Home Cookin’ – Garden Vegetable Frittata

It was a gorgeous weekend, perfect for my new favorite hobby – gardening! The mister and I have a large plot in our backyard that we’ve cultivated for veggies. We’ve planted tomatoes, peas, lettuce, radishes, carrots, cucumbers, onions, and lots of peppers. While I love plain raw or steamed vegetables, I’m always on the lookout for ways to work them into a meal. This dish was inspired by the different veggies I have growing in my garden. You can use just about any vegetable you grow (or pick up at the farmer’s market).

Garden Veggie Frittata

Garden Veggie Frittata


  • Veggies of choice: I used yellow peppers and asparagus in this version, but mushrooms, spinach, onions, and/or tomatoes, would be lovely.
  • Fresh basil or other herbs of choice
  • 6 eggs, beaten
  • Shredded cheddar, asiago, or swiss cheese
  • Salt and freshly ground black pepper

Sautee veggies and herbs in a non-stick pan until soft.

When done, transfer into a 9×13 baking dish (I used a round pie pan) sprayed lightly with Pam.

Pour eggs over veggies.

Top with cheese, season with salt and pepper to your liking.

Place in 350-360 degree oven for 10-15 minutes, or until egg is cooked through.

Enjoy warm from the oven, or even room temp the next day!

Note: these also freeze well. Wrap individual portions in tin foil/plastic wrap combo and stick in the fridge. Microwave on Saturday morning when you don’t want Dunkin’ but don’t feel like cooking.

The following two tabs change content below.

Latest posts by Jessica (see all)