This baked vegetable frittata is a wholesome, hearty dish that combines the earthiness of fresh vegetables with the richness of eggs and cheese, baked to perfection and finished with a luscious garlic yogurt sauce. It’s ideal for brunch, lunch, or even a light dinner. With layers of flavor and texture—from tender broccoli and zucchini to golden, cheesy topping—this dish is both comforting and nutrient-packed. Whether you’re catering to a vegetarian crowd or simply want to enjoy more veggies, this satisfying bake brings vibrant produce together in a way that’s both beautiful and delicious.
Preparation, cook, and total times
Preparation time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
YIELD
Serves 6
Cuisine
European-inspired, vegetarian
A full list of ingredients
For the vegetable frittata:
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3 large eggs
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½ teaspoon salt
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½ cup (60 g) all-purpose flour
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1 cup (200 ml) whole milk
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1 small head of broccoli, chopped into florets
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1 medium onion, thinly sliced
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1 tablespoon vegetable oil
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1 large carrot, grated
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1 medium eggplant, diced
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2–3 small potatoes, thinly sliced
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1 zucchini, chopped
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1 teaspoon salt
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½ teaspoon black pepper
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1 tablespoon chopped dill
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1 tablespoon olive oil
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100 g (3.5 oz) shredded cheese (cheddar, mozzarella, or gouda)
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1 tomato, thinly sliced
For the garlic yogurt sauce:
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2 tablespoons mayonnaise
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2 tablespoons plain yogurt
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2 garlic cloves, minced
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2 tablespoons chopped spring onions
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1 tablespoon chopped parsley
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Salt and pepper, to taste
Step-by-step cooking directions
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Prepare the vegetables
Begin by washing and chopping all vegetables. Steam the broccoli florets in lightly salted water for 5 minutes, just until tender. Drain and set aside. -
Sauté aromatics
In a skillet, heat the vegetable oil. Add sliced onion and sauté over medium heat until translucent. Add the grated carrot and continue to cook for 3–4 minutes. Stir in the diced eggplant, letting it absorb some of the oil and soften. -
Add potatoes and zucchini
Add thinly sliced potatoes and zucchini to the pan. Season with 1 teaspoon of salt and ½ teaspoon black pepper. Stir well to combine all the vegetables and cook for another 6–8 minutes, until they start to soften. Stir in chopped dill. -
Prepare the egg batter
In a large bowl, whisk together the eggs, flour, milk, and ½ teaspoon salt. The mixture should be smooth and lump-free. This will be your frittata base. -
Assemble the dish
Preheat the oven to 180°C (356°F). Grease a large baking dish with olive oil. Spread the sautéed vegetables evenly in the dish. Pour the egg mixture over the vegetables, ensuring it distributes evenly. Sprinkle the shredded cheese over the top. Arrange tomato slices on top for color and flavor. -
Bake the frittata
Place the dish in the preheated oven and bake for 25–30 minutes, or until the top is golden and set. A knife inserted in the center should come out clean. -
Prepare the garlic yogurt sauce
While the frittata is baking, combine mayonnaise, yogurt, minced garlic, chopped spring onions, and parsley in a bowl. Add salt and pepper to taste. Mix well and refrigerate until ready to serve. -
Serve
Once the frittata is baked, let it cool slightly before slicing. Serve warm with a generous spoonful of garlic yogurt sauce on top or on the side.
Nutritional information
Approximate per serving (1 of 6)
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Calories: 285
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Protein: 10g
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Carbohydrates: 20g
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Fat: 18g
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Fiber: 4g
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Sugar: 4g
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Calcium: 150mg
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Iron: 2mg
The origins and popularity of the recipe
Frittatas originated in Italy and have become a favorite worldwide due to their versatility and ease. This baked version, layered with Mediterranean vegetables and rich with dairy, combines traditional Italian methods with Central European vegetable staples like potatoes and carrots. Its global appeal lies in its adaptability—perfect for using up seasonal produce or leftovers.
Reasons why you’ll love the recipe
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It’s a one-pan, oven-baked dish that’s simple to prepare.
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You can use any vegetables you have on hand.
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It’s packed with flavor thanks to fresh herbs and garlic yogurt sauce.
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Great for meal prep—enjoy warm or cold.
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Easily customizable for different dietary preferences.
Health benefits
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High in fiber from broccoli, zucchini, and carrots.
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Rich in protein from eggs and cheese.
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Contains essential vitamins A, C, and K, plus calcium.
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Yogurt-based sauce adds probiotics for digestive health.
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Low glycemic index, making it filling and stable for blood sugar.
Serving suggestions
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Serve with crusty bread or toast.
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Pair with a fresh side salad with lemon vinaigrette.
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Add avocado slices for a creamy complement.
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A light soup (like tomato or lentil) makes a perfect pairing.
Cooking tips
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Use a mandoline for evenly sliced potatoes and zucchini.
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Don’t overcook the vegetables during sautéing—they’ll soften more in the oven.
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For a spicier twist, add a pinch of chili flakes or cayenne to the egg mixture.
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Want more texture? Add chopped walnuts or seeds to the topping.
Variations to try
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Mediterranean frittata: Add sun-dried tomatoes, olives, and crumbled feta.
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Vegan version: Replace eggs with a chickpea flour and plant milk mix; use plant-based cheese.
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Meaty option: Add chopped cooked chicken or turkey.
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Breakfast bake: Swap vegetables for breakfast sausage, hash browns, and bell peppers.
A conclusion
This baked vegetable frittata is everything a home-cooked meal should be—nutritious, adaptable, and delicious. The combination of tender veggies, fluffy eggs, and melty cheese, topped with a zingy garlic yogurt sauce, makes it an instant favorite for any meal of the day. Whether you’re cooking for a crowd or planning weekly meals, this dish is sure to impress with minimal effort and maximum flavor.
10 comprehensive FAQ section
1. Can I make this frittata ahead of time?
Yes! It stores beautifully in the fridge for up to 4 days. Reheat in the oven or microwave before serving.
2. Can I freeze leftovers?
Absolutely. Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
3. What other cheeses can I use?
Try gouda, cheddar, or even feta. Just make sure it melts well or adds flavor.
4. Can I use frozen vegetables?
Yes, but thaw and drain them first to prevent excess moisture.
5. How do I know when the frittata is done baking?
The top should be golden and puffed, and a knife inserted into the center should come out clean.
6. What’s the best pan to use?
Use a nonstick oven-safe skillet or a glass or ceramic baking dish, at least 9×13 inches in size.
7. Is the garlic yogurt sauce necessary?
While optional, it adds tang and richness that elevates the dish. Try it at least once!
8. Can I make this dish dairy-free?
Yes, use plant-based milk and dairy-free cheese, and substitute the yogurt with coconut or soy yogurt.
9. What’s the best way to store the sauce?
Keep it in an airtight container in the fridge for up to 3 days.
10. Can I double the recipe?
Definitely. Use a larger baking dish and add 10–15 minutes to the baking time.
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