Ready for an easy breakfast that’s full of protein and simple to meal prep?
This healthy frittata recipe is full of vegetables and can be customized however you like. Typically made for breakfast but can easily be eaten for dinner, this post will give you tips on how to make substitutions and what to serve with it!
A Healthy Alternative To Your Morning
I believe that breakfast is the most important meal of my day. I want to make sure I get the right nutrients to keep me energized and productive.
That includes plenty of protein, and sometimes vegetables for extra vitamins.
Did you know that protein helps keep you full longer? The best way for me to get in protein is through eggs. And if I can prep a dish like this easy vegetable frittata recipe ahead of time, I know I’ll always have a healthy breakfast.
How is a frittata different from a quiche?
A quiche is typically made with a crust, while a frittata is not. In fact, a frittata can also be called a crustless quiche.
And while a frittata is typically cooked in a large cast iron skillet and then placed directly in the oven, I just add it all to a casserole dish and bake everything that way.
Is that still called a frittata? Or maybe a casserole? Either way, it’s delicious.
A frittata is also different from an omelette. They’re slightly similar; but an omelette usually has the fillings folded into the eggs like a blanket. In a frittata, all the ingredients are just mixed in right with the eggs.
How much protein is in a frittata?
That depends on what you add and how many servings you cut this into.
For the recipe I have below, with 6 servings, each slice is almost 12 grams of protein!
A typical daily intake for people is between 50-100 grams of protein, or more if you’re active. So this is a great way to start your morning!
Ingredients and Substitutions
What I love about this recipe is that it’s an easy way to use up leftover foods in your house. This will help you save money AND reduce food waste- something I think we all want to do.
Here are some ways you can add to this versatile dish:
- Vegetables: I used broccoli and zucchini. But you could replace them with others: spinach, bell pepper, cherry tomatoes, red onion, etc.
- Cheese: Instead of Parmesan cheese like I used, you can use cheddar cheese, feta, mozzarella, or another favorite.
- Eggs: You may be able to use a mixture of whole eggs and egg whites. I’ve never tried it, but I’d say a mixture of half of each might be okay.
- Spices: Use your favorites! Black pepper, garlic powder, cumin, chili powder, paprika, fresh herbs, etc. This recipe is pretty forgiving, and extra spice is always nice!
This simple frittata recipe would be great on a brunch menu! Other ideas to serve with this can be:
- French toast
- English muffin
- Sausage patties or links
- Cottage cheese
How to Make a Vegetable Frittata
Here’s how to make this healthy vegetable frittata recipe:
Preheat the oven to 375 degrees.
Start by chopping your vegetables into small pieces.
In a large skillet, on medium heat, add olive oil and cook the broccoli and zucchini for 4-5 minutes until slightly tender. I skipped this step, but it’ll make your vegetables softer after baking.
In a large bowl, add eggs, milk, and spices, and whisk to combine.
Add the cooked vegetables and Parmesan cheese to the egg mixture and stir gently to combine.
Pour into a greased 9×13 baking dish, smoothing the mixture evenly. Bake for 40-45 minutes until the eggs have set. The cooking time may vary depending on how full you fill the casserole dish.
When this dish has come to room temperature, store any leftovers in an airtight container in the fridge, up to 3-5 days. This delicious frittata is just as good the next day, too!
This is one of those easy recipes you’ll make over and over. Do you have any favorite healthy meals you enjoy for breakfast on a regular basis? Leave a comment and give us more ideas!
Other Egg Recipes
Looking for more breakfast recipes that use eggs? Try these ideas!
- 7 eggs
- 1/4 cup milk
- 2 tablespoons olive oil
- 2 medium zucchini, diced
- 4 cups broccoli florets, chopped into smaller pieces
- 1/2 cup grated Parmesan
- Salt and pepper, to taste
- Preheat oven to 375 degrees.
- In a large skillet, add olive oil and cook zucchini and broccoli until slightly soft. This step is optional but will make the vegetables tender after baking.
- In a large bowl, whisk eggs, milk, and salt and pepper.
- Add the cooked vegetables and Parmesan cheese, and stir to combine.
- Pour into a greased 9x13 casserole dish. Bake for 40-45 minutes until the eggs have set.