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4.34 from 24 votes

Easy Baked Frittata: The Last Chance For All Your Unused Vegetables

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast, brunch, Dinner
Cuisine: American
Keyword: eggs, leftover veggies, omelet
Servings: 3 meals
Author: Carrie Havranek

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. Saute 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.