Baked Vegetable Frittata Recipe

If you’re on the hunt for a delightfully simple yet hearty breakfast or brunch idea, let me introduce you to my favorite Baked Vegetable Frittata Recipe. It’s packed with roasted veggies, creamy eggs, gooey cheese, and just enough seasoning to make it irresistible. Trust me, once you try this, it’ll become your go-to whenever you want to impress your family or just treat yourself to something nourishing and delicious.

Ingredients & Why They Work

The magic of this Baked Vegetable Frittata Recipe lies in the balance between creamy eggs, roasted vegetables, and melty cheeses—the foundation of any great frittata. Using full-fat cream (or milk, if you prefer) adds richness while the herbs and garlic infuse the veggies with savory aromas that fill your kitchen with the best smells.

• Eggs: The star binder that holds everything together; fresh eggs make a fluffy texture.
• Cream or milk: Cream ensures the frittata is luxuriously soft and tender rather than rubbery.
• Shredded cheese: I like cheddar or tasty cheese for sharpness and melt, but you can experiment with your favorites.
• Mushrooms: Add earthiness and a meaty bite; optional but highly recommended in my kitchen.
• Feta cheese: The crumbly tang adds a nice contrast to the smooth eggs and roasted veggies.
• Olive oil: For roasting and drizzling over mushrooms, which helps them brown beautifully.
• Garlic and herbs: Essential for bringing out layers of flavor in the veggies.
• Roasting veggies (pumpkin, zucchinis, capsicum): Sweet, tender, and colorful—each veggie adds its own texture and taste.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how flexible this Baked Vegetable Frittata Recipe is. Sometimes, I swap out vegetables based on what’s in season or what needs to be used up in my fridge. Feel free to make it truly your own!

• Variation: One time, I tossed in some roasted asparagus and cherry tomatoes—it added a fresh summer vibe, and everyone asked for seconds.
• Dairy-free: Use a plant-based milk and vegan cheese alternatives; just expect a slightly different, but still delicious, texture.
• Herb swaps: Try fresh rosemary, thyme, or basil instead of dried herbs for more intense flavor bursts.
• Protein boost: Add cooked bacon, sausage, or smoked salmon for a heartier dish—the possibilities are endless.

Step-by-Step: How I Make Baked Vegetable Frittata Recipe

Step 1: Roast the Vegetables to Perfection

Preheat your oven to 220°C (430°F), then toss diced pumpkin, zucchini rounds, and sliced red capsicum with olive oil, minced garlic, dried herbs, salt, and pepper. Spread everything evenly on a baking tray—don’t crowd it or the veggies won’t caramelize. Roast for about 25 minutes without stirring; undisturbed roasting means better browning and concentrated flavors. When done, let them cool at least 5 minutes so the residual heat doesn’t scramble your eggs later!

Step 2: Whisk the Egg Mixture

Lower your oven to 180°C (350°F). In a large bowl, whisk together 10 eggs, cream (or milk), salt, and pepper until just combined. Avoid over-whisking to prevent incorporating too much air, which can cause your frittata to puff up too much and collapse later.

Step 3: Assemble the Frittata

Grease your baking pan (about 8 x 10 inches or 9-inch square) and line it with parchment paper so you can easily lift the frittata out once it’s cooled. Spread two-thirds of your roasted veggies evenly on the base. Pour the egg mixture over, then sprinkle cheese on top. Add the remaining vegetables, followed by crumbled feta and sliced mushrooms. Give the mushrooms a quick drizzle of olive oil to help them brown up nicely during baking.

Step 4: Bake and Rest

Bake for about 40 minutes until the center is just set but still slightly wobbly—that’s key for a moist, tender frittata rather than rubbery. Let it rest for 5 minutes in the pan before carefully lifting it out using the parchment paper. This cool down lets the eggs finish cooking gently and makes slicing easier.

How to Serve Baked Vegetable Frittata Recipe

Garnishes

I like to sprinkle some freshly chopped parsley or basil on top for a bright, fresh hint. A little extra crumbled feta over the warm slices adds a salty pop that makes your taste buds dance. If you want a dash of heat, a quick pinch of red chili flakes or a few turns of freshly cracked black pepper works wonders.

Side Dishes

This frittata pairs beautifully with a crisp green salad tossed in a tangy vinaigrette or simple roasted potatoes for a heartier meal. For brunch, I often serve it alongside toasted sourdough with butter and a side of fresh fruit—it makes a well-rounded spread everyone loves.

Creative Ways to Present

For special occasions, I’ve served the frittata in individual ramekins for a cute single-serve touch, garnished with edible flowers or microgreens for a restaurant-worthy look. Another fun idea is to make mini versions in a muffin tin for bite-sized snacks or party appetizers—super popular at gatherings!

Make Ahead and Storage

Storing Leftovers

I always let the frittata cool completely on a wire rack, then peel off the parchment paper before storing it in an airtight container in the fridge. This keeps the base firm instead of soggy. It keeps beautifully for up to 5 days, so it’s perfect for meal prep or quick snacks throughout the week.

Freezing

To freeze, cut the cooled frittata into individual portions and wrap each slice tightly in plastic wrap, then pop them in a freezer-safe bag. I’ve found it freezes really well and thaws quickly overnight in the fridge. Perfect when you want to unlock deliciousness with zero effort.

Reheating

Reheat leftovers in the microwave for about 1-2 minutes or in a warm oven at 160°C (320°F) until heated through. I like the oven method best since it helps keep the texture intact—just cover with foil to avoid drying out. Adding a sprinkle of cheese before warming up can revive that melty goodness.

FAQs

Final Thoughts

This Baked Vegetable Frittata Recipe is one of those special dishes I return to again and again because it’s simple, flexible, and always feels like a little breakfast celebration on a plate. Whether you’re feeding a crowd or just spoiling yourself, you’ll love how the roasted vegetables, creamy eggs, and melty cheese come together in perfect harmony. Give it a try, tweak it your way, and enjoy the warm comfort it brings to your table—just like I always do.

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