Baked Vegetable Frittata with Feta Cheese
This baked vegetable frittata with feta cheese is loaded with spinach, bell peppers, and scallions. Filled with creamy feta cheese this frittata is the perfect brunch or breakfast dish.
Whether you are hosting brunch/breakfast or looking for a meal prep grab-n-go in the morning this baked vegetable frittata with feta cheese is the perfect dish.
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Packed with protein and easy to make using a handful of wholesome ingredients, this simple frittata recipe is flavourful and satisfying.
This oven-baked frittata recipe is versatile. You can customize the vegetable choices in this recipe to suit your taste buds or use what you have on hand.
If you are looking for some other breakfast recipes that contain eggs, try our Pumpkin Oatmeal Bake, Sweet Blueberry Oatmeal Bake, and Simple Apple Oatmeal Bake.
INGREDIENT NOTES
- Spinach: fresh spinach is one of the main ingredients in this vegetable frittata with feta adding lots of nutritional value.
- Scallions: add some crunch and some slight sweetness.
- Bell peppers: for some more added crunch we use red bell peppers which also add some sweetness and bright color.
- Eggs: for some protein as well as being the star ingredient of this dish.
- Feta: crumbled feta adds some creaminess to this frittata breakfast dish.
- Milk: to add some extra creaminess and moisture this easy frittata.
- Salt and pepper: these spices help balance out and bring out the flavors of this dish.
- Parsley: for some additional flavor.
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STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 375 degrees Fahrenheit.
- Finely chop spinach, scallions, and peppers, and set aside.
- In a medium-sized mixing bowl, whisk together eggs, feta, milk, salt, pepper, and parsley, until eggs are well blended into a scrambled egg mix.
- Add the chopped vegetables to the scrambled egg mixture.
- Stir and combine everything, until well combined.
- Add the egg mixture into a greased square baking dish.
- Bake for 20-25 minutes until it is golden brown and the center is just set.
- *check at the 20-minute mark to avoid overbaking.*
- Once cooked, cool the baked frittata for 15 minutes before serving.
- Cut into nine perfectly portioned squares and serve.
EXPERT TIPS
Finely Chop Your Vegetables: ensure that your veggies are finely chopped and even in size to ensure an even cook and texture throughout the healthy veggie egg frittata.
Cooking Time: avoid over-cooking the frittata casserole by ensuring that you cook until golden brown and the egg mixture is just set in the middle, still a little jelly. Ensure that you allow the frittata to cool before slicing and serving, to give it time to cool down and set.
SERVING TIPS
The best way to serve this easy frittata is with breakfast or brunch. You can eat this frittata on its own but it also pairs great with some toast or hash browns.
Frittata casserole is best served once it has cooled. However, this easy frittata recipe also makes for great leftovers simply reheat in the microwave for 45-60 seconds.
Simply cut the portioned frittata with vegetables into cubes, microwave for 45-60 seconds, serve, and enjoy!
STORAGE TIPS
Refrigerate: you can refrigerate leftover frittata once it has cooled completely to room temperature. Add the cooled oven-baked veggie frittata (pre-portioned) to a glass storage dish or wrap with press-n-seal (link for both) and store in the refrigerator for 3-4 days.
Freezer: you can also freeze leftover frittata for up to 2-3 months. Ensure that once your frittata has cooled to room temp before wrapping the portions with some press-n-seal. Add the sealed portions into a freezer-safe Ziploc bag and freeze.
To thaw, simply thaw a portion in the refrigerator overnight and reheat using the method mentioned above.
HOW TO PREP AHEAD
You can easily prepare this baked frittata casserole ahead of time by preparing your chopped vegetables the day before.
You can also prepare the egg mixture as well. You can combine everything in a greased square baking dish and refrigerate for up to 48 hours before baking or simply prepare your vegetable and egg mixture separately and combine when ready to bake.
Ensure when you are making frittata ahead of time that you allow the casserole dish to come to room temperature before placing it into the preheated oven to bake.
Allow the frittata casserole 1 hour to warm on the countertop before baking. You may also need to add an extra 5-10 minutes of baking time.
VARATIONS & SUBSTITUTIONS
Cheese: you can use any kind of cheese to add a different flavor and texture such as goat cheese, cheddar cheese, mozzarella, or gruyere.
Protein: If you want to add additional protein you can add in cooked bacon bits, cooked ham, or cooked sausage bits.
Herbs/spices: you can add fresh herbs like parsley, thyme, rosemary, or dill. You can even add some red chili flakes or jalapenos for some added spice.
FREQUENTLY ASKED QUESTIONS (FAQ’s)
Yes, you can easily make this frittata to be dairy-free or vegan. Replace any dairy with dairy-free alternatives.
You certainly can! Simply follow the instructions as mentioned above.
RELATED BREAKFAST/BRUNCH RECIPES
Baked Vegetable Frittata with Feta Cheese
Equipment
Ingredients
- 2 cups spinach fresh, finely chopped
- 4 scallions finely chopped
- 1 cup red bell pepper finely chopped
- 6 eggs large
- ⅓ cup feta crumbled
- ¾ cup milk fresh, 1% or 2%
- ¼ tsp black pepper ground
- ¼ tsp sea salt ground
- 1 tsp parsley dried
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Finely chop spinach, scallions, and peppers, and set aside.
- In a medium-sized mixing bowl, whisk together eggs, feta, milk, salt, pepper, and parsley, until eggs are well blended into a scrambled egg mix.
- Add the chopped vegetables to the scrambled egg mixture.
- Stir and combine everything, until well combined.
- Add the egg mixture into a greased square baking dish.
- Bake for 20-25 minutes until it is golden brown and the center is just set.
- *check at the 20-minute mark to avoid overbaking.*
- Once cooked, cool the baked frittata for 15 minutes before serving.
- Cut into nine portioned squares and serve.
This was absolutely delicious!
This was surprisingly so good, even with all the spinach, I hardly noticed it all!