This pesto vegetable frittata makes an easy, healthy meal that can be made ahead of time. Gluten free and grain free, a simple delicious way to get in your veggies!
This pesto vegetable frittata is so tasty and something I really do make a lot myself. Honestly, I can’t remember how many times I’ve thrown this together. Which is a pretty rare thing for a recipe blogger…I’m always trying out SO many things! But you gotta have your trusted, reliable stuff on hand, and I really love this favour combination. I like to use my dairy free lemon basil pesto in this, but you can definitely just use a store-bought pesto, too.
Having a frittata ready in the fridge is such a handy meal option. This is a great recipe to add to your meal prep list, if you’re partial to getting everything organised for your week ahead. But even if you’re not, this frittata is really pretty quick, so you can mix it up on a weeknight. And it’s also lovely to make for a group brunch! Pop it out alongside a loaf of great bread, butter, your favourite spreads, a fruit salad and yoghurt.
Another wonderful thing about this recipe is its versatility. Into this pesto vegetable frittata you can basically drop in just about whatever vegetables you like. Lightly browning up an onion and capsicum as the base gives it a flavoursome, slightly sweet element, so I’d definitely recommend including these. But on top of that mix, this pesto vegetable frittata is your opportunity to use up everything in your crisper!
So, whisk up some eggs and give this simple recipe a try. It’s such a delicious way to get in lots of veggies, alongside nutritious eggs which are full of healthy fats and replenishing protein. All of the good things.
Pesto Vegetable Frittata
- 6-7 eggs (use 7 if you have really little eggs)
- 1/4 cup milk of choice - any variety is fine, so long as it's unsweetened
- 2 tbsp pesto
- 1 tsp garlic powder - can substitute 1 fresh glove of garlic, finely chopped/grated
- 1 tsp salt
- 1 tsp pepper
- 1 capsicum
- 1/2 red onion
- 2 large handfuls baby spinach
- 1/3 cup cheddar cheese grated
- 1 and 1/2 cups non-starchy vegetables thickly diced e.g. broccoli, zucchini, asparagus, carrot, peas, cauliflower, mushrooms
- extra virgin olive oil for frying and for greasing baking dish
- Preheat oven to 160 C and lightly grease a baking dish/pie dish with olive oil. I typically use a shallow round pie dish approximately 23 cm in diameter; this is what I used for the frittata pictured.
- Whisk together the eggs, milk, salt and pepper and set aside.
- Thinly slice the onion and capsicum. Heat a frying pan on the stove and add a few teaspoons of olive oil. Fry the onion and capsicum for a few minutes until slightly softened. Reduce the heat and add in the pesto, garlic powder and baby spinach and toss around until the spinach is slightly wilted. Finally, add in the 1 and 1/2 cups of prepped vegetables and stir briefly so everything is coated in pesto.
- Place the vegetable mixture into the baking dish and spread out evenly. Sprinkle the grated cheddar over the vegetables.
- Carefully pour the whisked egg mixture over the top of everything, so it's evenly distributed throughout the baking dish.
- Gently place the baking dish into the oven and cook for approximately 30-40 minutes, or until the top of the frittata is a golden brown and the centre feels firm and set. (If you use a deeper, smaller dish, it may take a bit longer to cook through).
- The frittata will puff up a bit while cooking but will settle once it starts to cool. Once the frittata has settled, slice and serve warm. Alternatively store in the fridge, ready to be served hot or cold as desired. This should last up to 5 days refrigerated.
p.s. love frittatas? I’ve also got a few more recipe ideas on here for a Sweet Potato and Broccoli Frittata (an old classic that’s still one of my most clicked-on!) and a vibrant Pumpkin and Spring Onion Frittata (this recipe is for a smaller portion so is nice if you don’t need to prep such a large amount).