Garden Veggie Frittata

By Rena Awada |

If you have a half an hour then you have time to make this amazing Garden Veggie Frittata Recipe for breakfast! Packed full of fresh vegetables, cheese, and eggs. It’s the perfect start to your day.

baked breakfast egg skillet with vegetable

Garden Veggie Frittata Recipe

I have to admit how I don’t like eggs much. But I do enjoy making this Easy Veggie Frittata Recipe because it makes a huge difference in the flavor department! On a high protein diet and looking for a new breakfast option? You have found the most delicious one on the internet. This Garden Veggie Frittata recipe is very easy to make and you can experiment a bit on which veggies you like and mix things up. Just use whatever vegetables you have handy in your fridge.

baked breakfast egg skillet

Are you planning on making this Garden Veggie Frittata recipe?  Leave me a comment below and let me know what you think.

Not in the mood for eggs for breakfast? Try out these other breakfast recipes below:

baked breakfast skillet with cheese, piece cut out

Can you make a frittata the night before?

A huge plus about frittatas is you can actually prepare them ahead and save for later or the next few days. Frittata slices can be reheated the next day or even eat cold. They are an easy grab and go breakfast for those who are always in a hurry in the morning. This Garden Veggie Frittata is the perfect recipe for those busy and on the run days.

Once you try this Easy Garden Veggie Frittata Recipe you will start to love having eggs for breakfast. We all know by now that breakfast is the most important meal of the day. Also, this high protein breakfast will be your go-to breakfast recipe.


baked garden veggie frittata skillet

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How to make this Garden Veggie Frittata Recipe:

easy frittata recipe

Garden Veggie Frittata

Eggs mixed with a variety of colorful vegetables and cheese, baked to perfection and topped with fresh herbs. An easy high protein breakfast!
5 from 13 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Servings: 4
Calories: 102kcal
Author: Rena


  • 1 teaspoon olive oil
  • cooking spray
  • ¾ cup broccoli florets cut into 1-inch pieces
  • 1 red bell pepper cut into ½ inch pieces
  • ¼ cup chopped red onion
  • 4 eggs
  • 4 egg whites
  • 1/3 cup shredded or diced cheddar cheese or cheese variety of your choice
  • fresh herbs for garnish such as chopped cilantro parsley or green onion
  • salt and pepper to taste


  • Preheat the oven to 400 degrees. Heat the oil in an 8-inch pan over medium-high heat.
  • Add the red onion to the pan and cook, stirring occasionally, for 3-4 minutes or until onion has softened.
  • Add the red pepper and cook for another 3 minutes or until the pepper has softened.
  • Add the broccoli to the pan along with 1 tablespoon of water and cook, stirring occasionally, until broccoli is tender.
  • Season the vegetables to taste with salt and pepper.
  • Remove the vegetables from the pan and wipe the pan clean with a paper towel.
  • Coat the pan with cooking spray.
  • In a bowl whisk together the eggs and egg whites, season to taste with salt and pepper.
  • Add the vegetables and cheese to the egg mixture and stir until combined.
  • Pour the egg mixture into the pan and place in the oven.
  • Bake for 15 minutes or until center is set. Garnish with fresh herbs, cut into wedges and serve.


Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 102kcal | Carbohydrates: 3g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 119mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1275IU | Vitamin C: 53.2mg | Calcium: 33mg | Iron: 1mg
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baked vegetable frittata skillet with cheese garnished with cilantro

Reader Interactions


  1. Pat says

    5 stars
    Absolutely delicious! My husband loved it! Super easy. I used asparagus with peppers and onions. Added sliced cherry tomatoes when I took it out. Will make often.

  2. Carol Nitz says

    5 stars
    Great weeknight dinner when I want fresh but don’t want to spend a lot of time cooking. I use shallots instead of red onion and sometimes use a frozen veggie mix to bypass the cutting and chopping.
    You can use cheese blends, add some umami with fresh exotic mushrooms, etc. Fun to try a lot of different variations!

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