featured 7451

Ultimate Vegetable Frittata Recipe for Flavorful Brunch

img 7451 1

This Spring Vegetable Frittata is perfect for breakfast, brunch or even a light dinner. It sets up beautifully and the eggs and cheeses are brightened by fresh zucchini, asparagus and red onion. The recipe is simple, reliable and full of flavor. Below you’ll find clear tips to help you make the best vegetable frittata you’ve tried—let’s get cooking.

img 7451 2

I use a heavy skillet with a lid for this and similar one-pan meals because it browns evenly and can go from stovetop to oven for consistent results.

img 7451 3
img 7451 4
img 7451 5
img 7451 6
img 7451 7
img 7451 8
img 7451 9
img 7451 10
img 7451 11
img 7451 12
img 7451 13
img 7451 14
img 7451 15
img 7451 16
img 7451 17
img 7451 18
img 7451 19
img 7451 20
img 7451 21
img 7451 22
img 7451 23

🗒 More Delicious Brunch Recipes

👝 How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for 3–5 days.

🤔 Common Questions

Can I use grated parmesan instead of Pecorino Romano?

Yes — parmesan is a fine substitute and will still add a salty, nutty flavor.

Can I use a white or yellow onion instead of red?

Absolutely. Use whatever onion you prefer or have on hand; the flavor will be slightly different but still delicious.

Video

A person with red nail polish slices a piece of zucchini and cheese casserole from a white baking dish. The scene, perfect for serving the BEST Vegetable Frittata, features fresh greens in the background on a wooden countertop.

BEST Vegetable Frittata

Melissa Jo

A versatile frittata featuring zucchini, asparagus and red onion folded into eggs and cheeses. It’s easy to prepare and great for feeding a group or saving for meals throughout the week.
Print Recipe
Pin Recipe

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Course Breakfast, Brunch, Lunch, Main Course
Cuisine American

Servings 6 people
Calories 190 kcal

Equipment

  • Mixing bowl
  • Rubber spatula
  • Wooden spoon or spatula
  • Silicone brush (optional)
  • Measuring spoons
  • Whisk

Ingredients

  

  • 6 eggs
  • 2 diced zucchini
  • 1/4 of a red onion, diced
  • 6-7 spears of asparagus, chopped
  • 1-2 tbsp olive oil
  • 1/2 cup shredded mozzarella
  • 1/2 cup cubed provolone
  • 3 tbsp Italian breadcrumbs
  • 3 tbsp grated Pecorino Romano
  • salt & cracked black pepper to taste

Instructions

 

  • 1. In a skillet, sauté the diced zucchini, red onion and chopped asparagus in 1–2 tbsp olive oil with salt and cracked black pepper. Cook until the vegetables are slightly golden and have some color; add a bit more oil if needed.
  • 2. In a mixing bowl, whisk the eggs until smooth.
  • 3. Stir the shredded mozzarella, cubed provolone, 3 tbsp Italian breadcrumbs, grated Pecorino Romano, and salt and pepper into the eggs. Mix until combined.
  • 4. Fold the sautéed vegetables into the egg and cheese mixture.
  • 5. Lightly oil a casserole or baking dish and brush the bottom and sides with olive oil.
  • 6. Pour the frittata mixture into the prepared dish, top with extra grated Pecorino Romano and additional cracked black pepper if desired.
  • 7. Bake at 425°F (218°C) for about 20 minutes, until set and lightly golden on top.
  • 8. Let the frittata rest for 15 minutes before slicing and serving.

Notes

  • Don’t skip the breadcrumbs — they absorb excess moisture and help the frittata hold together.

  • Use a covered casserole dish or an ovenproof skillet for easy baking and cleanup.

Nutrition

Calories: 190kcalCarbohydrates: 6gProtein: 13gFat: 13g

Keyword 30 minutes, breakfast, brunch, cheesy, easy, eggs, spring, vegetable frittata, veggie
Tried this recipe?Let us know how it was!