Name: Vegetable Baked Frittata with Cheese Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Western
Ingredients: 10 eggs; 3/4 cups cream or full-fat milk; 1/2 tsp salt; 1/2 tsp pepper; 1 1/2 cups shredded cheese (cheddar, tasty, or choice of cheese); 100g (3 oz) crumbled feta (optional); 100g (3 oz) mushroom, sliced (optional, about 1 large mushroom); 350g (12 oz) pumpkin (butternut or sweet potato), cut into 1.7 cm (0.7 inch) cubes; 2 zucchinis, sliced into 1.25 cm (0.5 inch) thick rounds; 1 large red capsicum (bell pepper), sliced; 2 tbsp olive oil; 2 garlic cloves, minced; 3/4 tsp salt; 1/2 tsp pepper; 1.5 tsp mixed dried herbs (or any preferred dried herbs)

If you’re looking for a meal that’s as versatile as it is delicious, you’ve got to try this Vegetable Baked Frittata with Cheese Recipe. It’s honestly one of my go-to dishes when I want something hearty, protein-packed, and bursting with flavor—plus, it’s easy to make ahead and perfect for any time of day. Whether you’re feeding a crowd or just prepping a week’s worth of tasty breakfasts, this recipe is a total winner. Keep reading because you’re about to discover a fan-freaking-tastic frittata that’s creamy, cheesy, and loaded with roasted veggies that everyone will love!

❤️

Why You’ll Love This Recipe

Make-Ahead Friendly: I love making this frittata in advance, which makes mornings and quick lunches so much easier.
Customizable Veggies: You can swap in just about any vegetables or protein you have on hand, keeping it fresh every time.
Perfectly Cheesy & Custardy: The cheese melts into a creamy custard inside while the veggies roast up sweet and flavorful.
Great for Any Meal: My family goes crazy for this at breakfast, lunch, or even dinner—it seriously never disappoints.

The image shows a close-up of three thick, square slices of a vegetable frittata stacked on top of each other. The top two slices have a creamy, light yellow egg base with brightly colored chunks of zucchini green, red bell pepper, and orange vegetables evenly spread inside. There is a large dark brown mushroom slice on the very top slice. The edges of the frittata are golden brown and slightly crispy, especially on the bottom slice, which has a rich golden crust. The stack is placed on a white marbled surface that contrasts with the vivid colors of the frittata. photo taken with an iphone --ar 2:3 --v 7 - Vegetable Baked Frittata with Cheese, healthy vegetable frittata, cheesy baked breakfast dish, easy veggie frittata recipe, make-ahead brunch ideas

Ingredients You’ll Need

This Vegetable Baked Frittata with Cheese Recipe combines wholesome veggies, rich eggs, and gooey cheese for that perfect harmony. The ingredients are simple but thoughtfully chosen to build layers of flavor, and I always suggest using fresh, quality produce to get the best results.

Flat lay of whole uncracked brown eggs arranged neatly, a small white ceramic bowl filled with fresh cream, a small white bowl of finely minced garlic cloves, sliced fresh mushrooms scattered naturally, a small white bowl containing crumbled feta cheese, a small white bowl with shredded cheddar cheese, vibrant orange cubes of raw pumpkin, thick round slices of green zucchini, bright red bell pepper slices, a small white bowl holding golden olive oil, and a small white ceramic bowl with a mix of dried herbs placed symmetrically, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegetable Baked Frittata with Cheese, healthy vegetable frittata, cheesy baked breakfast dish, easy veggie frittata recipe, make-ahead brunch ideas

Eggs: The backbone of the frittata—fresh eggs give that custardy texture.
Cream or milk: Full-fat cream is my favorite because it adds extra richness, but whole milk works well too.
Salt and pepper: Essential to season both the egg mixture and the veggies separately for balance.
Shredded cheese (cheddar or tasty): Melts beautifully and gives that irresistible stringy, gooey bite.
Mushrooms: Adds earthiness—I like using a large mushroom, sliced thin, but it’s optional.
Feta cheese: Crumbled feta is a game-changer—it adds a tangy punch and creamy contrast.
Olive oil: Helps roast the veggies and infuses subtle fragrance.
Garlic cloves: Minced garlic boosts the flavor and aroma, roasting brilliantly with the veggies.
Mixed dried herbs: A blend (like thyme, oregano, rosemary) that brings warmth, but feel free to swap with your favorites.
Pumpkin (or butternut squash/sweet potato): Roasted cubes add a mild sweetness and tender bite.
Zucchinis: Sliced rounds add a lovely soft texture and soak up flavor.
Red capsicum (bell pepper): Adds color and a sweet crunch when roasted.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Vegetable Baked Frittata with Cheese Recipe is—you can truly make it your own depending on the season or what you’ve got in your fridge. I often toss in whatever vegetables need using up, and sometimes I’ll add cooked chicken or salmon for a heartier meal.

Swap the Veggies: I once made it with spinach, cherry tomatoes, and caramelized onions, and it was divine—use whatever you love or have!
Protein Boost: Adding cooked bacon or sausage turns it into a perfect weekend brunch centerpiece.
Dairy-Free Version: Use a plant-based milk and dairy-free cheese for a delicious vegan twist.
Herb Variations: Fresh herbs like basil, parsley, or dill can brighten the flavor beautifully right before serving.

How to Make Vegetable Baked Frittata with Cheese Recipe

Step 1: Roast Those Veggies to Perfection

I start by preheating the oven and tossing diced pumpkin, sliced zucchini, red capsicum, and mushrooms in olive oil, garlic, salt, pepper, and mixed dried herbs. Spreading them evenly on a baking tray ensures they roast evenly. Roasting for about 25-30 minutes at 375°F (190°C) brings out their natural sweetness and gives just enough caramelization. A little tip: don’t skip seasoning the veggies separately—that layer of flavor makes all the difference!

Step 2: Whisk Up the Egg Mixture

While the veggies roast, whisk together eggs, cream (or milk), salt, pepper, and a good handful of shredded cheese. This is when the frittata base gets that creamy, custardy texture. I like to whisk well to get a bit of air for lightness but don’t overdo it—too much air can make it less stable.

Step 3: Combine and Bake

Once the veggies are ready and slightly cooled, fold them gently into the egg mixture along with crumbled feta (if using). Pour everything into a greased baking dish—you want an even layer so it cooks uniformly. Pop it into a preheated oven and bake for about 45 minutes, or until the frittata is nicely puffed, set in the center, and golden around the edges. I poke it lightly with a fork near the center to check if it’s done; the frittata should feel just firm, not jiggly.

👨‍🍳

Pro Tips for Making Vegetable Baked Frittata with Cheese Recipe

Don’t Overcrowd the Veggie Pan: Giving them space to roast properly helps develop that gorgeous flavor and texture instead of steaming.
Use Full-Fat Dairy if Possible: It adds richness and creaminess that makes the frittata indulgent but still wholesome.
Let It Rest Before Slicing: I wait at least 10 minutes after baking to let the frittata settle; otherwise, it might fall apart when cutting.
Customize Your Cheese Blend: Mixing cheddar with feta balances meltiness with tanginess perfectly—I discovered this combo after trying just cheddar alone, which was good but a bit one-note!

How to Serve Vegetable Baked Frittata with Cheese Recipe

The dish shows a thick, round frittata with one piece cut and slightly separated, revealing a rich inside full of colorful vegetable chunks. The top layer is golden-yellow with browned spots and has large dark brown mushroom slices and a few red pieces that look like peppers scattered across it. Inside, you can see a mix of orange, green, white, and red vegetable pieces, all held together by the yellow egg base. The frittata sits directly on a white marbled surface, and a knife is partially visible to the bottom right. The photo is focused close-up on the frittata's texture and colors, showing the moist but firm inside. photo taken with an iphone --ar 2:3 --v 7 - Vegetable Baked Frittata with Cheese, healthy vegetable frittata, cheesy baked breakfast dish, easy veggie frittata recipe, make-ahead brunch ideas

Garnishes

I like to sprinkle a handful of fresh chopped parsley or basil on top before serving—they add a burst of color and fresh flavor that contrasts beautifully with the cheesy richness. A dollop of sour cream or some sliced avocado on the side is also a simple way to up the game.

Side Dishes

This frittata pairs wonderfully with a crisp green salad tossed with lemon vinaigrette, or roasted potatoes for a heartier meal. Sometimes, I serve it alongside crusty toast smeared with butter or even a quick tomato chutney for an extra kick.

Creative Ways to Present

For brunch gatherings, I’ve served this frittata cut into bite-sized cubes with toothpicks as finger food—it’s always a hit! You can also layer slices with some fresh salad leaves and roll them up for a portable picnic option.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge—it keeps beautifully for up to 5 days. I usually slice it first for easy grab-and-go portions, which my family loves.

Freezing

I’ve frozen leftover frittata slices by wrapping them tightly in plastic wrap and placing them in a freezer bag. They freeze well for a couple of months, which means you can enjoy this meal even when you don’t have fresh ingredients on hand.

Reheating

To reheat, I usually pop slices into the oven at 350°F (175°C) for 10-15 minutes to keep that lovely baked texture—microwaving works in a pinch but can give you a softer, less appealing texture.

FAQs

Can I use other vegetables in this Vegetable Baked Frittata with Cheese Recipe?

Absolutely! One of the best things about this recipe is how flexible it is. You can swap the pumpkin, zucchini, and capsicum for any combination of vegetables you enjoy or have available—think spinach, broccoli, cherry tomatoes, or even cooked potatoes. Just roast them well so they’re tender and flavorful before mixing into the eggs.
Can I make this Vegetable Baked Frittata with Cheese Recipe dairy-free?

Yes, you can! Replace the cream or milk with a non-dairy alternative like coconut cream or almond milk, and choose a dairy-free cheese substitute. The texture may change slightly, but it will still be delicious and satisfying.
How do I know when the frittata is fully cooked?

Look for the edges to be golden and set, and the center should be just firm when you gently shake the pan. You can test doneness by inserting a fork or knife into the center—it should come out clean without any runny egg.
Can I make this recipe ahead for meal prep?

Absolutely—you can make this frittata up to five days in advance and store it in the fridge. It reheats wonderfully and is perfect for busy mornings or quick lunches on the go.

Final Thoughts

I absolutely love how this Vegetable Baked Frittata with Cheese Recipe turns out every single time—soft, cheesy, and bursting with the deep flavors of roasted veggies. It’s become a staple in my kitchen because it’s not only delicious but also easy to customize and make ahead. Give it a try next time you want a meal that feels special but doesn’t demand hours in the kitchen—you’ll thank me later!