A vegetable frittata is the Italian answer to brunch: eggs, milk, and a generous load of vegetables baked open-faced in a single skillet until just set, no crust and no fuss. This one leans on torn feta, sweet roasted squash, and wilted spinach so it eats rich without being heavy, and it slices clean for a crowd. It is the easiest way I know to turn leftover roasted vegetables into a meal, which is exactly what my Roasted Butternut Squash was made for. If baked eggs are your love language, my Spinach Artichoke Strata is the make-ahead cousin, and my 30+ Holiday Brunch Ideas rounds out the whole table.
Vegetable Frittata at a Glance
- 🕒 Total Time: 35 minutes
- 👪 Servings: 6 (one large skillet, slices clean)
- 🍝 Cuisine Type: Italian / Brunch
- 🧂 Flavor Profile: Savory and custardy with salty feta, sweet roasted squash, and earthy spinach
- 📖 Dietary Info: Vegetarian and gluten-free; easily dairy-light by cutting the milk with stock
- 📦 Storage Notes: Keeps 3 to 4 days in an airtight container in the fridge; reheats well at 300F or eats great cold; freezes in slices for up to 2 months
- ⭐Why You'll Love It: A one-skillet brunch that turns leftover roasted vegetables into something worth setting the table for. It comes together in 35 minutes, feeds 6, and is just as good cold the next day. The kind of low-effort, high-payoff dish you make on repeat all winter.
Summarize and save this content on
What is a Frittata and where is it from?
Craving a savory dish that's both versatile and delicious? Look no further than the scrumptious breakfast frittata! This egg-based delight, similar to an omelette or quiche but with a flat open face, is made by combining beaten eggs with your favorite vegetables, cheeses – even meat or seafood for the adventurous.
Though believed to have originated in Italy as an ideal breakfast or lunch option 'fritta' means fried - these days you can choose from baking it up in the oven; cooking on top of the stovetop; broiling…or yes a good frying if you prefer. Since customization options are endless (try out my insane make-ahead Zucchini Feta Frittatas) when making this as there really isn't anything off limits when sprucing up your frittata for breakfast, brunch, lunch or weeknight meal!
Jump to:
- Vegetable Frittata at a Glance
- What is a Frittata and where is it from?
- What's the Difference Between a Frittata and a Quiche?
- Ingredients
- Substitutions & Swaps
- How to make a Frittata
- Frittata Recipe Variations
- Frittata Tips
- Vegetable Frittata FAQs
- More delicious egg recipes for breakfast
- Feta Squash Frittata
What's the Difference Between a Frittata and a Quiche?
You'll notice on this vegetable frittata recipe that there's no crust. That's the main difference between this Frittata and the cheddar bacon quiche recipe we've made before. Another difference between the two is the ratio mixture of eggs and milk or cream. You'll see below this is egg HEAVY with very little milk. A quiche formula is a bit more even.
Ingredients
- Eggs
- Milk
- Garlic finely minced
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- Shallot
- Roasted Squash (butternut or kabocha)
- Fresh spinach
- Feta Cheese
Substitutions & Swaps
🧀 Cheese
- Goat cheese - Tangier and creamier than feta, melts into the custard instead of staying in pockets
- Gruyère - Nutty and fully melting if you want a richer, quiche-like frittata
- Ricotta salata - Drier and milder than feta, holds its shape in clean salty bites
- Parmesan - Stir a handful into the egg base for savory depth even if you keep the feta on top
🎃 The Squash
- Roasted sweet potato - Same sweetness and roasted edges, a touch starchier
- Roasted Brussels sprouts - Swaps sweet for nutty and caramelized, great winter move
- Roasted mushrooms - Deeply savory and meaty, the most umami-forward option
- Roasted zucchini or asparagus - Lighter and spring-leaning; pat dry well so the frittata does not weep
🥬 The Greens
- Kale - Sturdier than spinach; massage and pre-wilt it so it does not stay tough
- Swiss chard - Cook the stems with the shallot, fold the leaves in last
- Arugula - Wilts almost instantly and adds a peppery edge
🥛 The Dairy
- Heavy cream - Richest, most custardy set; use it for a special-occasion brunch
- Whole milk - The standard, balanced and reliable
- Unsweetened oat or soy milk - Best non-dairy options for a clean set; skip the watery nut milks
- Stock instead of milk - Lighter and savory; loses creaminess but keeps it tender
🌿 Add-Ins
- Crispy bacon or pancetta - Renders salty-savory crunch; cook first and fold in with the squash
- Sun-dried tomatoes - Concentrated sweet-tart pop against the feta
- Fresh dill or basil - Stir in off the heat so it stays bright
How to make a Frittata
Step 1: Preheat oven to 400°F.
Step 2: In a bowl, whisk together eggs, milk, garlic, salt and pepper until well combined. Set aside.
Step 3: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add shallot and cook until translucent, about 5 minutes. Add leftover roasted squash and spinach. Sauté veggies until spinach is wilted, then add egg mixture and gently shake pan to distribute.
Step 4: Tuck large chunks of feta into the frittata and transfer back into oven for 15 to 20 minutes or until eggs are set. Season to taste and serve with a drizzle of olive oil on top.
Frittata Recipe Variations
I love any recipe that can be made in 1 vessel and is enough to feed a crowd. This Feta Squash Frittata uses some leftover roasted squash and a few other fridge staples to make an incredible breakfast or brunch. Here's the beautiful thing about a frittata - the base of this recipe can be adapted for pretty much any mix-in. So while I'm using roasted squash as it's right smack in the middle of squash season, you could swap in some leftover roasted zucchini come summer. Or some blanched broccoli if that's what's on hand. The important part of this recipe is the ratio of eggs / liquid to the vegetables and cheese!
Frittata Tips
• Whisk in milk or cream to add extra moisture.
• Include juicy ingredients, such as tomatoes, mushrooms, or zucchini, to keep the frittata moist.
• Don't overcook the frittata and remove it from the heat as soon as it is set but still moist.
• Cover the skillet with a lid or foil while cooking to trap in steam and help keep the frittata moist.
Vegetable Frittata FAQs
What is a vegetable frittata?
A vegetable frittata is an Italian open-faced egg dish: beaten eggs and a little dairy poured over cooked vegetables and cheese, then baked in a single skillet until just set. Unlike a quiche it has no crust, and unlike an omelette the filling is mixed through rather than folded inside. It is one of the easiest ways to turn roasted vegetables into a full brunch.
What is the difference between a frittata and a quiche?
A quiche is baked in a pastry crust and is custard-heavy with lots of cream. A frittata is crustless, uses far less dairy, and sets faster, which makes it lighter and quicker. If you want no crust and no rolling pin, a frittata is the move.
Can I make a vegetable frittata ahead of time?
Yes, and it is genuinely good cold or at room temperature, which makes it ideal for brunch prep. Bake it up to a day ahead, refrigerate, and serve cold or reheated gently at 300F. Avoid blasting it in a hot oven, which overcooks the eggs and turns them rubbery.
How do you keep a frittata from getting watery?
Pat roasted or sauteed vegetables dry and cook off excess moisture before the eggs go in, especially with zucchini, mushrooms, or spinach. Wilt and drain greens rather than adding them raw. Excess water is the single most common reason a frittata weeps.
What vegetables can I substitute in this frittata?
Almost any roasted vegetable works: sweet potato, Brussels sprouts, mushrooms, zucchini, or asparagus all swap in for the squash. Sturdier greens like kale or chard sub for spinach if you pre-wilt them. See the Substitutions and Swaps section for the full breakdown.
More delicious egg recipes for breakfast
- Zucchini Feta Mini Frittatas
- Summer Vegetable Quiche
- Fried Egg Breakfast Sandwich
- Sun Dried Tomato Quiche
- Fried Eggs with Greens
- Shakshuka
- Broccolini Quiche
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Feta Squash Frittata
Ingredients
- 8 large eggs
- ¼ cup milk (or heavy cream)
- 2 cloves garlic finely minced (or 2 teaspoons garlic powder)
- ½ teaspoon kosher salt more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 1 shallot sliced
- 1½ cups leftover roasted squash (butternut or kabocha)
- 2 cups fresh spinach
- 2 sheets feta cheese torn into LARGE chunks
Instructions
- Preheat the oven to 400°F.
- Whisk together the eggs, milk, garlic, salt and pepper until well combined. Set aside.
- Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot and cook until translucent, about 5 minutes. Add the leftover roasted squash and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute.
- Tuck the large chunks of feta into the frittata and transfer back into the oven for 15 to 20 minutes or until the eggs are set. Season to taste and serve with a drizzle of olive oil on top.
Notes
- Keep refrigerated in an air-tight container for up to 3 days.
- You could easily swap the butternut squash for another veggie. And the feta for another kind of cheese. But that flavor combo is really something else!
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson
This was delicious! I added some fresh sage and didn't have feta, so I used goat cheese. I also used an onion instead of a shallot. This is my new favorite frittata. There is some kind of magic with delicata squash and eggs. So good!
Hi Gaby! I’m trying to make Christmas morning as easy as possible. Any recommendations for anything here we can make ahead?
prep the butternut squash ahead! then it's super easy to assemble!
Can this be made with egg whites
YES!
Hi Gaby,
You used heavy cream and what looks like garlic powder in your video - are these good substitutes?
Aloha,
I’m not sure what a sheet of feta is. Could you give me an idea of how much feta that might be in cups?
Mahalo,
April
About 2/3 cup crumbled