A warm, colorful, oven‑baked vegetable frittata loaded with vegetables and tender potatoes — simple, cozy, and perfect for brunch or meal prep.
This vegetable frittata is the kind of recipe you keep in your back pocket — simple ingredients, one skillet, and the oven does most of the work. It’s packed with colorful vegetables, soft potatoes, and plenty of flavor without feeling heavy.
Serve it warm for brunch, slice it cold for lunch, or keep it in the fridge for easy meal prep during the week.
If you love a no‑fuss, oven‑baked vegetable frittata that always turns out tender and golden, this one’s for you!
Why you will love this vegetable frittata
- Oven‑baked → no stovetop juggling
- Vegetarian → light but satisfying
- Flexible → use any vegetables you have
- Meal‑prep friendly → keeps well for days
- One‑pan → cast‑iron or any oven‑safe skillet
Easy Vegetable Frittata (Easy Oven‑Baked Potato Frittata)
A warm, colorful, oven baked vegetable frittata loaded with vegetables and tender potatoes — simple, cozy, and perfect for brunch or meal prep.
- 8 large eggs
- ½ cup whole milk (240 ml)
- 1 cup cooked potatoes (150 g) diced or thinly sliced
- 1 cup broccoli florets (90 g) chopped small
- 1 small bell pepper diced (any color)
- 1 small onion finely chopped
- 1 cup shredded cheese (120 g) cheddar, mozzarella, or a mix
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano or Italian seasoning
- fresh herbs for serving (parsley or chives)
- salt
- pepper
Preheat your oven to 375°F (190°C). Heat the olive oil in an oven‑safe skillet over medium heat.
Add the onion, broccoli, and bell pepper. Cook for 5–7 minutes, until softened. Stir in the cooked potatoes, garlic powder, oregano, salt, and pepper.
- In a bowl, whisk together the eggs, milk, and half of the cheese. Season lightly.
Pour the egg mixture over the vegetables in the skillet. Sprinkle the remaining cheese on top. Bake for 18–22 minutes, or until the center is set and the top is lightly golden.
- Let it cool for 5 minutes, then slice and serve with fresh herbs.
Variations
- Spinach & mushroom → swap broccoli for mushrooms and add a handful of spinach
- Zucchini & tomato → light, summery, juicy
- Southwest → add corn, black beans, and a pinch of smoked paprika
- Dairy‑free → use plant milk and skip the cheese or use dairy‑free cheese
Storage
- Fridge: 3–4 days
- Freezer: up to 2 months (slice first for easy reheating)
- Reheat: 300°F oven for 10 minutes or microwave in short bursts
FAQ
Can I use raw potatoes?
Yes, you can absolutely use raw potatoes, you just need to give them a head start so they soften properly in the oven.
Thinly slice them (⅛–¼ inch) or dice them small so they cook evenly. Sauté the potatoes in the skillet with a little oil for about 8–10 minutes, until they’re lightly golden and starting to soften. Once they’re halfway cooked, add the rest of the vegetables and continue with the recipe. This extra step ensures the potatoes turn tender and creamy instead of staying firm or undercooked in the final vegetable frittata.
Can I make this without a cast‑iron skillet?
Definitely.
A cast‑iron skillet gives you that rustic look and even browning, but it’s not required. Any oven‑safe skillet works, including stainless steel or ceramic. If you don’t have an oven‑safe pan at all, simply sauté the vegetables on the stovetop, then transfer everything to a greased baking dish. Pour the egg mixture over the top and bake as directed. The texture stays the same — soft, fluffy, and golden — and the recipe remains completely foolproof.
Can I add more vegetables?
Yes — this recipe is extremely flexible, and it’s a great way to use up leftover vegetables.
Just keep the total volume of vegetables roughly the same so the vegetable frittata sets properly. Too many vegetables can make the mixture watery or prevent the eggs from cooking evenly. Good additions include zucchini, mushrooms, spinach, cherry tomatoes, or even leftover roasted vegetables. If you’re using watery vegetables (like zucchini or tomatoes), sauté them a bit longer to cook off excess moisture before adding the eggs.
How do I keep my frittata from turning watery?
Moisture usually comes from vegetables that release water as they cook.
To avoid this, sauté your vegetables long enough for the excess liquid to evaporate before adding the eggs. If you’re using high‑moisture veggies like mushrooms, spinach, or tomatoes, cook them until they’re no longer releasing water. Also avoid covering the vegetable frittata while it cools — steam can collect on the surface and make it look wet. Letting it rest uncovered for a few minutes keeps the texture light and fluffy.
For more details on proper egg cooking temperatures, check out these safe cooking temperatures for frittatas and egg dishes from the Egg Safety Center.
Can I make this ahead for meal prep?
Absolutely — frittatas are one of the best make‑ahead breakfasts or lunches.
Once baked, let it cool completely, then store it in an airtight container in the fridge for 3–4 days. The texture stays soft and tender, and the flavors actually deepen as it sits. For meal prep, slice it into wedges or squares so you can grab a portion quickly. Reheat in the microwave in short bursts or warm it in the oven at 300°F for about 10 minutes. This vegetable frittata also tastes great cold, especially for lunch.
If you love easy egg dishes, take a look at my favorite omelet recipes roundup for more quick breakfast ideas.
A Little Wrap‑Up
This vegetable frittata is one of those recipes that quietly becomes a staple — simple ingredients, easy prep, and a reliable result every single time.
Making a slow weekend brunch or stocking the fridge for the week? This is the kind of dish that fits into real life without any fuss. Swap in whatever vegetables you have, keep the potatoes for that cozy texture, and enjoy a meal that’s as flexible as it is satisfying.
It’s an easy win, and it always delivers.