There’s nothing quite like starting your morning with a warm, satisfying breakfast that’s both delicious and nourishing. Enter the vegetarian breakfast frittata—a vibrant, protein-packed dish that’s as versatile as it is easy to make.
Whether you’re hosting a weekend brunch, meal prepping for the week, or simply craving a hearty but wholesome breakfast, a frittata fits the bill perfectly. This Italian-inspired egg dish is loaded with colorful vegetables, creamy cheese, and fresh herbs, making it a feast for both the eyes and the palate.
Plus, it’s a fantastic way to use up leftover veggies in your fridge.
In this post, I’ll walk you through my go-to vegetarian breakfast frittata recipe, complete with step-by-step instructions, handy tips, and tasty variations. Let’s dive into a breakfast that’s sure to become a staple in your kitchen!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 40 minutes, with minimal prep.
- Customizable: Use any combination of your favorite vegetables and cheeses.
- Healthy and Filling: Packed with protein, fiber, and essential nutrients.
- Great for Meal Prep: Tastes delicious hot or cold, and keeps well for several days.
- Vegetarian-Friendly: Completely meat-free without compromising on flavor.
This frittata is perfect for busy mornings or lazy brunches—it’s a true kitchen hero!
Ingredients
| Ingredient | Amount |
|---|---|
| Eggs | 8 large |
| Whole milk (or plant-based milk for dairy-free) | 1/4 cup |
| Red bell pepper, diced | 1 medium |
| Baby spinach, roughly chopped | 2 cups |
| Cherry tomatoes, halved | 1 cup |
| Red onion, thinly sliced | 1/2 medium |
| Crumbled feta cheese (or goat cheese) | 1/2 cup |
| Fresh basil, chopped | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Feel free to swap in any fresh vegetables you have on hand—zucchini, mushrooms, or broccoli all work beautifully!
Equipment
- 10- or 12-inch oven-safe skillet (such as cast iron)
- Mixing bowl
- Whisk or fork
- Cutting board and knife
- Measuring cups and spoons
- Oven mitts
- Spatula
A cast iron skillet is ideal for a crispy, golden frittata edge, but any oven-safe pan will do.
Instructions
- Preheat your oven to 375°F (190°C). Position a rack in the center.
- Prepare the vegetables: Dice the red bell pepper, halve the cherry tomatoes, and thinly slice the red onion. Roughly chop the spinach and basil.
- Whisk the eggs: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
- Sauté the vegetables: Heat olive oil in your oven-safe skillet over medium heat. Add the onion and bell pepper, sautéing for about 3-4 minutes until softened. Stir in the spinach and cook until wilted, about 1 minute.
- Add tomatoes and cheese: Scatter the cherry tomatoes evenly over the sautéed vegetables. Sprinkle crumbled feta cheese on top.
- Pour the egg mixture: Gently pour the whisked eggs over the vegetables and cheese, tilting the pan to distribute evenly. Sprinkle chopped basil over the top.
- Cook on the stovetop: Let the frittata cook over medium-low heat for 3-4 minutes, just until the edges begin to set. Do not stir.
- Transfer to oven: Carefully move the skillet to the preheated oven. Bake for 12-15 minutes, or until the eggs are puffed and just set in the center.
- Cool and serve: Remove from the oven (use mitts—the handle will be hot!). Let the frittata cool for 5 minutes before slicing into wedges.
- Garnish and enjoy: Top with extra fresh basil or a sprinkle of chili flakes if desired. Serve warm, at room temperature, or chilled.
For a perfectly cooked frittata, avoid overbaking—remove from the oven as soon as the center is just set.
Tips & Variations
- Add more veggies: Zucchini, mushrooms, broccoli, asparagus, or kale are all delicious additions. Sauté them well to remove excess moisture before adding the eggs.
- Try different cheeses: Swap feta for goat cheese, mozzarella, or sharp cheddar for a different flavor profile.
- Make it dairy-free: Use plant-based milk and omit the cheese or try a vegan cheese alternative.
- Herb it up: Fresh parsley, dill, or chives make wonderful mix-ins or garnishes.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for some heat.
- Prep ahead: Chop veggies the night before for an even quicker breakfast assembly.
- Leftover magic: Cold frittata makes an excellent lunch, sandwich filling, or salad topper the next day.
“Don’t be afraid to get creative with what’s in your fridge—frittata is the ultimate canvas for leftover veggies!”
Nutrition Facts
| Nutrient | Per Serving (1/6 of frittata) |
|---|---|
| Calories | 180 |
| Protein | 12g |
| Fat | 12g |
| Carbohydrates | 7g |
| Fiber | 2g |
| Sugar | 4g |
| Sodium | 420mg |
Note: Nutrition facts are approximate and will vary based on exact ingredients used and serving size.
Serving Suggestions
- With Toast: Serve your frittata with a slice of crusty sourdough or multigrain toast for a classic breakfast pairing.
- Fresh Salad: Pair with a simple green salad tossed in lemon vinaigrette for a light, refreshing meal.
- Avocado: Top each wedge with fresh avocado slices and a sprinkle of sea salt for extra creaminess.
- Yogurt Parfait: Accompany with a yogurt and berry parfait for a complete brunch spread.
- On-the-Go: Wrap a slice in a tortilla or pita for a portable breakfast wrap.
- With Soup: Enjoy alongside a bowl of tomato or vegetable soup for a cozy lunch.
For a brunch spread, serve your frittata alongside dishes like Easy Vegan Breakfast Potatoes, Fluffy Vegan Pancakes, or Healthy Veggie Breakfast Burrito.
Conclusion
A vegetarian breakfast frittata is more than just an easy meal—it’s a celebration of fresh ingredients and simple cooking. With its endless customization options, you can make it uniquely yours every single time.
Whether you’re serving a crowd, prepping for busy weekdays, or enjoying a leisurely Sunday brunch, this frittata delivers flavor, nutrition, and satisfaction in every bite.
Don’t be afraid to experiment with new vegetables, herbs, and cheeses as the seasons change. The beauty of a frittata lies in its flexibility and ability to turn whatever you have on hand into a beautiful, delicious dish.
Give this recipe a try and let it brighten up your mornings—one savory, golden slice at a time!
📖 Recipe Card: Vegetarian Breakfast Frittata
Description: This easy vegetarian frittata is packed with fresh veggies and creamy cheese, making it a perfect start to your day. Enjoy a hearty and wholesome breakfast that comes together quickly in one pan.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1 cup baby spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Whisk together eggs, milk, salt, and black pepper in a bowl.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add onion and bell pepper, sauté 3 minutes until softened.
- Stir in spinach and cook until wilted.
- Add tomatoes and cook 1 minute.
- Pour egg mixture evenly over vegetables.
- Sprinkle feta cheese on top.
- Cook on stovetop for 2-3 minutes until edges set.
- Transfer skillet to oven and bake 15-18 minutes, until center is set.
- Let cool slightly, slice, and serve.
Nutrition: Calories: 220 kcal | Protein: 14 g | Fat: 15 g | Carbs: 7 g
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