Garden Vegetable Frittata

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This has to be one of the most versatile dishes I make. I can use any veggies I have on hand and I’ll often change up the milk based on what I have available. Heavy cream, half and half, whole milk and skim milk all work fine. Of course, it gets richer and more decadent with the full fat products but when you are trying to eat healthy and cut fat or calories, the combination I have in this garden vegetable frittata recipe is the perfect compromise.

This recipe is a dream for any readers on KETO programs or low carb diet plans. For those watching your cheese intake, just omit the cheese on top. But for me, it is all about balance. This recipe gives you a hefty dose of protein and veggies and tastes great. Turn this into a fabulous lunch or dinner with an addition of a side salad. Looking for some individual serve options? Check out my Egg Muffins recipe which are like mini-frittatas in a grab-and-go size.

What makes this veggie frittatas different from all the others?

I make it in a casserole dish. There, I’ve said it. After years of make frittatas in a skillet, I changed my approach to using a casserole dish and I’m loving the ease of the recipe and I really like that I can prepare it in advance and just bake it off when I’m ready to serve.

Don’t get me wrong, you can use this same recipe to start your frittata in a skillet on the stove. After cooking your veggies on the stove, just add the egg mixture and pop the skillet into the oven. Not a big deal.

BUT, I really like that in this recipe, I cook the veggies and add to a casserole dish. I add the egg mixture and top with cheese. Then, I can put it in the oven when I’m ready to bake it off. I also like the presentation better AND I can put any leftovers (right in the baking dish) into the fridge for later. I know, this is just a preference, but also another option for you.

Ingredients and substitutions in garden vegetable frittatas

The joy of this recipe is that the options for ingredients are endless (or so it seems). I can clean out my fridge making this dish using any veggies, cheese and herbs I have on hand, Try some of these substitutions when making this recipe.

VEGETABLES

broccoli
summer squash
spinach or kale
leeks
eggplant

HERBS

rosemary
thyme
oregano
basil
dill
tarragon
chives

CHEESE

Parmesan
Swiss
Gruyere
American
Provolone

MILK

Whole milk
Half and Half
Skim
Low-fat
Heavy cream

How to make my garden vegetable frittata

Preheat the oven to 350 degrees F. Gather all your veggies and get them prepped.

Spray a large 12 inch nonstick skillet with cooking spray. Saute the zucchini, peppers, mushrooms, asparagus and scallions until the vegetables are soft and translucent. Sprinkle with salt and pepper and stir. Put to the side and let cool.

Meanwhile, in a large bowl or measuring cup, whisk together the eggs, cream, skim milk,salt, pepper and chopped herbs. You can use any herbs you have on hand. Today I used chives, dill and oregano.

Spray a small casserole dish with cooking spray. Add in all the cooked veggies in an even layer. Pour the egg and milk mixture over the veggies. Lay the four slices of cheese on top and finish with the two semi cooked whole asparagus spears. Note: I just add two whole asparagus to the same skillet I cooked the cut veggies in and cook on each side for a minute to slightly soften.

Put the casserole dish into the preheated oven and bake the frittata for 25 to 30 minutes, until set in the middle. The cheese should be golden brown. If not, pop under the broiler for 1 -2 minutes to get the top golden. Cut into large squares and serve warm or hot out of the oven. Serve with fat-free Greek yogurt and fresh salsa (optional). Enjoy.

Can you freeze leftover frittata?

Yes, you can freeze frittata, and it can be stored in the freezer for up to 3 months. To freeze, allow it to cool completely, then wrap it tightly and store it in an airtight container or freezer bag. This makes it a great option for a make-ahead breakfast.

Here’s a more detailed guide on how to freeze any leftover frittata:

Cool Completely: Ensure the frittata is completely cooled before attempting to freeze it.
Wrap Tightly: Wrap the frittata in at least one layer of storage wrap and one layer of aluminum foil to prevent freezer burn.
Transfer to Airtight Container: Place the wrapped frittata into an airtight container or freezer-safe bag.
Freeze: Store the frittata in the freezer for up to 3 months.
Thaw: Thaw the frittata in the refrigerator overnight.
Reheat: Reheat the frittata in the microwave or oven until warmed through. I’ll wrap a piece of the frittata in papertowel and put in the microwave for 10-15 seconds.