Vegetable frittata

This healthy vegetable frittata is packed with roasted vegetables and is super easy to make. It's a great recipe to add to your breakfast or brunch menu and is equally perfect for meal prep.

A frittata is a great way to use up the leftovers you have in your fridge. Add whatever vegetables you have, a mix of leftover cheeses, and even leftover meat for a non-vegetarian version, can all be baked into an eggy meal that reduces waste and saves money.

This easy Frittata Recipe is a quick & healthy dinner, breakfast or brunch! Learn how to make either a vegetable frittata or add bacon!

This mushroom frittata is so easy! Made with mushrooms, onions, tomatoes, spinach, and cheese, it's really yummy!

You'll love this easy frittata recipe. Make one of my favorite variations, or play around with the add-ins and customize it to your liking!

Use up all your fridge odds and ends in this big sheet pan baked vegetable frittata. The added flour, roasted vegetables, pesto and tasty cheeses gives it the best texture and flavor. It's also so easy to make, perfect for freezing, and very kid friendly. Great for take along events, picnics or lunches all week!

This Healthy Vegetable Frittata dish is packed with loads of extra veggies so you can get at least one portion out of 5-a-day needed. Easy to make during busy weeknights and require less than 30 minutes of your time.

This mushroom frittata is so easy! Made with mushrooms, onions, tomatoes, spinach, and cheese, it's really yummy!

You won't miss the meat in this easy, cheesy roasted vegetable frittata! Perfect for breakfast, lunch or dinner!

Ina Garten Roasted Vegetable Frittata is made with zucchini, red bell pepper, yellow bell pepper, red onion, olive oil, garlic, eggs, half-and-half, Parmesan cheese, butter, scallions, and Gruyere cheese. This easy Vegetable Frittata recipe creates a delicious breakfast that takes about 45 minutes to prepare and can serve up to 6 to 8 people.