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Vegetable Frittata

This loaded vegetable frittata is a perfect quick dinner option!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, brunch, Main Course
Cuisine: American
Keyword: eggs, frittata, quick dinner, vegetarian dinners
Servings: 8 people


  • 8 eggs
  • 1 cup milk
  • 1 whole zucchini sliced then halved
  • 1/2 red bell pepper sliced thinly
  • 1/2 yellow or white onion diced
  • 1 cup spinach leaves
  • 1 cup cheddar cheese shredded
  • 1/2 tsp pink salt or sea salt
  • 1/4 tsp black pepper
  • 1 tbsp coconut oil refined
  • 1 tbsp butter
  • sprinkle of paprika after baking optional


  • Preheat oven to 375
  • In a medium mixing bowl whisk 8 eggs and milk. Season with a little salt and pepper and set aside.
  • Prepare your vegetables by slicing the zucchini and then cut in halves, thinly slicing red bell pepper, and dicing onion.
  • In a cast iron skillet or enameled cast iron casserole dish (pictured above) heat on medium heat the oil and butter.
  • Add all the veggies but the spinach and season with salt and pepper.
  • Stir fry until the veggies are tender then add spinach and cook another 2-3 minutes.
  • Pour over egg mix then add cheese.
  • Cover and bake for 20 minutes.
  • Uncover and bake remaining time for 15 minutes or until eggs are done all the way through.
  • Top with a few spinkles of paprika if you would like.
  • Serve and enjoy!


Get the casserole dish I have here!
You can use all kinds of different veggies, check out the post above for suggestions!