Baked Frittata Recipe Packed with Fresh Vegetables

This baked frittata recipe is one of those lifesavers I keep coming back to. You know those mornings when you want something hearty but can’t be bothered with flipping pancakes or babysitting scrambled eggs? Yep, this is my answer. It’s the dish I pull out of my fridge when I’m racing out the door, or the one I proudly plop in the center of the table when friends swing by for a lazy brunch.

The beauty here is how simple it is. A pile of roasted veggies, a big bowl of whisked eggs, a sprinkle of good cheese, and before you know it, your kitchen smells like you’ve been cooking for hours. (And honestly, don’t we all love smelling like overachievers?) It’s soft and custardy inside, with little pockets of sweet roasted peppers and creamy feta. Every bite feels like a little victory.

I first made this version on a Sunday when the crisper drawer was looking a bit sad. You know the drill… a zucchini that had seen better days, a chunk of pumpkin that was giving me side-eye, and some bell peppers just begging for attention. I roasted them all, poured over the eggs, and hoped for the best. What came out of the oven was so good, I scribbled it down in my recipe notebook right then and there.

And now, here we are. You, me, and a recipe that’s about to become your new breakfast (or lunch or dinner) obsession.

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WHY YOU WILL LOVE THIS RECIPE

• It’s ridiculously easy to make – You just roast the veggies, whisk some eggs, sprinkle in cheese, and let the oven do the magic. No fancy techniques or kitchen gadgets required.
• Perfect for meal prep – Make it on Sunday and you’ve got breakfast or lunch ready for the next five days. It reheats like a dream, so you can grab a slice and go.
• Customizable to your taste – Use whatever vegetables are hanging out in your fridge. Swap in cooked chicken, salmon, or even leftover roasted potatoes. It’s your frittata, your rules.
• Healthy and satisfying – Packed with protein from the eggs and cheese, plus plenty of fiber and nutrients from the roasted vegetables, it will keep you full without feeling heavy.
• Freezer-friendly – This is one of those rare recipes that tastes just as good after being frozen and reheated. Perfect for busy weeks or surprise guests.
• Looks fancy, tastes effortless – That golden top and colorful veggie filling make it look like you spent hours in the kitchen. Your secret is safe with me.

INGREDIENTS FOR BAKED FRITTATA RECIPE

Egg mixture

• 10 large eggs
• 3/4 cup full-fat cream or milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded cheddar cheese (halal-certified, made with vegetarian or microbial rennet)

Vegetables

• 350 g (12 oz) pumpkin, butternut squash, or sweet potato, cut into 1.7 cm (0.7 inch) cubes
• 2 medium zucchinis, sliced into 1.25 cm (0.5 inch) thick rounds
• 1 large red bell pepper, sliced
• 100 g (3 oz) mushrooms, sliced (optional)

Seasoning for roasting vegetables

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons mixed dried herbs (or any herbs of your choice)

Toppings

• 100 g (3 oz) feta cheese, crumbled (halal-certified, made with vegetarian or microbial rennet)
• Olive oil, for drizzling over mushrooms

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STEP BY STEP INSTRUCTIONS

• STEP 1) Preheat oven to 220°C (430°F) or 200°C (fan).
• STEP 2) Toss pumpkin, zucchini, and bell pepper with olive oil, garlic, dried herbs, salt, and pepper, then spread evenly on a baking tray.
• STEP 3) Roast vegetables for 25 minutes without stirring, then remove and let cool for at least 5 minutes.
• STEP 4) Reduce oven temperature to 180°C (350°F) or 160°C (fan), grease and line a 19×30 cm (8×10 inch) or 22 cm (9 inch) square baking pan with parchment paper.
• STEP 5) Whisk eggs, cream or milk, salt, and pepper in a large bowl.
• STEP 6) Spread two-thirds of the roasted vegetables in the prepared pan, pour the egg mixture over them, sprinkle with shredded cheddar, then scatter the remaining vegetables on top.
• STEP 7) Add crumbled feta and sliced mushrooms, drizzle mushrooms lightly with olive oil.
• STEP 8) Bake for 40 minutes or until the center is just set, let rest for 5 minutes, then lift out using parchment and slice into squares.

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EXPERT COOKING TIPS

• Roast the vegetables well. Giving them enough time in the oven brings out their sweetness and keeps the frittata from turning watery.
• Don’t skip the parchment. It makes lifting the frittata out of the pan so much easier and keeps cleanup stress-free.
• Use room-temperature eggs. They whisk together more smoothly and help the frittata bake evenly.
• Test the center before pulling it out. A toothpick or knife should come out mostly clean with just a bit of moisture, not raw egg.
• Let it rest before slicing. Those few minutes help the frittata firm up so you get nice, clean squares instead of a scrambled mess.

RECIPE FAQ

VARIATIONS AND ADD-INS

• Protein boost. Add cooked chicken, turkey, or flaked salmon for a heartier version.
• Different cheeses. Swap cheddar for mozzarella, gouda, or even a smoky provolone for a new flavor twist.
• Fresh herbs. Stir chopped parsley, dill, or chives into the egg mixture for a fresh pop of flavor.
• Mediterranean style. Add sliced olives, sun-dried tomatoes, and artichoke hearts for a bright, tangy bite.
• Spice it up. A pinch of chili flakes or diced jalapeños can give it a gentle kick.

MAKE-AHEAD AND STORAGE TIPS

• Prep the vegetables in advance. You can roast the veggies the night before, then store them in the fridge until you’re ready to assemble and bake.
• Bake and store. Cook the frittata fully, let it cool, then store in an airtight container in the fridge for up to 5 days.
• Freeze for later. Cut into slices, wrap each one tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat without drying out. Cover slices loosely with foil when warming in the oven, or use the microwave in short bursts to keep them soft.

And there you have it, my go-to baked frittata that’s as easy as it is delicious. I’ve lost count of how many times this recipe has saved me on busy mornings or when I need something quick but still want to eat well. Every time I make it, I’m reminded how a few simple ingredients can turn into something that feels like a treat. So grab those veggies, crack some eggs, and get this beauty in the oven. I think you’re going to love having this one in your back pocket.