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!!!!
Yum! I added diced grilled sausages and chopped spinach. Didn’t have fresh mushrooms or feta so substituted re-hydrated, sliced shitake and cubes of paneer instead. It juuust fit in my 20x20cm glass pyrex dish.
Approval from all in the family! Thank you Nagi for your guidance to another tasty meal.
This was the perfect weeknight dinner for my family. They asked me to make it again, and I will!
Wow, it’s amazing!!!!
This was such a delicious meal for a family lunch. There was no cream in the recipe, and I used whole milk instead. I will definitely make this again.
So glad you enjoyed it Susan! N x
How can i do this without egg? Thanks.
This has won my family! Such a simple dish which we had with artisan rolls. Thanks. Inwill add this to Christmas morning spread. I wish I could share a picture!
Hi Jav…it’s an egg based dish so you really can’t…sorry! N x
The roasted veggies gave such an amazing taste to the frittata. We all enjoyed this delicious meal.
Thanks! N x
I used left over roast veggies (potatoes, pumpkin, carrots), peas, corn, walnuts, cauliflower and broccoli. I put halved cherry tomatoes on top with sliced mushrooms and drizzled lemon infused olive oil over the top. Absolutely delicious.
Sounds yum! Nx❤️
This was delicious. I think roasting the veggies first gave the frittata a depth of flavour and so easy being able to pour into dish and bake it. Definitely a keeper. Thanks Nagi.
This was AMAZING!
I followed it all by the recipe and we could not fault it! It was so easy and full of flavour! Definitely one that will be on repeat at our house. Thank you!
Made it for a family lunch and is was absolutely delicious. I used whole milk instead of cream and added lots of fresh herbs. Definitely going to make it again.
So I had a hanking for some Frittata … hit up google for recipes and here is Miss Nagi already all over it, I should have known better!!! Should have started and finished here like I always do!! Amazing yet again I haven’t eaten it yet … its in the oven but the smell from my kitchen tells me all I need to know 🙂 Outstanding yet again! I did use Italian mixed herbs as I didn’t have any mixed herbs and at 7 am and I am not looking up the ratios, yep lazy bum lol. Thanks yet again.
My wife had candida infection, She was getting ready for a marathon, I took out sugar and salt from her diet to combat it. this recipe worked great with less sodium cheese and cage free eggs, and hand fed butter.
thank you
Love this recipe ,used more veggies and mushrooms 😅
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 ?
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!
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’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.