My vegetable frittata is delicious to enjoy as a weekend breakfast or brunch option, or as a light lunch or dinner during the week. Golden and puffed, this mouthwatering frittata recipe is prepared with onions, mushrooms, sun-dried tomatoes, fresh arugula plus flavorful asiago and parmesan cheeses, and finished with a flourish of fresh cherry tomatoes!
A Fluffy Frittata Brimming with Veggies
In our household, we love to indulge in a warm, cozy and ultra-comforting breakfast as often as we possibly can.
The weekends are the perfect opportunity to do just that, as Saturday and Sunday mornings are a bit more leisurely with a pace that is much slower and wonderfully gentle, perfect for taking time to prepare that special little meal.
But not all super comfy-cozy weekend brekkies need a lot of time to prepare in order to be something a little bit special, such as this deliciously puffed and aromatic vegetable frittata recipe...
A terrific option as a light breakfast or brunch on a weekend morning, or even a light lunch or dinner mid-week, my vegetable frittata boasts caramelized mushrooms and onions, along with a sprinkle of sun-dried tomatoes, peppery arugula, two savory-pungent cheeses—asiago and parmesan—plus a finishing sprinkle of fresh, quartered cherry tomatoes as a juicy topping.
Deliciously light and delicate, yet earthy and wonderfully satisfying, this easy vegetable frittata is an elegant and easy little meal to treat yourself to anytime a hot and fluffy egg dish is beckoning!
How to Make a Frittata Brimming with Colorful Veggies
A frittata reminds me a bit of crustless quiche, as it's prepared with a flavorful, custard-like egg base combined with other ingredients, and then baked in the oven just until set.
The fact that there's no crust to contend with makes a frittata a very simple egg dish to prepare spur of the moment, using whatever add-in ingredients one may have on hand.
Frittatas can be very simple, prepared with just some cheese and herbs. Or, they can have a few more bells and whistles such as this particular recipe, and be filled with sauteed vegetables in addition to two kinds of cheeses, plus some peppery greens such as arugula, before heading into the hot oven.
Here's a peek at my vegetable frittata recipe: (or just jump to the full recipe...)
- While my oven heats to 350°, I saute my onions and mushrooms in a large, oven-safe skillet, then add in some aromatic ingredients along with my julienned sun-dried tomatoes.
- Then, in a large bowl, I whisk together my eggs with the rest of the ingredients, pour that mixture into the skillet with the veggies and stir to incorporate, turning the heat back on under the skillet for a moment while I combine everything.
- Next, I place the skillet into my hot oven and bake my vegetable frittata for roughly 22-24 minutes, just until set and puffed.
- To serve, I cut the vegetable frittata into wedges and top with a few quartered cherry tomatoes and fresh thyme leaves for added flavor.
by Ingrid Beer
Yield: Serves 6
Nutrition Info: 404 calories per serving
Prep Time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour, 5 minutes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, quartered and sliced thin
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon Italian seasoning
- Freshly cracked black pepper
- ½ cup sun-dried tomatoes, julienne cut (not packed in oil)
- 12 large eggs
- ½ cup heavy cream
- 1 cup grated Asiago cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh thyme leaves, divided use
- 2 cups arugula greens
- ½ cup cherry tomatoes, quartered, for garnish
- Begin by gathering and prepping all of your ingredients according to the ingredients list above to have organized and ready for use.
- Preheat the oven to 350 degrees.
- Place a large, oven-proof sauté pan or skillet (non-stick preferably) over medium-high heat, and add the butter and the olive oil to melt together. Once the butter is melted and the pan is very hot, add the sliced onion, and sauté for several minutes until a light golden-brown color; next, add the sliced mushrooms to the onions, and allow those to become golden-brown along with the onions deepening and caramelizing even further.
- Once the mushrooms/onions are a deep golden-brown, add the Italian seasoning, a pinch of salt and cracked black pepper, and stir to incorporate; next, fold in the sun-dried tomatoes, and allow to sauté with the mushrooms/onions for about 1-2 minutes longer. Turn the heat off for just a moment.
- In a large bowl, whisk the eggs together with the heavy cream, another pinch or two of salt and black pepper, the two cheeses, 1 tablespoon of the fresh thyme leaves, and the arugula greens, and gently fold those ingredients into the eggs until incorporated.
- Turn the heat on medium under the onion/mushroom/tomato mixture once again, and pour the egg mixture into the pan with the vegetables. Gently stir the eggs with the sautéed vegetables to distribute everything evenly, and place the pan or skillet into the oven to bake for 22-24 minutes, or until the vegetable frittata is set in the center and lightly puffed.
- To serve, cut out a portion of the vegetable frittata, sprinkle over the top a little more of the fresh thyme leaves, and serve with a few of the quartered cherry tomatoes on top.
Tips & Tidbits for my Vegetable Frittata:
- Fresh veggies of your choice: I adore cremini mushrooms and onions as a base for my vegetable frittata, along with sun-dried tomatoes and arugula, but feel free to use your own favorites! You can substitute spinach or kale, artichokes, or use shiitake mushrooms (or your own favorite kind), and leave out the sun-dried tomatoes, if you prefer.
- Flavorful cheeses to boost savoriness: Asiago and parmesan cheeses have deliciously nutty-savory qualities, which I love in this frittata recipe. However, feel free to substitute gouda (regular or smoked), mozzarella, pepper-jack, or sharp cheddar—something that will melt well.
- Cream or half and half: While I opt for a touch of heavy cream in this recipe, you can substitute half and half or even whole milk, if you prefer. The cream provides a bit of velvety texture, so take care not to go too low in fat as you'll miss some to the richness if you do.
- Reheating frittata: While the frittata is best eaten fresh out of the oven, you can certainly enjoy a slice at room temp. If you'd like to warm it up, then simply very gently reheat in your toaster oven on a lower temp (300 or 325°) for a few moments until warmed through.
Hungry for more delicious recipes? Check out these Breakfast Potatoes, this Shakshuka, these Hash Brown Potato Cakes, this this French Toast Casserole, this Sweet Potato Hash, or these Pumpkin Pancakes!
Cook's Note: This recipe was originally published in 2012, and has been updated with even more love!
kari@Loaves and Dishes
The colors of this frittata are so pretty, and I love that you added peppery arugula!
The Cozy Apron
Thanks Kari - I'm a huge fan of arugula because of that slight spiciness.
Courtney @ Bake. Eat. Repeat.
I feel that way every weekend! There's absolutely nothing I love more than a lazy Sunday morning breakfast. It's just perfect.
This looks like such a good breakfast! I share your dream of a neverending weekend, this weekend can't come soon enough!
Excellent choice in adding Crimini Mushrooms to the mix! This is such a wonderful flavour combination that gives me one more reason that I don't want Sunday's to end!
Is there a way you can make/prep this the night before and cook it in the morning?
The Cozy Apron
Hi Sarah, what I would suggest you can do ahead is prep the veggies (sauté them and add in the sun-dried tomatoes, herbs, seasoning), allow them to cool, and keep them in the fridge overnight. In the morning when you're ready to have this, just whisk up the eggs with the other ingredients and combine them with the veggies, and proceed with cooking the frittata as the recipe calls. (You don't want to do the eggs ahead, as you want them as freshly whisked and fluffy as possible.) Most of the time is spent sautéing anyway, so this will help save you time. Hope that helps!