This quick and easy toasty, cheesy baked vegetable frittata has everything from toast to cheese to veggies in it for the perfect all-in-one meal.
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Why we love this recipe
Oh, this frittata! It is your eggs and your toast mixed up with some fresh veggies and just the right amount of cheese, all in one glorious conglomeration right on your plate.
It’s perfect for Sunday brunch, perfect for a weekday supper, and perfect for using up the bits and pieces of veggies and cheese and whatever else you have in your fridge, because it can be varied to your heart’s content.
My heart was very happy with these toasted chunks of ciabatta bread, sweet cherry tomatoes, chopped asparagus and Vermont cheddar all nestled in tender egg.
And to make things even better, this starts on the stovetop…just until the eggs are set…and then finishes up in the oven while you set the table and get happier and happier knowing what is coming to your plate very soon. 😀
See the recipe card for full information on ingredients and quantities and nutritional information.
First I used the pan to toast up the chunks of bread in a little olive oil until they were just the right amount of golden. Out they came, and in went another couple tablespoons of olive oil.
Then I whisked up some eggs, stirred in the veggies and cheese and toast chunks and poured it in the pan. I let it cook just until the eggs were beginning to set – about a minute – and then popped the pan in the oven.
10 minutes later I had a pan full of this.
I ran a thin spatula all around it and slid it onto a plate.
And from there cut it into hearty slices and served it up!
You can customize this to your hearts content with different veggies and cheeses…I have a hunk of feta cheese in my fridge that is definitely headed in this direction. So happy breakfast, lunch and/or dinner…any time is frittata time!
What to serve with this recipe
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We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintBaked Vegetable Frittata
This quick and easy toasty cheddar vegetable oven frittata has everything from toast to cheese to veggies in it for the perfect all-in-one meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Category: Breakfast
- Method: Stovetop and Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 eggs
- 1 cup shredded cheddar cheese
- 1 cup asparagus pieces (you can blanch them for a minute in boiling water if you like, but you don’t have to!)
- 1/2 cup halved cherry tomatoes
- 1 cup bread cubes from a sturdy bread like sourdough or ciabatta
- 5 tablespoons olive oil
- Salt and pepper
Instructions
- Preheat oven to 425.
- Heat 2 tablespoons of olive oil in a ten inch oven-safe skillet over medium high heat. Add bread cubes and a sprinkle of salt and cook the cubes until they are golden, stirring often. Remove and set aside.
- Whisk the eggs until frothy. Stir in veggies, cheese and bread cubes.
- Heat remaining oil in skillet over medium high heat. Pour in the egg mixture and stir gently until the eggs begin to set, about a minute.
- Transfer the skillet to oven and bake for 10 minutes.
- Cool slightly and serve, either right from the skillet or transferred to a pretty plate (run a spatula under the edges to loosen.
Notes
Feel free to swap out the cheddar and the veggies if you have other cheese and veggies you like better!
S says
Would it work to just bake it in the oven (After I toasted the chunks of bread) if I don’t have an oven-safe frying pan?
You definitely can – just skip Step 3 and put it right into a casserole – I would spritz it with cooking spray first – and bake. :)
demeter | beaming baker says
This recipe just checks off all of the boxes. Erik would just LOVE this frittata. Okay, you’ve convinced me Kate: I must go to the grocery store (when it stops thunderstorming–ahhh!) and grab the ingredients needed to make this. Btw, you totally made me start dreaming about a nice, relaxing trip to Vermont, replete with Black-eyed Susans and Really Well Done toast. :)
I know, THOSE THUNDERSTORMS! We let the dog sleep in the bed just for that stormy night, because she hates the thunder and was giving me the “Please Mom” eyes. And yes, Vermont!! Do it!!
Carrie says
Made this for a light Sunday dinner and it was well-liked by all three teenagers. Another great dish – thank you!
I’m so glad! Teenagers are a great audience. :)
Joanne says
I love that this has the toast AND the eggs all in one skillet! The best of all breakfast things.
Right? Pondering what else I can add toast to.
Nancy says
I absolutely love your cooking blog!! I have used several of your recipes and they always come out great…..and I love how you focus on healthy eating. I’ve followed your blog for 2 years now and just want to say “Thanks so much for great food ideas”! Please keep ’em coming….I’ll be following! :)
Nancy! This comment made me smile from ear to ear. I’m so glad you like the recipes, and thanks for being such a good friend to Framed Cooks! :) :)