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.
It’s the perfect dish to pack for lunch to take to work along with kids lunchboxes as it’s yummy cold or hot. It’s 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. I’ve 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, it’s best to chop it finely so it’s shredded. I find this tastes better as the kale gets blended with the other ingredients so it’s not chewy or bitter. It’s 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 don’t start cooking as you don’t 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 5–10 minutes in the oven dish once it’s 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 Healthy Recipes
- Healthy Egg Muffins
- Zucchini Corn Fritters
- Chickpea Avocado Salad
- Healthy Banana Bread
- Vegetable Fritters
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
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 220°C/425°F
- 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 ½ 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 sauté 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, sauté 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 don’t scramble
- Using the same oven dish, spray olive oil around the sides and bottom, pour in the egg and vegetable mixture and flatten so it’s 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
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
So happy to hear lovely! Its a staple in my house too 🙂
Tony
Another easy recipe and tastes awesome. Soooooo good.
Ayeh
Yay love hearing that! Its a staple dish in my house too 🙂
Nadia
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
I totally understand as I'm the same but you cant taste them at all 🙂
Samantha
Made this today, it is amazing!! Followed the recipe, it was so easy to make! Everything I’d normally have in the fridge but you could put whatever you wanted inside! The kids love it too so it’s a massive thumbs up from us!!! ❤️ Will for sure make it again.
Ayeh
If the kids approved thats the best news!! so happy to hear lovely xx
Marena G
This was so quick and easy to make and tasted amazing !! It is now a regular in our home 🙂
Ayeh
Makes me so happy to hear as we make it on repeat too 🙂
Sue vincent
Cooked this for my family and it was a hit. There weren’t any left overs, recommend 1000%.
Ayeh
So happy you and your family loved ot Sue 🙂
Carey
So absolutely delicious. I added pumpkin instead of kale and it was so good. Definitely trying this again.
Ayeh
Oh Yum pumpkin would have been so good!
Sofi Robles
Super delicious! It's a great combination of a sweet and salty meal.
Ayeh
It sure is 🙂 So glad you love it too xx
Eloise
This is my staple at my work's shared morning tea and lunches. Everyone loves it. So delicious!
Ayeh
Love it Eloise, what a great idea 🙂
Glorys
Hi! Is it absolutely necessary to add the feta? My children cannot have cheese or milk based products.
Ayeh
Not at all lovely, its added for flavour. You can try with olives as a substitute or just leave it out xxx
Tanis
Very good
Louise
So delish! Just one in the home…can l freeze it?
Ayeh
Sure thing lovely 🙂 Slice it up to make it easier to defrost xxx
lieve
Thank you for this delicious recipe! My husband, who is very critical , loved it so much by saying ‘you may make this dish every week’
It is a winner!
Ayeh Manfre
Thrilled to hear this!!! Its been a regular in my house for years too 🙂