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Make a super easy vegetable frittata for breakfast or dinner! It’s the perfect dump and cook recipe. Dump some eggs, and frozen vegetables in a casserole dish, and then cook it. Super simple right?

I like quick and easy recipes. Admittedly, it’s kinda my thing! I have this super easy chili recipe, it’s mostly canned food with some spices added. It won’t win any chili contest any time soon, but it’s good for a quick meal.

This recipe isn’t super quick, since it take a while to bake however, you can put it in the oven and forget it! In an hour I can certainly, get some chores done, while dinner cooks. Multi-tasking is key when you’re a busy mom who owns her own business!

I also have another Frittata recipe. It’s not much harder than making this recipe. However, it uses fresh vegetables and fruit. Which takes time to cut, chop, and dice! See my Fresh Frittata Recipe.

It is hand and feet above more tasty than the easy frittata recipe though. So It’s worth the extra time and work, if you have it to give!

Easy Vegetable Frittata

Easy Vegetable Frittata

Easy Vegetable Frittata

Yield: 6
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

If you like meat, just throw your favorite into the mix! Even some sandwich meat will work! Or you could throw in some bacon, leftover ham, or even some turkey maybe? I also like to add some homegrown herbs now and then.

Ingredients

  • 1 small bag of frozen vegetables of your choice ( We like green beans (carrots, corn, and peas, for an example))
  • 18 eggs
  • 1 cup cheddar cheese (shredded *optional)
  • salt and pepper to taste
  • non-stick spray

Instructions

  1. Preheat oven to 350ºF.
  2. Spray a casserole dish with non-stick spray oil
  3. Add frozen vegetables of your choice to the casserole dish
  4. Crack all of the eggs, and add them to the pan.
  5. Add salt and pepper.
  6. Whisk mixture really well.
  7. Cover with tin foil, and place in oven.
  8. Bake for 60+ minutes. Check on it at 30 minutes to see if the middle is done yet. If not put it back in for about 20-30 more minutes or until the middle has set.
  9. *Optionally, add cheese, and keep uncovered and broil on high, until cheese is browned. Usually no more than 3 minutes. Watch it closely though. It can burn really quickly on broil.
  10. Serve and enjoy!
  11. Refrigerate leftovers.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 368Total Fat 25gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 694mgSodium 481mgCarbohydrates 4gFiber 1gSugar 1gProtein 29g

For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.

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Using frozen vegetables makes this an easy job for whoever the cook is in your family. You can sort of dump and go. It’s great for a busy lifestyle. Sometimes the weekdays seem to run together for busy people like you. That’s why recipes like this are a staple in your menu planner!

I bought an Instant Pot, but I haven’t made a frittata in it yet. However, I did make Egg Bites. They were so tasty! I made all kinds of different mixes, which was so fun. The best one was mushroom and swiss I believe.

I also use my Instant Pot to steam eggs. It’s the best way to cook farm fresh eggs, because they PEEL so easily! Check out the Hard-Boiled Eggs Instant Pot Recipe.

Finally, I just want to add a favorite recipe from a fellow blogger. The Elliott Homestead has a MEAN frittata recipe with parmesan and fresh rosemary! Yum!

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The easiest vegetable frittata recipe, made with frozen vegetables. This is a great dump and cook recipe. Egg casserole are fun and easy to make, and kids seem to love them too! #eggrecipes #vegetablerecipes