Our healthy Vegetable Frittata is a delicious breakfast recipe that is packed with so many great fresh veggies! All of these real, simple ingredients come together to make the best frittata that you can serve as a main dish at your next brunch or meal prep it for the upcoming week!
The Best Vegetable Frittata
Can’t wait for you guys to make this for breakfast! If you are looking for a way to liven up your traditional frittata or an “egg bake” that cooks in a fraction of the time, you are going to LOVE this great recipe. Packed with all the delicious veggies, but my favorite part is the beets! I absolutely LOVE their flavor and how they compliment the butternut squash, kale and mushrooms. The flavors are so fresh and earthy – you guys are going to absolutely love it! Plus, did you guys know that beets are packed full of amazing nutrients like folate, betaine and silica? All the more reason to add them to all this loaded veggie frittata!
Looking for another easy breakfast recipe? You have to try our Sausage & Mushroom Frittata! It’s an all-time favorite.
What You Will Need
- olive oil – just a little bit in the hot pan to help sauté everything together.
- shallots & garlic – these really get the flavor party started and are perfect in this egg dish!
- butternut squash, fresh kale, mushrooms, & cooked beets – a variety of vegetables that bring flavor in addition to a lot of great color.
- large eggs – just pick-up your favorite fresh eggs at your local grocery store or co-op.
- salt & pepper – simple seasonings that are always a must!
How To Make A Vegetable Frittata
The first steps to making this easy frittata recipe are to prep all the fresh veggies so they are ready to toss in when you need them. Now bring a large cast iron pan to a medium heat, drizzle with oil, and sauté shallots & garlic until fragrant. Next, add the cubed butternut squash for 3 minutes of cooking time, and then the mushrooms and kale for another minute or two.
Next, toss in the beets and mix everything together. In a separate mixing bowl, whisk the eggs with the salt and pepper.
Pour the beaten eggs on top of the roasted vegetables and turn the stove down to a medium-low heat. As the eggs begin to cook, carefully run a spatula around the outside edge of the pan to pull them in. This allows the uncooked egg to go towards the edge of the pan and cook. Once the egg is mostly cooked, use oven mitts to move the entire pan into the hot oven and under the broiler on high. Keep a close eye on the pan and remove once the top of the eggs have fully cooked and it is slightly golden brown. Cut this perfect frittata into individual slices and serve!
Recipe FAQ
A frittata is basically a crustless quiche. Typically you would find a flaky crust around the bottom of a quiche, but a frittata doesn’t have that. Just eggs fully cooked and, as a result, it can be Whole30 compliant and gluten-free.
The options are endless! A few of our favorites are: sweet potatoes, green beans, sun dried tomatoes, red onion, red bell pepper, cherry tomatoes, swiss chard, fresh spinach, zucchini, shaved brussel sprouts, green onions, asparagus, or even some fresh herbs. The perfect way to use leftover veggies hanging out in the fridge. Plus, if you don’t need it to be Whole30 compliant you could add feta cheese, cheddar cheese, parmesan cheese, or mozzarella cheese.
Simply place the slices of this easy egg dish in an airtight container and keep in the fridge for 3-5 days. Then reheat in the microwave or oven when ready to eat the next day.
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Other Breakfast Recipes You Might Like
Vegetable Frittata
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Stove
- Cuisine: American
Description
This quick and easy Vegetable Frittata recipe is a delicious breakfast that is perfect for your next weekend brunch!
Ingredients
- 1 tablespoon extra virgin olive oil (sub avocado oil)
- 1–2 tablespoons shallots, minced
- 1–2 teaspoon garlic, minced
- 1 cup butternut squash, cubed
- 1 cup (packed) fresh kale, chopped
- 1 cup mushrooms, sliced
- 3–4 cooked beets, cubed
- 16 eggs, whisked
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Bring a large cast iron skillet or another oven-safe skillet to medium high heat and add oil to coat the bottom of the pan.
- Add garlic and shallots, move around until they become fragrant and cook down slightly, about 1 minute.
- Add butternut squash and move around the pan allowing to cook slightly, about 3 minutes.
- Add kale and mushrooms, moving around pan and allowing to cook, about 1-2 minutes.
- Meanwhile whisk together eggs, salt, and pepper in a large bowl.
- Add beets to the cast-iron skillet, mix to combine, and pour egg mixture over top.
- Turn heat down to medium low heat.
- As the egg starts to fully cook around the outside, you can carefully use the spatula to gently pull the egg away from the side of the pan and then tip the pan in that direction, allowing the uncooked portion of the egg to pour into the open space and cook more quickly. Continue doing this periodically and allowing the egg to cook until just the top layer remains uncooked.
- Place under broiler (second highest rack) and watch very carefully until the top just starts to turn golden brown and the egg is fully cooked.
- Remove and let sit at room temperature for 10 minutes.
- Serve and enjoy!
Notes
- Serving Suggestion: if you aren’t concerned with Whole30/Paleo you can sprinkle some crumbled goat cheese on top!
- Storage: any leftover frittata can be stored in an airtight container in the fridge for 4-5 days.
Nutrition
- Serving Size: 6 oz
- Calories: 193
- Sugar: 4.5 g
- Sodium: 183.9 mg
- Fat: 11.4 g
- Carbohydrates: 8.6 g
- Protein: 14 g
- Cholesterol: 372 mg
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