This recipe came together so easily and was quite possibly the best baked vegetable frittata recipe I’ve ever had. The fresh herbs, combination of cheeses and variety of vegetables created a flavor combination that was incredible.
This baked frittata recipe is both sweet and savory, hitting all those good morning vibes. The rainbow of vegetables and protein creates a healthy breakfast.
Sunday Morning in the Kitchen
I experimented with this vegetable frittata recipe one morning with my 10-year-old daughter. She helped chop veggies, stir and combine. My daughter loves to be my sous chef in the kitchen. It’s such a great experience to cook with her.
Our love for cooking has been passed down from many generations. My grandmother always made the best meals for Sunday dinners together. She passed the love for cooking to my mother who owned and operated many restaurants throughout her life. In the small town I grew up in, my mom was known for her cooking.
Now I’m spending a Sunday morning teaching my daughter to make a baked vegetable frittata. For some reason on this particular Sunday morning standing next to my daughter, our multi-generational love for food and family was giving me all the feels.
Frittatas are wonderful clean-out-the-fridge kinds of meals. You can substitute any veggies and fresh herbs that you are trying to use up at the end of the week to avoid waste. You can also use any cheese combination you like. Of course, feel free to make any substitutes you would like, but I encourage you to try this recipe as written at least once (and I don’t often say that.) Here’s why I say that this time.
Sweet & Savory Flavor Combination in this Vegetable Frittata Recipe
The combination of the three cheeses truly create an incredible layer of flavors. The key is the combination of a certain type of sweet honey goat cheese (my absolute favorite-see below) with the savory flavor of a particular sharp aged cheddar that I had in my fridge. It was a block of sharp aged cheddar that I hand grated using a cheese grater.
If you don’t have the time or equipment to grate the cheese, simply purchase a package of shredded sharp cheddar cheese. The sweetness of the honey goat cheese and the savory sharp cheddar are combined in this recipe with a grated parmesan cheese that adds just the right level of saltiness to the frittata.
You can also use any fresh herbs you have on hand like fresh parsley, but I recommend using fresh thyme in this recipe. It adds another layer to the savory flavor.
I used a rainbow of vegetables in this recipe, and it made the perfect frittata. It was the combination of sweet and savory using the sweet potatoes with the sauteed onions, peppers and fresh spinach with fresh thyme and cheeses that made it so yummy.
According to a recent Harvard study, you should aim for 5 servings of vegetables and fruits per day. This baked vegetable frittata recipe is a great way to get a healthy dose of veggies first thing in the morning.
Ok, let’s do this!
Ingredients You’ll Need for Vegetable Frittata
- 8 large eggs
- ½ cup whole milk
- 1 tbsp extra virgin olive oil
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 sweet or yellow onion sliced (red onion also works)
- 4 cups fresh spinach
- 1 medium sweet potato peeled and diced (approximately 2 cups)
- ½ cup fresh shredded aged sharp cheddar cheese
- 1/3 cup honey goat cheese (I recommend LaClare Family Creamery honey goat cheese)
- ¼ cup grated parmesan cheese
- ½ tsp kosher salt
- Fresh thyme (approximately 8 sprigs)
- Fresh ground pepper
- Cooking spray
Tools You’ll Need
- Cast-iron skillet, oven-safe skillet, or stoneware baking dish
- 12-inch skillet fry pan if using a baking dish
- Cheese grater (if hand grating the cheddar cheese)
- Glass measuring cup
- Mixing bowl
- Whisk
- Rubber spatula
You can make this baked vegetable frittata recipe a one pan dish by using an ovenproof skillet or a cast iron pan. I chose to use a skillet for sautéing and a stoneware dish for baking simply because I love how the frittata cooks in the stoneware. The best choice for you is whatever you have on hand.
Directions
- Preheat oven to 400 degrees F.
- Spray a stoneware baking dish if using or heat your cast iron skillet on the stove top.
- Place cubed sweet potatoes in a glass dish and pour 1 tbsp water over the top.
- Microwave the potatoes on high for 2 minutes, loosely covered.
- Sauté the onions and colored bell peppers in olive oil over medium heat.
- I put a pinch of salt and a little bit of cracked pepper on my veggies as they are sautéing. It’s important to season as you go as it helps to create layers of flavor throughout the dish.
- Once partially cooked, add the fresh spinach and continue to sauté until wilted.
- Add the partially cooked sweet potatoes, stir and cook down until all vegetables are crisp tender.
- Spread the sautéed vegetables in an even single layer in your stoneware dish. (It ends up being about 2-3 cups of vegetables when fully cooked down.)
- Whisk the eggs.
- Add the milk, fresh thyme (removed from the sprigs), 1/2 teaspoon salt, and cracked black pepper (to taste) to your beaten eggs. Whisk together.
- Add the 3 cheeses to the egg/milk mixture and give it a good stir to combine.
- Pour the egg mixture over the cooked vegetables and ensure it evenly covers the veggies.
- Bake frittata in the oven at 400 degrees F for approximately 20-22 minutes or until the egg is set. Do not overcook or the eggs will be rubbery.
How to Store Leftover Baked Vegetable Frittata
Store the leftover vegetable frittata in a glass airtight container in the fridge. Enjoy it the next day for an easy breakfast with a cup of coffee. Making this on a Sunday allows for easy leftovers once your busy week starts on Monday.
Frittata vs Quiche – What is the Difference?
This sometimes confuses people, so I wrote an article to clear things up. It explains the main differences between frittata vs quiche. The terms are not interchangeable.
Most people think that a frittata is just a crustless quiche. For all my foodie friends looking to expand their food knowledge, this article explains all the differences.
Kid Hacks
Yea, so my daughter who helped me make this dish is NOT a vegetable lover. In fact, there are exactly 3 veggies she eats. However, with all of the wonderful aromas in the kitchen while making this dish, combined with her helping me with the meal prep, she asked if she could try it. She loved the rainbow of colors and kept peering through the glass oven saying, “mom this looks sooo good”.
So my kid hack for this one is – if your kids don’t love vegetables, invite them into the kitchen with you. When they see all the TLC that goes into preparing a dish, they become interested and intrigued. One meal at a time, one dish at a time, one bite at a time, your children’s taste preferences will evolve over time. Patience and involvement is key.
What to Serve with Vegetable Frittata
You can serve this baked vegetable frittata with a simple green salad and some good bread, or perhaps with a healthy fruit salad.
On this particular Sunday morning, while my 10-year-old daughter was cooking in the kitchen with me, she was creating some recipes of her own. She made a delicious orange mango turmeric smoothie that went perfectly with this frittata.
Although I would love to say this was intentional on our part, it was just a happy coincidence with a great outcome. The smoothie also had a sweet and savory combination with the mango and the turmeric, so it was a perfect accompaniment to the frittata.
Add in a latte and honestly it was heaven on earth for me.
The recipe for my daughter’s Mango Turmeric Smoothie will be coming soon. We are working on perfecting it for you. 😉
More Recipes to Try
If you like the sweet and savory combination in this baked vegetable frittata recipe, here are a few more recipes to try:
If you make this Baked Vegetable Frittata, please leave a rating and comment below.
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Easy Baked Vegetable Frittata Recipe
Equipment
- Cast-iron skillet or oven-safe skillet, or stoneware baking dish
Ingredients
- 8 large eggs
- ½ cup whole milk
- 1 tbsp extra virgin olive oil
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 sweet or yellow onion sliced red onion also works
- 4 cups fresh spinach
- 1 medium sweet potato peeled and diced approximately 2 cups
- ½ cup fresh shredded aged sharp cheddar cheese
- 1/3 cup honey goat cheese (I recommend LaClare Family Creamery honey goat cheese)
- ¼ cup grated parmesan cheese
- ½ tsp kosher salt
- Fresh thyme approximately 8 sprigs
- Fresh ground pepper
- Cooking spray
Instructions
- Preheat oven to 400 degrees F.
- Spray a stoneware baking dish if using or heat your cast iron skillet on the stove top.Cooking spray
- Place cubed sweet potatoes in a glass dish and pour 1 tbsp water over the top.1 medium sweet potato peeled and diced
- Microwave the potatoes on high for 2 minutes, loosely covered.1 medium sweet potato peeled and diced
- Sauté the onions and colored bell peppers in olive oil over medium heat.1 tbsp extra virgin olive oil, 1 red bell pepper diced, 1 sweet or yellow onion sliced, 1 yellow bell pepper diced
- I put a pinch of salt and a little bit of cracked pepper on my veggies as they are sautéing. It’s important to season as you go as it helps to create layers of flavor throughout the dish.½ tsp kosher salt, Fresh ground pepper
- Once partially cooked, add the fresh spinach and continue to sauté until wilted.4 cups fresh spinach
- Add the partially cooked sweet potatoes, stir and cook down until all vegetables are crisp tender.1 medium sweet potato peeled and diced
- Spread the sautéed vegetables in an even single layer in your stoneware dish. (It ends up being about 2-3 cups of vegetables when fully cooked down.)
- Whisk the eggs.8 large eggs
- Add the milk, fresh thyme (removed from the sprigs), 1/2 teaspoon salt, and cracked black pepper (to taste) to your beaten eggs. Whisk together.½ cup whole milk, ½ tsp kosher salt, Fresh thyme, Fresh ground pepper
- Add the 3 cheeses to the egg/milk mixture and give it a good stir to combine.½ cup fresh shredded aged sharp cheddar cheese, 1/3 cup honey goat cheese, ¼ cup grated parmesan cheese
- Pour the egg mixture over the cooked vegetables and ensure it evenly covers the veggies.
- Bake frittata in the oven at 400 degrees F for approximately 20-22 minutes or until the egg is set. Do not overcook or the eggs will be rubbery.
