Start your morning off deliciously with this easy to make Vegetable Frittata! Chopped broccolini and asparagus is mixed together with an egg and milk mixture and baked to fluffy perfection. It’s perfect for breakfast on a weekday morning with the family, or for Sunday brunch with friends!

A plate is topped with a single slice of vegetable frittata.


Vegetable Frittata

Low carb? Check. Loaded with nutritious green veggies? Check. Delicious as can be while also being totally good for you? CHECK! This homemade Vegetable Frittata is a go-to breakfast recipe of mine for all of those reasons and one more important one – it’s also incredibly easy to make. Keep that frozen frittata in the freezer aisle of the grocery store where it belongs, and make this easy homemade recipe instead.

As much as I love my more decadent breakfast recipes like Blueberry Coffee Cake, sometimes it’s nice to keep things on the healthier side! Or, if you’re anything like me, you like to have a little balance on your breakfast plate or brunch spread. While I love my sweeter and heavier breakfast options, it’s good to offer more than just that if you’re having friends over for breakfast. That way, people can pair their mimosas with coffee cake AND Vegetable Frittata. You know, for balance!

This protein packed, veggie rich baked breakfast is a staple in my weekly routine. I do enjoy making it for brunch parties with friends, but it’s also nice to make just for myself and my family! It can be all too easy to open a box of cereal and call it a good morning, but you need those breakfast recipes you can trust to fill you up and really count as the most important meal of the day sometimes.

A white pan is filled with baked vegetable frittata.

How to Make It

Preheat. Preheat the oven to 400˚F.

Whisk. Whisk the eggs and milk together with salt and pepper in a small bowl. Set aside.

Chop. Chop the asparagus into bite sized pieces.

Cook the veggies. Add the olive oil to a 12 inch nonstick oven safe skillet and heat over medium high heat. Stir in the garlic and cook for 1 minute. Add the asparagus and broccolini to the pan and saute until bright green, but still crisp.

Add the eggs. Whisk the eggs again and pour the eggs over the vegetables. Stir just a bit to mix the vegetables into the egg mixture.

Cook the frittata. Cook the frittata over low heat until the outer edge turns lighter in color and looks a bit dry. Transfer the frittata to the oven and bake for 8-12 minutes until the eggs look puffed up and the eggs are cooked. The center will still jiggle just a bit if you shake the pan gently.

Enjoy! Remove from the oven and allow to cool slightly. Serve immediately garnished with fresh chopped herbs.

What is a frittata?

The frittata is yet another dish we can thank the Italians for! It’s a baked egg dish that’s similar to a quiche, but doesn’t have the same doughy crust. Essentially, it’s a quiche without the crust, making it perfect if you’re on a low carb diet. Commonly, frittatas are made just like this one is – with plenty of veggies in the mix.

What else can I add to this Vegetable Frittata?

The options are pretty limitless here. I enjoy this Vegetable Frittata just the way it is, but you can add more vegetables to it if you’d like! Veggies like mushrooms, bell peppers, and spinach are all tasty additions. You can also sprinkle in some feta cheese crumbles for a cheesy taste! For even more protein and an extra kick of savory flavor, you can sprinkle in some cooked bacon to the frittata before baking.

A slice of frittata is placed on a plate next to the pan.

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A white pan is filled with baked vegetable frittata.

Get the Recipe: Vegetable Frittata

A quick and easy meal option, this simple to make Vegetable Frittata can turn into so many different variations by adding your favorite veggies or what you have in the fridge that day.
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Ingredients

  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon kosher salt
  • 4 asparagus stalks
  • 1 cup chopped broccolini
  • 1 tablespoon olive oil
  • 1/2 teaspoon minced garlic

Equipment

  • skillet

Instructions 

  • Preheat oven to 400˚F.
  • Whisk the eggs and milk together with salt and pepper in a small bowl. Set aside.
  • Chop the asparagus into bite sized pieces.
  • Add the olive oil to a 12 inch nonstick oven safe skillet and heat over medium high heat.
  • Stir in the garlic and cook for 1 minute.
  • Add the asparagus and broccolini to the pan and saute until bright green but still crisp.
  • Whisk the eggs again and pour the eggs over the vegetables. Stir just a bit to mix the vegetables into the egg mixture.
  • Cook the frittata over low heat until the outer edge turns lighter in color and looks a bit dry.
  • Transfer the frittata to the oven and bake for 8-12 minutes until the eggs look puffed up and the eggs are cooked. The center will still jiggle just a bit if you shake the pan gently.
  • Remove from the oven and allow to cool slightly.
  • Serve immediately garnished with fresh chopped herbs.

Notes

A Vegetable Frittata can be served hot or room temperature.  
Wrap leftovers in an airtight container and store in the refrigerator for up to 3 days.
Variations:
Mix in shredded cheese, add mushrooms, onions or bell peppers.
Top your finished frittata with a bit of crumbled goat cheese or feta for a salty note.
Calories: 194kcal, Carbohydrates: 6g, Protein: 14g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 329mg, Sodium: 439mg, Potassium: 178mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1665IU, Vitamin C: 55mg, Calcium: 115mg, Iron: 2mg