Overhead shot of full vegetable frittata in a cast iron pan, with kitchen towels.

Vegetable Frittata

This vegetable frittata is filled with healthy ingredients like broccoli, bell peppers, and spinach. Ready in 20 minutes, it's perfect for breakfast, or a light lunch. 
Course Breakfast
Cuisine American
Keyword vegetable frittata
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 318kcal
Author Heather



  • 2 tablespoons unsalted butter
  • 1 small onion diced
  • 1 bell pepper diced
  • 1 cup broccoli florets chopped
  • 2 cloves garlic minced
  • 8 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 handful spinach
  • 1 cup shredded sharp cheddar cheese


  • Preheat oven to 350 degrees. 
  • In a 10 inch ovenproof skillet (like a cast iron pan) over medium heat, add butter. Once melted and hot, add onions, bell pepper, and broccoli. Cook vegetables for 5 minutes or until onions begin to turn translucent and vegetables begin to brown.
  • Add garlic and cook for 1 additional minute. Remove pan from heat. 
  • In a bowl, crack eggs, add salt and pepper, and whisk to combine. 
  • Add eggs, spinach, and half of cheese to skillet, stirring to combine all ingredients. Sprinkle remaining cheese on top. 
  • Bake for 8-10 minutes, or until eggs appear to be mostly set. Broil for an additional 2 minutes to finish cooking top of eggs. 


Serving: 0g | Calories: 318kcal | Carbohydrates: 7g | Protein: 19g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 372mg | Sodium: 607mg | Potassium: 355mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1890IU | Vitamin C: 48.8mg | Calcium: 283mg | Iron: 2.3mg