Easy Baked Vegetable Frittata

This baked vegetable frittata is packed with zucchini, eggplant, bell pepper, cherry tomatoes, mozzarella, and basil. It's colorful, flavorful, and just as good for brunch as it is for a light vegetarian dinner.

This easy vegetable frittata is packed with zucchini, eggplant, bell pepper, cherry tomatoes, and red onion, with mozzarella and basil for a Mediterranean-inspired finish. I briefly sauté the vegetables before adding the eggs-a small step that starts cooking off excess moisture and concentrates their flavor, helping the finished frittata stay tender rather than watery.

If you're looking for more easy egg dishes, try my easy frittata with asparagus, roasted sweet potato frittata, or spinach and feta puff pastry quiche.

Jump to:

• Why You'll Love This Baked Veggie Frittata
• Ingredient Notes
• How To Make Baked Vegetable Frittata
• Tips For a Perfect Vegetable Frittata
• Variations & Substitutions
• Storage & Reheating
• More Egg Recipes
• Vegetable Frittata Recipe

Why You'll Love This Baked Veggie Frittata

• Vegetable-packed: A generous amount of vegetables in every slice.
• Tender, not watery: The vegetables are cooked first so excess moisture doesn't dilute the eggs.
• Easy one-pan meal: Cook the vegetables and bake the frittata in the same skillet.
• Any-time-of-day recipe: With tomatoes, zucchini, eggplant, basil, olive oil, and mozzarella, this Mediterranean vegetable frittata works especially well for brunch or a light vegetarian dinner.

Ingredient Notes

• Vegetables: Zucchini, eggplant, bell pepper, red onion, and cherry tomatoes give you a mix of sweetness, acidity, and texture. Chopping them relatively evenly helps them cook at the same rate.
• Mozzarella: Try to use a low-moisture mozzarella if possible. Fresh mozzarella contains substantially more water, which isn't ideal in a frittata with vegetables.
• Milk: A small amount gives the eggs a softer, more tender texture.
• Basil & garlic: These are what give it that Mediterranean/Italian character.

How To Make Baked Vegetable Frittata

1. Sauté the vegetables

Cook the red onion, zucchini, eggplant, bell pepper, and garlic briefly in olive oil. Cook until the vegetables begin to soften and any obvious liquid in the pan has mostly evaporated, about 3-4 minutes.

2. Add the egg mixture

Whisk eggs, milk, half of the mozzarella, basil, salt, and pepper, then pour over the vegetables. Add cherry tomatoes and the remaining mozzarella.

3. Bake

Transfer the skillet to the oven and bake until the edges are set and the center is just barely set, 15-20 minutes.

Tips For a Perfect Vegetable Frittata

• Don't skip sautéing the vegetables. This is especially important because zucchini, eggplant, and tomatoes contain quite a bit of moisture.
• Don't cook the vegetables completely. Since the entire frittata finishes in the oven, you're only giving the vegetables a head start. Overcooking them on the stovetop could leave them overly soft after baking.
• Use low-moisture mozzarella. It melts beautifully without adding the excess liquid you'd get from fresh mozzarella.
• Take it out while the center is just set. Residual heat continues cooking the eggs. Waiting until the center looks completely firm can give you a dry or rubbery frittata.

Variations & Substitutions

You can substitute roughly the same volume of other cooked vegetables. For moisture-rich vegetables such as mushrooms, zucchini, tomatoes, or spinach, cook off the excess liquid before adding the eggs.

• Vegetables: broccoli, asparagus, mushrooms, spinach, roasted peppers
• Cheese: feta, goat cheese, cheddar, Gruyère, Parmesan
• Herbs: basil, parsley, dill, chives

Storage & Reheating

Store leftover vegetarian frittata in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a low oven just until warmed through so the eggs don't become rubbery.

More Egg Recipes

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