BEST Vegetable Frittata

The perfect breakfast, brunch, or even dinner idea is this Spring Vegetable Frittata! It sets up perfectly and tastes so amazing with fresh zucchini, asparagus, and red onions flavoring the eggs and cheese. This recipe is a must try and incredibly easy! I am adding a few little hints to make this BEST Vegetable Frittata you’ve ever had! Let’s Make it!

A stainless steel cookware set including a frying pan, sauté pan with lid, mesh fry basket, and a cookbook titled Americas Restaurant Favorites featuring the BEST Vegetable Frittata recipe, arranged on a white background.

I have had this Copper Chef Stainless-Steel Titan Fry, 9.5 inch with 8 inch Pan for years and it is my go to pan for all my recipes! I especially use this pan for all my one pot meals because the pan with the lid can go in the oven and it offers maximum heat retention!

A nonstick frying pan with a thin layer of oil sits on a stovetop, ready to make the BEST Vegetable Frittata. In the background, a floral-patterned spoon rest and a colorful spoon add charm near the cooktop.

A frying pan on a stovetop filled with chopped zucchini, red onion, and green bell pepper—just the start for the BEST Vegetable Frittata. Black pepper is sprinkled on top, and a colorful spoon rests on the counter in the background.

A frying pan on a stovetop filled with diced zucchini, green bell peppers, and chopped red onions being sautéed with seasoning—perfect vegetables for the BEST Vegetable Frittata.

A metal mixing bowl containing six cracked eggs sits on a wooden surface, ready to create the BEST Vegetable Frittata. In the background, a small white bowl filled with shredded cheese is visible.

A metal bowl with beaten eggs and a whisk sits on a wooden cutting board—perfect beginnings for the BEST Vegetable Frittata. A hand with red nail polish reaches for shredded cheese, while colorful marshmallow Peeps brighten the background.

A metal mixing bowl containing beaten eggs, shredded cheese, and chunks of white cheese on a wooden surface, ready to be mixed for the BEST Vegetable Frittata.

A stainless steel bowl filled with whisked eggs for the BEST Vegetable Frittata, topped with shredded cheese, cubed cheese, salt, and freshly ground black pepper, sits on a wooden surface.

A large metal bowl containing beaten eggs, breadcrumbs, seasoning, and shredded cheese for the BEST Vegetable Frittata sits on a wooden cutting board, with a whisk and spatula in the background.

🗒 More Delicious Brunch Recipes

Grandma Jo’s Artichoke Quiche

Strawberry Shortcake French Toast Bake

Make Ahead French Toast Casserole

Crab Quiche 🦀

👝 How to Store Leftovers

Store in an air-tight container for 3-5 days in the refrigerator.

🤔 Common Questions

Can I use grated parmesan instead of Pecorino Romano?

Absolutely!

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

Of course! You can use any veggies you prefer!

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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.

Melissa Jo

BEST Vegetable Frittata

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 people

Course: Breakfast, Brunch, Lunch, Main Course

Cuisine: American

Calories: 190

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 Cheese
salt & cracked black pepper to taste

Equipment

Method

In a skillet saute the zucchini, red onion, and asparagus with salt and pepper in 1-2 tbsp. of olive oil until golden and color is achieved. (Add more olive oil if needed while cooking)
In a mixing bowl add the eggs and whisk together.
Then, add in the cubed mozzarella, provolone cheese, salt and cracked black pepper, and 3 tbsp. of Italian breadcrumbs. Mix unit combined.
Once the vegetables are golden add the contents of the skillet into the egg mixture and mix until combined.
Add a drizzle of olive oil to the bottom of a casserole or baking dish and brush all over the bottom and sides of casserole dish.
Pour the frittata mixture into the casserole dish.
Top with grated Pecorino Romano cheese and more cracked black pepper if desired.
Bake at 425 degrees F. for 20 minutes.
Let it rest 15 minutes before serving and enjoy the BEST Vegetable Frittata! Make it!

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Nutrition

Calories: 190kcalCarbohydrates: 6gProtein: 13gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 181mgSodium: 303mgPotassium: 269mgFiber: 1gSugar: 2gVitamin A: 556IUVitamin C: 12mgCalcium: 201mgIron: 1mg