If you have a bunch of veggies and eggs lying around, you’re in luck! This Healthy Vegetable Frittata highlights the perfect pairing between fresh eggs and colorful, seasonal vegetables. Try making this for a filling breakfast, a star dish of a brunch get-together or for meal prepping.

Is this frittata healthy?

This frittata is packed with colorful vegetables and protein-packed eggs, making it a healthy choice for any time of day. Each slice packs in 10 grams of protein too! If you’re looking for a frittata to use up your egg whites, check out this egg white frittata recipe.

How do you make a vegetable frittata?

This frittata requires just one pan and a few minutes of your time. Here’s how to make this easy recipe.

1. Sauté your vegetables. This helps prevent watery eggs by allowing most of the water to evaporate out before adding them. It also allows for the vegetables to caramelize a bit.
2. Add over your eggs. You’ll scramble up your eggs then pour them over the same pan of cooked vegetables.
3. Bake until eggs are set. Add the same pan to the oven to cook the eggs through. You can give the pan a slight shake to check and see if the eggs are cooked through all the way. If it’s still really jiggly, cook for a few more minutes and check again.
4. Garnish with herbs. You can never go wrong with fresh herbs. They add major flavor without adding extra calories or fat. You can choose any herbs you like such as green onions, chives, basil, thyme, cilantro, or parsley.

This is the perfect recipe to use up leftover veggies.

I’m all about the flexible recipes and utilizing any leftover food you have in your fridge to avoid any food waste. That’s why this recipe simply calls for 3 cups of diced vegetables of your choice. That wrinkly pepper, misshapen squash, and tiny broccoli bits are all welcome in this recipe.

This is also an awesome recipe for utilizing seasonal produce at your local farmers’ market. When dicing the vegetables, you want to keep the pieces pretty small so that they get consistently distributed throughout the whisked eggs.

What vegetables should you use?

Play around with any vegetables you have on hand. Just be sure to stick with quick cooking vegetables and avoid tougher vegetables like potatoes, beets, and squash. Here are some of my favorites to use:

• Sweet bell peppers
• Tomatoes
• Spinach, kale, or other dark leafy greens
• Broccoli
• White onions
• Yellow squash
• Zucchini
• Mushrooms

You can also try adding in different spices or aromatics such as minced garlic or seasoned salts to pump up the flavor. If you find a favorite frittata flavor combo, I would love to hear about it!

Is this recipe good for meal prep?

You can keep this frittata for up to four days in the fridge to eat on repeat throughout the week. If you have extras, you can freeze it too.

Despite the hate on reheating eggs, this recipe is surprisingly just as good when frozen and reheated later–making your meal prep life easier. Just be sure to tightly wrap in plastic wrap and then store in a freezer bag. You can store these slices for up to 3 months in the freezer. I love to pop out these protein and vegetable-packed slices from the freezer throughout the week.

Try out these other meal prep friendly breakfast recipes too:

• Customizable Yogurt Parfaits
• Make-Ahead Mason Jar Overnight Oats
• No Bake Energy Bites

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Healthy Vegetable Frittata

Mackenzie Burgess, RDN

Try making this for a filling breakfast, a star dish of a brunch get-together or for meal prepping. The perfect recipe to use up any leftover veggies on hand!

4.50 from 8 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 8 slices

Calories 130 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 3 cups vegetables of your choice diced into 1/4″ pieces (zucchini, yellow squash, peppers, broccoli, corn, tomatoes, onions, mushrooms, or a mixture)
• 1/2 teaspoon salt
• 10 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup fresh herbs of your choice, for topping (green onions, chives, basil, thyme, cilantro, parsley)

Instructions

 

• Preheat oven to 350 degrees Fahrenheit.
• Heat oil in large, 9-inch cast-iron or oven-safe pan over medium heat. Add vegetables of your choice and salt. Sauté vegetables until most of the moisture is evaporated. Remove pan from heat.
• Whisk eggs in a large bowl and pour over pan with vegetables. Ensure vegetables are evenly incorporated throughout the eggs.
• Put pan directly in oven and bake for 15-20 minutes, or until eggs are set. Add cheese on top and cook for an additional 2 minutes, until cheese is melted.
• Remove pan from the oven, add any salt and pepper to taste. Garnish with fresh herbs, slice into 8 pieces, and serve warm.
• Store leftovers in the fridge for up to 4 days or freezer for up to three months.

Nutrition

Serving: 1sliceCalories: 130kcalCarbohydrates: 4gProtein: 10gFat: 9gSaturated Fat: 3gSodium: 280mgFiber: 1gSugar: 2g

Tried this recipe?Tag us @cheerfulchoices and let us know how it was!

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