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Easy, Yummy Baked Vegetable Frittata with Asparagus

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If you’re looking for a quick, easy frittata recipe, look no further! With just 5-10 minutes of prep time and 15-20 minutes to bake, you’ll have a delicious baked vegetable frittata ready to eat fresh for breakfast, brunch, or even for leftovers! 

A frittata is basically an Italian version of an omelette, except it is not folded over. And it is similar to a crustless quiche, except it’s not nearly as rich as a typical quiche. Growing up, we’ve made tons of frittatas and nothing beats how easy they are to make!



First, preheat your oven to 450°F. Place one rack right in the middle. 

Next, into a large bowl, crack one dozen large eggs. Add 1/4 cup of milk. We prefer organic whole milk, but you can use 1%, 2% or skim if you’d like. You don’t have to add the milk, but it will help to make it a little fluffier. Whisk the egg mixture really well until it is uniform. 

In this recipe, we use 2 cups of chopped asparagus and 1 chopped medium shallot, but you can use any of your favorite vegetables if you’d like!

Just make sure that you have approximately two cups of vegetables. Pick any of your favorites: bell peppers, cherry tomatoes, broccoli, or any other raw vegetables. 

The shallot really adds a lot of flavor. You can also substitute a chopped, small white onion or red onion, or half of a medium onion.

Next, you’re going to select an oven-safe pan. You’ll need a 12 inch skillet and place it on your stove top. You can use a good, seasoned cast iron skillet, a stainless steel skillet, or an enameled skillet.


Turn the burner on medium heat and wait a couple of minutes for the pan to heat up. Then add 2-3 tablespoons of extra virgin olive oil. 

Add the chopped shallot, 2 cups of chopped asparagus, 1/4 teaspoon salt, and 1/4 teaspoon of black pepper. Sauté veggies for about 3-4 minutes or so, stirring often while cooking. 

Next, turn the heat on high and wait for 30 seconds to 1 minute or so and keep stirring the veggies. Add a couple more tablespoons of extra virgin olive oil, drizzling it all around the perimeter of the pan. The higher heat and extra oil will help prevent the frittata from sticking while baking in the oven.

Then add the beaten eggs into the skillet. Do not stir. Then right on top, sprinkle 1/3 cup of grated romano cheese and 2/3 cup of grated parmesan cheese. Leave it on top and do not mix it in. 

Immediately place the skillet into your preheated oven and bake for 15-20 minutes. If you like it lighter in color, it should be completely done in about 15 minutes. As long as the center of the frittata is not jiggling, it is done.


If you want it a little darker, you can bake it an extra couple minutes if you’d like, but not to the point where it is burning or dry. 

You will notice that the frittata will be puffed up. When you take it out of the oven and rest it on top of your range, let it cool approximately 5 minutes before slicing.  As it cools, it will deflate. It is also delicious at room temperature.


This delicious frittata is also wonderful for meal prep. When it is fulled cooled, slice into individual slices, place into an airtight container and enjoy!

We also LOVE this baked frittata cold and placed in a sandwich in between slices of our country bread

This easy vegetable frittata recipe is great to serve with a simple green salad. We would recommend pairing the salad with our red wine vinaigrette, honey white balsamic vinaigrette, or citrus champagne vinaigrette



Frittatas are also a great way to use up any cooked vegetables that you already have left over in the fridge.

You can modify the recipe by simply adding the onion or shallots by themselves and allowing them to cook for 2-3 minutes or so.

Then you can simply add your 2 cups of cooked vegetables, stir everything up for a minute or so just to warm the leftover vegetables up. Since the veggies are already cooked, you just want to warm them up for about a minute or so before proceeding with the recipe by adding the egg mixture and cheese and then placing in the oven.


Baked Vegetable Frittata

Yield: One 12 inch frittata
Prep Time: 5 minutes
Cook Time: 15 minutes

A delicious baked frittata with veggies and grated cheeses.


  • 12 large eggs
  • 1/4 cup whole milk (or any % fat that you have on hand)
  • 2 cups chopped asparagus
  • 1 chopped medium shallot
  • 1/3 cup grated romano cheese
  • 2/3 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5-6 tablespoons extra virgin olive oil


  1. Preheat oven to 450°F
  2. Crack 1 dozen large eggs into a large bowl, add 1/4 cup of milk and whisk together.
  3. Chop up 2 cups of asparagus (or any raw veggies of your choice). If you have leftover cooked vegetables, see the note below.
  4. Heat a 12 inch oven-safe skillet on your stove top over medium heat. Add 2-3 tablespoons olive oil to the pan.
  5. To the sklilet, add the chopped asparagus, the chopped shallot, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
  6. Sauté. for 3-4 minutes, stirring often.
  7. Turn heat on high and wait for 30 seconds to 1 minute or so while you keep on stirring the veggies. Add a couple more tablespoons of olive oil around the perimeter of the pan.
  8. Quickly add the beaten egg mixture into the pan. Do not stir anything. Then right on top, add the grated romano and parmesan cheeses. Do not stir.
  9. Place the skillet on the center rack of your 450°F oven and bake for about 15 mintues or until the middle is not jiggling.
  10. Take out of the oven. The frittata will deflate as it cools. After it has cooled for 5 minutes, slice and serve, or you can also serve at room temp. It is also delicious cold and in a sandwich!


Frittatas are also a great way to use up any cooked veggies that you may already have in the fridge!

Just use about 2 cups of chopped veggies. Instead of cooking them like the raw veggies, simply just wait 1 minute after adding to the skillet, and then proceed with the recipe as written.

(You will still want to add the shallot or onion and cook first before you add the cooked veggies as this will provide a lot of flavor.)

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 290mgSodium: 381mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 14g

Nutrition values are merely estimates and aren't always accurate.

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