Healthy Vegetable Frittata

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.

Close up of frittata with sliced green onions on top

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!

Pan with frittata laid onto white towel

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:

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Looking down on a slice of colorful egg frittata
Healthy Vegetable Frittata

Healthy Vegetable Frittata

Yield: 8 slices
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

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!


  • 1 tablespoon olive oil
  • 3 cups of seasonal 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)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. 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.
  3. Whisk eggs in a large bowl and pour over pan with vegetables. Ensure vegetables are evenly incorporated throughout the eggs.
  4. 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.
  5. Remove pan from the oven, add any salt and pepper to taste. Garnish with fresh herbs, slice into 8 pieces, and serve warm.
  6. Store leftovers in the fridge for up to 4 days or freezer for up to three months.
Nutrition Information:
Yield: 8 slices Serving Size: 1 slice
Amount Per Serving: Calories: 130Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gSodium: 280mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 10g

This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. For more nutrition information, seek a professional registered dietitian's advice.

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1 Comment

  1. […] What you can do: Box up those leftovers and store them in the fridge for your next meal. You can also transform leftovers into a whole new meal. Try throwing those bread basket slices into a tomato basil strata, extra cooked grains into a savory breakfast bowl, or cooked veggies into an egg frittata. […]

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