Why You’ll Love Savory Winter Vegetable Frittata Recipe
I love this recipe because it is easy to prepare and packed with flavor. I enjoy how the eggs puff up beautifully in the oven while the vegetables add texture and earthiness. I also appreciate how flexible it is, allowing me to use whatever winter vegetables I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Frittata 8 large eggs 1/4 cup milk (or a dairy-free alternative) 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon dried thyme (or fresh thyme, chopped) 1 tablespoon olive oil 1 cup diced winter vegetables (such as sweet potatoes, butternut squash, or kale) 1/2 cup diced onion 1/2 cup bell pepper (any color, diced) 1/2 cup shredded cheese (such as cheddar, feta, or goat cheese, optional)
For Garnish (Optional) Fresh herbs (such as parsley or chives) Sliced avocado Hot sauce
Directions
I start by preheating the oven to 375°F (190°C). In a large bowl, I whisk together the eggs, milk, salt, black pepper, garlic powder, and thyme until everything is well combined.
I heat the olive oil in a large oven-safe skillet over medium heat and sauté the diced onion and bell pepper until they begin to soften. I add the winter vegetables and cook until they are tender. I pour the egg mixture over the vegetables, gently stirring to distribute everything evenly. If I’m using cheese, I sprinkle it over the top.
I let the frittata cook briefly on the stovetop until the edges begin to set, then transfer the skillet to the oven. I bake it until the center is set and lightly puffed. After cooling slightly, I slice and garnish before serving.
Servings and Timing
I make this frittata to serve about 4 people. I spend roughly 10 minutes on prep and 30 minutes cooking, bringing the total time to about 40 minutes.
Variations
I sometimes add mushrooms or zucchini for extra vegetables. When I want more protein, I include beans or extra cheese. I also enjoy switching up the herbs depending on the season.
Storage/Reheating
I store leftover frittata slices in an airtight container in the refrigerator for up to four days. When reheating, I warm them gently in the oven or microwave until heated through.
FAQs
Can I make this frittata ahead of time?
I often make it in advance and reheat slices as needed.
What winter vegetables work best?
I like using sweet potatoes, squash, or hearty greens like kale.
Can I make it dairy-free?
I use dairy-free milk and skip the cheese when needed.
Do I need an oven-safe skillet?
I prefer one, but I can also transfer everything to a baking dish.
How do I know when the frittata is done?
I check that the center is set and a toothpick comes out clean.
Can I freeze this frittata?
I freeze individual slices and thaw them overnight in the fridge.
Why cook it on the stovetop first?
I find it helps set the edges and ensures even cooking.
Can I use fresh herbs instead of dried?
I use fresh herbs often and add them just before baking.
What should I serve with it?
I enjoy it with a simple salad or crusty bread.
Does it taste good at room temperature?
I find it still tastes great, which makes it ideal for gatherings.
Conclusion
I keep this savory winter vegetable frittata in my recipe rotation because it is nourishing, flexible, and comforting. I love how it turns simple ingredients into a warm, satisfying dish that works for any time of day.
A warm and comforting savory winter vegetable frittata made with fluffy eggs, tender seasonal vegetables, and optional cheese, perfect for breakfast, lunch, or dinner.
Ingredients
8 large eggs
1/4 cup milk (or dairy-free alternative)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme (or fresh thyme, chopped)
1 tablespoon olive oil
1 cup diced winter vegetables (sweet potatoes, butternut squash, or kale)
1/2 cup onion, diced
1/2 cup bell pepper, diced
1/2 cup shredded cheese (cheddar, feta, or goat cheese – optional)
Fresh herbs, sliced avocado, or hot sauce for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and thyme.
Heat the olive oil in a large oven-safe skillet over medium heat.
Sauté the onion and bell pepper until slightly softened.
Add the winter vegetables and cook until tender.
Pour the egg mixture over the vegetables and gently stir to distribute evenly.
Sprinkle cheese over the top if using.
Cook on the stovetop for 3–4 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for 20–25 minutes, until the center is set and lightly puffed.
Cool slightly, slice, garnish as desired, and serve.
Notes
Use any hearty winter vegetables you have on hand.
Dairy-free milk and no cheese make this recipe dairy-free.
An oven-safe skillet works best, but a baking dish can be used.
