Vegetable Frittata Recipe
Eggs are a staple of lacto-ovo vegetarian cooking, since most vegetarians do eat eggs and dairy, they just avoid meat, poultry, and fish, and a frittata is one of the fastest ways to turn a carton of eggs and whatever vegetables are on hand into a full meal. Sauteing the vegetables first drives off their excess moisture so the eggs set firm instead of watery, and finishing the pan in the oven cooks the frittata evenly without having to flip it.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
Ingredients
- 8 large eggs, large
- 1/4 cup whole milk
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cups baby spinach
- 1/2 cup feta cheese, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Nutrition per serving
- Calories
- 288
- Protein
- 17g
- Carbs
- 8g
- Fat
- 21g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 375°F (190°C) and set a rack in the center.
- 2In a medium bowl, whisk the eggs, milk, salt, and pepper together until fully combined and slightly frothy.
- 3Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 5-6 minutes, until softened.
- 4Add the spinach and cook for 1-2 minutes, just until wilted, then spread the vegetables evenly across the bottom of the skillet.
- 5Pour the egg mixture over the vegetables and let it cook undisturbed for 2-3 minutes, until the edges just begin to set.
- 6Scatter the feta evenly over the top.
- 7Transfer the skillet to the oven and bake for 10-14 minutes, until the center is just set and no longer looks wet or glossy.
- 8Let the frittata rest in the skillet for 5 minutes before slicing into wedges.
Tips & variations
- Most vegetarians do eat eggs and dairy, since ovo-lacto vegetarianism only excludes meat, poultry, fish, and any product from a slaughtered animal, not eggs or milk. Strict vegans avoid eggs entirely, and some vegetarians who identify as vegan-adjacent skip them too, so it's worth asking rather than assuming.
- Swap the spinach for the same volume of chopped zucchini, mushrooms, or cherry tomatoes, just cook watery vegetables like zucchini a few extra minutes to evaporate their liquid.
- Goat cheese or shredded cheddar both work in place of feta.
- For a firmer, sliceable frittata that holds up well cold, use 10 eggs instead of 8.
Storage & reheating
Store leftover frittata covered in the refrigerator for up to 4 days. Reheat individual wedges in a microwave for 30-45 seconds, or in a 325°F (160°C) oven for about 10 minutes, until warmed through. It also holds up well eaten cold straight from the fridge.
Tips from the Tulo kitchen
- Letting the whisked eggs sit for a minute before pouring lets any foam settle, which gives a smoother, more even crumb once baked.
- A well-seasoned or nonstick oven-safe skillet makes sliding wedges out in one piece much easier than a bare stainless pan.
FAQ
Do vegetarians eat eggs?
Most do. The common lacto-ovo vegetarian diet excludes meat, poultry, and fish but includes both eggs and dairy, since neither requires killing the animal. Only stricter subsets, like vegans or some ovo-vegetarians who skip dairy specifically, avoid eggs.
What's the difference between vegetarian and vegan when it comes to eggs?
Vegetarians who eat eggs (ovo-vegetarians and lacto-ovo vegetarians) include them freely in cooking. Vegans exclude all animal products, including eggs, dairy, and honey, so a recipe like this one would need an egg substitute to be vegan.
Can this frittata be made vegan?
Yes, with a substitution. Replace the eggs and milk with a blended mixture of 12 ounces silken tofu, 3 tablespoons nutritional yeast, and 1/4 cup plant milk, then bake the same way; the texture will be softer than an egg-based frittata but still holds together when sliced.
Why did my frittata turn out watery?
This usually means the vegetables weren't cooked long enough beforehand to release their moisture. Cook onions, peppers, mushrooms, or zucchini until visibly softened and any liquid has evaporated before adding the eggs.
Can I make a frittata without a skillet that goes in the oven?
Yes. Cook the vegetables in a regular skillet, then transfer everything to a greased 9-inch pie dish or baking dish, pour in the egg mixture, and bake at 375°F (190°C) for 20-25 minutes, since it will take longer without the head start from stovetop heat.
