This healthy vegetable frittata recipe is a great way to start your day off with a vegetarian meal that's a great source of protein. This version uses broccoli and tomatoes and a combination of mozzarella and cheddar cheese for an egg dish that's great for the whole family.
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What makes this healthy vegetable frittata the perfect meal?
Frittatas are a great addition to your breakfast, brunch, or dinner rotation. They are simple to make and are a great way to prevent food waste by using up small amounts of leftover veggies.
I kept this healthy vegetable frittata vegetarian, but you don't have to. You can add some bacon or diced ham or even some breakfast sausage. It's a versatile recipe you can customize to your liking.
Frittatas are also a great way to meal prep. They pack nicely in a lunch box and can be eaten at room temperature. Or store your leftovers in the fridge and have a breakfast you can warm up in a couple of minutes! They are great on a slice of toasted sourdough bread.
One of the best things about frittatas is that they aren't just for breakfast. We love them for a light dinner with this kale salad or this Greek pasta salad.
Love egg dishes? Try my Vegetarian Egg Muffins next!
Equipment
You'll need a 10-inch skillet that is oven-proof. It should also be non-stick for best results. A cast-iron skillet is the a great option, but any non-stick pan will work as long as it is able to go in a 375 degrees F oven.
If you don't have an ovenproof skillet, you can start the cooking process on the stove, then transfer the frittata mixture to a well greased pie pan or an 8 by 8 inch baking dish and bake as directed.
Ingredients
Eggs - I used 6 large eggs, but you can use up to 8 eggs if desired.
Heavy cream - gives the frittata a custard like texture, but not like a a quiche, more like a fluffy omelet.
Mozzarella cheese - part skim or whole milk mozzarella that's been shredded. We love the creaminess mozzarella gives, but you can use any good melting cheese for a frittata.
Cheddar cheese - the flavor of cheddar is a favorite. You can use white cheddar or yellow. You can use mild, medium, or sharp. Other cheese options you might like are Gruyere, Fontina, and pepper Jack.
Broccoli florets - I think broccoli and eggs go well together. You might like bell peppers, asparagus or maybe some leftover vegetables from dinner the night before.
Cherry tomatoes - cherry tomatoes work best, but if you want to use regular tomatoes, I would slice them thinly and add them to the top before baking.
Yellow onion - thinly sliced shallots are also common and very tasty in frittatas. Red onion also works well.
Olive oil - canola or vegetable oil can be subbed.
Salt and black pepper, paprika, garlic powder - keeping it simple with pantry herbs and spices. A pinch of Italian seasoning is a nice touch. You can also add some fresh herbs like chopped thyme leaves, chopped basil, chopped Italian parsley, or finely chopped chives.
Directions
1) Preheat the oven to 375 degrees F. Have a rack ready in the middle position.
2) Add broccoli florets to a large microwave safe bowl. Add 2 tablespoon of water to the bowl, cover with plastic wrap, being sure to leave an opening for the hot steam to escape. Microwave on high power for about 1-2 minutes, or until crisp-tender. Drain and pat broccoli dry with paper towels.
3) Heat olive oil in your non-stick frying pan or cast iron skillet over medium heat. Sauté the onion for 3-4 minutes until softened and staring to turn a little bit golden.
4) Add the steamed broccoli to the pan along with the halved cherry tomatoes. Season with salt and pepper. Cook with the onions for another 2-3 minutes, stirring occasionally.
5) In a large bowl, combine eggs, mozzarella cheese, heavy cream, salt, black pepper, paprika, and garlic powder. Whisk to combine well.
6) Pour the egg mixture into the skillet. Let the mixture fill the pan evenly, tilting the pan if necessary. Cook on the stove for about two minutes, or until the edges start to set. Then, transfer skillet to the preheated oven and bake for about 10 minutes. Top with remaining cheddar cheese and bake an additional 5 minutes or until eggs are set. Alternatively, you can layer all the cheese on top of the vegetable mixture, add the egg mixture and bake for 15-20 minutes or until eggs are set.
7) Use a sharp knife to cut into the center of the frittata. If the eggs are runny, you'll need more bake time. Continue to bake a few minutes at a time until eggs are set.
8) Let cool in the pan for 5 minutes. Top with more halved cherry tomatoes and sliced green onions if desired. Serve with a simple side salad or a fresh fruit salad for the perfect breakfast!
Tips
It's easy to switch up the ingredients. Choose different veggies, different cheeses, and different herbs and spices.
If you switch up the veggies and use baby spinach or bell peppers instead, for example, be sure they are sautéed until softened so that most of the water has been cooked out.
If you have any leftover roasted vegetables or just prefer them to sautéed vegetables, they would work really well in this recipe.
How to store
Store leftovers tightly wrapped with plastic wrap or in an airtight container in the refrigerator for up to three days.
Reheat in the microwave at reduced power until hot.
Freeze in freezer safe containers or freezer bags for up to one month. Thaw overnight in the refrigerator and reheat in the microwave.
More easy breakfast recipes
- Crockpot Biscuits and Gravy Casserole
- Air Fryer Bacon
- Air Fryer Frozen Hash Browns
- Pancakes made with Evaporated Milk
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Healthy Vegetable Frittata
Equipment
Ingredients
- 1 cup broccoli florets not too large
- 1 tablespoon olive oil
- 1 cup onion finely chopped
- 1 cup cherry tomatoes halved; more for garnish if desired
- 6 eggs large
- ½ cup mozzarella cheese shredded
- ¼ heavy whipping cream or whipping cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ cup white cheddar shredded; yellow cheddar
Garnish Ideas:
- sliced green onion, halved cherry tomatoes, chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F. Have a rack ready in the middle position.
- Add broccoli florets to a large microwave safe bowl. Add 2 tablespoon of water to the bowl, cover with plastic wrap, being sure to leave an opening for the hot steam to escape. Microwave on high power for about 1-2 minutes, or until crisp-tender. Drain and pat broccoli dry with paper towels.
- Heat olive oil in your non-stick frying pan or cast iron skillet over medium heat. Sauté the onion for 3-4 minutes until softened and staring to turn a little bit golden.
- Add the steamed broccoli to the pan along with the halved cherry tomatoes. Season with salt and pepper. Cook with the onions for another 2-3 minutes, stirring occasionally.
- In a large bowl, combine eggs, mozzarella cheese, heavy cream, salt, black pepper, garlic powder, and paprika. Whisk to combine well.
- Pour the egg mixture into the skillet. Let the mixture fill the pan evenly, tilting the pan if necessary. Cook on the stove for about two minutes, or until the edges start to set. Then, transfer skillet to the preheated oven and bake for about 10 minutes. Top with cheddar cheese and bake an additional 5 minutes. Alternatively, you can layer all the cheese on top of the vegetable mixture, add the egg mixture and bake for 15-20 minutes or until eggs are set.
- Use a sharp knife to cut into the center of the frittata. If the eggs are runny, you'll need more bake time. Continue to bake a few minutes at a time until eggs are set.
- Let cool in the pan for 5 minutes. Top with more halved cherry tomatoes and sliced green onions if desired. Cut into wedges.
- Serve with a simple side salad or fresh fruit for the perfect breakfast!
Notes
- It's easy to switch up the ingredients. Choose different veggies, different cheeses, and different herbs and spices.
- If you switch up the veggies and use baby spinach or bell peppers instead, for example, be sure they are sautéed until softened so that most of the water has been cooked out.
- If you have any leftover roasted vegetables or just prefer them to sautéed vegetables, they would work really well in this recipe.
- Store leftovers tightly wrapped with plastic wrap or in an airtight container in the refrigerator for up to three days.
- Reheat in the microwave at reduced power until hot.
- Freeze in freezer safe containers or freezer bags for up to one month. Thaw overnight in the refrigerator and reheat in the microwave.
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