This vegetable frittata recipe is so easy to make. It can be served one slice at a time and made ahead and you don’t have to run out to the store for specific ingredients! This frittata recipe can be made with what you have — and like, and already in your fridge.
When my friend’s Deanna Reed-Foster and I decided to do Whole30, we made this vegetable frittata recipe and used tomato, spinach, garlic, and onions, but any vegetables or ingredients can be used. Some of my favorite additions for making a frittata include mushrooms, asparagus, broccoli, or red peppers. Whatever ingredients you select, you can’t go wrong.
It’s on our Whole30 plan but it’s delicious and healthy to enjoy no matter what eating program you’re following and great for Weight Watchers and Paleo, too. I’ve included the Instant Pot version.
What is a fritatta?
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche and uses additional ingredients such as meats, cheeses or vegetables. It’s basically an egg-bake filled with whatever ingredients you want… or have on hand.
What is the difference between a quiche and a fritatta?
A quiche has a crust — usually a buttery, flaky crust which holds the custard-like filling. A frittata is crustless… which makes it an ideal dish for those who are following a Whole30 or Paleo diet.
How to make a fritatta:
This fritatta recipe couldn’t be easier. And even if you don’t consider yourself a great cook, this easy fritatta recipe will make you look like a pro. A fritatta is like an omelet but the difference is in the way it is made: an omelet is made quickly in a pan right on the stove using higher heat. A fritatta is made using lower heat in the oven — or even the Instant Pot, and can be made ahead of time — which is perfect for brunches and can be served at room temperature.
There is no “one way” to make a frittata. Fill it with whatever you like: asparagus, onions, mushrooms, broccoli, spinach, peppers… your choice. Whatever you decide, it’s a gorgeous, healthy, and colorful dish.
Most people think of serving this dish for breakfast or brunch. But guess what? It’s also a perfect dish for dinner! Serve it with a gorgeous salad and soup and you have a perfect, healthy meal.
And there you have it!
Deanna’s Vegetable Frittata
The easy veggie Frittata that’s healthy and fast.
2 cups spinach – chopped
1 clove of garlic
1 tbs ghee
2 medium tomatoes – diced
1 medium onion – diced
Salt and Pepper to taste
Preheat the oven to 375 F
Add ghee to pan and saute onions, garlic, and spinach – about a minute
Beat the eggs in a large bowl and add the cooked veggies and mix together and add salt and pepper to taste.
Pour mixture into a glass pan and add the tomatoes.
Place glass dish in oven and bake for about 13-15 minutes until the eggs are set.
- Grease a pan that fits inside of your Instant Pot. Spring form or glass pyrex, or make it individual size containers.
- Stir all of the ingredients together and add to your baking vessel of choice. Cover with foil.
- Add 1 cup of water to the Instant Pot and place the pan containing your frittata mixture on top of the stainless steel trivet.
- Place lid and lock. Make sure the valve is in the SEALING position.
- Select the MANUAL/PRESSURE COOK function and set to 5 minutes.
- When done, do a natural release for 10 minutes.
Add any veggies you like and of course, for those who want cheese, add some!
If you want to try another frittata recipe, check out this wonderful Frittata MUFFIN recipe that’s fast and easy!
For more Whole 30 and other easy recipes, check out the easy one-pan baked chicken and veggies!
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For other Whole30, healthy, and Paleo recipes, check out how my friend Deanna Reed-Foster and I changed our eating plan and everything changed.