Healthy Vegetable Frittata Recipe – this easy frittata recipe made with fresh veggies is simple to whip up for breakfast, brunch, or dinner. It’s a healthy, high protein, meatless meal the whole family will love!

baked vegetable frittata in cast iron skillet

Why We Love This Vegetable Frittata Recipe

  • ​Macro friendly and high in protein
  • So versatile – great for brunch, entertaining, a filling breakfast, or a quick dinner
  • Easily customizable with your choice of different veggies and cheese
  • Great way to use leftover vegetables and save on food waste
  • Can be made for meal prep and portioned for a nutritious make ahead lunch

Veggie Frittata Ingredients

  • Eggs and egg whites
  • Greek yogurt – cottage cheese can also be used here
  • Asparagus
  • Mushrooms
  • Bell peppers – I use a combination of yellow and red bell pepper, but any combo of bell peppers will work
  • Spinach
  • Cheddar cheese – you may also use feta cheese, goat cheese, or parmesan cheese
  • Avocado Oil (or olive oil)
  • Sea salt and black pepper

ingredients for healthy vegetable frittata in bowls

How to Make a Veggie Frittata

  1. Preheat oven to 400 degrees.
  2. Begin by chopping the vegetables (mushrooms, asparagus, bell pepper, and spinach) into small bite sized pieces.
  3. Heat a large cast iron skillet (or other oven-proof pan) over medium-high heat. Add oil to the skillet.
  4. Add veggies to the skillet and cook for 3-5 minutes, until they soften. Remove from heat.
  5. Meanwhile, combine eggs, egg whites, Greek yogurt, and salt and pepper in a large bowl. Whisk well, then stir in the cheddar cheese.
  6. Pour the egg mixture over the veggies in the skillet.
  7. Bake for 15-20 minutes, until eggs are set and a knife inserted in the center comes out clean.

sauteed veggies for frittata in cast iron skillet

Tips & Substitutions

  • Feel free to use more egg whites in place of whole eggs, substituting 1/4 cup egg whites per egg.
  • Use any combination of vegetables (substituting about 2 cups of vegetables) you like. Other delicious options include broccoli, cauliflower, cherry tomatoes, red onion, green onions, and shallots.
  • As a shortcut, use leftover roasted or cooked veggies in place of the other vegetables in the recipe and skip the step of sautéing the veggies.
  • Want to increase the protein in this recipe? Add some cooked turkey sausage, chicken sausage, or bacon to the egg mixture.
  • If you don’t have a cast-iron skillet or other oven safe skillet, this recipe can also be made casserole-style in a prepared baking dish.

Serving Suggestions

  • Top with chopped fresh herbs (parsley, basil, dill, etc.) for a bit of freshness and extra flavor.
  • Excellent with a side of fresh fruit to round out a nutritious complete meal.
  • Store leftovers in an airtight container and reheat individual slices in the microwave at 30 second intervals until warm.

​Veggie Frittata Macros

  • Protein – 11 grams
  • Carbs – 3 grams
  • Fat – 10 grams

More Breakfast Recipes

Easy Breakfast Casserole

Turkey Sausage Egg Muffins

Broccoli Cheese Egg Muffins

More Skillet Recipes

One Pan Caprese Chicken

Easy Lasagna Skillet

Summer Veggie Skillet

Cheesy Ground Turkey & Rice Skillet

Easy Mexican Quinoa Skillet

veggie frittata in cast iron skillet

Healthy Vegetable Frittata recipe

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Author: Nikki
Course: Breakfast, brunch, Main Course
Cuisine: American
Keyword: crustless quiche, veggie frittata
Healthy Vegetable Frittata Recipe - this easy frittata recipe made with fresh veggies is simple to whip up for breakfast, brunch, or dinner. It's a healthy, high protein, meatless meal the whole family will love!
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Ingredients 

  • 6 eggs, beaten
  • 1/3 cup egg whites
  • 1/3 cup Greek yogurt
  • 1/2 cup diced bell pepper, yellow and red (or any combo)
  • 1/2 cup diced mushrooms
  • 1/2 cup diced asparagus
  • 1/2 cup chopped spinach
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon avocado oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Equipment

  • 1 12 inch cast iron skillet

Instructions

  • Preheat oven to 400 degrees.
  • Chop all the veggies and set aside. Preheat a large cast iron skillet over medium-high heat. Add oil to the skillet.
  • Add chopped veggies to the skillet and saute until tender, 3-5 minutes. Remove from heat.
  • Whisk together the eggs, egg whites, Greek yogurt, salt, and pepper. Stir in the cheddar cheese.
  • Pour the egg mixture over the veggies. Place the skillet in the oven and bake for 15-20 minutes, until set.

Nutrition

Calories: 144kcal, Carbohydrates: 3g, Protein: 11g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 174mg, Sodium: 541mg, Potassium: 196mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1041IU, Vitamin C: 17mg, Calcium: 112mg, Iron: 1mg

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