If you want to load up your breakfast with more vegetables, then this loaded vegetable frittata is a perfect solution. Mushrooms, broccoli stems, and spinach combine with classic eggs for a delightful combination of flavors and textures. This egg dish is a great choice for a fast and hearty dish to start your day or serve at your next brunch with family.
Vegetable Frittata Recipe
If you like eggs, then this dish is one that is sure to be a hit on your breakfast menu. Frittatas have a lot in common with other similar egg dishes, but are an easier option for most to whip up in a short time. Using spring vegetables makes it ideal for a lovely Easter brunch, but it is a great choice any day of the year!
If you want something a bit sweeter, check out the cinnamon French toast bread pudding. It's both breakfast and dessert in one and is a great choice to balance the savory options on your table.
What's the Difference Between an Omelet and a Frittata
While both egg dishes include vegetables, seasonings, and typically cheese, they are not the same. The main difference between them is that a frittata is cooked slowly over low heat starting with cooking vegetables then adding the eggs whereas an omelet is cooked fast over high heat and stuffed with prepared items.
Another noted difference is that the omelet is stuffed and folded over to finish cooking. The frittata is a stirred mixture that is then baked or broiled to finish cooking. They may include the exact same ingredients but the difference is in preparation methods.
You will also often find that an omelet is best served immediately when piping hot, but a frittata is often served as part of a buffet of foods and can be served at room temperature.
Do You Have to Flip a Frittata?
No. A frittata is slowly cooked or baked so flipping is not required. This is one of the reasons it is more popular for some home cooks than an omelet. While both require skill, the frittata is much more forgiving and presents easier than an omelet.
Is a Crustless Quiche a Frittata?
While some would argue they are different, in most ways they are the same thing. The main difference is that a frittata is often cooked on the stovetop slowly and finished in the oven where a quiche is entirely cooked in the oven.
Do You Add Milk to Frittata?
This recipe uses heavy cream but it can be substituted for milk instead. I prefer the richness of the cream and how it helps to keep the mixture fluffy and creamy once baked. They both offer a slightly different texture once prepared but are mostly interchangeable in this recipe.
What Can I Use Instead of Young Broccoli Stems?
If you cannot find broccoli stems in the market or grocery near you, you can use broccoli florets, cauliflower, green beans, or asparagus in place of these. This is a typically common vegetable in the spring to early summer months, so not always available year-round. Feel free to replace it with different vegetables if preferred or when the broccoli stems are not available to you.
Can I Add Different Vegetables to This?
As mentioned above, using different vegetables in your frittata is definitely easy to do. For this recipe, I like the bright green vegetables, but you can use other items. When adding something different, just make sure you pay attention to any added moisture. That is part of why I prefer cooking down the vegetables in the pan before mixing in the eggs. It gives you a chance to remove excess liquid if needed. Below are some other ideas for this recipe.
- Asparagus spears, green beans, broccolini, or kale
- Bell peppers, onions, different mushroom varieties
- Broccoli or cauliflower florets
- Carrots, zucchini, or squash
What Kind of Pan Should I Use For a Frittata?
Any skillet can be used for a frittata, but if you plan to broil, as directed in this recipe, you will want to look for an oven-safe pan. My preference is to reach for a cast-iron skillet or in some instances, my favorite Dutch oven. Both are perfect for going from the stovetop to the oven with no issues, and can both be used to serve the dish on the table as well. Just make sure that whatever pan you are using is able to go into the oven under the broiler safely.
What is a Frittata Made Of?
- Olive oil
- Broccoli stems
- Heavy cream
- Lemon zest
- Red chili flakes
- Feta cheese
- Fresh spinach
Handy Kitchen Tools
How to Make a Loaded Vegetable Frittata
Prepare mushrooms and broccoli by cutting into bite-sized pieces.
In a large oven-safe skillet, melt butter and olive oil over medium heat, then add broccoli stems and cook for 4-5 minutes stirring regularly.
Add the mushrooms and continue cooking for 4-5 minutes.
Season with salt and pepper, then add in the spinach and garlic and cook for an additional 1-2 minutes until flavors have combined and the spinach has wilted.
In a large bowl, whisk together the eggs, salt, pepper, heavy cream, parsley, lemon zest, and red chili flakes until well combined.
Pour the egg mixture over the top of the vegetables in the pan, and stir, then top with feta cheese.
Place under the broiler for 3-5 minutes until cooked through.
More Delicious Breakfast and Brunch Recipes
In our house brunch and breakfast are favorites. Whether it is a sweet breakfast or savory brunch, the recipes below are some of our favorites aimed to please. No matter your skill in the kitchen, you can easily create a delicious meal that will satisfy cravings with the meals below.
- Authentic Amish Cinnamon Bread Recipe or Fresh Blueberry Crumb Muffins
- Fluffy American Pancakes, Classic Flapjack Recipe, or Perfect Belgian Waffles
- Italian Baked Eggs in Tomato Sauce or Burst Tomato Frittata with Fontina and Basil Oil
- Homestyle Cheesy Scalloped Potatoes
- Decadent Cinnamon Rolls with Cream Cheese Frosting or Red Velvet Cinnamon Rolls
The Best Ever Loaded Vegetable Frittata Recipe
Make this loaded vegetable frittata recipe filled with delicious flavor and packed with protein for breakfast, brunch, or a savory lunch everyone loves.
- 2 tablespoon butter
- 2 tablespoon olive oil
- 8oz mushrooms
- 3 thyme sprigs, chopped
- 10-12 Young broccoli stems
- 8 eggs
- ⅓ cup heavy cream
- 3 cloves garlic, sliced
- 2 tablespoon parsley, chopped
- 1 teaspoon lemon zest
- ½ teaspoon red chili flakes
- 2 cups fresh baby spinach
- ½ cup feta cheese
- Prepare mushrooms and broccoli by cutting into bite sized pieces.
- In a large oven-safe skillet, melt butter and olive oil over medium heat, then add broccoli stems and cook for 4-5 minutes stirring regularly.
- Add the mushrooms and continue cooking for 4-5 minutes.
- Season with salt and pepper, then add in the spinach and garlic, and cook for an additional 1-2 minutes until flavors have combined and the spinach has wilted.
- In a large bowl, whisk together the eggs, salt, pepper, heavy cream, parsley, lemon zest, and red chili flakes until well combined.
- Pour the egg mixture over the top of the vegetables in the pan, and stir, then top with feta cheese.
- Place under the broiler for 3-5 minutes until cooked through.
- Serve immediately.
Use any mix of vegetables preferred for this recipe.
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Amount Per Serving: Calories: 289Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 284mgSodium: 283mgCarbohydrates: 10gFiber: 4gSugar: 3gProtein: 14g
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