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!

A Vegetable Frittata in a Round, Black Pan on Top of a Wooden Table

What is a frittata?

You could also say that frittata is similar to quiche but with no crust. 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 as with our feta and spinach frittata, 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!

ingredients. Seven Eggs, A Bowl of Diced Red Bell Pepper and the Remaining Frittata Ingredients on a Dark Wooden Surface

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.

    Roasted Bell Peppers, Zucchini, Green Onion and Broccoli on a Rimmed Baking Sheet
  • 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.

    The Egg and Vegetable Mixture in a Glass Mixing Bowl on a Table
  • 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.

A Close-Up Shot of a Vegetable Frittata in a Cast-Iron Pan

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)

Serving ideas

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!

A Homemade Vegetable Frittata in a Lodge Skillet with Two Handles

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.

Hungry for more? Browse more breakfast recipes or our top Mediterranean diet recipes

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4.91 from 66 votes

Mediterranean Vegetable Frittata Recipe

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
A Vegetable Frittata in a Round, Black Pan on Top of a Wooden Table
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!
Prep – 15 minutes
Cook – 30 minutes
Total – 45 minutes
Serves – 8


  • Stove
  • Oven


  • 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
  • cup feta cheese crumbled, more to serve
  • 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.


Calories: 136.3kcalCarbohydrates: 4.2gProtein: 7.8gFat: 10.2gSaturated Fat: 2.6gMonounsaturated Fat: 5.3gTrans Fat: 0.1gCholesterol: 147.3mgSodium: 280.4mgPotassium: 275.6mgFiber: 1.1gVitamin A: 1146.7IUVitamin C: 44.3mgCalcium: 57.1mgIron: 1.3mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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4.91 from 66 votes (44 ratings without comment)

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  1. Erin says:

    Made it today and loved it! Thanks for baking soda tip!

    1. Suzy says:

      Glad you found it helpful, Erin!

      1. Donna says:

        5 stars
        I haven’t made the recipe yet, but I’m just confused as to whether you add baking powder or baking soda. The recipe says powder, but you said soda in the video.

      2. Suzy says:

        Hi, Donna. So sorry about that. You use baking powder here.

    2. Pamela says:

      It’s baking powder not soda. I always put it in my scrambled eggs.

      1. Kristi Roll says:

        I made this and it's delicious. Thank you very much for the baking powder tip. It works!

  2. lise says:

    5 stars
    delicious, easy to make for supper, couldn't figure out what type of Side to have with it though,
    i had asparagus! yummy!!!

  3. Kristi Roll says:

    5 stars
    Made it today. Very good!

    1. Suzy says:

      Thanks, Kristi!

  4. Lise says:

    5 stars
    I just made this, no broccoli so swapped out for spinach!!!! Smells so good! Am sure it will be a hit 👌

    1. Suzy says:

      Hope you enjoyed it, Lise!

  5. Hannah Smith says:

    5 stars
    I made this wonderful frittata this morning and it's so very good! Thank you for sharing with us!

    1. Suzy says:

      Thanks so much, Hannah!

  6. Mary Harrington says:

    Can this recipe be cut in half and made in a smaller cast iron pan, perhaps and 8 inch skillet?

    1. Suzy says:

      Hi, Mary. That should be fine. Just keep an eye on it as it may cook a bit faster.

  7. Robin Caffrey says:

    Can you use egg beaters!

    1. Suzy says:

      I've never tried this recipe with Egg Beaters, Robin, so I'm not 100% sure. If you give it a go, will you please come back here and share your thoughts?

  8. Elizabeth says:

    5 stars
    This was super tasty!

  9. Larry says:

    This looks delicious and as frittata fans we'll have to put it in the cue.

    1. Suzy says:

      Hope you enjoy it, Larry!

  10. Kristen says:

    5 stars
    This frittata is delicious! Thank you so much for the recipe!

    1. Suzy says:

      Thanks, Kristen!

  11. Ramya says:

    will be making this soon can i use vegan feta cheese and almond milk as am dairy free can i skip red bell pepper as am not a big fan of it i love zucchini soooooooooooo much i never had vegetable frittata before perfect for my after office meals sorry i took a break from commenting on your recipes as busy with work will tag you on twitter if i make this and let you know how it goes Thanks Ramya

    1. Suzy says:

      Hi, Ramya. This recipe is very forgiving. You can totally omit the peppers, or substitute with something else you enjoy. I have not tried this with vegan feta or almond milk yet, but I think it would work.

  12. Lubna says:

    5 stars
    I must say, you made it possible. A recipe which looks gorgeous, tastes delicious and healthy is a super combo. Love the recipe.

    1. Suzy says:

      Thanks, Lubna!

  13. Jacqueline Meldrum says:

    5 stars
    I love how colourful and full of vegetables that us! Yum!

  14. Beth says:

    5 stars
    I’m so glad I found this recipe! My hubby and I are going to love this for breakfast tomorrow morning! Sounds so delicious and very tasty!

    1. Suzy says:

      Hope you enjoyed it!

  15. heather johnson says:

    5 stars
    so delicious - i swapped out goat cheese cuz it's my favorite! yum!!!!

    1. Suzy says:

      Thanks for sharing, Heather!

  16. Kate says:

    5 stars
    My family enjoyed this recipe very much! Made a great breakfast-for-dinner.