This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich extra virgin olive oil, and sharp feta cheese. It’s a comforting vegetarian meal that's easy to make any night of the week!
What is a frittata?
You could also say that frittata is similar to quiche: it’s an egg dish or an egg-based "pie" that works well for breakfast, brunch, lunch, dinner, or even sliced thinly for a savory appetizer.
Like soups and salads, frittatas are first and foremost a thrifty dish meant to be versatile. I love that you can put almost anything in a frittata, from cheeses to meats and whatever vegetables you may have on hand!
Arguably, though, frittata is easier to make than quiche, because it has no crust. The egg mixture and filling ingredients are poured directly into an ovenproof skillet. And in this recipe for oven baked frittata, the cooking begins on the stovetop and finishes in the oven. (Be sure to keep some oven mitts handy! Once you've removed your veggie frittata from the oven I recommend draping the oven mitts over the handles as a reminder that they are hot. Speaking from experience here).
Zucchini and Vegetable Frittata
This little zucchini frittata recipe is a celebration of some of my favorite produce used often in Mediterranean cooking--zucchini, onions, broccoli, and red bell peppers. And the easiest way to coax out the natural sweetness and enhance the flavors of veggies is by roasting them briefly in a high-heated oven! If you've made my roasted broccoli recipe, you know that heating the sheetpan in the oven before adding the veggies is a great way to speed the charring process up.
In about 10 to 15 minutes, the veggies will have softened and caramelized in some parts, and you can add them mix them with the eggs, feta, and fresh herbs to make your frittata. I like to use an oven-safe pan or cast iron skillet, which will work on the stovetop and later in the oven to finish this oven baked frittata.
And I'm gonna let you in on a secret right here: a pinch of baking powder mixed in the egg batter for the frittata will help it fluff up a little!
What you'll need for this recipe
This easy recipe uses a medley of roasted veggies, fresh herbs, and a good sprinkle of creamy feta. Here's what you'll need to make it:
- Eggs – For this frittata, I used seven large eggs. If your eggs are medium, you may need eight or nine.
- Red Bell Pepper – You’ll need one small red bell pepper, cored and chopped. Yellow or orange bell pepper will work as well.
- Zucchini – one small zucchini or yellow squash. No need to peel, although you can, if you prefer. Either way, dice the zucchini up small.
- Green Onions – I like to use two green onions (the white and pale green parts only), roughly chopped, but you could substitute chives or a small amount of finely chopped white or yellow onion, if preferred.
- Broccoli – You only need about four ounces of small florets. You'll want to cut the broccoli to be close in size to the other veggies.
- Kosher Salt & Black Pepper – To taste.
- Extra Virgin Olive Oil – A high-quality oil helps add flavor to the vegetables and produce a savory roasted texture. Try our Italian Nocellara olive oil or Greek Private Reserve olive oil for this recipe.
- Baking Powder – An optional ¼ teaspoon of baking powder adds lightness to the frittata.
- Milk – You’ll need ¼ cup of whole milk, or you may substitute your preferred milk (including non-dairy). Keep in mind that other milks may bring different flavors and textures to the finished dish.
- Feta Cheese – The sharp tang of feta balances the richness of the olive oil and roasted veggies.
- Fresh Parsley & Thyme – The clean taste of parsley and earthy notes of thyme bring out the best in this perfectly balanced bake.
How to make a frittata with vegetables
This recipe begins with roasting the vegetables, which is done on a pan already hot from the oven. You will also need a ten-inch ovenproof skillet to cook the frittata itself.
- Roast the veggies
Heat up a rimmed sheet pan in a 450°F-heated oven. In a large bowl, toss the chopped veggies in a bit of olive oil, salt and pepper. Carefully take out the hot pan from the oven and spread the veggies on top then return the pan to the oven. Roast the veggies until they soften some and gain some charred marks, about 15 minutes.
Reduce the oven heat to 400°F.
- Make the frittata egg batter or mixture
Whisk the eggs with a dash of baking powder, milk, feta, thyme, parsley, salt and pepper. When the veggies are ready, add them to the batter and mix to combine.
- Cook the frittata (finish in the oven)
Heat up a little olive oil in a cast iron skillet (or an oven-safe skillet). Add the egg and vegetable mixture to the pan and cook on the stove top over medium-high heat for about 3 minutes or until the bottom of the eggs settle, then transfer to the middle rack of your 400°F to finish cooking. Watch for the center of the frittata to fully set (about 8 minutes or so).
How to tell when your frittata is done?
Like quiche, omelet, and other egg-based dishes, frittata is perfectly cooked when the eggs are set in the center and no longer jiggly and the edges are golden-brown. If the eggs are set, pull the frittata from the oven and let it stand 5 minutes before slicing. If you notice the frittata is still too wet or runny in the center, bake for a few more minutes watching carefully.
Tips for success
Here are a few helpful pieces of advice for making the very best veggie frittatas with ease. I’m sure you’re going to love this versatile recipe!
- Season your vegetables and eggs. Keep in mind that the eggs, milk and vegetables here are all mild-tasting ingredients – only the feta has a strong, salty taste. So make sure to taste the roasted vegetables for salt, and season the eggs lightly as well.
- Use a little o baking powder in the egg mixture! Baking powder will create some air pockets to help fluff up your frittata. This is totally optional, however.
- Avoid over baking. If you over bake the frittata, you will get a deep-brown color – but unfortunately, you will also get a tough, spongy texture! So be sure to pull the frittata out of the oven as soon as it’s set and allow it 5 minutes to rest before slicing into it.
- Use what you have on hand! As I mentioned earlier, frittata is a dish that makes your leftovers seem brand new (like my earlier feta spinach frittata). So feel free to stir in a handful of chopped cooked sweet potatoes, green beans, sausage, shredded cheese, or whatever else you might have on hand. You can also change up the herbs or add other spices to your liking (I often throw in a bit of za'atar or Aleppo pepper to jazz things up)
Vegetable frittata is wonderful served as part of a fun brunch or picnic, adding some bright sides like this lemon-garlic sauteed asparagus, mango salad, watermelon salad, or panzanella! Or, if you need something sweet, try this summer fruit compote!
How to store and reheat a vegetable frittata
Properly stored, this frittata will keep for 3 to 4 days in the fridge. You should wrap the frittata tightly (feel free to cut it into individual slices first, if you want). You can also store frittata in airtight containers. Either way, be sure to refrigerate it within an hour of cooking.
To reheat, just bake the frittata again, covered with foil, at about 350°F, for 10 minutes or so. The frittata should be hot all the way through.
Related recipes to try
Mediterranean Vegetable Frittata Recipe
- 1 small red bell pepper cored and chopped
- 1 small zucchini small diced
- 2 green onions white and light green parts only, roughly chopped
- 4 ounces broccoli cut into small florets
- Kosher salt and black pepper
- 3 tablespoon Extra virgin olive oil
- 7 large eggs
- ¼ teaspoon baking powder optional
- ¼ cup whole milk
- ⅓ cup feta cheese crumbled, more to serve
- ⅓ cup finely chopped fresh parsley more to serve
- 1 teaspoon fresh thyme
- Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.
- In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.
- Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
- Turn the oven heat down to 400°F.
- In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
- Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
- Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
- Serve with more feta cheese and a garnish of fresh parsley.
- Note: frittata is perfectly cooked when the eggs are set in the center and no longer jiggly and the edges are golden-brown. If the eggs are set, pull the frittata from the oven and let it stand 5 minutes before slicing. If you notice the frittata is still too wet or runny in the center, bake for a few more minutes watching carefully.
- Visit Our Shop to browse quality Mediterranean ingredients include extra virgin olive oils and spices.
- Try our Italian Nocellara olive oil or Greek Private Reserve olive oil for this recipe.