Cast Iron Veggie Frittata

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This Cast-Iron Veggie Frittata is a protein and veggie-packed breakfast dish that makes a great meal prep brunch dish for the family, or a stellar meal to impress guests with.

A hand holding a cast iron Veggie Frittata with a slice cut out of the bottom.

While egg muffins are great for being portable, this Cast-Iron Veggie Frittata is perfect for a lazy day brunch at home or a quick breakfast meal prep. Just whisk all of the ingredients together and pop it in the oven!

A slice of veggie frittata on a plate, with the remainder of the dish in the background.

The Coined Breakdown

Total Cost per serving: $0.40
Total Cost (6 servings): $2.39
Those Other Guys: $12.99 per serving

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Ingredients
Variations and Substitutions
How to Make a Veggie Frittata
Recipe Pro Tips
Recipe FAQs
Other Vegetarian Meals You'll Crave!
Cast Iron Veggie Frittata

Ingredients

Eggs - The base of every frittata! I've found large eggs work best for this recipe.
Spinach - I use frozen chopped spinach as an easy way to up your vegetables in the dish. You can also use fresh, but make sure you chop it evenly.
Mushrooms - I recommend white mushrooms, rinsed and chopped.
Cherry Tomatoes - Wash and dry these, and then cut into quarters. Any snacking tomatoes will work for this recipe.
Unsweetened Almond Milk - To bulk up the eggs and get a light, fluffy texture, you want to whisk in some milk to the egg base.
Spice Blend - We flavor this dish with a combination of salt, black pepper, garlic powder, onion powder, and a little crushed red pepper flakes.
Monterey-Jack Cheese - Cheese is optional (leave it out for a fully Whole30 breakfast), but a little sprinkle baked into the frittata goes a long way.

Variations and Substitutions

You can get really creative with mix-ins. The flavor combinations are almost endless!

Broccoli & Cheese: Use chopped broccoli and minced sweet onion for your veggies, plus a sprinkle of sharp cheddar cheese.

Potato Leek: Stir in parboiled cubed gold potatoes, chopped leeks, thyme, and a splash of cream to the egg base.

Spinach and Mushroom: One of my favorites! Try lots of chopped spinach, diced mushrooms, and provolone cheese.

Asparagus & Parmesan: Chopped asparagus, sun-dried tomatoes, and parmesan cheese can make a tasty frittata.

How to Make a Veggie Frittata

Two prep bowls containing chopped cherry tomatoes and sliced mushrooms.

Step 1: To begin, cut your tomatoes into quarters and slice your mushrooms into bite-sized pieces.

A silver mixing bowl containing 8 cracked eggs.

Step 2: Add all of your eggs to a large mixing bowl.

A process shot showing eggs, almond milk, and spices in a silver mixing bowl.

Step 3: Pour in the almond milk and spices.

A large mixing bowl containing whipped eggs, almond milk, and spices.

Step 4: Whisk for 2-4 minutes, until light yellow in color and bubbly. This helps get a fluffy egg after baking.

A mixing bowl containing all of the ingredients of a vegetable frittata, including shredded cheese, mushrooms, tomatoes, and spinach.

Step 5: Next, stir in all of your mix-ins to the egg base. Make sure it's fully combined.

A cast iron skilled lined with parchment paper, filled with an egg and vegetable mixture before baking.

Step 6: Finally, pour the mixture into a parchment-lined cast iron skillet. Bake at 400°F for 25 minutes, until the egg is set all the way through.

Recipe Pro Tips

Whisk the eggs well. The more you whisk your eggs with the almond milk and spices, the more air is introduced into the dish. That air, once baked, makes a really fluffy and light frittata. You can use a whisk and do it by hand, or use a hand mixer.
Prepare the cast iron. Make sure you have a seasoned cast iron to avoid sticking. I also recommend adding parchment paper to the bottom and sides for easier cleanup.
Let it rest - in the oven and outside. Once the dish has baked for 25 minutes, turn the oven off. Let the skillet sit in the hot oven for another 3-4 minutes to ensure the egg is cooked all the way through. After you remove the frittata from the oven, let it rest on the counter for another 2 minutes or so before slicing into it.
Want tougher vegetables? Parcook them. If you're adding in vegetables like potatoes that take awhile to cook, simply parboil or parbake them first before stirring into the mixture. That way, it should fully cook in the oven. You can also stir fully cooked cubed potatoes in there!

Recipe FAQs

When I sliced into my veggie frittata, it wasn't completely solid. What happened?

After baking, make sure that you turn the oven off and let the skillet sit in the hot oven per the recipe directions. That last bit of cooking helps to solidify the eggs all around, while also not overcooking anything.

I don't have a cast iron skillet. Can I still make this?

Of course! Add your frittata mixture to a ceramic baking dish, or even muffin tins for mini frittatas. Whatever oven-safe vessel you use, I recommend either lining it with parchment paper or spraying with non-stick spray.

What makes this vegetable egg frittata Whole30?

If you omit the cheese, this dish is made with fully Whole30 ingredients! It makes for a really easy breakfast that can be made ahead of time, which I've found is key to a good round of Whole30.

Can I freeze a vegetable frittata?

Yes - I put the instructions in the recipe notes below, but can explain here as well!

To freeze. Slice the cooled down frittata into serving sizes. Freeze the slices on a tray for a couple hours until they are solid, then add the frozen pieces to a freezer-safe container. Seal well, and they will keep for up to 3 months.
To reheat. The best way is to thaw the frozen serving in the fridge overnight. Then, you can microwave for 2-4 minutes, checking on it halfway through.