Vegetarian Frittata Recipe

My vegetarian frittata recipes gets a lot of use around my house when we need a great healthy meal and don’t have all the time in the world to prepare it. It’s beautifully versatile as it can serve as breakfast, lunch or dinner and though it’s definitely homey and delicious, you can dress it up easily.

Not only is a frittata recipe versatile based on what time of the day you can serve it, it’s also much like a pizza in that the range of add-ins and toppings you can use is near infinite. There are so many wonderful vegetables, herbs and cheeses you can use to make a vegetarian frittata flavorful and unique.

I made this vegetarian frittata recipe one Saturday evening when we had a lot of veggies left over from the week that would have gone bad had I not used them. Normally we make sauteed kale (or chard) and fried eggs on the weekends but sometimes a frittata just can’t be beat. It’s sort of like a crustless quiche or even like an open-faced omelet.

Unlike omelets though, you can just make one big one for the whole family to enjoy. That means only doing the cooking and prep for only one dish! Additionally, because frittatas are made primarily on the stovetop and only use the broiler for a few minutes, they come in handy in the summer when you don’t want to keep the oven on for prolonged periods of time.

Since frittatas are beautiful served as is they make a wonderful menu option when you have guests over for brunch. 

Vegetarian Frittata Recipe


  • 8 eggs for 9 inch skillet* (adjust based on size of your pan)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • salt & pepper, to taste
  • pinch of cayenne, or to taste
  • 1 tablespoon orgeano
  • Any veggies or mix-ins you want like broccoli, tomato, zucchini, cheese, etc. 

* You will need a skillet that can go from cook top surface to the broiler in this recipe. I used my dutch oven. If you don't have an oven-safe pan you can cook it a bit longer on the stove top, it just might not get as crusty brown a top as otherwise.


  1. Pre-heat oven broiler
  2. In bowl, beat eggs, add salt & pepper, cayenne, oregano and cheese, if using.
  3. Put a medium-sized, broiler safe saute pan on medium-high heat, add olive oil. Saute onions until soft, about 3-4 minutes, stirring regularly. Mix in garlic and vegetables, turning down heat to medium. After veggies are wilted, about 2 minutes, pour your egg mixture over the vegetables in the pan.
  4. Stir eggs in pan for a couple minutes so that the vegetables and egg are evenly distributed. Let cook for 7-10 minutes on med-low heat. When the sides are starting to set and egg is no longer runny, transfer the whole pan to the broiler. Broil for 3-5 minutes until golden on top. Check it every 2 minutes to make sure it's not burning.

Use this vegetarian frittata recipe alongside some spring greens and a glass of wine for a sophisticated but light and healthy dinner. Or feel free to pair it with some fruit and buttered whole grain toast for a more mid-day meal. Vegetarian frittatas are a great way to get lots of protein, a serving of vegetables and all without many carbs to weigh you down. Now that’s what I call one awesome healthy vegetarian recipe!

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