Veggie Frittata Recipe – Colorful, Flavorful, and Easy Oven-Baked Breakfast

Difficulty:

1/5

Serves:

4 PEOPLE

Prep Time:

15 minutes

Veggie Frittata Recipe

A Veggie Frittata is the perfect solution for a colorful, nutrient-packed breakfast or brunch. Featured on Everyday Excellent with Vanessa Gianfrancesco, this dish combines fresh seasonal vegetables, creamy feta, and a blend of aromatic herbs and spices baked into fluffy eggs. The result is a visually stunning, flavorful frittata that’s both satisfying and wholesome.

Unlike scrambled eggs or omelets, a frittata allows you to cook vegetables and eggs together in a single pan, creating a layered, savory dish with a delicate texture and beautiful golden finish. Paired with charred sourdough drizzled with olive oil, this frittata transforms a simple breakfast into a restaurant-quality brunch experience.

The Inspiration

The inspiration for this Veggie Frittata comes from the Mediterranean tradition of combining fresh vegetables, cheese, and eggs into simple, balanced meals. The mix of bell peppers, asparagus, broccoli, and mushrooms provides a medley of flavors and textures, while feta adds a creamy, tangy punch. The dish is designed to highlight the natural colors of the vegetables, making it as visually appealing as it is delicious.

Frittatas are versatile, quick, and forgiving. They are ideal for using leftover vegetables, and the oven-baked method ensures even cooking and minimal fuss. This recipe elevates a classic breakfast staple with fresh ingredients, bold flavors, and easy presentation—perfect for a weekend brunch or light dinner.

Ingredients

8 large eggs
¼ cup whole milk
2 tbsp avocado oil
1 orange or red bell pepper, cored and diced
6 asparagus spears, chopped
6 broccoli florets, chopped small
6 button mushrooms, sliced
2 scallions, sliced
¼ fresh parsley, chopped
1 cup feta, crumbled
1 tsp paprika
4 slices sourdough, charred
Olive oil for drizzling
Salt and pepper to taste

Methods

Preheat the oven to 400 F (204 C).
Heat oil in a large cast iron skillet over medium high heat. Add the mushrooms and cook until they start to release their liquids. Add the asparagus, bell pepper, and broccoli and cook until lightly charred, about 4 minutes, then add the scallions and take the pan off the heat.
Meanwhile, beat together eggs, milk, and salt and pepper to taste in a mixing bowl.
Add parsley to the pan followed by the egg mixture. Crumble over feta cheese and place in the oven for 15-20 minutes, or until cooked through.
Sprinkle over paprika and let cool for 5-10 minutes before slicing. Serve with charred bread drizzled with olive oil.

Serving Suggestions

This Veggie Frittata pairs beautifully with a simple, fresh salad or sliced avocado for a light, nutrient-packed brunch. For a heartier meal, serve alongside roasted potatoes or a medley of fresh fruits. Charred sourdough drizzled with olive oil complements the rich, savory flavors of the frittata, and the dish can easily be cut into wedges for individual servings. It’s also perfect for entertaining—simply place the frittata in the center of the table with bread and fresh greens for a casual, communal brunch experience. Leftovers can be stored in the refrigerator and served cold or reheated for a quick breakfast the next day.

Final Thoughts

This Veggie Frittata exemplifies the perfect combination of convenience, flavor, and nutrition. With colorful vegetables, tangy feta, and fluffy, oven-baked eggs, it’s a versatile dish suitable for breakfast, brunch, or light dinner. The combination of fresh ingredients, charred sourdough, and aromatic herbs creates a balanced and satisfying meal that’s easy to prepare and visually stunning.

Whether you’re feeding a crowd, preparing a weekend brunch, or enjoying a wholesome weekday breakfast, this Veggie Frittata delivers bold flavors, beautiful presentation, and plenty of nutrition. Its versatility allows it to be served hot from the oven, warm at the table, or even cold for on-the-go meals, making it a practical, crowd-pleasing option for any occasion.

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