The Vegetable and Feta Baked Frittata is a brilliantly simple and satisfying dish that feels like a warm hug from your kitchen. It’s soft and custardy on the inside, bursting with vibrant roasted vegetables and creamy feta that add just the right tang and texture. This baked frittata is incredibly versatile, protein-packed, and perfect for breakfast on the go, leisurely brunches, or even packed lunches that bring joy during a hectic day. Trust me, once you make this Vegetable and Feta Baked Frittata, you’ll want to keep it in rotation for its unbeatable taste and ease.

Ingredients You’ll Need

A white rectangular ceramic dish holds a baked casserole with a golden, slightly browned top layer of melted cheese. Large, dark brown mushroom slices are spread evenly on the surface, with some red pepper strips and small green zucchini pieces mixed inside. There are also small orange cube pieces, likely roasted vegetables, scattered throughout. The casserole's texture looks soft and fluffy beneath the browned cheese layer. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is half the joy of making this dish. Each one plays an essential role in building layers of flavor, texture, and color—making your Vegetable and Feta Baked Frittata an absolute crowd-pleaser.

Eggs (10): The foundation of your frittata, eggs provide that rich, custardy texture that ties everything together.
Cream or milk, full fat (3/4 cup): Adds creaminess and makes the egg mixture silky and tender.
Salt and pepper (1/2 tsp each): Essential for seasoning to brighten and balance all the flavors.
Shredded cheese (1 1/2 cups): Cheddar or your favorite melty cheese enriches the frittata with a savory depth.
Mushrooms, sliced (100g/3 oz): Earthy mushrooms provide an umami boost and lovely texture contrast.
Feta, crumbled (100g/3 oz): This crumbly Greek cheese adds bursts of tangy, salty flavor that complement the veggies beautifully.
Olive oil (2 tbsp): Used for roasting the vegetables, it helps them caramelize and deepen in flavor.
Garlic cloves, minced (2): Garlic infuses the roasted vegetables with aromatic warmth.
Salt (3/4 tsp) and pepper (1/2 tsp): For seasoning your herb garlic roasted vegetables perfectly.
Mixed dried herbs (1.5 tsp): A blend of herbs adds an inviting fragrance and highlights the veggies’ natural sweetness.
Pumpkin, butternut or sweet potato cubes (350g/12 oz): Adds a sweet, hearty element to the dish with lovely texture.
Zucchinis, sliced (2): Provide freshness and moisture while balancing the richness of the cheese and eggs.
Red capsicum (1 large): Introduces a pop of color and subtle sweetness that livens up the frittata.

How to Make Vegetable and Feta Baked Frittata

Step 1: Roast the Herb Garlic Vegetables

Start by preheating your oven to a high temperature of 220°C (430°F) to get those vegetables perfectly caramelized. Toss your pumpkin (or sweet potato), zucchini, and red capsicum in olive oil, minced garlic, salt, pepper, and mixed dried herbs. Spread them evenly on a baking tray without turning or flipping so they roast beautifully, developing that wonderful roasted depth in about 25 minutes. Let them cool slightly before the next step.

Step 2: Prepare Your Oven and Pan

While the vegetables cool, lower the oven temperature to 180°C (350°F). Lightly grease a rectangular 19×30 cm (8×10 inch) or square 22 cm (9 inch) baking pan. Line it with parchment paper leaving enough overhang for you to easily lift the frittata after baking—this trick will save you when it’s time to slice and serve your masterpiece.

Step 3: Whisk Eggs and Cream

In a large bowl, crack in 10 eggs and whisk together with the cream or milk, seasoning with salt and pepper. This egg mixture is the heart of your frittata, providing that creamy, soft base that holds all the delicious flavors and textures together.

Step 4: Assemble the Frittata

Begin by spreading two-thirds of your roasted vegetables evenly across the bottom of the lined pan. Pour the egg mixture gently over the vegetables to soak in all those roasted flavors. Sprinkle on your shredded cheese evenly, then top it off with the remaining vegetables. Finally, scatter crumbled feta and mushrooms on top—you can even drizzle a little olive oil over the mushrooms to encourage beautiful browning as it bakes.

Step 5: Bake to Perfection

Pop your assembled frittata into the oven and bake for about 40 minutes. You’ll want the center just set—still moist but fully cooked through. This baking process allows the eggs to firm up around those vibrant vegetables while creating a nicely golden crust on top.

Step 6: Rest and Slice

Once baked, let the frittata rest in the pan for 5 minutes. Use the parchment paper overhang to carefully lift it out onto a cooling rack. Remove the paper from underneath to keep the base crisp, then slice into squares. This Vegetable and Feta Baked Frittata is now ready to be enjoyed immediately or stored for later.

How to Serve Vegetable and Feta Baked Frittata

The image shows a stack of three thick frittata slices placed on a white marbled surface. Each slice has a light yellow base with visible chunks of vegetables inside; the top slice has pieces of green zucchini, orange squash, and red bell pepper scattered throughout. The middle slice reveals similar ingredients with slightly darker edges and some browned bits on the surface. The bottom slice has a golden-brown crust and slightly crispy edges, with a fluffy interior. The layers highlight the colorful vegetables embedded in the egg mixture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Liven up your frittata slices with fresh garnishes that complement the flavors. Sprinkle chopped fresh herbs like parsley, basil, or chives for a fresh burst of color and aroma. A dollop of Greek yogurt or a drizzle of chili oil can also add a fun creamy tang or subtle heat that pairs perfectly with the feta and roasted vegetables.

Side Dishes

This Vegetable and Feta Baked Frittata pairs wonderfully with simple side salads—think crisp mixed greens tossed with a light vinaigrette or a summery tomato and cucumber salad. For heartier meals, roasted potatoes or crusty bread alongside can round out the plate and make it a satisfying brunch or lunch.

Creative Ways to Present

Cut the frittata into small squares and serve them as bite-sized finger foods ideal for parties or picnics. You could also layer slices between lightly toasted sandwich bread with arugula and a smear of pesto for a delicious handheld meal. Another idea is serving warm slices topped with a sunny-side-up egg for double the eggy goodness.

Make Ahead and Storage

Storing Leftovers

One of the fantastic things about the Vegetable and Feta Baked Frittata is how well it keeps. Cool completely before wrapping tightly and refrigerating. Leftovers last up to five days, making it perfect for quick meals during a busy week.

Freezing

This dish freezes beautifully! After baking and cooling, cut into portions and wrap individually or place in an airtight container. Freeze for up to three months. It’s a fabulous way to have ready-made, protein-packed meals on hand.

Reheating

Reheat slices gently in the microwave or in a preheated oven at around 160°C (320°F) until warmed through. If microwaving, cover with a damp paper towel to keep it moist. No matter how you reheat, this Vegetable and Feta Baked Frittata maintains its tender texture and delightful flavor.

FAQs

Can I use other vegetables in this frittata?

Absolutely! The recipe is wonderfully adaptable. You can swap in cooked chicken, tuna, different veggies like spinach, broccoli, or capsicum. Just ensure you roast firmer vegetables beforehand for the best texture.

Is it necessary to use full-fat cream or milk?

Full-fat dairy gives the creamiest result and best texture, but you can use lower-fat milk if you prefer. The final dish might be slightly less rich but still delicious and satisfying.

Can I make this frittata gluten-free?

Yes, the Vegetable and Feta Baked Frittata is naturally gluten-free since it contains no flour or breadcrumbs. Just be sure that any added ingredients or toppings are also gluten-free.

How long does it take to bake the frittata?

Baking time is around 40 minutes at 180°C (350°F), or until the center is just set. Avoid overbaking to keep that soft, custardy texture inside.

What’s the best way to reheat leftover frittata?

The microwave works well for quick reheating—just cover with a damp paper towel to keep moist—or pop it in the oven at a lower temperature (around 160°C or 320°F) until warmed through. Either method brings back that freshly baked taste effortlessly.

Final Thoughts

If you’re looking for a dish that balances comfort, nutrition, and convenience, the Vegetable and Feta Baked Frittata is your new best friend. Its flexibility with ingredients means you can customize it endlessly, and its make-ahead nature frees up your mornings without sacrificing flavor. Give this recipe a try, and I promise it’ll quickly become a beloved staple in your kitchen and your heart.