If you’re looking for a vibrant, wholesome, and incredibly delicious dish that makes the most of seasonal vegetables, look no further than this Savory Baked Vegetable Frittata with Mozzarella. It’s a comforting, one-dish meal that’s bursting with color, texture, and flavor. Made with a simple base of eggs, milk, and flour, and packed with fresh veggies like potatoes, carrots, bell peppers, onions, and tomatoes, this dish is a complete and satisfying meal—ideal for breakfast, brunch, lunch, or even a light dinner.
This vegetable-loaded bake is topped with melted mozzarella and seasoned to perfection with herbs and spices. The result? A creamy, golden crusted frittata-style bake that’s crisp on the edges and tender in the center. And the best part? It’s oven-baked, meaning minimal effort and maximum flavor.
Cooking Time
-
Preparation Time: 15 minutes
-
Cooking Time: 30 minutes
-
Total Time: 45 minutes
-
Yield: Serves 4–6
Ingredients
-
3 large eggs
-
1 cup (240 ml) milk
-
Salt, to taste
-
Ground black pepper, to taste
-
1 cup (150 g) wheat flour
-
2 fresh green onions, finely sliced
-
2 medium fresh potatoes, peeled and grated
-
Olive oil, as needed
-
1 fresh red onion, thinly sliced
-
1 medium carrot, grated
-
1 red bell pepper, diced
-
1 medium tomato, chopped
-
Garlic powder, to taste
-
Sweet paprika powder, to taste
-
5.3 oz (150 g) mozzarella cheese, shredded
Step-by-Step Cooking Directions
1. Prepare the Egg Batter
In a large bowl, whisk together the eggs and milk until smooth. Season with salt and freshly ground black pepper. Slowly add in the flour and whisk until there are no lumps, forming a smooth batter.
2. Prepare the Vegetables
Grate the potatoes and carrot using a coarse grater. Slice the green onions, red onion, red bell pepper, and tomato. Pat the grated potatoes dry with a paper towel to remove excess moisture.
3. Sauté the Vegetables
In a skillet, heat a drizzle of olive oil over medium heat. Add the red onion and cook until softened. Add the grated carrot and diced bell pepper, cooking for 3–4 minutes. Add the tomato, garlic powder, paprika, and another pinch of salt and pepper. Cook everything down until softened and aromatic, about 5 minutes. Remove from heat.
4. Combine Everything
Add the sautéed vegetables and raw grated potatoes into the egg-flour mixture. Stir in the green onions and mix until all ingredients are well coated.
5. Transfer to Baking Dish
Grease a medium baking dish with olive oil. Pour the vegetable-egg mixture into the dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese generously over the top.
6. Bake
Bake in a preheated oven at 180 °C (360 °F) for 30 minutes, or until the center is set and the top is golden and bubbling.
7. Serve
Let cool slightly before slicing. Serve warm, garnished with extra herbs if desired.
Nutritional Information (Per Serving)
-
Calories: ~280
-
Protein: 12 g
-
Carbohydrates: 25 g
-
Fat: 15 g
-
Fiber: 3 g
-
Calcium: 18% DV
-
Vitamin A: 40% DV
-
Vitamin C: 45% DV
The Origins and Popularity of the Recipe
The concept of baked egg-and-vegetable dishes has roots in Mediterranean and European cuisines. From the Italian frittata to the Spanish tortilla to French clafoutis (in sweet form), baked savory dishes using eggs and seasonal vegetables have always been a way to make nutritious, affordable, and satisfying meals.
This particular version, influenced by rustic European cooking, is both practical and delightful—designed for versatility, quick prep, and fridge-clearing convenience. Its growing popularity today comes from its adaptability and alignment with vegetarian and whole-food trends.
Reasons Why You’ll Love This Recipe
-
Versatile: Easily customizable with seasonal or leftover veggies
-
Nutrient-rich: Packed with fiber, vitamins, and protein
-
Meal-prep friendly: Keeps well in the fridge for 2–3 days
-
Easy cleanup: One bowl, one pan
-
Family-approved: Loved by both kids and adults
-
Gluten-free adaptable: Works with GF flour
Health Benefits
-
Eggs provide high-quality protein and essential amino acids
-
Carrots and bell peppers are loaded with antioxidants and vitamin C
-
Onions and garlic support heart health and immunity
-
Tomatoes are a source of lycopene, great for skin and heart
-
Mozzarella cheese adds calcium for strong bones
-
Olive oil offers healthy monounsaturated fats
Serving Suggestions
-
Serve with a side salad of arugula or spinach with lemon vinaigrette
-
Pair with sourdough or crusty bread for a heartier meal
-
Add a dollop of sour cream or Greek yogurt for extra creaminess
-
Enjoy cold or warm—great for lunchboxes or picnic fare
-
Serve with a bowl of tomato soup for a cozy meal
Common Mistakes to Avoid
-
Skipping the sauté step: Raw onions and bell peppers may stay too firm
-
Overloading with watery veggies: Pat potatoes dry to avoid sogginess
-
Under-seasoning: The dish needs salt and herbs for flavor balance
-
Overbaking: Can dry out the eggs and veggies—remove once set and golden
-
Using cold ingredients: Room temp eggs and milk mix better
Pairing Recommendations
-
Drinks: Herbal iced tea, citrus spritz, or a glass of dry white wine
-
Sides: Roasted asparagus, pickled vegetables, or herbed couscous
-
Bread: Toasted baguette slices, cornbread, or whole-grain toast
Cooking Tips
-
For extra crunch, sprinkle breadcrumbs or seeds on top before baking
-
Use a silicone spatula to scrape the bowl clean and mix efficiently
-
Add a handful of baby spinach or kale for extra greens
-
Use pre-shredded cheese for convenience
-
Double the batch and bake in a larger tray for gatherings
Similar Recipes to Try
-
Broccoli Cheese Egg Muffins
-
Baked Zucchini and Tomato Casserole
-
Sweet Potato Hash with Poached Eggs
-
Mushroom and Spinach Frittata
-
Cheesy Cauliflower Bake
Variations to Try
-
Spicy version: Add chili flakes or chopped jalapeños
-
Meaty version: Add cooked bacon, sausage, or diced ham
-
Vegan version: Use chickpea flour, plant milk, and vegan cheese
-
Mediterranean twist: Add olives, sun-dried tomatoes, and feta
-
Southwest-style: Include black beans, corn, and taco seasoning
Ingredient Spotlight
Eggs
They’re the core binder in this dish. Eggs are protein-packed and provide structure, moisture, and creaminess when baked. They also carry the flavors of the vegetables and cheese beautifully.
Potatoes
These provide bulk, texture, and a mild starchiness that complements the eggs. Grating them ensures even cooking and a tender bite throughout the bake.
Bell Peppers
Bright and sweet, red bell peppers are rich in vitamin C and antioxidants. They bring a pop of color and natural sweetness.
Mozzarella Cheese
Melty and mild, mozzarella adds richness and creamy texture. You can also try using cheddar or feta depending on the flavor profile you want.
Paprika and Garlic Powder
These spices elevate the vegetable flavor without overpowering it, giving warmth and complexity.
Conclusion Paragraph
This Savory Baked Vegetable Frittata with Mozzarella is everything you want in a one-pan recipe—colorful, comforting, and packed with nutrients. Whether you’re feeding a family or meal-prepping for the week, it offers simplicity without sacrificing taste. It’s endlessly adaptable and can be tailored to whatever fresh produce you have on hand. Bake it once, and you’ll find yourself making it over and over again. It’s a celebration of vegetables in their best form—golden, flavorful, and melted with cheese.
10 Comprehensive Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes, you can fully bake it, cool, and refrigerate it for up to 3 days. Reheat in the oven or microwave.
2. Can I freeze the frittata?
Yes. Slice it into portions, wrap well, and freeze for up to 2 months. Thaw and reheat before serving.
3. What’s a good dairy-free alternative to mozzarella?
Use plant-based shredded cheese or nutritional yeast for a cheesy flavor.
4. Can I make this gluten-free?
Yes, use gluten-free all-purpose flour or oat flour instead of wheat flour.
5. Why is my frittata soggy?
It may be from undrained potatoes or high-water-content vegetables like tomatoes. Pat ingredients dry before mixing.
6. Can I add more eggs for protein?
Yes, you can add an extra egg or two to make it more protein-dense.
7. Is this suitable for kids?
Absolutely. It’s mild, cheesy, and packed with veggies—great for picky eaters.
8. What other vegetables work well here?
Zucchini, spinach, mushrooms, and green peas all work well.
9. Can I cook this in a muffin tin instead?
Yes! Bake at 180 °C for 18–20 minutes for individual portions.
10. How do I know it’s done baking?
The center should be set and not jiggle when shaken, and the top should be golden with melted cheese. Insert a knife to check—it should come out clean.