This frittata recipe is packed with vegetables and is an easy recipe to make for brunch or breakfast for the week. Pop it in the oven and it’s ready in no time.
Do you love eggs as much as we do? Check out some of our other healthy breakfast ideas that include baked eggs, poached eggs, healthy oatmeal recipes, and tasty smoothie recipes!
The Easiest Frittata Recipe
The key to making the perfect frittata is to keep it simple.
You don’t have to make a crust when you are making a frittata (that’s a quiche), which makes making a frittata a bit easier.
All you have to do is decide on what vegetables you want to use and what your flavor profile is going to be. The thing I love most about making a frittata is that I can use whatever vegetables I have in my fridge to whip up a delicious breakfast that will feed my family!
Before you decide to whip up a healthy frittata recipe check out everything you need to know about making a frittata below to make it super easy!
What type of pan do I bake my frittata in?We used a 10-inch nonstick pan for this frittata. If you are baking a frittata, use a non-stick, oven-safe pan similar to the pan that we use from this set! I repeat, do not use any pans with rubber, fabric, or plastic.
You don’t want to have a frittata tragedy where your frittata sticks to the pan. It would be terrible!
Well, yes you can make a frittata in a muffin tin. We call those egg cups. We have many delicious egg cup recipes on Fit Foodie Finds! Check them out below:
How to Bake Eggs in the Oven
Sweet Potato Hash Egg Cups
4 Healthy Egg Cup Recipes
Asparagus and Shiitake Mushroom Egg Frittatas
Nobody likes a watery frittata. If you find yourself with a watery frittata it’s probably because you did not cook down your vegetables enough. When you place raw vegetables into a frittata the water is drawn out and access water is left in your frittata.
Be sure to saute whatever vegetables you are using with a little salt until they are cooked down, especially mushrooms!
You can serve frittata with anything your little heart desires. Try any of the healthy sides and toppings below!
Toppings:
Breakfast salad
Crunchy toast
Breakfast Potatoes
Bacon
Breakfast sausage
Yes, you can freeze a frittata. Wait until the frittata has cooled completely and cover with plastic and then tin foil and place into the freezer for up to three months.
Remove the frittata from the freezer when you are ready to serve and let thaw in the refrigerator. Then, set the oven to 350ºF and bake for about 10 minutes.
Tips + Tricks
Use any of the vegetables below in your frittata! The key is to cut them all about the same size!
- Potatoes
- Sun-dried tomatoes
- Squash
- Carrots
- Asparagus
- Mushrooms
More of our Favorite…
Egg Tutorials
- Perfect Hard Boiled Eggs
- Over-Medium Eggs
- Poached Eggs
- Baked Eggs
- Scrambled Eggs
- Sunny Side Up Eggs
- Fried Eggs
How to Make Frittata
Step 1: Prepare
Preheat the oven to 375ºF. Prepare the vegetables by dicing them into bite-sized pieces. Set aside.
Then, whisk the egg whites and egg yolks together until they are combined. Then add in the almond milk and whisk until combined. Set aside.
Step 2: Saute
Next, heat a 10-inch no-stick skillet over medium/high heat. Add olive oil to the pan. When olive oil is fragrant add garlic, onion, peppers, and zucchini to the pan along with salt and pepper. Saute the vegetables until the onions are translucent.
Step 3: Bake + Serve
After the vegetables are cooked, spray the sides of the pan one last time with cooking spray. Pour the egg mixture over the vegetables and place into the oven and bake for 16-18 minutes!
Remove from the oven and serve with a breakfast salad, toast, or top with your favorite cheese or hot sauce.
Let the frittata cool completely before placing it in an airtight container. Store it in the refrigerator for up to 5 days.
More of our Favorite…
Egg Recipes
- Freezer Breakfast Sandwiches
- Make ahead Breakfast Quesadillas
- Egg in a Frame
- Easy Spinach Quiche Recipe
- 8 large eggs
- 1/4 cup milk any kind
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1 cup quartered zucchini
- 1/2 cup diced red bell pepper
- 1/2 cup diced green pepper
- 1/4 cup diced yellow onion
- First preheat oven to 375ºF.
- Next, whisk together eggs and milk in a large bowl or Pyrex and set aside.
- Then, prepare veggies by mincing garlic, quartering zucchini, and dicing bell peppers and onions.
- Heat a tablespoon of olive oil in a nonstick oven-safe skillet over medium/high heat. Add veggies and season with salt and pepper, to taste.
- Saute veggies for around 5 minutes or until they are partially cooked.
- Then, spray the sides of your pan with nonstick cooking spray (just in case!). Add egg mixture to the veggies, making sure everything is submered in egg.
- Place pan into oven and bake at 375ºF for 16-18 minutes or until fully cooked in the middle.
- Remove from oven and top with goat cheese.
- Feel free to use whatever vegetables you have in your fridge.
