This vegetable and cheese frittata is full of fresh veggies, creamy cheese and hearty eggs! It comes together easily and is perfect for holidays, brunches or to have on hand for a quick and easy weekday breakfast!

We love this veggie frittata because it is one of the best healthy breakfast recipes to make for almost any occasion! Whether you are looking for something delicious to serve for Christmas, Easter or Mother’s Day brunch or you like to have an easy grab and go breakfast made ahead for busy mornings this recipe is a great one!

This easy vegetable frittata recipe can be easily customized by using your favorite veggies and cheeses so that you can make it your own, and make changes for any picky eaters in your life!

I have 9 chickens and this recipe is the best way to cook up a ton of eggs when they are laying like crazy! It always gets eaten quickly and everyone loves it!

An overhead view of a countertop with a vegetable frittata on it. The frittata is in a glass pie pan surrounded by a red and white striped linen, spinach, a bowl of fresh eggs and a red pepper.

FAQ & Tips

What other cheese can I use?

I love sharp cheddar in this recipe but you can use several other cheeses and have a delicious result. For a more mild taste mild cheddar or Monterey Jack are great. If you are a fan of stronger cheeses like swiss cheese or goat cheese they make a great addition. Or for a little bit of spice you can use pepper jack!

Can I use different vegetables?

Absolutely! I love this combination of veggies because it is fresh and light but if you would like to swap them out or add different vegetables you can! You can use bell peppers of any color, red onion, broccoli or even potatoes! You’ll want to keep your ratio of vegetables to egg similar to how the recipe is written so your frittata doesn’t fall apart!

A piece of vegetable and cheese frittata on a white plate with the frittata sitting next to it.

Can I bake this in a 9×13 baking dish?

Yes! If you don’t have two pie pans a baking dish is another great way to cook this recipe. Just pour the mixture into a greased 9×13 pan. The baking time will be more than with pie pans so keep an eye on the frittata as it bakes.

What to serve with this delicious frittata?

This perfect frittata is a complete meal on it’s own but if you’re looking to round out a brunch or breakfast it is great served along your other breakfast favorites. Serve it up with some bacon, sausage or ham for more protein. It is also great with an English muffin, toast, croissant or other breakfast bread. Fresh fruit or fresh vegetables are also great alongside this frittata!

Ingredients for Vegetable Cheese Frittata

The ingredients for vegetable and cheese frittata on a marble counter top. Eggs, cheddar cheese, red bell pepper, cottage cheese, garlic, green onions, spinach and grape tomatoes.

1 Red Bell Pepper

5 Green Onions

3 Cloves Garlic- minced

6 oz Fresh Baby Spinach

1 Pint Grape Tomatoes or Cherry Tomatoes

2 Tbsp Olive Oil

1 Cup Cottage Cheese

10 Large Eggs

2 Cups Shredded Sharp Cheddar Cheese

Salt & Pepper

A piece of vegetable frittata on a white plate.

Here’s how to make this easy frittata recipe

First pre heat the oven to 350 and butter or spray with non stick cooking spray two pie pans

Finely chop the pepper and green onions.

Roughly chop the spinach and quarter the grape tomatoes.

Heat the olive oil in a large non-stick skillet over medium-high heat.

Add in garlic and onions and and cook for 3-5 minutes or until onions are translucent.

Add in peppers and continue cooking for another 3-5 minutes.

Stir in tomatoes and spinach and cook for a few minutes until the spinach is wilted.

Drain off any excess liquid and set the cooked vegetables aside.

In a large bowl whisk eggs with a pinch of salt and pepper until well blended.

Add in cottage cheese and shredded cheddar and continue mixing until well mixed.

Next mix in the cooked veggies until well blended.

Pour egg mixture into your two prepared pans and place in the oven.

Bake for 45 minutes to 1 hour or until the centers of the frittatas are set.

Store any leftover frittata refrigerated in an airtight container.

Vegetable and Cheese Frittata

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 200kcal

Author: Krista

Ingredients

1 Red Bell Pepper
5 Green Onions
3 Cloves Garlic- minced
6 oz Fresh Baby Spinach
1 Pint Grape Tomatoes or Cherry Tomatoes
2 Tbsp Olive Oil
1 Cup Cottage Cheese
10 Large Eggs
2 Cups Shredded Sharp Cheddar Cheese
Salt & Pepper

Instructions

First pre heat the oven to 350 and butter or spray with non stick cooking spray two pie pans
Finely chop the pepper and green onions.
Roughly chop the spinach and quarter the grape tomatoes.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add in garlic and onions and and cook for 3-5 minutes or until onions are translucent.
Add in peppers and continue cooking for another 3-5 minutes.
Stir in tomatoes and spinach and cook for a few minutes until the spinach is wilted.
Drain off any excess liquid and set the cooked vegetables aside.
In a large bowl whisk eggs with a pinch of salt and pepper until well blended.
Add in cottage cheese and shredded cheddar and continue mixing until well mixed.
Next mix in the cooked veggies until well blended.
Pour egg mixture into your two prepared pans and place in the oven.
Bake for 45 minutes to 1 hour or until the centers of the frittatas are set.
Store any leftover frittata refrigerated in an airtight container.

Nutrition

Vegetable and Cheese Frittata

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