The Easy Veggie Frittata Recipe is a bright, satisfying dish perfect any time you want a quick, wholesome meal. Whether breakfast, lunch, or a light dinner, this frittata makes the most of simple ingredients, making your weekday cooking feel effortless and nourishing.
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What Sets This Apart
I've tried plenty of frittata recipes over the years, but this one consistently delivers fluffy texture with just the right balance of flavors and vegetables. It's surprisingly easy to pull together on busy nights or slow weekend mornings.
- Consistent Results: Whisking the eggs until light and foamy every time guarantees a tender, airy frittata.
- Rich, Balanced Flavor: Sweet carrots, fresh green onions, and a touch of cheese blend beautifully without overpowering.
- Pantry-First Ingredients: No need to shop extensively - frozen peas and simple staples make this fuss-free.
- Weeknight Friendly: The stovetop-to-oven method speeds cooking while keeping hands-on time short.
Ingredient Snapshot
Choosing fresh, quality ingredients really brings out the best in this Easy Veggie Frittata Recipe. I always keep my eggs and veggies on hand to make it without a second thought, swapping in what's seasonal or leftover.
- Large eggs: Fresh eggs make a big difference; they'll whisk up fluffier and taste richer.
- Milk or half and half: A splash keeps the eggs creamy but not heavy - I prefer half and half for silkiness.
- Diced carrots: Look for bright orange, firm carrots; they soften quickly and add subtle sweetness.
- Frozen peas: Thawed well in advance or quickly rinsed under warm water for a pop of color and bite.
- Green onions: Fresh and bright, they add a gentle onion flavor without overwhelming the dish.
- Shredded Monterey Jack or cheddar cheese (optional): Add for richness and melty texture if you like a cheesy finish.
- Olive oil: Use a good quality, fruity olive oil for sautéing your veggies gently.
- Salt and black pepper: Season thoughtfully to bring out the natural vegetable sweetness and egg flavor.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Easy Veggie Frittata Recipe
Step 1 - Prep & Season
Start by whisking your eggs vigorously in a medium bowl for about a minute. You'll notice the mixture lighten in color and get a bit foamy-that's your signal you're set up for a fluffy frittata. Next, stir in the milk or half and half along with salt and pepper. This step is key for texture and to make sure your eggs aren't flat or rubbery later on.
Step 2 - Build Flavor
Heat olive oil in an 8-inch oven-safe skillet over medium heat. Toss in the diced carrots and let them cook until just tender, about 3-4 minutes-you want them softened but still vibrant. Adding frozen peas and green onions next gives a fresh, poppy contrast. Cook for only a minute more to heat through without overcooking the peas and keep their bright color.
Step 3 - Finish for Best Texture
Pour the egg mixture evenly over the veggies, then sprinkle cheese on top if you're using it. Cook it on the stove for 3-5 minutes until the edges begin to set and the bottom is light golden. You'll see the center still jiggle gently-that's perfect. Transfer the skillet carefully to your preheated 350°F oven and bake for 12-15 minutes. The frittata should puff slightly, look golden on top, and a toothpick inserted in the center should come out clean.
Cook's Notes & Tricks
Over time, I've learned that the key to a perfect Easy Veggie Frittata Recipe lies in controlling heat and timing. Avoid rushing the stovetop phase and keep an eye on the oven bake - patience makes all the difference.
- Doneness Cue: The top should be golden and slightly puffed, a toothpick test comes out clean without wet batter.
- Temperature Trick: Medium heat during the stove step prevents browning too fast and ensures even cooking.
- Make-Ahead Move: Prepare the veggie mix and whisked eggs a day ahead for an even quicker assembly.
- Avoid This Pitfall: Don't skip letting it rest 5 minutes post-oven - it helps the frittata hold shape and slices cleanly.
Serve & Enjoy
Finishing Touches
I love serving this frittata with fresh arugula and a few orange slices. The peppery greens and bright citrus bring a refreshing contrast to the warm, rich eggs and tender veggies. A sprinkle of flaky sea salt or a dash of hot sauce can elevate it even more if you like a bit of kick.
Pairs Beautifully With
This frittata shines alongside toasted sourdough bread or a crunchy side salad with vinaigrette. I often add a dollop of Greek yogurt or a spoonful of pesto for creamy, herbal undertones that balance the eggs nicely.
Simple Plating Wins
Cut your frittata into wedges and stack them slightly overlapped on a warm plate. Garnish with a few whole arugula leaves and bright orange slices artfully scattered. Even on a busy night, this makes your meal look inviting without extra fuss.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover frittata wedges in an airtight container in the fridge. They'll keep well for 3-4 days and still taste fresh. The texture softens a bit overnight but stays pliable, perfect for quick breakfasts or snacks.
Freezing Tips
This Easy Veggie Frittata Recipe freezes surprisingly well. Freeze in individual portions wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge the day before reheating for best texture, as instant thaw can make eggs watery.
Reheating Easy Veggie Frittata Recipe Without Drying Out
To reheat without drying, I recommend warming slices in a 325°F oven for about 10-12 minutes covered lightly with foil. If you're in a pinch, microwave on medium power for 30-second bursts, adding a small splash of water and covering with a damp paper towel to preserve moisture. Air fryers work well too-just check after 5-6 minutes to prevent overcooking.
Frequently Asked Questions
Absolutely! Spinach, bell peppers, zucchini, or mushrooms all work beautifully - just adjust cooking times so veggies are tender before adding eggs.
Yes, the stove step sets the edges and cooks the veggies gently, but baking ensures the center firms up evenly without overcooking the bottom.
Definitely! The frittata is delicious and fluffy without cheese. It's there mainly for extra richness and a subtle savory note.
Look for a puffed, lightly golden top and a firm center. A toothpick inserted should come out clean without wet batter.
Final Thoughts
Having this Easy Veggie Frittata Recipe in your go-to collection means you can effortlessly elevate simple ingredients into a delightful meal any day of the week. It's a flavorful, forgiving dish that rewards a little love and attention with satisfying results. Give it a try, and you'll love how easy and versatile it is.
PrintFull Recipe
Easy Veggie Frittata Recipe
This easy veggie frittata is a delicious and fluffy egg-based dish packed with colorful vegetables and optional cheese, perfect for a nutritious breakfast or light meal. With simple ingredients and straightforward steps, it combines stovetop cooking and baking to achieve a golden, tender texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Egg Mixture
- 6 large eggs
- 2 tablespoons milk or half and half
- Salt to taste
- Black pepper to taste
Vegetables and Cheese
- ¼ cup finely diced carrots
- ¼ cup frozen peas, thawed
- 2 tablespoons chopped green onions
- ¼ cup shredded Monterey Jack or cheddar cheese (optional, for extra richness)
Cooking
- 1 tablespoon olive oil
Serving
- Fresh arugula and orange slices for serving (optional)
Instructions
- Preheat oven: Preheat your oven to 350F (175C) to prepare for baking the frittata.
- Prepare egg mixture: In a medium bowl, vigorously whisk the eggs for 1 minute until they become light and foamy to ensure a fluffy texture. Stir in the milk or half and half, salt, and pepper to combine evenly.
- Sauté vegetables: Heat the olive oil in an 8-inch oven-safe non-stick skillet over medium heat. Add the diced carrots and cook for 3-4 minutes until slightly tender, then add the thawed peas and chopped green onions, cooking for an additional minute.
- Add egg mixture: Pour the whisked egg mixture evenly over the cooked vegetables in the skillet. If desired, sprinkle the shredded cheese over the top for extra richness.
- Cook on stovetop: Let the frittata cook on the stovetop for 3-5 minutes until the edges start to set and the bottom is lightly golden, while the center remains jiggly. This step helps set the base without overcooking the eggs.
- Bake the frittata: Carefully transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed, set in the center, golden brown on top, and a toothpick inserted comes out clean.
- Cool and serve: Remove the skillet from the oven and let the frittata cool for 5 minutes in the pan to fully set. Slice into wedges and serve warm, optionally with fresh arugula and orange slices.
Notes
- Whisking the eggs vigorously traps air and helps create a fluffy texture.
- If you don't have an oven-safe skillet, transfer the mixture to a greased baking dish before baking.
- The cheese is optional but adds richness and flavor; omit for a dairy-free version.
- Use fresh vegetables like bell peppers or spinach for variety.
- Serve immediately for best texture; leftovers can be reheated gently.
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