Healthy Vegetable Frittata Recipe
If you’re craving a breakfast (or brunch!) that’s colorful, satisfying, and packed with feel-good ingredients, this Healthy Vegetable Frittata is about to become your new go-to. Picture fluffy eggs, melty cheese, and a rainbow of fresh veggies coming together in one glorious skillet — it’s the kind of dish that feels special but is secretly so easy to make. Whether you’re gathering friends for a leisurely weekend meal or just want something nourishing to prep ahead for busy mornings, this Healthy Vegetable Frittata delivers on flavor, nutrition, and pure comfort food vibes.
Ingredients You’ll Need
The beauty of this Healthy Vegetable Frittata is just how simple the ingredient list is, yet each element truly shines. Every veggie brings its own color and texture, while the eggs and cheese create a creamy, irresistible base that holds it all together.
- 8 large eggs: The foundation of any great frittata, providing protein and that tender, custardy texture.
- 1/4 cup milk or unsweetened almond milk: A splash of milk makes the eggs extra fluffy and light.
- 1 tablespoon olive oil: For sautéing the veggies and adding a hint of Mediterranean flavor.
- 1 small onion, diced: Sweet and savory, onion builds the flavor base.
- 1 red bell pepper, diced: Offers vibrant color and a subtle sweetness.
- 1 small zucchini, diced: Adds moisture and a tender bite to every forkful.
- 1 cup baby spinach: Wilts beautifully into the frittata, packing in extra nutrients.
- 1/2 cup cherry tomatoes, halved: Their juicy burst makes every bite sing.
- 1/2 cup shredded mozzarella or feta cheese: Choose your favorite for a creamy or tangy finish.
- 1 teaspoon garlic powder: An easy way to infuse savory depth without chopping garlic.
- 1/2 teaspoon dried oregano: Brings a hint of Italian flair to the dish.
- Salt and black pepper to taste: Essential for balancing and enhancing all the flavors.
- Fresh parsley for garnish: A sprinkle of green at the end makes it look and taste extra fresh.
How to Make Healthy Vegetable Frittata
Step 1: Prep and Whisk the Eggs
Start by preheating your oven to 375°F (190°C). In a roomy bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper. This is your chance to get everything silky and well combined so your Healthy Vegetable Frittata bakes up beautifully light and even. The herbs and seasonings mingle right in, infusing every bite with flavor.
Step 2: Sauté the Vegetables
Next, heat the olive oil in an oven-safe skillet over medium heat. Toss in the diced onion, red bell pepper, and zucchini. Give them a good stir and let them cook for 4 to 5 minutes, just until they’re softened and starting to smell amazing. Stir in the baby spinach and cook for another minute or two, letting it wilt down and tuck itself amongst the other veggies.
Step 3: Add the Eggs and Toppings
Pour your egg mixture evenly over the sautéed veggies, making sure it flows into all the nooks and crannies. Gently scatter the halved cherry tomatoes and your choice of shredded mozzarella or crumbled feta over the top. The cheese will melt into little pockets of gooey or tangy goodness, depending on what you choose!
Step 4: Begin Setting on the Stovetop
Let the Healthy Vegetable Frittata cook on the stovetop for about 2 to 3 minutes. Watch for the edges to start setting while the middle remains a bit loose. This gives your frittata a head start before it heads into the oven, helping it cook evenly all the way through.
Step 5: Bake to Perfection
Transfer the skillet to your preheated oven. Bake for 15 to 18 minutes, until the frittata is puffed, golden around the edges, and set right in the center. When you give it a gentle shake, it shouldn’t jiggle. Let it cool for a few minutes before garnishing with fresh parsley and slicing into wedges.
How to Serve Healthy Vegetable Frittata
Garnishes
A final flourish of fresh parsley brings a bright, herbal note and a pop of color. For an extra-special touch, you could also add a sprinkle of grated Parmesan, a drizzle of olive oil, or a pinch of red pepper flakes for a little heat. The garnish is your chance to add personality and make the Healthy Vegetable Frittata look as inviting as it tastes.
Side Dishes
Pair your Healthy Vegetable Frittata with a crisp green salad, roasted potatoes, or some crusty whole-grain bread. For brunch, a bowl of fresh fruit or a simple yogurt parfait rounds out the meal beautifully. The frittata is hearty on its own, but these sides make it feel like a true feast.
Creative Ways to Present
Slice the frittata into wedges and serve it straight from the skillet for a rustic, cozy vibe. For a fancier presentation, cut it into squares and stack them on a platter, or use a biscuit cutter to create mini rounds for a brunch buffet. The Healthy Vegetable Frittata is also wonderful tucked into a sandwich or pita for a grab-and-go breakfast.
Make Ahead and Storage
Storing Leftovers
If you have leftover Healthy Vegetable Frittata, let it cool completely, then store slices in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, making it perfect for meal prep or quick, wholesome snacks.
Freezing
To freeze, cool the frittata completely and wrap individual portions tightly in plastic wrap or foil. Place the wrapped slices in a freezer bag or airtight container. Healthy Vegetable Frittata freezes well for up to 2 months, and you can pull out a slice whenever you need a speedy, nourishing meal.
Reheating
Reheat slices in the microwave for about a minute, or warm them in a 325°F oven for 10 minutes until heated through. The texture stays surprisingly tender, and the flavors are just as vibrant as when freshly baked.
FAQs
Can I use different vegetables in this frittata?
Absolutely! The Healthy Vegetable Frittata is endlessly adaptable. Try mushrooms, broccoli, asparagus, or even leftover roasted veggies. Just make sure any vegetables you use are cooked and drained of excess moisture for the best texture.
What’s the best cheese to use?
Both mozzarella and feta are delicious, but feel free to experiment with goat cheese, cheddar, or even a sprinkle of Parmesan. Each adds a unique flavor twist to your Healthy Vegetable Frittata.
Is this recipe suitable for meal prep?
Definitely! The Healthy Vegetable Frittata is a meal prep superstar. Make it ahead, slice it, and store in the fridge for grab-and-go breakfasts or lunches all week long.
How do I know when the frittata is done baking?
Your Healthy Vegetable Frittata is ready when it’s puffed, golden at the edges, and set in the center. A gentle shake should reveal no wobbly spots in the middle, and a knife inserted should come out clean.
Can I make this dairy-free?
Yes! Simply use unsweetened almond milk and skip the cheese or substitute with a plant-based cheese. The frittata will still be flavorful and satisfying.
Final Thoughts
If you’re looking for a dish that’s as nourishing as it is beautiful, you can’t go wrong with this Healthy Vegetable Frittata. It’s a breeze to customize, perfect for sharing, and just as tasty warm or cold. Give it a try and let it brighten up your next breakfast or brunch!
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Healthy Vegetable Frittata Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Healthy Vegetable Frittata is a delicious, nutritious, and easy-to-make breakfast or brunch option. Packed with fresh vegetables like bell pepper, zucchini, spinach, and cherry tomatoes, it’s combined with eggs and cheese to create a protein-rich, wholesome meal. Baked to perfection, this Mediterranean-inspired frittata is perfect for a light, low-carb, and gluten-free dish that can be enjoyed any day of the week.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk or unsweetened almond milk
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Vegetables
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 1 cup baby spinach
- 1/2 cup cherry tomatoes, halved
Cheese and Garnish
- 1/2 cup shredded mozzarella or feta cheese
- Fresh parsley for garnish
Instructions
- Prepare Oven and Egg Mixture: Preheat your oven to 375°F (190°C). In a large bowl, whisk together the eggs, milk, garlic powder, dried oregano, salt, and black pepper until fully combined.
- Sauté Vegetables: Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onion, red bell pepper, and zucchini, cooking for about 4 to 5 minutes until the vegetables soften.
- Add Spinach: Stir the baby spinach into the skillet and cook until it wilts, which should take about 1 to 2 minutes.
- Combine Egg Mixture and Vegetables: Pour the egg mixture evenly over the sautéed vegetables in the skillet, making sure everything is evenly coated.
- Add Tomatoes and Cheese: Scatter the halved cherry tomatoes and shredded mozzarella or feta cheese evenly over the top of the egg and vegetable mixture.
- Initial Cooking on Stove: Cook the frittata on the stovetop for 2 to 3 minutes, allowing the edges to begin setting but the center to remain slightly loose.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the frittata is puffed and set in the center.
- Cool and Garnish: Remove the frittata from the oven and let it cool slightly for 5 minutes. Garnish with fresh parsley before slicing and serving.
Notes
- You can substitute other vegetables such as mushrooms, broccoli, or asparagus according to your preference or availability.
- For extra protein, add diced cooked turkey or chicken to the vegetable mixture before pouring in the eggs.
- Use either regular milk or unsweetened almond milk for a dairy-free option.
- Ensure to use an oven-safe skillet to transfer from stovetop to oven safely.
- Leftovers can be refrigerated and enjoyed cold or reheated later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Stovetop and Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 3 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 215 mg
