Vegetable Frittata

5 from 377 votes

Vegetable frittata is a great way to use up leftover vegetables to make an easy inexpensive vegetarian meal that works for breakfast, lunch or even dinner.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 216kcal

Author Yumna Jawad

Equipment

Ingredients

6 eggs
¼ cup whole milk yogurt
1 cup shredded mozzarella cheese divided
¼ cup red onions chopped
1 cup mushrooms chopped
8-10 stalks asparagus ends trimmed and chopped
¼ cup cilantro chopped
½ cup cherry tomatoes sliced

Instructions

Preheat the oven to 425° degrees.
Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
Pour the egg mixture on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.
Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-15 minutes

Video

Notes

Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge.

Freezing Instructions: You can also freeze the frittata for up to 3 months. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through. I would avoid reheating in the microwave though because it may let out too much moisture from the vegetables and have a rubbery texture.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Yogurt is totally optional. Instead of yogurt, you can use ricotta or sour cream for a more rich texture. You can also use regular milk, or plant based milk.
You can substitute the vegetables for any others.
Feel free to replace the cheese with any other you'd like.

Serving Size: One serving is about 1 1/2 eggs plus the vegetables I use.

Nutrition