Easy Vegetable Egg Bake

This frittata recipe is perfect for home cooks looking for a versatile and satisfying meal any time of day. It comes together quickly and easily while letting you customize fillings based on whatever you have on hand. Whether it’s a restful weekend brunch or a simple weeknight dinner, this dish never disappoints.

I put this together one Sunday with leftovers and it instantly became one of my favorite effortless meals to adapt depending on mood and season.

Ingredients

• 6 large eggs: provide the rich and fluffy base of the frittata if using a larger skillet increase to 8 for even cooking
• Unsweetened almond milk or your preferred milk: lightens the eggs so the texture stays tender, not rubbery
• Fresh garlic: adds depth and aroma, using fresh and minced ensures it infuses well without overpowering
• Sea salt and freshly ground black pepper: for perfectly balanced seasoning sea salt offers a cleaner taste
• Extra-virgin olive oil: for sautéing and drizzling contributes healthy fats and subtle flavor
• A variety of vegetables like spinach, bell peppers, mushrooms, and onions: bring color, texture, and nutrients choose fresh and vibrant produce for the best taste
• Cheese such as feta or cheddar: enhances creaminess and umami shredding or crumbling helps it melt evenly
• Optional cooked proteins like ham or chorizo: add heartiness and extra savoriness
• Fresh herbs for garnish: provide a bright finishing note and inviting aroma
• Butter or olive oil in the cream sauce: creates a luxurious base butter adds richness while olive oil lends a lighter touch
• Heavy cream or non-dairy cream alternative in the sauce: results in a smooth, velvety finish
• Parmesan cheese or nutritional yeast: boosts flavor in the cream sauce and ties everything together

Instructions

Prep Your Pan and Ingredients:

Gather all ingredients first so cooking flows smoothly. Preheat your oven to 400 F if you plan to finish the frittata there. Drizzle olive oil in a nonstick or well-seasoned cast iron skillet between 8 and 12 inches and heat it over medium. Chop your vegetables into uniform pieces, grate cheese, and mince garlic finely to ensure even cooking and maximum flavor release.

Sauté Aromatics and Vegetables:

Add a little more olive oil to the hot skillet then sauté your vegetables. Start with the ones that need more time to soften like potatoes or onions, then add quicker cooking ones last. Stir in minced garlic during the last minute carefully to prevent burning but to release its scent. Season generously with salt and pepper. Cook until the vegetables are just tender and bright in color.

Whisk the Eggs and Dairy:

Crack your eggs into a large bowl and add almond milk, a pinch of sea salt, and freshly ground black pepper. Whisk vigorously until the mixture looks light and slightly frothy. This aeration helps the frittata puff up nicely. Optionally stir in some herbs or a bit of cheese now for extra flavor integration.

Combine and Cook on the Stovetop:

Pour the egg mixture evenly over the sautéed vegetables in your skillet. Tilt the pan to distribute the eggs across the surface evenly. Let it cook undisturbed over medium-low heat for about 3 to 5 minutes until the base sets but the top still looks slightly wet. Gently run a spatula around the edges to free any sticking parts which helps the frittata rise uniformly.

Finish in the Oven or On the Stovetop:

If your skillet is oven-safe, transfer it to the oven and bake for 7 to 10 minutes until the frittata is puffed and golden on top. Alternatively cover the pan and cook on low heat on the stovetop until fully set through. After cooking, allow the frittata to rest for 2 to 3 minutes off the heat to make slicing easier.

Make the Easy Cream Sauce:

While the frittata rests, melt butter or warm olive oil in a small saucepan over medium heat. Sauté minced garlic until it becomes fragrant but not browned. Whisk in heavy cream or a non-dairy substitute and bring gently to a simmer. Add grated Parmesan or nutritional yeast and whisk until smooth and velvety. Season to taste with salt and pepper then remove from the heat.

Slice and Serve:

Run a spatula around the edges of the frittata to loosen it. Transfer it to a cutting board and slice into wedges. Plate the slices, then drizzle generously with the creamy sauce. Garnish with fresh herbs, extra cheese, or microgreens for a burst of freshness. Best enjoyed immediately for the perfect balance of warm fluffy eggs and rich sauce.

My favorite thing about making this frittata is how forgiving it is. I remember once rushing through the steps with crazy timing and still ended up with a perfect meal because it is so adaptable. The creamy sauce really elevates it, making the dish feel special even on simple nights.

Storage Tips

Store leftover frittata in an airtight container in the fridge for up to four days. Reheat gently in a skillet over medium low heat or in the oven to avoid drying out. The cream sauce keeps well separately in the refrigerator and can be warmed alongside or drizzled cold if preferred.

Ingredient Swaps

Experiment with different cheeses like mozzarella for mild melt or pepper jack for a spicy kick. Try swapping almond milk for coconut or oat milk to change the richness level. Use plant-based proteins to make this vegan friendly or add smoked salmon for a savory twist.

Serving Ideas

Serve slices alongside a fresh green salad tossed with lemon vinaigrette or roasted tomatoes for acidity. Pair with crusty bread to soak up the cream sauce. A glass of chilled white wine or sparkling water with lemon complements the flavors beautifully.

This frittata balances simplicity and creativity, perfect for any meal occasion.

Frequently Asked Recipe Questions

→ Can I use different vegetables in this dish?

Absolutely! You can swap in your favorite vegetables like zucchini, asparagus, or potatoes. Just chop or dice them evenly for consistent cooking.

→ What type of cheese works best?

Cheeses like feta, cheddar, or pepper jack melt well and add rich flavor. For a dairy-free option, nutritional yeast provides a cheesy taste.

→ Is it possible to make this dairy-free?

Yes, substitute almond milk and non-dairy cream alternatives. Use vegan cheese or nutritional yeast instead of traditional cheeses.

→ How do I prevent the egg base from sticking to the pan?

Using a well-seasoned cast iron skillet or a good nonstick pan and drizzling extra-virgin olive oil before cooking helps create a smooth release.

→ Can I prepare this entirely on the stovetop without an oven?

Yes, after the mixture has started to set on medium-low heat, cover the pan and cook slowly until fully set, ensuring it cooks evenly.

→ What herbs enhance the flavor best?

Fresh parsley, basil, and chives add bright herbal notes and freshness when sprinkled before serving.