One Pan Veggie Frittata
A delish dinner made in one pan for less fuss and less cleaning up!
This easy veggie frittata recipe is super versatile, and a great way to use up any leftover veg that you’ve got floating around in the fridge. It’s my go-to meal for when I want something low on effort, but still warm and nourishing.
A quick weeknight meal with leftovers for later!
Quick to make
This frittata takes about 15 minutes to prep, and then cooks away in the oven for 30 minutes. Serve it up with your favourite salad for extra leafy greens and minimal effort.
Packed with veggies
Zucchini and kale are my fave additions to this veggie frittata, but you can mix it up with whatever you’ve got in your fridge. Tomato, spinach, and frozen peas are also fab swaps/additions for this recipe.
Some other veggies you can add include sweet potato, cauliflower, broccoli or broccolini — just make sure you cook them before adding to the frittata.
Vegetarian Source of Protein
Eggs are one of my fave vegetarian options because they’re a great source of protein and they’re so easy to cook. Dairy and soy milks will also add some extra protein to the meal, helping to keep you full and nourished.
Want to read more about protein and nutrition? I wrote a post about it, you can read it here.
More Healthy Recipe Ideas
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More Healthy Recipe Ideas 〰️
Recipe Variations
You can make this recipe dairy-free by using plant-based milk, and substituting the feta for a vegan cheese.
I’m serving this frittata with a simple rocket and parmesan salad.
Check out my salads page for more side salad ideas!
One Pan Veggie Frittata
Ingredients
- 1 brown onion
- 3 medium zucchini
- 4 large stems of kale
- 200g marinated Persian feta, or your favourite soft cheese
- 2 teaspoon crushed garlic
- 1 teaspoon turmeric
- 2 teaspoons sumac
- 12 eggs
- 1 cup milk (dairy or plant-based)
- Olive oil, for cooking
Instructions
- Preheat the oven to 190C (170C fan-forced).
- Start by preparing your vegetables. Peel and dice the onion, then set aside. Dice the zucchini and set aside.
- To remove the kale leaves from the stem, invert the stem and pull downwards swiftly to strip the leaves from the stem. Wash the kale leaves very thoroughly, then finely slice. Set aside.
- Place a large ovenproof pan with tall sides onto a medium-high heat. We'll be using a plastic spatula to remove the frittata slices so that we don't damage the non-stick coating of the pan. If you want to avoid this, I recommend baking your frittata in a separate dish.
- Note: if you don't have an ovenproof pan, you can cook the veg in a frypan and then assemble the frittata in an ovenproof dish.
- Add olive oil to your heated pan, then go in with the onion. Add a generous pinch of salt (this helps the onions to cook faster, yay!). Cook until the onion has softened and started to brown, 2-3 minutes.
- Next, add your zucchini and cooked until golden and tender, 4-6 minutes.
- Add the shredded kale and briefly stir it through the zucchini mix. Turn the heat off and allow the kale to wilt while you prepare the egg mix.
- If you are using a separate ovenproof dish to bake your frittata, transfer the veg over to the dish now.
- Whisk together eggs, milk, garlic, turmeric and sumac.
- Pour the egg mixture over the veggies.
- Roughly tear the feta into small chunks and spread over the top of the frittata.
- You can add a little extra sprinkle of sumac over the top if you feel like it.
- Bake the frittata for 25-30 minutes, until the egg is cooked through. You can check that the egg is cooked by piercing a skewer into the centre. If the skewer comes out clean and there is no liquid emerging from where you pierced the skewer, you're good to go!
- To serve, use a plastic utensil (like a spatula) to cut six slices and remove them from the pan. This is to prevent damaging the non-stick coating on the pan.
- Serve the frittata with a fresh salad.
