Baked Vegetable Frittata Recipe

If you’re looking for a hearty, crowd-pleasing dish that’s as versatile as it is delicious, you’re going to adore this Baked Vegetable Frittata Recipe. I absolutely love how this turns out every time — the texture is soft and custardy on the inside, with just the right cheesy, savory punch and a medley of roasted vegetables that bring the whole dish to life. Whether you’re feeding the family, meal-prepping for the week, or need an easy dish to impress guests, this recipe is a total winner you’ll want to make on repeat.

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Ingredients You’ll Need

I’ve found that a mix of fresh vegetables paired with eggs, a touch of cream, and some good cheese really brings this baked vegetable frittata recipe together. Using full-fat cream or milk gives it that rich, creamy texture you’ll love. Plus, you only need a handful of common ingredients, many of which you might already have!

• Eggs: The base of this dish, providing protein and structure.
• Cream or Full-Fat Milk: Adds richness and keeps the frittata tender and moist.
• Cheese (Cheddar or Tasty): Gives a savory, melty flavor; you can also experiment with your favorite cheese.
• Mushrooms: Optional, but I love the earthiness they add when sautéed.
• Feta Cheese: Adds a lovely salty tang — feel free to leave this out or swap for goat cheese.
• Olive Oil: For roasting veggies and sautéing garlic; a good quality one really makes a difference.
• Garlic Cloves: Minced for that subtle aromatic kick.
• Salt and Pepper: To taste; enhances all the flavors.
• Mixed Dried Herbs: Basil, oregano, thyme — whatever you fancy to give the dish an herby depth.
• Pumpkin (or Butternut or Sweet Potato): Roasted cubes add sweetness and texture.
• Zucchinis: Sliced rounds add freshness and moisture.
• Red Capsicum (Bell Pepper): Sliced for a pop of color and sweetness.

Variations

I like to play around with this recipe depending on the season or what’s in my fridge. The flexibility means you can truly make it your own — and honestly, every time I tweak it slightly, it turns out just as great!

• Vegetarian Variation: Swap out any meat with extra veggies like spinach, kale, or roasted eggplant — my go-to when I want something light and fresh.
• Protein Boost: Add cooked chicken or smoked salmon chunks for a filling dinner.
• Dairy-Free Option: Use almond or oat milk instead of cream and skip the cheese or use a dairy-free alternative.
• Herb Twist: Fresh herbs like parsley, basil, or chives switched in for dried herbs add a bright, fresh note.

How to Make Baked Vegetable Frittata Recipe

Step 1: Roast the Veggies to Perfection

Start by preheating your oven to 180°C (350°F). Toss the diced pumpkin (or your choice of root veggies), sliced zucchini, and red capsicum in olive oil, garlic, salt, pepper, and mixed herbs. Spread them out on a baking tray and roast until tender and slightly caramelized, about 30-35 minutes. I found that roasting really wakes up their flavor and gives the frittata those beautiful bursts of sweetness and earthiness.

Step 2: Prepare the Egg Mixture

While your veggies roast, whisk together the eggs, cream (or milk), salt, pepper, and shredded cheese in a large bowl. This is when the base of the frittata comes together — make sure you whisk until fully combined but don’t overbeat; you want it fluffy but not foamy.

Step 3: Combine and Bake

Once the veggies are roasted, fold them gently into the egg mixture along with the crumbled feta cheese if using. Pour everything into an oiled oven-safe dish or skillet. Bake at the same temperature for about 30-35 minutes, until the frittata is set but still slightly wobbly in the center. Trust me, that little jiggle means it’s perfectly cooked and will finish setting as it cools.

Step 4: Rest and Serve

Let the frittata rest for at least 10 minutes before slicing — this helps it firm up and makes cutting cleaner slices. I love serving it warm or at room temperature; honestly, it’s delicious both ways.

How to Serve Baked Vegetable Frittata Recipe

Garnishes

I usually sprinkle fresh chopped parsley or chives on top just before serving for a fresh pop of color and flavor. Sometimes I drizzle a little extra virgin olive oil or add a few chili flakes if I want a bit of heat. Freshly cracked black pepper never hurts either!

Side Dishes

This frittata pairs perfectly with a simple green salad for lunch or light dinner. I also enjoy it with some crusty whole grain bread or a bowl of tomato soup when it’s cooler outside—comfort food at its best.

Creative Ways to Present

For brunch parties, I like to cut the frittata into small bite-sized squares and arrange them on a platter with colorful edible flowers and fresh herb sprigs. It’s a guaranteed conversation starter and looks fancy without any fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep beautifully for up to 5 days. I love having ready-to-go breakfast or snack slices that only need reheating.

Freezing

Freezing this baked vegetable frittata recipe is a lifesaver. I slice it into portions, wrap each piece tightly in plastic wrap and foil, and pop them in the freezer. When I’m ready, I just thaw overnight in the fridge. It tastes just as good as freshly made.

Reheating

For reheating, I prefer the oven or toaster oven to keep the texture perfect—about 10-15 minutes at 160°C (320°F). You could also microwave it, but I found that sometimes makes it a bit rubbery if you’re not careful.

FAQs

Final Thoughts

When I first tried making a baked vegetable frittata, I was surprised at how easily it came together and how much my family adored it. It quickly became a staple in my kitchen because it’s nourishing, adaptable, and forgiving — plus, it tastes downright amazing. If you’re on the hunt for a recipe that delivers simplicity without sacrificing flavor or satisfaction, give this Baked Vegetable Frittata Recipe a try. I promise you’ll love how effortlessly it fits into your busy life, and it might just become your new go-to breakfast or lunch favorite!

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