This Baked Vegetable Frittata is a super easy high protein recipe that is great for meal prep! Just roast the veggies, pour in the eggs and bake until golden! This frittata tastes like a delicious crustless quiche with bursts of flavorful veggies and cheese!

Square slice of baked vegetable frittata on a plate with a fork cutting into it.

I love frittatas and this NEW baked vegetable frittata is probably the best one I have ever made! It is so easy to whip up, just roast the veggies, pour in the eggs and bake. This frittata recipe will quickly become your go to! The roasted vegetables, mixed with melty cheese and fluffy eggs yields these beautiful thick, colorful slices of delicious frittata that is so good!

You can easily enjoy frittatas for breakfast, lunch or dinner! We love to serve it with a light salad and some biscuits!

Plus, it is packed with protein and perfect for meal prep because it tastes even better the next day!

I love a crustless quiche recipe like this vegetable quiche and these mini quiche muffins. But this frittata is special because it is thicker and cooks up like a casserole. I recently made it for a get together and everyone loved it!

What is a frittata?

You’re probably thinking, what is a frittata anyways? A frittata is basically a sturdy omelette filled with veggies and cheese. The egg to cheese ratio and how it is cooked is what sets it apart. Frittatas are usually thicker, have more filling and are a bit heartier than a crustless quiche or omelette. They are typically baked in a thicker square or round baking pan instead of a pie dish like a traditional quiche.

Baking pan filled with cheesy vegetable frittata bake.

Ingredients You’ll Need

Here are the ingredients you’ll need to make this epic baked frittata recipe with all the veggies!

Ingredients for baked vegetable frittata in bowls with labels over each ingredient.

Eggs – 10 large eggs make up the base of this frittata recipe
Veggies – I used zucchini, bell pepper, mushrooms and sweet potato but you can use any veggies you like. I recommend vegetables that are good for roasting such as the ones I used or broccoli, cauliflower, or squash.
Cheeses – I love gruyere cheese and a little salty feta for the finishing touch but you can use any cheese you like.
Milk – just some plain milk (any kind) to help get the eggs nice and creamy and fluffy.
Seasoning – I used garlic powder, Italian seasoning, salt and pepper to season the veggies and I seasoned the eggs with just salt and pepper, which gave the frittata incredible flavor.
Olive oil – a little olive oil is used to coat the veggies so they become extra flavorful when roasted.

How to make a vegetable frittata

Name: Baked Veggie Frittata
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 medium zucchini – diced (about 2 cups); 1 medium red bell pepper; 1.5 cups diced and peeled sweet potato or squash; 1.5 cups sliced mushrooms; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 10 large eggs; ¼ cup milk or cream; Salt and pepper; ⅔ cup grated gruyere cheese; ⅔ cup crumbled feta cheese

Here is a summary for how to make this frittata recipe with step by step photos to help guide you. Get the complete list of recipe ingredients, instructions and nutrition in the recipe card at the bottom of this post.

Un cooked, cut, seasoned vegetables on a baking sheet.

Season the veggies then transfer. them to a baking sheet, arranging them in the single layer.

Roasted veggies on a baking sheet with seasoning on them.

Roast the veggies in the oven until tender, about 20 minutes.

Whisked eggs in a glass bowl with a metal whisk in front of it.

3. Crack and whisk the eggs with the milk, salt and pepper in a medium bowl.

Roasted veggies and shredded cheese in the bottom of a lined pan with whisked eggs in a bowl behind it.

4. Line a baking pan with parchment paper(I used an 8×8 but a 9×9 also works). Arrange ¾ of the veggies in the bottom of the pan and top with ¾ of the shredded cheese.

Unbaked frittata mixture in a square pan with a striped towel in front of it.

5. Pour the egg mixture over the veggies and cheese. Top with the feta and remaining shredded cheese.

Square pan filled with veggie frittata baked until golden with a plaid towel in front of it.

6. Bake until set and golden, about 35-40 minutes.

Cut pieces of veggie egg baked frittata on plates with more behind it.

Frittata Recipe Variations

Here are a few of my favorite frittata recipe variations.

Broccoli and cheese – use steamed broccoli and cheddar cheese for the filling for a delicious variation. Note: frozen broccoli is fine, just thaw and cook it before adding it to the frittata.
Spinach, feta and tomato – one of my favorite versions because you do not need to cook the veggies first. Add spinach and tomato (slice any way you like) in the bottom of the lined pan, top with feta, pour the eggs over the veggies then add another layer of chopped veggies and feta on top and bake. Yum!
Sausage and peppers – cook the sausage and peppers (add onion if you like), arrange the cooked meat and peppers in the bottom of the lined pan, top with shredded mozzarella, pour the eggs over the sausage and peppers. Top with more sausage, peppers and cheese and bake. So Good!
Dairy free – use dairy free milk and dairy free cheese

Tips for making the best vegetable frittata

Chop the veggies and potatoes into ½ inch pieces so they cook quicker and do not sink when baked into the frittata.
Whisk the eggs with milk or cream to allow them to become extra fluffy.
Line the pan with parchment paper to make it easier to remove the frittata from the pan, making it easier to cut and serve. One of my favorite things about this frittata recipe is you get these big, beautiful thick slices that are so delicious and pretty.
Bake the frittata on the middle rack of the oven until firm and golden.
Make it ahead – to make this frittata ahead of time, roast the veggies and store them in an airtight container in the refrigerator for up to 2 days. Then assemble and bake when ready.