Instagram-worthy spread.

Make Ahead and Storage

Storing Leftovers

After letting your frittata cool completely, I wrap leftovers tightly with plastic wrap or pop slices in an airtight container. Stored in the fridge, it stays delicious for up to five days—making for easy lunches or snacks!

Freezing

I usually freeze individual slices once the frittata’s fully baked and cooled. I lay them flat in a freezer-safe container or zip-top bag with parchment paper layers. The frittata freezes very well for about three months, so it’s nice to have handy meals on demand.

Reheating

When reheating, microwave works great for a quick bite. But if you want that freshly baked texture, I recommend warming slices in a preheated 350°F oven for 5-10 minutes, covered lightly with foil to keep moisture in. This restores the frittata’s fluffy, melty goodness like fresh from the oven.

FAQs

  1. Can I make the Easy Vegetable Frittata with Cheese Recipe ahead of time?

    Absolutely! The frittata tastes great when made ahead and stored in the fridge for up to five days. It also freezes well if you cut it into slices and freeze them individually. Just reheat as needed.

  2. What’s the best cheese to use in this frittata?

    Sharp cheddar is fantastic for a classic, melty result, especially in the garden vegetable version. For Mediterranean flavors, feta adds a tangy, salty contrast. Feel free to experiment with mozzarella, gouda, or goat cheese depending on what you like!

  3. Can I add meat to the frittata?

    Yes! Cooked diced ham, crumbled sausage, or prosciutto fold in beautifully. I recommend cooking meats beforehand and adding them either during the veggie sauté or folded into the egg mixture.

  4. What’s the best way to know when the frittata is done baking?

    Look for a puffed frittata with golden edges and a center that doesn’t jiggle or look wet when you gently shake the pan. It will continue to set as it cools, so a slight wobble is okay.

Final Thoughts

This Easy Vegetable Frittata with Cheese Recipe holds a special place in my kitchen for its perfect balance of ease, flavor, and versatility. I hope when you try it, you’ll find it as comforting and satisfying as I do—whether it’s a busy weekday breakfast or a relaxed weekend gathering with friends. There’s just something so wonderful about a meal that feels homemade and wholesome without taking hours to prep. Give it a go and make it your own—you might just find your next favorite dish.

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Easy Vegetable Frittata with Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews
  • Author: Taylor
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This easy frittata recipe allows you to choose your favorite add-ins, making it a versatile and delicious meal perfect for breakfast, brunch, or any time of day. With options like garden vegetables or Mediterranean-inspired ingredients, this baked frittata features a fluffy egg base enriched with cheese and cooked in an oven-safe skillet.

Ingredients

Base Frittata Recipe

  • 8 large eggs
  • 1/2 cup (120ml) milk
  • 1/2 teaspoon salt, plus more for cooking vegetables
  • 1/4 teaspoon ground black pepper, plus more for cooking vegetables
  • 1 cup (100–120g) shredded sharp cheddar cheese OR crumbled feta, divided
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced

Version #1: Garden Vegetable

  • 1/2 small red onion, thinly sliced
  • 1 heaping cup (150g) chopped sweet potato (no need to peel)
  • 1 heaping cup (130g) sliced zucchini
  • 1/2 cup (80g) chopped red bell pepper
  • Optional: chopped fresh parsley for topping

Version #2: Mediterranean-Inspired

  • 1 cup (30g) roughly chopped fresh spinach
  • 1 cup (150g) halved cherry tomatoes
  • 1 heaping cup (160g) canned quartered artichoke hearts, drained
  • Optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (191°C) to prepare for baking the frittata.
  2. Mix Eggs and Cheese: In a medium bowl with a pour spout, whisk together the eggs, milk, salt, and pepper. Stir in about 3/4 cup of the cheese (sharp cheddar for garden vegetable version or feta for Mediterranean version), reserving the remaining 1/4 cup for topping. Set aside.
  3. Cook Garlic: Heat the olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the minced garlic and cook, stirring, for 30 to 60 seconds without letting it brown.
  4. Garden Vegetable Version – Sauté Vegetables: Add the red onion and chopped sweet potato to the skillet with garlic. Cook for 5 minutes, stirring occasionally, until they begin to soften. Then add the sliced zucchini and chopped red bell pepper, season with salt and pepper, and cook for another 5 minutes.
  5. Garden Vegetable Version – Add Egg Mixture and Bake: Pour the egg and cheese mixture over the cooked vegetables. Cook without stirring for 5 minutes until the eggs start to bubble and set around the edges. Sprinkle the reserved 1/4 cup cheese on top. Transfer the skillet carefully to the oven’s center rack and bake for 26 minutes, or until the frittata is puffy and the center no longer looks wet or wobbly.
  6. Garden Vegetable Version – Cool and Serve: Remove the skillet from the oven and place it on a wire rack. Let the frittata cool for at least 10 minutes to finish setting before slicing. Optionally, top with chopped fresh parsley before serving.
  7. Mediterranean Version – Fold in Ingredients: Fold the chopped spinach, halved cherry tomatoes, drained artichoke hearts, and prosciutto (if using) into the egg and cheese mixture.
  8. Mediterranean Version – Cook Egg Mixture: Pour the egg mixture into the skillet with the cooked garlic. Cook without stirring for 5 minutes until the edges begin to set and bubble. Sprinkle the remaining 1/4 cup cheese on top.
  9. Mediterranean Version – Bake and Cool: Transfer the skillet to the oven’s center rack and bake for 26 minutes until puffy and the center is set without wobble. Remove from oven and cool on a wire rack for at least 10 minutes before slicing and serving.

Notes

  • Store leftovers covered in the refrigerator for up to 5 days. Reheat slices in the microwave or bake covered at 350°F (177°C) for 5–10 minutes.
  • For freezing, cool, slice, and place in a freezer-safe container. Freeze up to 3 months. Thaw in refrigerator before reheating.
  • Preferably use whole eggs; substituting all egg whites is not recommended as it reduces richness and flavor. Using 2 whole eggs and 6 egg whites is a good compromise.
  • Use whole milk for best flavor and texture; lower-fat or non-dairy milks can be substituted. Heavy cream or half-and-half will create a creamier frittata.
  • Stick to 2 to 3 cups total add-ins. Pre-cook any additional vegetables with garlic and olive oil before adding eggs.
  • You can add cooked meats such as diced ham, sausage, or chicken either folded into the egg mixture or browned with vegetables before adding eggs.
  • Use an oven-safe skillet about 2 inches deep and 10–12 inches in diameter, such as a cast iron skillet, for best results.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250 kcal
  • Sugar: 3 g
  • Sodium: 400 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 370 mg

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