‘Magic’ Baked Vegetable Frittata

Name: 'Magic' Baked Vegetable Frittata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 medium onion (chopped into small pieces); 1 bell pepper ((capsicum), any color, chopped into small pieces); ½ head broccoli (chopped into small pieces); 7 ounces cherry tomatoes (chopped into halves or quarters); 1½ tablespoons mixed dried herbs (optional); 2 tablespoons olive oil (for cooking the veggies); ¾ cup self raising flour ((self rising flour) Or all purpose plain flour with 1 teaspoon of baking powder added); 1½ cups milk (preferably full fat); 6 eggs; 2 tablespoons mustard (e.g. wholegrain, Dijon); ½ teaspoon salt; ½ teaspoon pepper; ¼ cup pesto (teaspoonfuls (regular or tomato pesto, nut free if necessary)); 1 cup grated cheese (e.g. sharp cheddar, or a mix of cheddar and parmesan); ½ cup feta cheese (crumbled (or replace with ¼ cup parmesan, and/or ricotta cheese))

By Helen Schofield

on May 20, 2024

14 Comments

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It’s hard to beat this baked vegetable frittata recipe! Just like with my famous crustless quiche recipe, a ‘secret ingredient’ makes a thin ‘magic crust’ on the bottom. It also gives it a perfect texture for lunch boxes or finger food for kids. It’s like a cross between a soufflé and a pancake, and deliciously crisp on the outside. Feeds a crowd, and freezes so well!

Overhead view of someone lifting a slice of baked vegetable frittata out of a whole pan with a blue tea towel at the side.

This is actually a long overdue update of a recipe that’s lived here on Scrummy Lane for many years. That original recipe was made with raw finely chopped vegetables. Quick and easy, yes, but not entirely satisfying since the vegetables can (and do) make the finished result on the watery side.

It’s not a complete deal breaker (the frittata is still tasty made like that!). However, I’ve found a much better way of making a sheet pan frittata while still keeping it really easy to make.

For those of you who’ve already tried and loved these recipes, it’s similar:

Psst. If you love this idea but think you would prefer it in muffin form, try these easy spinach egg muffins instead!

Why this is the best sheet pan frittata
About the ingredients
How to make baked vegetable frittata on a sheet pan
Helen’s Top Tips
Serving ideas
Recipe FAQs
More great egg recipes
‘Magic’ Baked Vegetable Frittata Recipe

Why this is the best sheet pan frittata

Here’s a quick summary of what I think you’ll love about this new improved baked vegetable frittata!

Economical! This recipe will give you a whole pan of veggie frittata, perfect for cutting up into squares for quick meals and lunch boxes. Need to clear out your fridge of all those odds and ends of vegetables? Time to make this!
Quick and easy to make. You’ll need around 15 minutes’ prep time before throwing the pan in the oven for around just 25 minutes.
Very family friendly recipe. This makes a great easy and nutritious light meal, grab-and-go breakfast or after school snack. If you have a young child you can leave out the salt. Cut off some little fingers of the finished frittata and watch them happily munch away.
Delicious texture. Added self raising (self rising) flour) makes it firmer than a classic frittata, making it easy to slice and pack into lunch boxes or for picnics. Often the added flour sinks to the bottom during cooking, giving it a thin, pancake-like ‘magic crust’!
Endlessly adaptable. Don’t like the vegetables I’ve used? Spinach, peas, green beans, salad onions, asparagus and cauliflower would all work. You can even throw in leftover roasted vegetables or other food you have in your fridge such as ham, bacon or sausage if you have it.
Reheats really well. If anything slices of this baked frittata are even more delicious when reheated (my favorite way is in my air fryer!).

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

All the ingredients for a sheet pan baked vegetable frittata labelled including eggs, milk, self raising flour, chopped onion, chopped bell pepper, grated cheese, salt and pepper, chopped zucchini, cherry tomatoes, broccoli, mustard, pesto and feta.

Mediterranean vegetables (chopped into small pieces): I usually go for one bell pepper (capsicum) of any color, cherry tomatoes, zucchini, onions and broccoli. I choose these because they roast quickly in about 15 minutes.

Other quick-cooking vegetables work, too, such as mushrooms and chopped asparagus.

Top Tip

Alternatively, you can add any cooked leftover veggies instead, whether they are quick-cooking or not. Why not make a double amount of these Mediterranean roasted vegetables one day and serve them with meat or fish, then use the leftovers in this frittata the next day?

Pesto: This is optional, but really adds flavor to the frittata. I spoon it in small spoonfuls all over the roasted vegetables on the sheet pan. Regular pesto or tomato pesto both work well. If you need it to be nut free (for school lunch boxes for example), most supermarkets have nut free pesto options these days!

Cheese: Sharp (strong/tasty) cheese such as sharp cheddar adds a lot of flavor. However, feel free to mix things up with some parmesan, gruyere, ricotta cheese or any other cheese that you like.

Flour: Use self-raising (or self-rising) flour, which is what makes the texture of the frittata firmer and will help you to cut it into slices. If you don’t have any, use plain/all purpose flour with a teaspoon of baking powder added.

This recipe will also work well with Bisquick instead (for those of you in the USA!).

Milk: I’ve made this recipe with both whole milk (full cream) and reduced fat (semi-skimmed/high-low/2%). Most times, I use reduced fat since that’s what we always have in the fridge.

You absolutely can replace some of the milk with cream for a richer result, but there’s no need. Milk keeps the frittata light and economical.

Eggs: You’ll need just 6 large eggs for this recipe. If you only have small eggs, just add an extra one to the mixture.

Mustard: I prefer the taste of a mild wholegrain mustard, but Dijon mustard is also a good choice. If you only have mustard from a squeezy bottle, use that!

Salt and pepper: I’ve suggested an amount, but adjust to taste.

How to make baked vegetable frittata on a sheet pan

Start by tossing all of the chopped veggies together on a sheet pan with a good drizzle of olive oil. Then roast at a high heat for around 15 minutes.

Collage of 2 images showing finely chopped vegetables on a lined sheet pan ready to be cooked, and then after being cooked.

Meanwhile, you can prepare the rest of the ingredients, including the egg and milk mixture.

It’s best to start by blending a little of the milk into the flour before slowing adding the rest. Then beat in the eggs and the rest of the ingredients for the egg filling.

A collage of 2 images showing someone in a brown tshirt adding milk to flour in a jug and then a top-down image of the jug with eggs and the other quiche mixture ingredients added.

Once the veggies are roasted, turn the oven down. Then dot spoonfuls of the pesto over the veggies.

Then sprinkle over the cheeses. Finally, pour the egg mixture evenly all over the top.

Collage of 2 images showing roasted vegetables on a sheet pan with cheese on top, then with frittata egg mixture poured on top.

Bake for about 25 minutes, or until the top is golden and there is no more runny egg mixture in the center.

Overhead view of a lined sheet pan with sliced baked vegetable frittata on it with a wooden handled knife and blue tea towel.

Helen’s Top Tips

Frittatas are perfect for throwing all of your leftovers into! Anyone got cooked veggies, meat, or even rice or pasta to use up? Make a sheet pan baked frittata, and throw it all in!
Use sharp (strong/tasty) cheese such as sharp cheddar for maximum flavor. The suggested feta adds tangy flavor too. Alternatively, add a little parmesan. Ricotta cheese is also a delicious addition – simply spoon teaspoonfuls on top of the vegetables.
When your frittata comes out of the oven, leave it for ten to fifteen minutes at least before serving. This way you can cut nice neat squares or rectangles. The frittata will be nice and moist, but it won’t collapse all over your plate.

Someone scooping a slice of baked vegetable fritatta out of a whole pan of it with a wooden handled slice.

Serving ideas

Serve for lunch or dinner either by itself, with bread or toast, or with a simple green salad, or another easy salad such as Greek village salad or beetroot, feta and walnut salad.
Make a larger meal out of it with parmentier potatoes (cook them at the same time as the frittata), Greek potato salad or air fryer smashed potatoes.
Let cool completely, then pack into lunch boxes. You can even freeze slices of the frittata if you like (see FAQs below for method).

Recipe FAQs

Can I reheat this baked frittata?

Yes, definitely! It reheats really well, especially in an air fryer. Simply reheat separate pieces either in your air fryer or the oven (I don’t recommend the microwave since you’ll lose the amazing crispy top, but it is possible if you prefer for convenience). In an air fryer, try around 6 minutes at 320F/160C or until hot throughout and slightly crunchy on top. In the oven, try around 15 to 20 minutes or until the frittata is heated through well.

Can I freeze it?

Yes. It freezes really well. I recommend freezing cooled individual pieces either in an airtight container or in freezer bags. You can freeze them for 1-2 months without losing the quality. Defrost in the fridge, then reheat as described above. Alternatively, you can freeze small pieces for lunch boxes or picnics, and enjoy them cold.

What’s the difference between a crustless quiche, a frittata and an omelette?

You make all of these with similar ingredients, but a crustless quiche is often made with more milk or cream and has a delicate texture. A frittata can be made on the stovetop or in the oven and is usually made of eggs, a little milk and filling. It also usually has a firmer texture than a quiche or omelette. An omelette is cooked quickly in a pan and is usually made of just eggs and filling.