Veggie Frittata
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This egg based veggie frittata dish is my go-to for last-minute entertaining. I love making frittatas for brunch they don’t take very long to prepare and every time I have made it I get rave reviews. This recipe is really versatile and basically acts as a map where other ingredients can be substituted in for the spinach, mushrooms and tomatoes. If you’re a fan of simple, veggie-forward breakfasts I recommend trying this caprese eggs Benedict with basil hollandaise and spring vegetable quiche.
Why You’ll Love This Recipe
- Quick and easy: This veggie frittata takes about 20 minutes from start to finish, making it an excellent option for a fast breakfast or brunch.
- Packed with vegetables: Spinach, mushrooms, tomatoes, and green onions add flavor and texture while making this a hearty vegetarian meal.
- Seriously customizable: The egg base is essentially a blank canvas, so you can swap in leftover vegetables, herbs, cheese, or even cooked meat.
What is a Frittata?
I once heard someone describe a frittata as an egg pizza and I decided I really like that description. This Italian breakfast dish is similar to a crustless quiche or omelette.
Key Ingredients in This Recipe
- Eggs – More egg whites than egg yolks are used in this recipe. This helps to form a fluffy frittata.
- Mushrooms – I typically use crimini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. Use a damp paper towel to wipe away dirt before slicing the mushrooms.
- Spinach – The spinach is first sautéed in olive oil then added to the frittata.
- Tomato – These tomatoes have a thicker skin and lower water content than many other tomato varieties, making it perfect for this recipe since, as they cook, they won’t water the frittata down and there’s no need to peel them first. Roma tomatoes are available year-round though tomatoes are at their peak in the summer months.
- Cheddar – Always use sharp Cheddar cheese when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Do not skip sautéing the vegetables before adding the eggs. Cooking the spinach and mushrooms first removes excess moisture and concentrates their flavor, which helps keep the finished frittata fluffy rather than watery.
Swaps and Substitutions
- Eggs: Use whole eggs in place of the separate yolks and whites for a richer, more traditional frittata. The texture will be slightly denser.
- Spinach: Substitute kale, Swiss chard, arugula, or another quick-cooking leafy green.
- Mushrooms: Use cremini, baby Bella, shiitake, or white mushrooms, depending on what you have available.
- Roma tomato: Substitute another firm, low-moisture tomato. Roma tomatoes work especially well because they release less water as they cook.
- Sharp cheddar: Swap in Gruyère, Monterey Jack, fontina, or another flavorful melting cheese.
How to Make This Veggie Frittata (Step-by-Step)
- Whisk the eggs. Preheat broiler to high. Place a rack in the upper third of the oven. In a medium bowl, whisk together the egg yolks and the egg whites until thoroughly combined and the eggs fall like ribbons from the whisk.
- Sauté the spinach. Heat a medium oven-safe skillet over medium heat. Add the olive oil then add the spinach, garlic and the whites of the green onions and sauté, stirring occasionally until the spinach has wilted, about 3 minutes.
- Sauté the mushrooms. Once the spinach has wilted, add the mushrooms, stirring occasionally, until the mushrooms are golden brown, about another 2 minutes. Season with salt and pepper.
- Add the eggs. Add the eggs into the pan then quickly and lightly stir the vegetables into the eggs to evenly distribute the vegetables. Cook until the bottom is set, about 1 minute.
- Top with remaining vegetables and cheese. Top with the tomato, remaining green onions, and cheese. Broil until the frittata is golden brown on top and the mixture is set, about 4 minutes. Top with cilantro, parsley and fennel fronds (if using).
- Serve. To serve, slice the frittata into equal slices and use a spatula to scoop each slice out of the skillet.
How to Serve This Recipe
- For breakfast: Serve warm with toast, fresh fruit, or breakfast potatoes.
- For brunch: Cut the frittata into wedges and serve alongside a simple green salad and coffee or mimosas.
- For lunch: Pair a slice with a dressed arugula salad or roasted potatoes for an easy vegetarian meal.
- For entertaining: Serve smaller slices as part of a brunch spread with pastries, fruit, and other breakfast favorites.
- With hot sauce: Add your favorite hot sauce, salsa, or chili crisp for a little extra heat.
How to Store This Recipe
- Refrigerator: Store leftover veggie frittata in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm individual slices gently in the microwave or in a 300°F (150°C) oven until heated through.
- Freezer: Freeze individual slices wrapped tightly and stored in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make ahead: Prepare the frittata up to a day ahead and refrigerate it. Reheat gently before serving or enjoy it at room temperature.
FAQ – Frequently Asked Questions
A veggie frittata is an Italian-style egg dish made by cooking eggs with vegetables, cheese, and other desired fillings. Unlike an omelet, the ingredients are mixed directly into the eggs and the frittata is typically finished in the oven or under the broiler.
You can use almost any cooked vegetable in a veggie frittata, including spinach, mushrooms, tomatoes, zucchini, peppers, asparagus, potatoes, and leftover roasted vegetables. Sauté vegetables with high water content before adding them to prevent a watery frittata.
For a fluffy veggie frittata, whisk the eggs thoroughly until the yolks and whites are completely combined and incorporate air into the mixture. Cooking the vegetables first also helps prevent excess moisture from weighing down the eggs.
Yes. A veggie frittata can be made ahead and refrigerated for up to 3 days. It can be served cold or at room temperature, or gently reheated before serving.
Sharp cheddar is used in this veggie frittata because its bold flavor stands up well to the vegetables. Other flavorful melting cheeses, such as Gruyère, fontina, Monterey Jack, or Parmesan, can also be used.
Other Recipes to Try
Looking for more exciting brunch options? Take a look at some of my favorite recipes below:
- Soft Scrambled Eggs
- Egg, Cheese and Crispy Prosciutto Breakfast Sandwich
- Butternut Squash, Chard and Bacon Quiche
- Parmesan Jalapeño Crusted Egg in a Hole
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Veggie Frittata
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Ingredients:
- 5 egg yolks
- 10 egg whites
- 2 tablespoons extra-virgin olive oil
- 1½ cup baby spinach, stems removed
- 2 cloves garlic chopped
- 2 green onions, whites and greens separated, thinly sliced
- 1½ cups sliced white mushrooms
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 medium Roma tomato chopped
- 1/3 cup cubed sharp Cheddar cheese
- 1 tablespoon cilantro leaves
- 1 tablespoon parsley leaves (optional)
- 1 tablespoon fennel fronds (optional)
Instructions:
- Preheat broiler to high. Place a rack in the upper third of the oven. In a medium bowl, whisk together the egg yolks and the egg whites until thoroughly combined and the eggs fall like ribbons from the whisk.
- Heat a medium oven-safe skillet over medium heat. Add the olive oil then add the spinach, garlic and the whites of the green onions and sauté, stirring occasionally until the spinach has wilted, about 3 minutes.
- Once the spinach has wilted, add the mushrooms, stirring occasionally, until the mushrooms are golden brown, about another 2 minutes. Season with salt and pepper.
- Add the eggs into the pan then quickly and lightly stir the vegetables into the eggs to evenly distribute the vegetables. Cook until the bottom is set, about 1 minute.
- Top with the tomato, remaining green onions, and cheese. Broil until the frittata is golden brown on top and the mixture is set, about 4 minutes. Top with cilantro, parsley and fennel fronds (if using).
- To serve, slice the frittata into equal slices and use a spatula to scoop each slice out of the skillet.
Notes:
Nutrition:
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