Ingredients and substitutions
A veggie frittata is a versatile and satisfying dish that can be customized with a variety of vegetables and cheeses. Below is a list of core ingredients, along with suggested substitutions to suit different tastes or dietary needs.
- 6 large eggs – The base of the frittata. For a lighter version, you can use 4 whole eggs and 2 egg whites.
- 1/4 cup milk – Adds creaminess. Substitute with almond milk, oat milk, or cream for different textures and flavors.
- 1 cup chopped spinach – Fresh or frozen spinach works well. Kale or Swiss chard can be used as alternatives.
- 1/2 cup diced bell peppers – Use any color. Roasted red peppers or poblano peppers can add a smoky flavor.
- 1/2 cup chopped onion – Red, yellow, or green onions are all suitable. Shallots offer a milder taste.
- 1/2 cup cherry tomatoes, halved – Adds sweetness and acidity. Sun-dried tomatoes can be used for a more intense flavor.
- 1/2 cup shredded cheese – Cheddar, feta, goat cheese, or mozzarella are all great options. For a dairy-free version, use plant-based cheese.
- 2 tablespoons olive oil – Used for sautéing vegetables. Butter or avocado oil can be substituted.
- Salt and pepper to taste – Essential for seasoning. Add herbs like thyme, basil, or parsley for extra flavor.
These ingredients form the foundation of a classic veggie frittata, but feel free to experiment with seasonal vegetables or leftovers from your fridge. The key is to balance moisture and texture so the frittata sets properly and has a rich, savory flavor.
Step-by-step cooking instructions
Begin by preheating your oven to 375°F (190°C). While the oven heats, crack the eggs into a large mixing bowl. Add the milk, a pinch of salt, and freshly ground black pepper. Whisk the mixture until the eggs are fully beaten and the milk is well incorporated, creating a smooth, uniform base.
In an oven-safe skillet, preferably a non-stick or well-seasoned cast iron pan, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onions and sauté for 2–3 minutes until they begin to soften and turn translucent. Stir in the diced bell peppers and cook for another 3–4 minutes, allowing them to become tender and slightly caramelized.
Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for 2–3 minutes, stirring occasionally, until the spinach wilts and the tomatoes begin to soften. If using any herbs, such as thyme or basil, add them at this stage to release their aroma into the vegetables.
Once the vegetables are cooked, spread them evenly across the bottom of the skillet. Pour the egg mixture over the vegetables, tilting the pan gently to ensure the eggs cover all the ingredients. Sprinkle the shredded cheese evenly over the top.
Let the frittata cook on the stovetop for 2–3 minutes without stirring. This allows the bottom to set slightly and helps prevent sticking. Then, transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the eggs are fully set and the top is lightly golden. To check for doneness, insert a knife into the center—if it comes out clean, the frittata is ready.
Remove the skillet from the oven and let the frittata rest for 5 minutes before slicing. This resting period helps the frittata firm up and makes it easier to cut into clean wedges.
Serving suggestions and storage tips
Veggie frittata is best served warm, but it’s equally delicious at room temperature, making it a versatile option for any meal of the day. For breakfast or brunch, pair it with a slice of toasted sourdough or a side of fresh fruit. A dollop of Greek yogurt or a spoonful of salsa can add a creamy or zesty contrast. For lunch or a light dinner, serve it alongside a crisp green salad dressed with lemon vinaigrette or a bowl of soup for a more filling meal.
To elevate presentation, garnish each slice with a sprinkle of fresh herbs like chopped parsley, chives, or basil. A drizzle of hot sauce or a few crumbles of feta or goat cheese on top can also enhance the flavor profile and add visual appeal.
When it comes to storage, allow the frittata to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For best results, place parchment paper between slices to prevent sticking. To reheat, warm individual portions in the microwave for 30–60 seconds or in a 300°F (150°C) oven for about 10 minutes until heated through. Avoid overcooking during reheating to maintain the frittata’s tender texture.
Frittata also freezes well. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Label with the date and freeze for up to 2 months. To reheat from frozen, thaw overnight in the refrigerator and then warm as described above. This makes veggie frittata a convenient make-ahead option for busy mornings or quick meals throughout the week.