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Veggie Frittata Recipe

This easy veggie frittata recipe is simple to make and perfect for breakfast, brunch, lunch, and more. It's a great egg and cheese frittata recipe that the whole family will love. Having egg dinner recipes on hand is helpful for busy weeknights.

I love to make frittata recipes because they're so simple and delicious but also because they are family friendly and store relatively well. I can whip this up and we enjoy it and then also enjoy some leftovers for a quick reheated meal.

This egg frittata recipe is delicious but if you want something a little different try out this Easy Pizza Frittata. It's another simple recipe that can be ready quickly and everyone loves it!

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Pin showing the finished veggie frittata ready to serve with title across the middle.

When it comes to making easy recipes that are useful for dinner, breakfast, and lunch you can't do better than a frittata.

What is a frittata?

An easy frittata recipe usually includes egg and cheese in a crust or without a crust and it is kind of like an egg pie. This particular frittata uses eggs and asparagus as well as onions and feta to create a delicious combination of egg, cheese, and veggies that goes great any time of day.

The nice thing about frittata recipes is that they include eggs which are a nice source of protein so you don't have to worry about throwing in a lot of meat (or any) if you are looking for a way to cut down on meats or are just looking for a relatively inexpensive meal you can try out!

Finished veggie frittata ready to eat

Ingredients for an easy frittata recipe:

This simple veggie frittata recipe uses eggs, milk, salt/pepper, olive oil, onions, asparagus, baby spinach, white cheddar cheese, and feta cheese. That's all you will need to make this tasty egg and cheese frittata recipe.

It's a simple lineup of ingredients that should be relatively easy to find in store or in your next grocery order. You can find the full amounts and ingredient list along with a variety of shipping links, nutritional estimates, and more in the printable recipe card at the bottom of the post!

ingredients for the veggie frittata ready to be prepared.

How to make an eggs and asparagus frittata:

Let's go ahead and dive on in to the “how to” portion of this recipe and take a look at how simple it is to create this delicious and flavorful meal. It's easy on clean up, preparation, and serving too which makes it an excellent choice for even the busiest of weeknights!

Place the oven rack in the center position and preheat the oven to 350º.  

beaten eggs in a bowl.

In a large bowl, use a whisk to beat eggs with milk, salt and pepper.

Heat olive oil in a 10-inch ovenproof skillet on medium. (Cast iron skillets work great)

Add yellow onion and asparagus to pan and sauté until soft, approx. 7 minutes. 

veggies cooking in a pan.

Stir in spinach and sauté until wilted, approx. 2 minutes. 

spinach being added to the hot pan.

Spread the cooked vegetables evenly in a skillet and pour egg mixture over them.

Stir in ¼ cup of shredded cheddar cheese.

Crumble feta cheese on top. 

egg mixture added to the pan.

Cook without stirring until eggs are just beginning to set around the edges, approx. 2 to 3 minutes.

skillet ready to be cooled and served with frittata finished and ready to eat.

Place the skillet in the oven and bake frittata until almost set in center, approx. 15 minutes. 

Remove skillet from oven and top with remaining ¼ cup shredded cheddar cheese. 

Set oven broiler to high and broil the frittata until top is golden brown, approx. 2 minutes. Keep a close eye on the pan to prevent burning.

Featured image showing the finished veggie frittata ready to eat

Carefully remove the hot pan from the oven and let the frittata rest for 5 minutes before serving.

Looking for more recipes like this egg and cheese frittata recipe?

If you like this veggie frittata you will love some of these other great recipes. Try them out for your next meal plan and let me know which ones were a hit in your home.

close up of the finished recipe ready to serve.

My family loves all of these great recipes so you don't have to worry about finding family friendly options for breakfasts, lunches, and dinners!

Pin showing the finished veggie frittata ready to serve with title across the top.

Printable Veggie Frittata Recipe:

Yield: 6 Servings

Veggie Frittata

Featured image showing the finished veggie frittata ready to eat

This easy veggie frittata recipe is simple to make and perfect for breakfast, brunch, lunch, and more. It's a great egg and cheese frittata recipe that the whole family will love!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 8 large eggs
  • ⅓ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • ½ small yellow onion, chopped
  • 1 cup asparagus, chopped
  • 2 cups packed baby spinach
  • ½ cup white cheddar cheese, shredded and divided
  • 5 ounces feta cheese

Instructions

  1. Place the oven rack in the center position and preheat the oven to 350º.  
  2. In a large bowl, use a whisk to beat eggs with milk, salt and pepper.
  3. Heat olive oil in a 10-inch ovenproof skillet on medium. (Cast iron skillets work great)
  4. Add yellow onion and asparagus to pan and sauté until soft, approx. 7 minutes. 
  5. Stir in spinach and sauté until wilted, approx. 2 minutes. Spread the cooked vegetables evenly in a skillet and pour egg mixture over them.
  6. Stir in ¼ cup of shredded cheddar cheese.Crumble feta cheese on top. Cook without stirring until eggs are just beginning to set around the edges, approx. 2 to 3 minutes.
  7. Place the skillet in the oven and bake frittata until almost set in center, approx. 15 minutes. 
  8. Remove skillet from oven and top with remaining ¼ cup shredded cheddar cheese. 
  9. Set oven broiler to high and broil the frittata until top is golden brown, approx. 2 minutes.
  10. Keep a close eye on the pan to prevent burning.
  11. Carefully remove the hot pan from the oven and let the frittata rest for 5 minutes before serving.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 254Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 279mgSodium: 568mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 15g
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