Vegetable Frittata Air Fryer Or Oven Baked

Here’s a simple recipe for baked frittata with a popular variation for frittata muffins, cooked to perfection in the oven or air fryer! In my home, we end up doing ‘breakfast for dinner’ a few times a month. Our menu often includes waffles or pancakes, an assorted fruit bowl, and this Vegetable Frittata. It’s a healthy and pleasant change from the routine that we all look forward to.

I also end up making this baked vegetable frittata recipe the day before we’re leaving for a trip, since it’s a great way to finish up leftover veggies, cheese and eggs in the fridge 🙂
Let’s take a look at how to make this easy frittata recipe along with a popular variation for Frittata Muffins. In this recipe I show you how to make a frittata two ways- Baked Frittata recipe or Air fryer Frittata. You may also like: Instant Pot Egg Bites (6 ways)

What is a Frittata?

Frittata is an Italian egg-based, crustless quiche which is filled with a variety of vegetables, cheese, herbs and sometimes cuts of cooked meat. It’s a savory dish equally popular for breakfast or brunch.

Ingredients- Notes & Substitutions

Let’s see what we need to make this egg frittata. Scroll down to the recipe card for detailed measurements.

Eggs: Regular large eggs work great. I use them straight from the fridge. Dairy: I prefer to use whole milk for a creamy taste. Feel free to use heavy whipping cream for a richer taste. 2% milk will also work fine here. Another alternative is sour cream. Veggies: You can use a variety of fresh vegetables and herbs to make this veggie frittata. I use onion, peppers, mushroom and baby spinach here. Other vegetables that work well include: broccoli, asparagus, broccolini, kale, zucchini, tomatoes and basil. Just keep the total count of chopped veggies to around 1.5-2 cups.Cheese: Use any shreddable cheese that you like- cheddar, mozzarella, monterey jack etc.

Vegetable Frittata Recipe

Let’s see the step by step directions on how to make a frittata. Scroll below for a printable recipe with detailed measurement for ingredients. Sauté Veggies: Sauté veggies in olive oil in an oven-safe skillet for 2-3 minutes over medium-high heat, then let them cool. Combine eggs & dairy: Meanwhile, combine eggs, milk, salt and pepper in a large bowl and whisk until blended. Stir in half the shredded cheese. Keep aside. Assemble in pan: Spread the sautéed veggies evenly in the skillet. Now pour the egg mixture over that. Spread chopped herbs on top. Top that with the remaining shredded cheese. Note: If you do not have an oven-safe skillet, or if baking the frittata in the air fryer, assemble and bake the frittata in any non-stick shallow baking pan, like a pie dish or tart pan. Cook: Cook One of Two Ways- Oven or Air Fryer:

Air Fryer Frittata: Assemble the frittata in a non-stick, shallow baking dish. Place it in the fryer basket and cook on 360°F for 15-18 minutes, or until an inserted toothpick comes out clean.Frittata Recipe Oven: Preheat the oven at 425°F. Place the skillet (or baking dish) on the middle rack and cook for 13-15 or until the toothpick comes out clean.

How do you tell if a frittata is done? Frittata is done when the edges turn light golden and the center is no longer jiggly. Insert a toothpick in the center and if it comes out clean, frittata is done. If not, cook for another 2-5 minutes. Cool & Serve: Let the frittata rest and cool for 5-10 minutes before serving. Using a serrated knife, slice it into as many slices as you prefer.

Variation: Frittata Muffins

Try a variation and make frittata muffins using this recipe. Also known as egg bites, they are a super easy and healthy breakfast on-the-go. Here’s how:

Preheat the oven to 350°F (180°C). Spray a muffin pan with cooking spray or line it with muffin/cupcake liners. Whisk together all ingredients in a bowl, then pour and divide evenly between the muffin cups. Top with reserved cheese.Bake 18-20 minutes or until inserted toothpick comes out clean and top is light golden.

Serving Suggestion

Always cool the frittata for 5 minutes before serving. This gives the cheese and hot eggs a chance to cool down and settle. Now let’s see what to serve with a vegetable frittata: If serving this frittata for breakfast or brunch, you don’t really need any condiments or accompaniments. But you can always serve alongside a bowl of fresh fruit. To serve this for lunch or dinner, serve with a simple salad like this Arugula salad with berries, or assemble a simple green salad to round up the meal. To do that, combine dark greens, chopped tomato, cucumber and onion, and dress it with a classic Italian dressing.

How to Store & Freeze

Store frittata in the refrigerator in any air tight container for 3-4 days. When I make this for meal prep, I cool and cut it into individual slices. I stack them in a large air-tight container and refrigerate. To reheat, I microwave each slice for 30-45 seconds.Can you freeze Frittata? Yes you can! Store in a freezer-safe container for up to 3 months. To re-heat, thaw overnight in the fridge if frozen, cut a slice and heat in microwave for about 45 seconds. To reheat the whole frittata, it is better to heat in a preheated oven a 350°F for 5-7 minutes.

Recipe Tips

Here are some tried and tested tips for the best frittata recipe:

Saute vegetables: Sautéing lightly takes away the raw bite of vegetables, especially since they don’t cook all that more after adding to the eggs. Skip this step if in a hurry, but know that your vegetables will be crunchier.Dairy: Use 2% milk for a light finish. Use whole milk for a creamier texture. Replace with heavy whipping cream for a richer taste. Alternatively, use plain yogurt or sour cream. One-pan tip: If baking in the oven, use an oven-safe skillet to make this frittata in one pan from start to finish. Air fryer: If baking in the air fryer, use a non-stick, wide and shallow baking pan or dish that can easily fit in your air fryer. How to prevent overcooking: The frittata is done when its edges are light golden and center is no longer jiggly. Remove promptly to prevent overcooking. Meal-prep: Prepare over the weekend, cool and cut into individual slices. Store in air-tight container. To reheat, microwave each slice for 30-45 seconds.