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!

BEST Vegetable Frittata


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BEST Vegetable Frittata

The BEST Vegetable Frittata

Melissa Jo


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


  • 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!


  • Don’t skip the breadcrumbs! This helps soak up some of the moisture and results in an amazing Frittata!

  • My beautiful Casserole dish with lid by Sofia Vergara: Casserole Dish link

Tried this recipe?Let us know how it was!

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