Vegetable Frittata with Broccoli, Mushrooms, and Cheese

This hearty Vegetable Frittata with Broccoli, Mushrooms, and Cheese is a flavorful and colorful dish that brings together your favorite garden veggies, creamy eggs, and melted cheese into one wholesome and satisfying meal. Golden fried potatoes form a delicious base, layered with sautéed mushrooms, red bell peppers, carrots, onions, and vibrant broccoli. Topped with a rich egg and Greek yogurt mixture and finished with melted cheese and parmesan, this frittata is perfect for brunch, lunch, or even dinner.

Preparation Time, Cook Time, Total Time

Preparation Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Yield

Servings: 6–8 slices

Cuisine

Mediterranean-Inspired Vegetarian Bake / Comfort Food

Ingredients

Vegetables and sautéed mix:

• 1 head of broccoli, cut into florets

• 3–4 medium potatoes, peeled and cubed

• 7 mushrooms, sliced

• Hot water, to soak potatoes

• Salt, to taste

• Olive oil, for frying

• Black pepper, to taste

• ½ tsp dried garlic or garlic powder

• 1 tsp Italian herbs

• 1 red onion, thinly sliced

• 1 carrot, grated or thinly sliced

• 1 red bell pepper, chopped

• 2 cloves garlic, minced

• 1 tbsp chopped parsley

• 1 tsp red paprika

• Handful of cherry tomatoes, halved

Egg mixture:

• 4 eggs

• ½ cup (100 ml) milk

• 100 g (3.5 oz) Greek yogurt or sour cream

• Salt, to taste

• 1 tbsp fresh dill, chopped

Toppings:

• 150 g (5.3 oz) shredded cheese (mozzarella or cheddar)

• A small piece of parmesan cheese, grated

Step-by-Step Cooking Directions

1. Prepare the potatoes
   Peel and cut the potatoes into cubes. Place them in a bowl, cover with hot water, and add a pinch of salt. Let soak for 10–15 minutes to release excess starch and improve crispiness when frying.

2. Start frying the potatoes
   Drain the soaked potatoes and pat them dry with a towel. Heat olive oil in a pan over medium-high heat. Add the potatoes, season with salt, black pepper, dried garlic, and Italian herbs. Fry until golden and crispy on the outside, stirring occasionally.

3. Remove potatoes and cook broccoli
   When the potatoes are ready, set them aside on a paper towel. In the same pan, add a touch of olive oil and sauté the broccoli florets for 3–5 minutes until bright green and slightly tender. Remove and set aside.

4. Sauté the vegetables
   Add more olive oil to the pan and sauté the red onion over medium heat until soft. Add the grated or thinly sliced carrot and cook for 3 minutes. Stir in the chopped red bell pepper and sliced mushrooms.

5. Cook until golden
   Continue to cook until the mushrooms are golden and any liquid has evaporated. Add minced garlic, paprika, salt, black pepper, and chopped parsley. Cook for another 2 minutes until fragrant. Set aside.

6. Prepare the egg mixture
   In a large bowl, whisk together 4 eggs, ½ cup milk, Greek yogurt or sour cream, salt, and chopped fresh dill. Stir until smooth and well combined.

7. Assemble the frittata
   In a greased baking dish, layer the golden potatoes evenly as a base. Add the sautéed vegetables and broccoli, then scatter halved cherry tomatoes on top. Pour the egg mixture evenly over the vegetables.

8. Bake the first round
   Preheat the oven to 180°C (350°F). Bake the assembled frittata for 25 minutes, or until the egg mixture is mostly set and slightly golden.

9. Add the cheese
   Remove the frittata from the oven. Sprinkle shredded cheese and grated parmesan generously over the top.

10. Final bake
    Increase the oven temperature to 200°C (400°F) and bake for another 15 minutes, or until the cheese is bubbly and golden brown.

11. Serve
    Let the frittata rest for 5 minutes before slicing. Serve warm with a green salad or on its own as a complete meal.

Nutritional Information (Per Serving, Approximate for 8 servings)

• Calories: 290

• Protein: 12g

• Carbohydrates: 20g

• Fat: 18g

• Fiber: 3g

• Sugar: 4g

• Sodium: 320mg

Note: Values may vary depending on type of cheese and vegetables used.

The Origins and Popularity of the Recipe

Frittatas originated in Italy as a flexible, egg-based dish made to use up leftover ingredients. Over time, they’ve evolved to become a brunch and lunch favorite across the globe. This particular version infuses Mediterranean flavors with modern veggie-forward sensibilities, combining creamy dairy with fresh herbs and roasted vegetables for a satisfying, well-balanced dish.

Its appeal lies in its adaptability: nearly any combination of vegetables, herbs, and cheese can be used to create a new version, making it an ever-popular staple for those looking for healthy, hearty meals.

Reasons Why You’ll Love This Recipe

• Packed with vegetables: A full spectrum of colorful, fresh veggies in every bite

• Creamy and cheesy: The egg mixture and cheese topping create a rich, comforting texture

• Perfect for any time of day: Breakfast, lunch, brunch, or dinner

• Flexible and customizable: Easily swap or add ingredients

• Meal-prep friendly: Stores well and reheats beautifully

• Family-approved: Mild, familiar flavors even picky eaters love

• Naturally gluten-free: No flour required

This recipe is a delicious way to enjoy more veggies while indulging in the richness of a cheesy egg bake.

Health Benefits

This veggie frittata doesn’t just taste amazing—it also delivers serious nutritional value:

• Broccoli: Rich in vitamin C, fiber, and antioxidants

• Mushrooms: High in B vitamins and selenium

• Carrots and bell peppers: Provide beta-carotene, vitamin A, and antioxidants

• Eggs: Excellent source of protein and healthy fats

• Greek yogurt: Adds protein, calcium, and probiotics

• Cheese: Contributes calcium and protein while enhancing flavor

• Tomatoes and garlic: Anti-inflammatory and heart-healthy ingredients

Altogether, this recipe supports digestive health, immune function, and energy levels.

Serving Suggestions

• With crusty bread: Serve a slice of frittata with toasted sourdough or ciabatta

• As brunch centerpiece: Pair with fruit salad and fresh juice

• With salad: A crisp green salad with vinaigrette balances the richness

• For meal prep: Slice into squares and store for grab-and-go meals

• As a sandwich filling: Tuck into pita or focaccia for a gourmet veggie sandwich

• Alongside soup: Pair with tomato or lentil soup for a cozy meal

Whether you serve it solo or as part of a spread, it always satisfies.

Cooking Tips

• Use pre-steamed or blanched broccoli: Helps prevent overcooking and preserves color

• Soak potatoes: Soaking removes starch and helps them fry up crisp and golden

• Cool sautéed vegetables: This prevents them from scrambling the eggs too early

• Add cheese at the right time: Waiting to add cheese ensures it stays melty and golden, not burned

• Don’t overbake: Bake just until the center is set—overcooked eggs become rubbery

• Let it rest: Resting for a few minutes after baking helps it slice more cleanly

Follow these tips to ensure your frittata turns out perfectly every time.

Variations to Try

• Add greens: Stir in spinach or kale for extra fiber and iron

• Make it spicy: Add chili flakes or diced jalapeños to the mix

• Use different cheeses: Try feta, goat cheese, or gouda

• Add meat: Cooked bacon, sausage, or shredded chicken for a heartier version

• Go vegan: Use a chickpea flour batter and dairy-free cheese/yogurt alternatives

• Try different herbs: Basil, thyme, oregano, or chives for fresh flavor

This dish is endlessly customizable—just use what you have on hand.

Conclusion

Vegetable Frittata with Broccoli, Mushrooms, and Cheese is the ultimate comfort food-meets-healthy meal. It’s rich in flavor, packed with vibrant veggies, and bound together by a creamy, savory egg mixture that bakes to golden perfection. Whether you’re feeding a family, meal prepping for the week, or hosting a brunch gathering, this frittata delivers in taste, texture, and nutrition.

With its crispy potato base, juicy vegetables, cheesy topping, and creamy interior, this dish is sure to earn a place in your go-to recipe collection.

Frequently Asked Questions (FAQ)

1. Can I make this frittata ahead of time?
Yes! Store it in the fridge for up to 4 days. Reheat in the oven or microwave before serving.

2. Can I freeze it?
Yes. Cool completely, wrap in portions, and freeze for up to 2 months. Reheat in the oven for best results.

3. What’s the best cheese to use?
Mozzarella, cheddar, or gouda work well. You can also use feta for a tangier flavor.

4. Can I skip the potatoes?
Yes. The frittata will still be delicious without them, just slightly lighter.

5. Is Greek yogurt better than sour cream?
Both work! Greek yogurt adds protein and tang, while sour cream adds creaminess.

6. How do I know the frittata is done baking?
The center should be set and the top lightly golden. Insert a knife—if it comes out clean, it’s ready.

7. Can I use frozen vegetables?
Yes, but thaw and drain well before using to avoid excess moisture.

8. What size pan should I use?
A standard 9-inch round or 9×13 inch rectangular baking dish works best.

9. Can I make this dairy-free?
Yes. Use plant-based milk, yogurt, and cheese alternatives.

10. How do I reheat slices without drying them out?
Cover with foil and reheat in the oven at 160°C (325°F) for 10–15 minutes, or microwave with a splash of water covered.