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Cooking & Baking
Easy Baked Vegetable Frittata (Healthy, Flavorful & Perfect Anytime!)
Looking for a healthy baked frittata recipe that’s delicious, versatile, and meal-prep friendly? This Baked Vegetable Frittata is the ultimate crustless quiche—loaded with roasted vegetables, creamy eggs, and a sprinkle of cheese. Perfect for breakfast, brunch, lunchboxes, or a light dinner, this frittata is a high-protein, veggie-packed dish you’ll want on repeat.
Unlike traditional stovetop frittatas, this version is oven-baked for a hands-off, fuss-free method. It’s soft, custardy, and just as good reheated the next day—or even enjoyed cold straight from the fridge.
Why You’ll Love This Recipe
- Meal-prep friendly – keeps well in the fridge or freezer.
- Customizable – swap in your favorite veggies, meats, or cheeses.
- Healthy & filling – protein-rich eggs and fiber-packed vegetables.
- Beginner-friendly – no stovetop required, just bake and enjoy!
Vegetable Frittata Recipe
Guiseppe
8
15 minutes
70 minutes
332
Western
Breakfast, Brunch, Lunch, Dinner
Whip up this easy Baked Vegetable Frittata! A healthy, crustless quiche packed with roasted veggies, cheese, and eggs—perfect for breakfast, brunch, or dinner.
Ingredients
For the Roasted Vegetables
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ¾ tsp salt
- ½ tsp black pepper
- 1 ½ tsp dried mixed herbs (or herbs of choice)
- 350 g (12 oz) pumpkin or sweet potato, cubed
- 2 zucchinis, sliced into ½-inch rounds
- 1 large red bell pepper, sliced
For the Frittata
- 10 large eggs
- ¾ cup cream or full-fat milk
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ cups shredded cheese (cheddar or your choice)
- 100 g (3 oz) mushrooms, sliced (optional)
- 100 g (3 oz) feta cheese, crumbled (optional)
Directions
- Preheat oven to 220°C (430°F).
- Toss pumpkin, zucchini, and bell pepper with olive oil, garlic, herbs, salt, and pepper.
- Spread on a baking tray and roast for 25 minutes without flipping. Let cool slightly.
- Lower oven to 180°C (350°F).
- Grease and line an 8x10-inch (or similar) baking dish with parchment.
- In a bowl, whisk eggs, cream (or milk), salt, and pepper until smooth.
- Spread two-thirds of the roasted vegetables in the pan. Pour over the egg mixture.
- Sprinkle with shredded cheese, then top with remaining vegetables.
- Add crumbled feta and sliced mushrooms (if using). Drizzle mushrooms with a touch of olive oil.
- Bake for 40 minutes, or until the center is set (test with a knife—if it comes out clean, it’s done).
- Rest for 5 minutes. Use parchment to lift out, slice, and serve.