Name: Baked Vegetable Frittata Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: International
Ingredients: 10 eggs; 3/4 cup cream or full-fat milk; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 cups shredded cheese (cheddar, tasty, or choice); 100 g / 3 oz feta, crumbled (optional); 100 g / 3 oz mushroom, sliced (optional); 2 tbsp olive oil; 2 garlic cloves, minced; 3/4 tsp salt; 1/2 tsp black pepper; 1.5 tsp mixed dried herbs (or choice); 350 g / 12 oz pumpkin (butternut or sweet potato), cut into 1.7 cm (0.7″) cubes; 2 zucchinis, sliced into 1.25 cm (0.5″) thick rounds; 1 large red capsicum (bell pepper), sliced

If you’re looking for a hearty yet healthy way to enjoy your veggies, this Baked Vegetable Frittata Recipe is an absolute winner. I love this dish because it’s not only packed with flavor but also so flexible — perfect for breakfast, lunch, or even a light dinner. Plus, it keeps beautifully in the fridge and freezer, so you can make it ahead and have a quick meal ready whenever you need. Stick around, and I’ll walk you through exactly how to get this fluffy, cheesy, vegetable-packed delight just right.

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Why You’ll Love This Recipe

Super Versatile: You can swap in almost any vegetables or proteins you have on hand — I’ve tried it with everything from zucchini to leftover chicken!
Make-Ahead Friendly: This frittata keeps well in the fridge for up to 5 days and freezes beautifully, making weeknight meals a breeze.
Perfect Texture: Soft and custardy in the center with a lovely golden crust, thanks to the right balance of eggs, cream, and cheese.
Family Favorite: My family goes crazy for this one and it’s a fantastic way to sneak in extra veggies without any fuss.

The image shows a close-up of three thick, square slices of a vegetable frittata stacked on top of each other. The top two slices have a creamy, light yellow egg base with brightly colored chunks of zucchini green, red bell pepper, and orange vegetables evenly spread inside. There is a large dark brown mushroom slice on the very top slice. The edges of the frittata are golden brown and slightly crispy, especially on the bottom slice, which has a rich golden crust. The stack is placed on a white marbled surface that contrasts with the vivid colors of the frittata. photo taken with an iphone --ar 2:3 --v 7 - Baked Vegetable Frittata, vegetable frittata ideas, healthy breakfast recipes, easy brunch recipes, make-ahead frittata

Ingredients You’ll Need

This Baked Vegetable Frittata Recipe is all about fresh, flavorful ingredients that come together to make a crowd-pleaser. I recommend using full-fat cream or milk — it really helps to make the frittata creamy and rich. And whatever veggies you pick, just cut them into similar sizes so everything cooks evenly.

Flat lay of whole uncracked brown eggs arranged neatly, a small white ceramic bowl filled with fresh cream, a small white bowl of finely minced garlic cloves, sliced fresh mushrooms scattered naturally, a small white bowl containing crumbled feta cheese, a small white bowl with shredded cheddar cheese, vibrant orange cubes of raw pumpkin, thick round slices of green zucchini, bright red bell pepper slices, a small white bowl holding golden olive oil, and a small white ceramic bowl with a mix of dried herbs placed symmetrically, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Vegetable Frittata, vegetable frittata ideas, healthy breakfast recipes, easy brunch recipes, make-ahead frittata

Eggs: The base of your frittata; use fresh eggs for best flavor and texture.
Cream or Milk: I swear by full-fat cream for that silky custard texture, but milk works if you want to lighten it up.
Shredded Cheese (Cheddar or Tasty): Adds flavor and helps bind the eggs; sharp cheddar is my go-to.
Mushrooms: Optional, but they add great earthiness — slice them thin for quick cooking.
Feta Cheese: Crumbled on top or mixed in for tangy bursts of flavor.
Olive Oil: For roasting the veggies and adding that beautiful golden color.
Garlic: Minced to infuse the vegetables with a wonderful aroma.
Salt and Pepper: Season both the veggies and the eggs well for balanced taste.
Mixed Dried Herbs: I like Italian seasoning or herbes de Provence to add depth — you can switch it to your favorite blend.
Pumpkin (or Butternut or Sweet Potato): Cut into cubes roughly 1.7cm/0.7″ so they roast evenly and get tender.
Zucchini: Sliced about half an inch thick; adds moisture and mild sweetness.
Red Capsicum (Bell Pepper): Adds bright color and a lovely sweetness when roasted.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of this baked vegetable frittata recipe is how easy it is to customize. Personally, I’ve swapped in roasted asparagus or spinach when they’re in season, and sometimes throw in leftover cooked chicken for extra protein. It’s your canvas — mix it up based on what you love or what you’ve got in your fridge.

Meat Addition: Adding cooked bacon or sausage makes it extra hearty and flavorful — my boys can’t get enough when I do this!
Dairy-Free: Skip the cheese and use non-dairy milks and vegan cheese alternatives for a dairy-free twist that still tastes amazing.
Herbs Switch-Up: Fresh basil or parsley in place of dried herbs brightens the flavor and adds freshness I adore in the warmer months.
Spicy Kick: Throw in a pinch of chili flakes or diced jalapeño if you want to bring some heat and excitement.

How to Make Baked Vegetable Frittata Recipe

Step 1: Roast Your Vegetables to Perfection

Start by preheating your oven and tossing the pumpkin cubes, zucchini slices, and red capsicum with olive oil, minced garlic, salt, pepper, and mixed herbs. Spread them out on a baking tray so they’re in a single layer — you want them roasting, not steaming. I usually roast for about 30-35 minutes at 180°C (350°F), flipping halfway through to get an even, golden color. This step is key because properly roasted veggies give your frittata incredible flavor and texture.

Step 2: Whisk the Egg Mixture

While your veggies are roasting, crack the eggs into a large bowl and whisk them with cream (or milk), salt, pepper, and half of your shredded cheese. Don’t skimp on the whisking here — you want a nice airy mixture. This is what will give the frittata that lovely custardy softness inside.

Step 3: Combine and Assemble

By now, your veggies should be beautifully tender and caramelized. Gently fold them into the egg mixture along with the optional sliced mushrooms and crumbled feta if you’re using them. Pour everything into a greased baking dish — I like an oval or round one about 9×13 inches. Sprinkle the remaining cheese on top for that perfect golden crust.

Step 4: Bake Until Fluffy and Set

Bake your frittata at about 180°C (350°F) for 35-40 minutes. You’ll know it’s done when the edges are golden and the center has just set but is still slightly jiggly. Don’t overbake — the residual heat will finish cooking it as it cools. I like to let it rest for 5 minutes before slicing; it makes serving much easier and helps the custard settle perfectly.

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Pro Tips for Making Baked Vegetable Frittata Recipe

Even Roasting: Make sure veggies are spread out and dry before roasting — crowded or wet veggies steam instead of roast, which dulls the flavor.
Room Temperature Eggs: Let eggs come to room temp before mixing to get a fluffier, more even texture.
Don’t Overcook: Take it out when it’s just set but still jiggly — it will finish cooking as it cools and stay tender.
Use a Good Baking Dish: A ceramic or glass dish helps heat distribute evenly — avoid super dark pans which can brown the edges too fast.

How to Serve Baked Vegetable Frittata Recipe

The dish shows a thick, round frittata with one piece cut and slightly separated, revealing a rich inside full of colorful vegetable chunks. The top layer is golden-yellow with browned spots and has large dark brown mushroom slices and a few red pieces that look like peppers scattered across it. Inside, you can see a mix of orange, green, white, and red vegetable pieces, all held together by the yellow egg base. The frittata sits directly on a white marbled surface, and a knife is partially visible to the bottom right. The photo is focused close-up on the frittata's texture and colors, showing the moist but firm inside. photo taken with an iphone --ar 2:3 --v 7 - Baked Vegetable Frittata, vegetable frittata ideas, healthy breakfast recipes, easy brunch recipes, make-ahead frittata

Garnishes

I love sprinkling fresh herbs like parsley or chives on top right before serving — it adds a fresh pop that complements the herbs inside beautifully. Sometimes I drizzle a little extra virgin olive oil or add a dollop of tangy crème fraîche or Greek yogurt to balance the richness.

Side Dishes

Pair your frittata with a crisp green salad or roasted potatoes for a complete meal. On a busy morning, it’s heavenly with just a slice of crusty sourdough bread and some fresh fruit on the side.

Creative Ways to Present

Hosting brunch? Cut the frittata into smaller squares and serve on a wooden platter with toothpicks for easy grabbing. You can even top each piece with a tiny spoonful of salsa or pesto for an extra flavor kick and fancy vibe.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers refrigerated in an airtight container for up to 5 days. This frittata tastes great cold right from the fridge, but it also reheats well—just watch it doesn’t dry out. I’ve had lunches packed for work that stayed perfectly moist and flavorful!

Freezing

Freezing works like a charm! I slice the frittata into portions, wrap each piece tightly in foil or plastic wrap, then pop them in a freezer-friendly bag. It stores well for several months and thaws overnight in the fridge for quick reheating.

Reheating

Reheat in the oven at 160°C (320°F) wrapped in foil for 10–15 minutes, or microwave in short bursts to keep it moist. Avoid overheating or it can get rubbery, so go slow and check often.

FAQs

Can I make this Baked Vegetable Frittata Recipe vegan?

While this recipe relies heavily on eggs and cheese for texture and flavor, you can experiment with silken tofu or chickpea flour as egg substitutes, and use vegan cheese alternatives. Keep in mind, the texture and taste will be different, but it’s worth trying if you’re vegan or dairy-free.
What vegetables work best in this frittata?

You can use a wide variety of vegetables! Popular options include pumpkin, zucchini, bell peppers, mushrooms, spinach, and asparagus. The key is to roast firmer vegetables first and add softer ones later so everything cooks evenly.
How do I know when the frittata is fully cooked?

When the edges are golden and firm to the touch, and the center is just set but still slightly wobbly, your frittata is ready. It will continue to cook off the heat during resting, so avoid overbaking.
Can I use milk instead of cream?

Absolutely! Milk will work just fine, especially if you want a lighter dish, though the texture won’t be quite as rich and custardy as when using cream.
What’s the best way to prevent the frittata from sticking to the pan?

Grease your baking dish generously with olive oil or butter before adding the mixture. I also recommend using a ceramic or glass dish, which tends to release better than metal pans.

Final Thoughts

I absolutely love how this baked vegetable frittata recipe turns out every time — it’s my go-to when I want something simple, nourishing, and delicious that feels a bit special. You’ll find that it’s easy to prep ahead, customize with your favorite ingredients, and always satisfying. Give it a go, and I promise you’ll be reaching for this recipe again and again, whether it’s for a quick weekday breakfast or a weekend brunch with friends.