Classic Vegetable Frittata

Why You’ll Love Classic Vegetable Frittata  Recipe

This frittata is quick to prepare, endlessly adaptable, and naturally gluten-free. It’s an excellent way to use up leftover vegetables, and it can be cooked entirely on the stovetop or finished in the oven. The combination of tender vegetables, creamy eggs, and melted cheese creates a satisfying yet healthy meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Milk or half-and-half

• Olive oil or butter

• Onion, diced

• Bell peppers, diced

• Fresh spinach or kale

• Cherry tomatoes, halved

• Grated cheese (cheddar, mozzarella, feta, or a blend)

• Salt

• Black pepper

• Optional herbs: parsley, basil, or chives

Directions

1. Preheat oven to 375°F (190°C) if finishing in the oven.

2. In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.

3. Heat olive oil or butter in an oven-safe skillet over medium heat.

4. Add onions and bell peppers, cooking until softened, about 5 minutes.

5. Stir in spinach and cook until just wilted.

6. Pour the egg mixture over the vegetables, tilting the pan to distribute evenly.

7. Sprinkle cheese and tomatoes over the top.

8. Cook without stirring for 3–4 minutes, until edges start to set.

9. Transfer the skillet to the oven and bake for 8–10 minutes, or until the center is fully set.

10. Let cool slightly before slicing and serving.

Servings and timing

Serves 4–6.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Meat Lover’s: Add cooked bacon, ham, or sausage.

• Greek Style: Use feta, olives, and oregano.

• Mushroom & Swiss: Sauté sliced mushrooms and swap in Swiss cheese.

• Spicy Kick: Add diced jalapeños or a pinch of crushed red pepper flakes.

• Dairy-Free: Use plant-based milk and skip the cheese or use a vegan alternative.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat slices in a 325°F (160°C) oven for 8–10 minutes or microwave for 45–60 seconds. The frittata can also be frozen for up to 2 months; thaw in the fridge overnight before reheating.

FAQs

Can I make a frittata without an oven-safe skillet?

Yes, you can cook it entirely on the stovetop over low heat with a lid on, but the texture will be slightly different.

Do I need to use milk?

No, you can skip it for a denser texture or replace it with cream for extra richness.

Can I use frozen vegetables?

Yes, but thaw and drain them well before adding to prevent excess moisture.

How do I know when it’s done?

The eggs should be fully set in the center with no visible liquid.

Can I make it ahead?

Yes, frittatas taste great reheated or even served cold.

Is this recipe keto-friendly?

Yes, as long as you use low-carb vegetables and avoid milk with added sugars.

Can I add potatoes?

Yes, but pre-cook them before adding to the skillet.

What’s the difference between a frittata and an omelet?

A frittata is cooked slowly and finished in the oven, while an omelet is cooked quickly and folded.

Can I make mini frittatas?

Yes, use a muffin tin and bake at 350°F (175°C) for 15–20 minutes.

Which cheese works best?

Cheddar, mozzarella, feta, goat cheese, or any cheese that melts well.

Conclusion

A classic vegetable frittata is the ultimate flexible, no-fuss egg dish. It’s healthy, flavorful, and easy to customize with whatever ingredients you have on hand, making it a reliable go-to for any meal of the day.

Classic Vegetable Frittata

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A sweet, custardy baked French toast loaded with fresh blueberries and topped with a crumbly streusel — prepared the night before for an easy morning bake.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the casserole:
• 1 loaf (14–16 oz) day-old French bread, cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt
• 2 cups fresh or frozen blueberries
• For the streusel topping:
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed

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Instructions

• Grease a 9×13-inch baking dish and arrange bread cubes evenly inside.
• Sprinkle blueberries evenly over the bread.
• In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
• Pour egg mixture evenly over the bread and blueberries, pressing gently to help soak the bread.
• Cover with plastic wrap and refrigerate overnight (or at least 4 hours).
• In a separate bowl, mix flour, brown sugar, cinnamon, and salt for the streusel. Cut in butter until mixture forms coarse crumbs. Cover and refrigerate.
• When ready to bake, preheat oven to 350°F (175°C). Sprinkle streusel evenly over the casserole.
• Bake uncovered for 45–55 minutes, until golden and set in the center.
• Serve warm with maple syrup, powdered sugar, or extra berries.

Notes

• Best assembled the night before for convenience and better flavor.
• Use brioche or challah bread for an even richer casserole.
• Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.