Frittata for Supper

Vegetable Frittata is the best! Packed with veggies, creamy seasoned eggs, and cheese, it’s reliable for breakfast, brunch, lunch, or anytime!

AUTHOR’S NOTE

Finally, My Go-To Frittata Recipe!

Some of the most popular recipes on my site are my quiches, especially Quiche Lorraine and Ham and Cheese Quiche, so it was definitely time to add a frittata recipe!

This is one I make over and over. It’s loaded with veggies, uses ingredients I typically have on hand, and works just as well for breakfast as it does for dinner. Best of all, my kids actually eat it!

I recently brought it to a brunch, and it disappeared within minutes. So many people asked for the recipe, which is always the best sign! Roasting the veggies takes a little extra time, but the flavor it adds makes all the difference.

Frittata Ingredients

Ingredient	Prep Tip
Sweet Potatoes	Cut into same-size pieces so they roast evenly.
Red Bell Pepper	Slice into thin strips for even cooking.
Broccoli	Chop into small, bite-size pieces.
Olive Oil	Toss with veggies before roasting.
Seasonings	Mix evenly so every bite is seasoned.
Eggs	Whisk well for a smooth, airy mix.
Heavy Cream	mix in for a rich, creamy texture.
Cheese	I use cheddar, Swiss, and Parmesan, but feel free to use your favorite cheeses.

Quick Tip

This oven-baked frittata is packed with potatoes, broccoli, and red pepper. Not a fan of those veggies? Swap in your favorites, adjusting the roasting time as needed.

How To Make This Frittata

1. Veggies: Cut sweet potatoes, red pepper, and broccoli into small pieces.
2. Roast: Mix with olive oil and spices, then bake until soft and lightly browned.
3. Whisk Egg Mixture: Stir together eggs, cream, salt, and pepper until smooth.
4. Assemble: Layer veggies and cheese in a baking pan, then pour egg mix on top.
5. Bake: Cook in the oven until firm and golden. Let cool a bit before serving.

Storage

• Eat now: Let the frittata cool for 5-10 mins, lift it with the parchment, and cut to serve.
• Fridge: Store in a sealed container for 3-5 days. Reheat in the microwave.
• Freezer: Cut, wrap pieces, and put them in a sealed container. Thaw in the fridge and reheat.

More Breakfast or Brunch Favorites:

Breakfast

Avocado Toast Recipes

Breakfast

Egg Skillet

Breakfast

Yogurt Bowl

Desserts

Croissant Breakfast Bake

Variations

Make It Your Own!

• Switch veggies: Use canned or frozen (thawed) veggies like corn, carrots, peas, or green beans. Add chopped spinach or kale—no cooking needed.
• Add meat: Use cooked chicken, ham, turkey, bacon, sausage, or pepperoni.
• More flavors: Add roasted peppers, olives, artichokes, mushrooms, tomatoes, or a can of beans like chickpeas or black beans.