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Vegetable Frittata

Jennifer Coatanroch
Quick and Easy, Vegetarian, Dairy free, Gluten free, Nut free, Soy free, Kid friendly
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Servings 4 servings


  • 10 eggs
  • 1-2 tbsp vegetable oil
  • 1 small onion
  • 1 leek, sliced into half moons.

    Other vegetable combination ideas: Spinach and artichoke; roasted cauliflower and caramelized onions; mushrooms, onions and peppers; zucchini, tomato and basil. Use any vegetables that you have or that your family enjoys. In total, you want to end up with 3-4 cups of vegetables.

  • 2 cups broccoli* (about 2 crowns)
  • 2-3 cloves garlic
  • 1 tsp basil dried (or 1 tablespoon fresh)
  • 1 tsp thyme dried (or 1 tablespoon fresh)
  • 3/4 tsp salt, or to taste
  • 1 large tomato, sliced
  • 1/2 cup milk (dairy or non-dairy)
  • 2 1/4 tbsp shredded cheese (dairy or non-dairy)
  • 1/4 cup salsa


  • Preheat oven to 425°
  • In a medium mixing bowl, add the eggs and whisk until combined. Add the milk, ¼ cup of cheese, and salsa to the bowl, and whisk well. Set aside.
  • Heat the oil in an oven safe sauté pan** on medium low heat. Add the leeks and onion and sauté for 2-3 minutes until they become soft and slightly brown. Then add the broccoli, and sauté for an additional 3 minutes (until it turns bright green and mostly cooked).
  • Add the garlic, herbs and salt, and cook for an additional minute.
  • Keeping the pan on medium low, add the egg mixture. Using a spatula or wooden spoon, mix the frittata mixture as if you were going to scramble the eggs. You want them to start cooking to reduce the time in the oven. Stir for about 1 full minute, then turn off the heat.
  • Place the sliced tomatoes on top of the frittata, and sprinkle with the remaining cheese.
  • Place in the oven, and cook for 25-35 minutes, depending on the depth of your pan. The frittata is cooked when the egg on top is cooked through.
  • Let cool for a few minutes, and then enjoy!
  • ** If you don’t have an oven safe pan, follow directions through Step 4. Then, add the frittata mixture to an oven safe baking dish. Place the tomatoes and remaining cheese on top, and cook for 25-35 minutes.

Enjoy for breakfast, lunch or dinner!



    Frittata's are definitely one of my favorite quick, healthy meals to throw together. For SO many reasons.
    • They are healthier than a quiche since you don't have the added calories of the crust (granted, I LOVE quiche, but it's more of a treat).
    • It is relatively quick and easy to pull together and cook.
    • ANY vegetables work. Use what's in season and looks good at the market. And if you don't have fresh veggies on hand, frozen veggies work just as well!
    • It works for breakfast, lunch or dinner.
    • It's low maintenance, but also fancy enough for a brunch party!
    Broccoli is one vegetable that I always have on hand, since it's the main vegetable my son likes. And if it's not in season, I always have it in my freezer. So my go-to vegetable for most recipes is broccoli, with something else added for variety. Out of the blue, he started liking mushrooms last week, to my amazement! So I always ask him to try things he didn't like in the past.