Easy Veggie Frittata Recipe: 20-Minute Egg Dish for Any Meal

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Are you tired of the same old breakfast routine? Looking for a versatile egg dish that works for any meal? This anything-goes veggie frittata is about to become your new favorite recipe. Packed with colorful vegetables, creamy feta cheese, and fluffy eggs, this frittata recipe delivers maximum flavor with minimal effort.

Whether you need a quick weeknight dinner, a make-ahead breakfast, or an impressive brunch dish, this potato frittata has you covered. The best part? You can customize it with whatever vegetables you have on hand, making it the ultimate clean-out-the-fridge recipe.

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What Makes This Veggie Frittata Special?

This isn’t just another egg recipe. This veggie frittata stands out because it combines sweet potatoes, broccoli, peppers, leeks, and peas in one harmonious dish. The addition of feta cheese adds a tangy richness that perfectly complements the vegetables, while a hint of chili provides a subtle kick.

Unlike traditional frittatas that require constant attention, this oven baked frittata method makes cooking effortless. You’ll start on the stovetop to caramelize the vegetables, then finish under the grill for a perfectly golden top. The result? A restaurant-quality egg dish for dinner that looks impressive but requires minimal cooking skills.

Essential Ingredients for Your Frittata Recipe

Here’s everything you’ll need to create this delicious veggie frittata:

Ingredient	Amount	Notes
Extra virgin olive oil	2 tbsp	For sautéing vegetables
Cooked sweet potato	100g (3½oz)	Cut into small chunks
Cooked new potatoes	175g (6oz, about 3)	Cut into small chunks
Broccoli	100g (3½oz, ¼ head)	Stem sliced, florets separated
Red pepper	½ pepper	Seeds removed, cut into chunks
Leek	1 medium	Cut into chunks
Frozen peas	50g (1¾oz)	Convenient and nutritious
Red or green chilli	1	Finely chopped (deseed for less heat)
Feta cheese	100g (3½oz)	Roughly broken
Large free-range eggs	6	Room temperature works best
Sea salt	To taste	Enhances all flavors
Black pepper	To taste	Freshly ground preferred

Why These Ingredients Work Together

The combination of sweet and regular potatoes provides a satisfying starchy base that makes this frittata filling enough for dinner. The broccoli adds a slight crunch and nutritional boost, while the red pepper contributes sweetness and vibrant color.

The leek offers a mild onion flavor without overpowering the dish, and frozen peas add pops of sweetness throughout. Feta cheese is the star ingredient here – its salty, tangy profile balances the mild vegetables beautifully.

Kitchen Equipment You’ll Need

To make this perfect oven baked frittata, you’ll need a few essential tools. A medium non-stick frying pan is crucial, ideally one that’s ovenproof so you can transfer it directly under the grill. If you don’t have an ovenproof pan, you can carefully transfer the frittata to a baking dish before grilling.

You’ll also need a good chef’s knife for chopping vegetables efficiently, a cutting board, and mixing bowls for beating the eggs. A large metal whisk ensures your eggs are properly beaten for that fluffy texture.

Step-by-Step Instructions for the Perfect Potato Frittata

Step 1: Prepare Your Vegetables

Start by heating 2 tablespoons of extra virgin olive oil in your frying pan over medium heat. Add the sweet potato chunks, new potato chunks, sliced broccoli stems, broccoli florets, red pepper chunks, and leek pieces.

Cook these vegetables for 5-7 minutes, stirring regularly with your kitchen utensils. You want the potatoes to develop a light golden-brown color while the other vegetables become tender. This initial cooking step is crucial for developing flavor and ensuring everything is cooked through.

Step 2: Add Final Ingredients

Once your vegetables are tender and lightly browned, stir in the frozen peas, finely chopped chilli, and roughly broken feta cheese. The peas will thaw quickly from the heat of the pan, and the feta will start to soften slightly. This creates pockets of creamy, tangy cheese throughout your frittata.

Step 3: Prepare the Egg Mixture

While your vegetables are cooking, crack 6 large eggs into a mixing bowl. Add a good pinch of sea salt and plenty of freshly ground black pepper. Using a large metal whisk, beat the eggs vigorously until the yolks and whites are completely combined and the mixture is slightly frothy.

Step 4: Combine and Cook

Pour the beaten eggs over the vegetables in the pan, then give the pan a gentle shake. This helps the eggs flow down between all the vegetables, ensuring even coverage. Don’t stir – you want the vegetables to stay distributed throughout the frittata.

Reduce the heat to low and cook for 5 minutes without stirring. The bottom and sides of the frittata will set while the top remains slightly liquid. This is exactly what you want before finishing under the grill.

Step 5: Finish Under the Grill

While the frittata cooks on the stovetop, preheat your oven’s grill to high heat. Once the eggs are almost set on the stovetop, carefully place the pan under the hot grill for 3-4 minutes. Watch carefully – you want the top to set and develop a light golden color, but not burn.

Step 6: Serve Your Veggie Frittata

Once the frittata is fully set and lightly golden, remove it from the grill. Run a spatula around the edges to loosen it, then carefully slide it onto a cutting board. Cut into wedges and serve immediately with fresh green salad leaves.

Pro Tips for Frittata Recipes Breakfast to Dinner

Make It Your Own

The beauty of this anything-goes frittata is its versatility. Don’t have sweet potato? Use regular potatoes or even leftover roasted vegetables. No broccoli? Try asparagus, zucchini, or spinach instead. This recipe is incredibly forgiving and adapts to whatever you have available.

Perfect Timing

The key to a fluffy frittata is not overcooking. The eggs should be just set with a slight wobble in the center when you remove it from the grill. Residual heat will finish cooking the frittata as it rests.

Cheese Variations

While feta adds a wonderful tangy flavor, you can substitute it with goat cheese, cheddar, mozzarella, or gruyere. Each cheese will give the frittata a different character, so experiment to find your favorite combination.

Make It Ahead

This veggie frittata tastes great warm or at room temperature, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Simply reheat slices in the microwave or enjoy cold.

Nutritional Benefits of This Egg Dish for Dinner

This potato frittata packs a serious nutritional punch. Eggs provide high-quality protein and essential nutrients like vitamin D, B vitamins, and choline. The variety of vegetables contributes fiber, vitamins, and minerals while keeping calories in check.

Sweet potatoes offer beta-carotene and vitamin A, broccoli provides vitamin C and K, and peppers add more vitamin C. The feta cheese contributes calcium and protein, making this a well-rounded meal that satisfies all your nutritional needs.

Serving Suggestions

This versatile frittata works beautifully for any meal. For breakfast, serve it with whole grain toast and fresh fruit. For lunch, pair it with a crisp green salad and vinaigrette. For dinner, add roasted potatoes or crusty bread on the side.

You can also cut the frittata into smaller pieces and serve it as an appetizer at parties or brunches. It’s equally delicious hot, warm, or at room temperature, giving you plenty of flexibility for entertaining.

Common Mistakes to Avoid

Overcrowding the Pan

Don’t try to cram too many vegetables into your pan. They need space to cook properly and develop color. If you want to add more vegetables, use a larger pan or make two frittatas.

Using High Heat

Cooking frittatas over high heat leads to rubbery, overcooked eggs. Always use medium heat for sautéing vegetables and low heat for cooking the eggs.

Skipping the Grill Step

Finishing the frittata under the grill ensures even cooking and creates that attractive golden top. Don’t skip this step or try to cook it entirely on the stovetop – the middle won’t set properly.

Frequently Asked Questions

Can I make this frittata without an oven?
Yes! If you don’t have a grill, cover the pan with a lid after pouring in the eggs and cook over low heat for 8-10 minutes until the top is set. The texture will be slightly different but still delicious.

How do I know when the frittata is done?
The frittata is ready when the edges are set, the center is just firm with a slight jiggle, and the top has a light golden color. Insert a knife in the center – it should come out clean.

Can I freeze leftover frittata?
Yes! Let the frittata cool completely, then wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

What other vegetables work well in frittatas?
Almost any vegetable works! Try mushrooms, spinach, cherry tomatoes, asparagus, zucchini, bell peppers, or caramelized onions. Just make sure harder vegetables are pre-cooked before adding them.

Can I make mini frittatas instead?
Absolutely! Pour the egg mixture into greased muffin tins filled with the vegetable mixture and bake at 350°F (180°C) for 15-20 minutes. These mini frittata recipes are perfect for meal prep and portion control.

Is this frittata recipe keto-friendly?
This version contains sweet potatoes and regular potatoes, which are higher in carbs. For keto frittata recipes, simply replace the potatoes with more low-carb vegetables like cauliflower, zucchini, or mushrooms.

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