Vegetable Frittata
A Vegetable Frittata is one of my favorites. As a private chef, I’ve found that frittatas are one of those quiet heroes in the kitchen—easy to make, endlessly customizable, and always a hit. Over the years, they’ve become a go-to favorite for my clients, especially for make-ahead brunches or busy weekday breakfasts. With Mother's Day around the corner, I can’t think of a better dish to treat mom to something special, like breakfast in bed with a warm Vegetable Frittata.
This Vegetable Frittata is everything I love in a meal—simple, nourishing, and adaptable. Whether you're loading it up with spinach, tomatoes, bell peppers, mushrooms, or tossing in a handful of leftover roasted veggies, it’s the perfect excuse to use up anything lingering in your fridge. Add a sprinkle of cheese or fresh herbs, and you’ve got something that feels both elevated and effortless. I also love how well it keeps. You can make one at the beginning of the week and enjoy a warm slice each morning with your coffee. It’s a healthy, delicious way to start the day!
So, whether you’re planning a thoughtful breakfast for Mom or just want to bring a little joy to your mornings, this frittata delivers. It's simple, satisfying, and made with love—just like all the best meals, and Mom is going to love it!
Prep Time
10 minutes
Cook Time
15-17 minutes
Total Time
30 minutes
Course
Breakfast
Cuisine
Italian
Servings
8 servings
Ingredients
10 large eggs
½ cup heavy cream
1 tsp. kosher salt, plus more to taste
½ tsp. black pepper, plus more to taste
1 Tbsp. extra virgin olive oil
1 Tbsp. butter
½ cup cherry tomatoes, halved
1 cup spinach
3 scallions chopped, whites and light greens
½ cup mushrooms sliced
1 tsp. kosher salt
½ tsp. black pepper
½ Tbsp. minced fresh chives for garnish
1 tsp. chopped fresh dill for garnish
Boursin cheese, for garnish
Maldon salt, for garnish
Instructions
1. In a large bowl, whisk together 10 eggs and ½ cup heavy cream. Add 1 tsp. kosher salt and ½ tsp. black pepper, stir and set aside.
2. Preheat the oven to 375F.
3. Heat an 11” sauté pan over medium heat and add equal amounts of extra virgin olive oil and butter.
4. Next add sliced cherry tomatoes, spinach, scallion white/light green parts and mushrooms, season with salt and pepper. Sauté the veggies for 5-7 mins. until softened.
5. With the pan still on the heat, carefully pour the egg mixture over the veggies in the skillet. Allow the eggs to set for about 1-2 mins. before moving them to the oven.
6. Bake on the middle rack for 15-17 mins., start checking it around 15 mins.
7. Remove and sprinkle with fresh herbs, Boursin cheese & Maldon Salt, serve.
Notes
Chef Tips:
1. You can substitute any type of veggies you like, add roasted vegetables, or choose a different cheese—there are so many options!
Here are a few additional dishes you might like to try: Spring Frittata with Asparagus and Spinach, or Sous Vide Eggs Benedict
Enjoy making this delicious Vegetable Frittata! Let me know what you think.