An easy baked frittata is something you’ll find yourself making again and again. I came to this recipe idea after making scrambles, omelets and frittatas on a regular basis in order to use up leftover veggies. You know that situation right? It’s when you open the fridge and look around the kitchen, only to discover you have one broccoli crown, a half cup of grape tomatoes and a bag of spinach? Yeah, that.
This frittata is the answer, too, when you just can’t bring yourself to make pasta, a big pot of soup, or a giant salad with all of those leftover veggies. Eggs are so amazingly versatile and this easy baked frittata is proof positive.
We are a fan of kitchen efficiencies around here and doing our best to not let food go to waste. It’s a process, and we’re not perfect. But there’s no better feeling than using up everything you buy in any given week, right? Baked frittatas are the ideal vehicle for odds and ends that get left behind in your fridge, even the ones that are about to go bad.
Note: Get more recipes like this in the Workweek Lunch Meal Prep Program with access to our meal planning tools, grocery list generator, and more.
This recipe has A LOT of room for customization, so let’s get into it.
The foundation is simply eggs, milk, salt, and pepper. The rest is up to you! Sweet freedom!
This is one of those awesome templates that won’t fail you, provided you follow a few easy steps based on what you’re putting into that egg-based meal prep..
What kinds of veggies should I add to frittatas?
Vegetables that work well
These veggies are listed from hardest to softest, which will help you determine their cooking time.
- Cooked potatoes (Yukon gold, fingerling, sweet potato, russet)
- Hard squashes (butternut, acorn, pumpkin)
- Brussels sprouts
- Green beans
- Broccoli
- Cauliflower
- Mushrooms
- Asparagus
- Leeks
- Onions, shallots, garlic (sautéed first)
- Bell peppers
- Zucchini or yellow squash
- Peas (frozen is great)
- Tomatoes (fresh or canned)
- Cooking greens (spinach, kale, chard, collards, arugula)
Veggies to Avoid
- Very watery veggies: cucumbers, iceberg, red/green leaf lettuce
- Corn and carrots (okay, but they tend to disappear and taste sweet)
Cheese Ideas
Cheeses that work well with eggs: cheddar, Monterey jack, goat cheese, blue cheese, feta, Parmesan, Pecorino, Manchego
Eggs love these herbs: basil, oregano, rosemary, parsley, cilantro, thyme, marjoram
Spices to try: Old Bay, paprika, za’atar, and cayenne; red pepper flakes are ok, but sometimes disappear in a frittata
Related: How to Use Up Your Greens and Save What You Don’t!
Ideas for Herbs
In terms of herbs? Well, eggs love basil, oregano, thyme, marjoram, parsley, cilantro, rosemary, and so forth. They are very accommodating! Herbs de Provence are lovely in eggs, too.
Try dried spices such as paprika, Old Bay, za’atar, and anything that’s got a kick, like cayenne pepper or red pepper flakes.
Ingredient Notes & Tips
- Egg base: Stick with eggs, milk, salt, and pepper as your foundation.
- Pre-cook hard veggies: Anything firm at room temperature should be roasted or sautéed 10 to 15 minutes before baking.
- Go skillet or casserole: Both work! A cast-iron skillet gives a nice golden edge.
- Leftover bread? Tear it into chunks and add for a strata-style twist.
For more beginner-friendly guidance, see our guide to Meal Planning for Beginners.
Related: How Long Are Leftovers Good For and What to Do With Them?
How to prep veggies for a baked frittata
From the list above, potatoes, hard squashes and Brussels sprouts need to be cooked for about 10-15 minutes (chopped small so they cook fast!) before baking them into a frittata. Otherwise the eggs will cook faster than the veggies.
You can choose to roast them (since you’re using the oven anyway) or quickly sautee them in a tablespoon of butter or olive oil in a skillet on the stove.
The remaining veggies can go into a frittata raw or lightly steamed in the microwave beforehand, or in a steamer basket on the stovetop.
What meat works well in a frittata?
Just about any breakfast-friendly protein works here:
- Bacon
- Sausage
- Ham
- Chorizo
- Ground meat (cooked beforehand)
Think of it this way: If you’d serve it next to eggs, it will taste great baked with eggs.
All kinds of sausage, bacon, chorizo, and ham, along with ground meat, work well in frittatas, too! Just make sure it’s cooked before you add it to the egg mixture. Think about whatever kind of meat you’d put right next to your egg breakfast, and trust that it will work!
For more protein-forward inspiration, check out our Tofu Recipes for plant-based swaps.
How to serve a meal-prepped frittata
Of course, we love this for breakfast, but eggs are great any time of day. You can reheat a wedge of it in the microwave for a minute, add a few drops of hot sauce, and enjoy it plain.
This frittata is perfect on its own, but it also works in:
- A breakfast sandwich or wrap
- A lunch plate with a green salad
- A quick dinner with toast, roasted potatoes, or even air-fried fries
- A cold packed lunch (see more No-Reheat Meal Prep ideas!)
Serving size is flexible: Slice it into four pieces or more depending on what you pair with it.
As you can see, I sliced mine into four pieces, but how many servings you get out of this depends on what you eat it with, and how hungry you are. If you eat it with bread, a smaller piece could be filling enough. Without bread, you might need a larger piece to fill you up, or a side salad or a bowl of soup.
How to store and reheat frittatas
- Fridge: Lasts up to 5 days.
- Freezer: Up to 6 months (though texture isn’t as perfect as quiche).
- Reheat: Microwave, stovetop, oven, or toaster oven. Keep it covered so it doesn’t dry out.
- Cold option: You can absolutely enjoy it straight from the fridge.
For more help reducing food waste, read How to Make a Food Budget.
Dietary Swaps (Vegan / Gluten-Free / Dairy-Free)
- Gluten-Free: Naturally GF — just avoid adding leftover bread unless it’s gluten-free.
- Dairy-Free: Use a dairy-free milk and omit cheese or replace with your favorite DF alternative.
- Vegetarian: Skip the meat and add extra veggies or beans.
Feel free to double this recipe and make it in two casserole dishes or one really large one. You can also make this right in an oven-safe cast iron skillet instead, and that will work, too. (That’s often my preferred method.)
Frittatas also work well with leftover bread, torn into small chunks, or croutons. You’re getting more into the territory of a breakfast strata, but that’s a good choice, too!
Happy meal prepping!
FAQs
Yes. Replace regular milk with your preferred dairy-free milk and skip the cheese or use a dairy-free substitute. The texture stays light and tender.
Most 8×8 or 9-inch pans do well with 8–10 eggs. Add more if you’re using lots of vegetables so the ratio stays balanced.
Too much moisture from veggies can cause this. Pre-cook hard or watery vegetables and avoid lettuces or cucumbers. Let the frittata rest for 10 minutes before slicing.
Yes, for up to 6 months. Wrap slices tightly in foil or freezer bags. The texture may be slightly softer after thawing but still delicious.
Absolutely! A cast-iron skillet is perfect for frittatas and gives you a beautiful golden edge. Just make sure it’s oven-safe.
More Awesome Breakfast Preps!
- Breakfast Taco Bowl
- Spinach Feta Breakfast Wrap (Starbucks Copycat Recipe)
- Freezer Friendly Veggie Breakfast Burritos
- Easy Quiche Lorraine Recipe
- Scrambled Egg and Sweet Potato Meal Prep
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Easy Baked Frittata: The Last Chance For All Your Unused Vegetables
Ingredients
- 7 eggs large
- 1/3 cup milk of your choice plant based is ok
- cooking spray
- Salt and pepper to taste
- 4 cups leftover vegetables approximate amount will vary
- 1/2 cup shredded cheese optional
Instructions
- Preheat your oven to 400 F. Grease a baking dish with cooking spray.
- Whisk 7 eggs in a large bowl with milk of your choice and set aside. Add in salt and pepper and don't be afraid with these seasonings. Eggs are a blank slate.
- Gather your leftover vegetables. Harder vegetables, like potatoes, broccoli and green beans, should be cooked before you add them to the frittata. Sauté them in a pan with some oil and a pinch of salt until they're mostly cooked through – 10-20 minutes depending on the size and type of veggie.
- For softer vegetables, like greens, zucchini, peppers and peas, you can leave them raw when you add them to the frittata OR you can give them a quick steam in the microwave. You can place these veggies in a microwave-safe bowl and partially cover them (I use a food container lid) and microwave for a minute.
- For tomatoes and herbs (cilantro, basil, parsley, etc.) they can and should be added to the frittata raw.
- Pour the whisked egg into a baking dish. Stir in cooked/prepped vegetables, salt and pepper to taste. Add the cheese, if using.
- Bake uncovered for 35-40 minutes, or until the top of the frittata is a deep golden color and it's firm to the touch.
