No Bake Vegetable Frittata (Leftover Vegetable Recipe)
Here’s a quick, no-bake vegetable frittata recipe to start a day, if you’re a savory breakfast person. You don’t need an oven to bake this egg dish filled with yummy vegetables, herbs, and a bit of cheese. Use leftover vegetables and mushrooms you have on hand.
Eggs are a point of debate in my family—everyone has their own preference. My husband insists on dry scrambled eggs, detesting anything runny. My son skips scrambled eggs entirely in favor of sunny side up, while my daughter, now in high school and mindful of her figure, prefers egg whites.
But as the kitchen queen in my house, I don’t cater to everyone’s requests individually. Breakfast is a one-style-fits-all deal, and they eat what I serve.
This time, I made a simple vegetable frittata using leftover veggies from the fridge. It’s not a traditional frittata—I skip the oven and cook it entirely in a skillet. To make it more satisfying, I tossed in a handful of ham pieces.
The result? A no-bake vegetable frittata that everyone actually loved! It’s a versatile dish, perfect for a savory breakfast or even a quick, easy dinner.
What Vegetables to Use for Frittata
Any leftover vegetables that are good for sauteing or stir-frying are suitable; pepper, broccoli, asparagus, zucchini, squash, peas, kale, spinach, mushroom are a great choice for this recipe.
How to make No Bake Vegetable Frittata
First, I sauteed some green and red bell pepper, and mushroom with a pinch of salt.
Add some ham slices and chopped green onion and cook until heated through.
Gather up the vegetable mixture and crack 3-4 eggs (or however many eggs you desire) on top.
You will need to lower the heat at this point.
Using spatula, break the egg yolks and spread the eggs to cover the vegetables.
Sprinkle a little bit of salt on top to season the eggs.
Add your favorite herbs, such as chives, parsley, or basil. I used chives. Sprinkle some grated Parmesan cheese or any cheese of your choice (or no cheese at all).
Cover with a lid and let it cook for 1-2 minutes until the cheese melt and the eggs are cooked.
Lastly crack some peppers on top, and it is ready to serve.
Quick, easy, and incredibly versatile, this savory egg dish is perfect for breakfast, lunch, or dinner. I love adding a few drops of hot sauce for an extra kick.
This vegetable frittata was my way of doing eggs, and despite ignoring everyone’s preferences, they were satisfied. I was especially happy to sneak some veggies into their breakfast!
No Bake Vegetable Frittata (Leftover Vegetable Recipe)
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 handful diced mushroom of your choice
- 1/2 cup diced ham slices
- 1 green onion, chopped
- 3-4 eggs
- 2 tablespoons chopped chives or parsley
- 2 tablespoon grated Parmesan cheese or other melting cheese of your choice
- salt and pepper
Instructions
- Heat oil in a skillet over medium heat. Saute bell peppers and mushrooms with a pinch of salt until soft, about 2-3 minutes. Add ham and green onion; cook until heated.
- Reduce the heat to low, gather up the vegetables to make thin single layer in a skillet. Crack the eggs on top.
- Using a spatula, break the egg yolks and spread the eggs to cover the vegetable mixture. Sprinkle some salt to season the eggs. Sprinkle herbs and cheese on top of eggs, and cover the skillet with a lid. Cook until cheese melts and the eggs are cooked through, about 2-3 minutes.
- Lastly sprinkle freshly cracked pepper and serve hot.
Thank You I am.
Mmm, “your way” sounds delicious!
That’s a fun way to make a frittata! Love all the flavor you’ve loaded into this. I need to come to your house for breakfast! 😉