Here’s a short, 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 tasty vegetables, herbs, and a bit of cheese. Use leftover vegetables and mushrooms you have on hand.

Eggs are a point of debate in our family—everyone has their own preference. Our husband insists on dry scrambled eggs, detesting anything runny. Our son skips scrambled eggs entirely in favor of sunny side up, while our daughter, now in high school and mindful of her figure, prefers egg whites.

But as the kitchen queen in our house, we don’t cater to everyone’s requests individually. Breakfast is a one-style-fits-all deal, and they eat what we serve.

This time, we made an unfussy vegetable frittata using leftover veggies from the fridge. It’s not a old-style frittata—we skip the oven and cook it entirely in a skillet. To make it more satisfying, we tossed in a handful of ham pieces.

The result? A no-bake vegetable frittata that everyone actually loved! It’s a versatile dish, steady for a savory breakfast or even a short, direct 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 the dish comes together

First, we 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. We 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.

Short, direct, and incredibly versatile, this savory egg dish is steady for breakfast, lunch, or dinner. We love adding a few drops of hot sauce for an extra kick.

This vegetable frittata was our way of doing eggs, and despite ignoring everyone’s preferences, they were satisfied. We were especially happy to sneak some veggies into their breakfast!

Yield: 3
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

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

Method

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.