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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!!!
Making this for a crowd for the second time this week, this is divine. My friends think I’m some sort of Masterchef, but all I do is follow your recipes! Thanks Nagi!
Have made this recipe several times and it’s always delicious! When scaling down the recipe though, it would be great if the cooking time could also be adjusted, or otherwise perhaps add a comment in the notes?
I have your cook book and also Recipetin Eats is my “go to” whenever I need a recipe. Thank you Nagi
This. Was. Absolutely. Delicious!!
I don’t think I’ve ever commented on a recipe before but this is now my go to for any fritatta related activities. So easy to personalise and the ratios ended up being perfect! Thank you so so much 🙏
I love all of Nagi’s recipes. I never have to make any changes to get the recipe to turn out well. This was no exception. The whole family loved it.
Triumph! Used sweet potato instead of pumpkin, different coloured paprikas and left out the feta. It was fantastic.
Simple and easy but tastes great!!
Hi Nagi, could you please advise about reheating from frozen – I’d be freezing after cutting into portions, is microwave straight from frozen sufficient, or would you thaw first? Worried it might get soggy!
I’ve made this sooo many times and love the simplicity and room to try variations. I find a nice quality feta on top can make a big difference, too. 🙂
How did reheating from frozen go? Has anyone tried freezing these?
I LOVED this! Will make again and again!
I’ve made this a few times now for my family & it’s a winner with the kids & adults alike (a miracle in my house!). I add chopped baby spinach to up the vegie content. It’s a regular in our house.
Another winner – added carrot and broccoli on top instead of mushrooms- delicious
I’ve baked this frittata several times now and each time it’s a hit. I baked it again today (with a couple of switches) for a lunch gathering and it was absolutely delish! A few friends have asked for the recipe. Thank you again, Nagi, for delicious and easy recipes.
This is one of my favourites and always a hit!
After removing the roasted the veggies I wipe around the baking tray with the raw mushroom slices so that they pick up some of the yummy left over garlic, olive oil and oregano.
Great frittata! I baked the pumpkin zucchini and then added sun dried tomatoes ( had no capsicum or mushroom)- but still worked very well. I served it with homemade chilli tomato sauce! Thank you!
I would like to make this the day before, for Christmas brunch. How would you recommend I reheat?
Great recipe. Easy to make,
looks great and tastes wonderful. I made it today for a ladies lunch and was asked what the secret was to making a good frittata! I roasted the veggies the evening before, then assembled and baked it in the morning. Perfect.
Cooked this for a picnic & also made your garden salad (loved the dressing).
My wife loved it … thank you, Nagi
Another great recipe Nagi. and one that will be on high rotation – we have an egg glut at the moment. All the girls are laying at the moment!
I’ve got some frozen vegetables left over from your roast vegetables with balsamic vinegar recipe and wondering how they would taste used in the frittata. I’m the cook for a community house and use your recipes ALL the time and get nothing but rave reviews! I don’t want to waste two trays of the balsamic roasted vegetables and thought this would be a thrifty solution. Could you please tell me your opinion? Thanks in advance, love your work!
I know this is half a year later, but hopefully this helps someone reading the comments and wondering. I have made this recipe many times and as per Nagi’s suggestion you can use *anything*. If you like balsamic vegetables, then it will be fine – I’ve eaten frittata with balsamic in it before and it was great.
I really need an answer to this question as I’m cooking for a community lunch and don’t want to use frozen balsamic vegetable leftovers if it is going to taste woeful. Please help me with my dilemma
Hi Nagi. I really love your recipes ut struggle with cups. We don’t use them in the UK, and I’m always confused between liquids and solids. Can a cup of milk be measured in the same cup as a cup of sugar and or a cup of flour? Is the 3/4 cup of milk in your fritata recipe three quarters of a cup, not 3 to 4 cups? Sorry to be an idiot!
I know this is a late reply, but if you click on the ‘Metric’ button just above the Ingredients list, you don’t have to worry about cups as metric measurements are provided.
I love your recipes because you not only give a great step by step instruction on how to make the dish but also always note the size of the baking tray which is so important. You leave nothing for the imagination. Thanks again