My Vegetable Frittata recipe is perfect for anytime of the day and perfect for meal prep. It's super healthy and tastes delicious.
I get asked a lot to share healthy lunch ideas which are easy to make and can also be made in bulk for meal prep. My Vegetable frittata definitely ticks all those boxes plus it's so delicious and full of nutrients.
Itโs the perfect dish to pack for lunch to take to work along with kids lunchboxes as itโs yummy cold or hot. Itโs also a dish you can serve for breakfast or brunch!
This frittata recipe will provide 8 servings taking less than 45 minutes to make, being great for meal prep.
If you love frittata then you must also try my Mediterranean Frittata.
Table of Contents
The different veggies are so colourful making it so inviting not to mention being super high in protein and full of carbohydrates which will keep you fuller for longer. The only problem with this frittata is that it never lasts too long, I can guarantee you that!
Ingredients to make Vegetable Frittata Recipe
- Kale includes a powerhouse of nutrients, full of vitamins, antioxidants, and high in iron to name a few.
- Eggs are the key binding ingredient in this dish. Iโve used large free-range eggs
- Mushrooms, I've used white cup mushrooms. Ensure to not peel the outer layer. Simply clean mushrooms with a paper towel.
- Red onion brings a beautiful sweetness, white onions will also work if you cant get your hands on a red onion.
- Sweet potatoes give body and are the key source of carbohydrates in this frittata, to ensure each piece keeps you fuller for longer
- Garlic cloves provide that punch of flavour. They are baked with sweet potatoes to provide caramelised goodness
- Feta is used for it's saltiness and is crumbled over the top before going in the oven. You can use goat cheese as an alternative
Tips for easy Vegetable Frittata
- Roasting the sweet potatoes and red onion rather than pan-fry or steam brings a beautiful caramelized flavour and sweetness so I definitely recommend it
- When cutting the kale, itโs best to chop it finely so itโs shredded. I find this tastes better as the kale gets blended with the other ingredients so itโs not chewy or bitter. Itโs also great to hide it for kids
- When adding the cooked vegetables to the beaten eggs, make sure to quickly mix the ingredients together. This ensures the eggs donโt start cooking as you donโt want them to start scrambling
- Ensure to spray your oven tray well with oil spray, especially on all sides. It makes it much easier to remove each piece. The last thing you want is for the frittata to get stuck to the oven tray
- Ensure you let the frittata cool for 5โ10 minutes in the oven dish once itโs been removed from the oven. This will let it set and not fall apart.
FAQs
Slice all pieces on the first day and then refrigerate in an airtight container for up to 5 - 6 days.
Yes, using different vegetables along with eggs, provides a good balance of protein and carbohydrates. Cooking the frittata in the oven is also a healthier choice.
More Egg Recipes
- Mediterranean Frittata
- Crispy Feta Fried Eggs
- Cilbir Turkish Eggs
- Persian Omelette
- Breakfast Burrito
- Pesto Eggs
I love seeing your creations and remakes, so be sure to tag @cookingwithayeh and share a photo on Instagram so I can share the love.
Recipe
Vegetable Frittata
Video
Ingredients
- 1 red onion
- 2 sweet potatoes
- 2 big handfuls kale leaves
- 200 g mushrooms
- 3 garlic cloves
- 3 tablespoon olive oil
- 8 free range eggs
- 50 g feta cheese
- Salt and pepper to taste
- Olive oil spray
Instructions
- Preheat oven to 220ยฐC/425ยฐF
- Wash and dice sweet potatoes into cubes, I prefer leaving the skin on however you can also peel them. Add to a baking dish
- Slice red onion into strips, add to the potatoes
- Pour over ยฝ the oil, season with salt and pepper and add to the oven to cook for approx 20 minutes (until potatoes are cooked)
- In the mean time, chop garlic and sautรฉ in a pan with remaining oil over medium heat
- Chop mushrooms, add to the garlic and once they have browned, season
- Wash and shred kale leaves, sautรฉ with the mushrooms
- In a large bowl, crack the eggs, season and mix to combine
- Add all the cooked vegetables from the oven and pan to the egg mixture, mix together quickly so the eggs donโt scramble
- Using the same oven dish, spray olive oil around the sides and bottom, pour in the egg and vegetable mixture and flatten so itโs an even layer
- Crumble over the feta cheese, add the dish to the oven and cook for 20 minutes (until the eggs are cooked). Stick a took pick inside to check they have cooked all the way through
- Let the frittata cool for 5-10 minutes, slice into pieces and enjoy!
Jamie says
I have made this twice and it'll be a weekly staple in our household going forward. So healthy and delicious too! I love making it on a Sunday night and having breakfast prepped for the week in advance.
Ayeh says
So happy to hear lovely! Its a staple in my house too ๐
Tony says
Another easy recipe and tastes awesome. Soooooo good.
Ayeh says
Yay love hearing that! Its a staple dish in my house too ๐
Nadia says
My family are not huge egg fans and we absolutely love this recipe! You can't taste the egg over all the other amazing flavours. Such a healthy, delicious, easy meal.
Ayeh says
I totally understand as I'm the same but you cant taste them at all ๐
Samantha says
Made this today, it is amazing!! Followed the recipe, it was so easy to make! Everything Iโd normally have in the fridge but you could put whatever you wanted inside! The kids love it too so itโs a massive thumbs up from us!!! โค๏ธ Will for sure make it again.
Ayeh says
If the kids approved thats the best news!! so happy to hear lovely xx
Marena G says
This was so quick and easy to make and tasted amazing !! It is now a regular in our home ๐
Ayeh says
Makes me so happy to hear as we make it on repeat too ๐
Sue vincent says
Cooked this for my family and it was a hit. There werenโt any left overs, recommend 1000%.
Ayeh says
So happy you and your family loved ot Sue ๐
Carey says
So absolutely delicious. I added pumpkin instead of kale and it was so good. Definitely trying this again.
Ayeh says
Oh Yum pumpkin would have been so good!
Sofi Robles says
Super delicious! It's a great combination of a sweet and salty meal.
Ayeh says
It sure is ๐ So glad you love it too xx
Eloise says
This is my staple at my work's shared morning tea and lunches. Everyone loves it. So delicious!
Ayeh says
Love it Eloise, what a great idea ๐
Glorys says
Hi! Is it absolutely necessary to add the feta? My children cannot have cheese or milk based products.
Ayeh says
Not at all lovely, its added for flavour. You can try with olives as a substitute or just leave it out xxx
Tanis says
Very good
Louise says
So delish! Just one in the homeโฆcan l freeze it?
Ayeh says
Sure thing lovely ๐ Slice it up to make it easier to defrost xxx
lieve says
Thank you for this delicious recipe! My husband, who is very critical , loved it so much by saying โyou may make this dish every weekโ
It is a winner!
Ayeh Manfre says
Thrilled to hear this!!! Its been a regular in my house for years too ๐