This Easy Oven-Baked Vegetarian Frittata is loaded with staple kitchen ingredients. Made without a cast iron skillet, this quick to make veggie frittata is baked in a 9x9 oven dish.
🥘 Why You Will Love This Recipe
- Made without a cast iron skillet.
- Quick to make.
- Oven-baked in 40 minutes.
- Serve for dinner or breakfast.
- Make the day or night before.
This easy oven-baked vegetarian frittata recipe is a healthy dish that you can serve for dinner or make the day before and enjoy when you wake up for breakfast.
It can also be assembled the night before and baked the next day. Follow the steps below, under 'storage instructions' for the details.
You don’t need a cast iron skillet to bake this frittata recipe, only a square 9x9 baking/roasting dish. The only frying pan you’ll be using is the one to cook your vegetables in.
🥗 Serving Suggestions
Either enjoy your frittata alone or for dinner next to a piece of meat or serve it next to your favorite side dishes. I love these:
Making it for breakfast? This frittata makes a full healthy breakfast. Or to serve more loved ones, serve it with some freshly baked scones, fried tomatoes, hash browns, or sausages.
📋 Ingredient Notes & Substitutions
Onion - use either red/purple or brown onion. I love to use red onion as it offers more flavor and is higher in nutrients.
Bell pepper - is also known as capsicum in Australia. Use any color you would like, I love to use either green or red.
Curry powder - adds extra flavor, it’s delicious but you can omit it or replace it with another spice such as ground cumin, ground paprika, or dried mixed Italian herbs.
Heavy cream - is also known as thickened cream in Australia.
Spring onion - substitute for leek.
Chives - substitute for parsley, coriander, or oregano.
Tomatoes - can also use large tomatoes, thinly sliced and placed on top.
Cheese - it's easiest to use frozen grated cheese such as tasty or cheddar cheese. Or substitute for a fresh block of your favorite cheese and grate it over the top of your frittata.
🥣 Step By Step Instructions (with photos)
How to make oven-baked vegetarian frittata from scratch in 6 easy steps!
There is a full and detailed recipe card at the bottom of this post.
Step one: To a large frying pan, sauté onion and garlic until translucent and fragrant over medium-high heat. Add the chopped carrot, pumpkin, bell peppers, zucchini, and peas. Pan-fry the veggies for 5-10 minutes then add the seasonings.
Step two: In a large mixing bowl or measuring jug, add eggs and whisk with a fork or hand whisk.
Step three: Pour in the cream and whisk until well combined. Then whisk through the sliced spring onion, chives, and season with salt and pepper.
Step four: Spoon cooked vegetables into the greased pan and pour over the egg mixture
Step five: Add halved cherry tomatoes on top and sprinkle over the grated cheese.
Step six: Bake for 35-40 minutes or until the top has puffed up, it looks set and is not too wobbly in the center. NOTE: if it browns too much on top, it means the inside is getting overcooked, which means rubbery frittata.
💭 Tips For Recipe Success
- Chop your vegetables into smaller pieces/cubes so they cook faster and your frittata isn’t overly chunky that it crumbles apart when sliced.
- Cook the vegetables until they have softened and when you stick a fork or knife into them, it easily pokes through. Don’t overcook or they’ll turn mushy.
- It’s easier to combine the egg mixture ingredients in a large jug so you can simply pour it over the vegetables.
- Season to taste both the vegetable and egg mix. Adding more salt and pepper if desired.
- Don’t over-cook your frittata, it shouldn’t be golden brown all over to be cooked, that would mean it’s overcooked and rubbery inside. It’s done when it has a slight solid wobble in the center, not a watery wobble 😉
- Allow the frittata to rest for 5 minutes before serving for best results.
⏲️ Storage Instructions
Store leftovers, still partly whole or sliced, in a sealed airtight container, refrigerated, for 3-4 days.
It is not recommended to freeze frittata as the consistency of the egg can turn soggy and rubbery. Best served fresh or prepare the separate elements ahead of time following the easy instructions below.
Re-heat your veggie frittata in a baking dish or on a baking sheet in a preheated oven at 180ºC (350ºF) for 20-30 minutes or until warmed through.
To Make Ahead Of Time
Prefer to make your veggie frittata the day/night before? Here’s how:
- Cook the vegetables per the recipe instructions then set them aside to cool completely.
- Transfer veggies to a sealed airtight container and store them in the refrigerator for up to 24 hours.
- Make the egg mixture per the recipe instructions.
- Pour it into a sealed airtight container or glass jar and store it in the refrigerator for up to 24 hours.
- Before cooking, remove the veggies and the egg mixture from the fridge and allow them to sit at room temperature for 30 minutes. Stir the egg mixture before using.
- Preheat your oven and grease the baking dish per the recipe instructions.
- Assemble the frittata with the veggies and egg mixture per the recipe instructions then top it with the tomatoes and cheese.
- Bake according to the recipe directions. If needed, bake the frittata for a further 5-10 minutes, as it was cold before baking.
💬 Recipe FAQ's
For dinner, you can serve your veggie frittata alongside your favorite piece of meat or various side dishes such as a garden salad, mashed or roasted potatoes, flatbread, or soup. For breakfast, serve your frittata alongside fried tomatoes, hash browns, or scones such as these Cheese & Chive Scones or No Egg Pumpkin Scones.
Yes! Swap out any of these veggies in this recipe with what you have on hand. Be sure to chop the vegetables into smaller pieces/cubes and pan-fry them until they’ve softened and are fork-tender.
Yes! To add spinach or any leafy greens of your choosing such as Swiss chard, collard greens, kale, or arugula, add them after you’ve cooked the vegetables and just before adding the seasonings. Cook the mixture until the leafy greens have wilted. Then season and follow the rest of the recipe directions.
I have tested this recipe using milk and it takes a lot longer to bake in the oven as the egg mixture is thinner in consistency. You can use milk, just keep an eye on the frittata in the oven and wait until it's cooked through and it’s not too wobbly in the center.
This recipe has not been tested using coconut cream. If you would like to try it, I recommend using a full-fat coconut cream that comes packaged in a can, not a carton. If your coconut cream has the cream floating on top, use just the cream and discard the liquid underneath. Or use it in smoothies instead of water or milk, like in this Vitamin C Smoothie or Choc Banana Hemp Smoothie.
📖 Related Recipes
Easy Oven-Baked Vegetarian Frittata
- 1 tablespoon extra virgin olive oil, or frying oil/butter of choice
- 1 large red or brown onion, peeled and roughly chopped
- 4 small cloves garlic, peeled and minced
- 1 small carrot, chopped into small cubes
- 80 pumpkin, skin removed and chopped into small cubes
- ¼ medium bell pepper/capsicum any color, chopped into small cubes
- 1 small zucchini , chopped into small cubes
- ¼ cup frozen peas, no need to thaw
- ½ teaspoon curry powder
- Salt and pepper, to season
- 6 large eggs
- ½ cup heavy cream/thickened cream
- 3 stalks spring onion, trimmed and thinly sliced
- 2 tablespoon fresh chives, finely chopped
- Salt and pepper, to season
- 150 g (7-10) cherry tomatoes, halved
- ¼ cup grated frozen tasty or cheddar cheese, or cheese of choice
- Pre-heat oven to 190ºC (375ºF). Liberally grease with butter or cooking oil spray, a 9inch x 9inch (22cm x 22cm) square, ceramic, or glass baking dish, and set aside.
- Heat the 1 tablespoon of oil in a large frying pan over medium heat.
- Add onion and sauté until translucent over medium-high heat.
- Stir through minced garlic and cook until fragrant whilst stirring.
- Add chopped carrot, pumpkin, bell peppers, zucchini, and peas.
- Pan-fry veggies on medium-high heat for 5-10 minutes or until they've softened and are fork-tender.
- Sprinkle over curry powder and season with salt and pepper. Stir through and cook for a further 2 minutes.
- Turn off the heat and leave the veggies in the pan while you make the egg mixture.
- In a large mixing bowl or a large measuring jug, add eggs and whisk with a fork or hand whisk.
- Pour in cream and whisk until well combined.
- Whisk through sliced spring onion, chives, and season with salt and pepper.
- Spoon cooked vegetables into the greased pan.
- Pour over egg mixture
- Add halved cherry tomatoes on top.
- Sprinkle over grated cheese.
- Bake for 30-40 minutes or until the top has puffed up, it looks set and is not too wobbly in the center. NOTE: if it browns too much on top, it means the inside is getting overcooked, which means rubbery frittata.
- Remove from oven and allow it to rest for 5 minutes before slicing into and serving.
- Store leftovers in a sealed airtight container, refrigerated, for 3-4 days.
This recipe was originally published in January 2018. It was republished in December 2022 with new images and helpful information.
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