Easy Vegetable Frittata Recipe

A frittata is basically an easy-to-make crustless quiche. Frittata is the perfect way to get more vegetables into your meal and is delicious as breakfast, lunch or dinner. I created this recipe for Levels Health and I am so happy to share it with you!

We like to eat this Vegetable Frittata with this Hemp Tabouleh Salad or this Blood Orange and Fennel Salad followed by this Low Sugar Apple Crumble.

This frittata is the perfect end of the week dinner to clean out the fridge. Leftovers are great for breakfast or lunch.

Why You’ll Love This Vegetable Frittata Recipe

• Quick and easy meal that’s ideal for customizing based on what you have on hand and your family’s preferences.

Ingredients

• Eggs – I like to use free range or organic eggs.
• Sea salt
• Pepper
• Avocado or olive oil – Either oil will work to saute the veggies.
• Onion  – Any kind of onion, diced, will work or you can also use a leek.
• Celery root – Cut the celery root into a small dice and use about ½ bulb. Note this is not the same as celery.
• Zucchini  – Cut one medium zucchini into a small dice. Any color will work.
• Asparagus  – I used around 12 stems cut into ¾” pieces.
• Kale – I used around 2 leaves, minced. You can mince by hand or use the food processor.

Equipment To Make Frittata

• measuring cups and spoons
• cast iron skillet
• Dutch oven or oven proof pot
• mixing bowl

How To Make Vegetable Frittata

• Preheat the oven to 350 Fahrenheit.
• Heat oil in a 12″ cast iron skillet over medium heat.
• Saute onions in heated oil until translucent but not brown, about 3 minutes.
• Add celery root and cook until soft, stiring occasionally.
• Add zucchini and cook until soft, continuing to stir so the vegetables cook evenly.
• Add asparagus and cook until bright green.
• Add kale, stirring so the vegetables are well mixed.
• In a bowl, whisk the eggs and season with salt and pepper.
• When the vegetables are soft, gently pour in the eggs.
• Turn the heat off the stovetop and transfer the skillet to the oven to bake. The skillet will be hot, so be very careful.
• Bake until golden brown, approximately 15-20 minutes.
• Sprinkle with minced parsley and serve warm with a side salad.

Storage

Leftover frittata can be stored in an airtight container in the fridge for up to three days. Reheat in the oven at 350F for 10-15 minutes or until heated through. Or you can reheat in the microwave.

Pro Tips

Here are a few tips that you can use to make sure that your frittata turns out perfectly every time you make it.

• Make sure to add the salt and pepper to the eggs when you are whisking them.
• Different vegetables require different amounts of time to cook so add those that take longest first.
• Frittatas work well with just about any vegetable so take a look at what’s in the fridge and throw it in. I’ve used potatoes, peppers, mushrooms, celery, broccoli, cauliflower….. the options are endless.
• Feel free to add some goat or feta cheese once the frittata comes out of the oven. They’ll just need a few minutes to melt into the hot frittata. Or you can also sprinkle the cheese on during the last 5 minutes of cook time.

FAQs

What’s the difference between quiche and frittata?

A quiche usually has a crust whereas a frittata does not. Both are baked in the oven though.

Do you need to add milk to the eggs to make a frittata?

No, you do not need to add milk to the eggs. However if you’d like to add milk, any kind will work. If you choose a plant-based milk make sure it is unsweetened.

Did you make this recipe? If you did don’t forget to tag me and share on Instagram!