Looking for a healthy, delicious lunch that doesn’t leave your kitchen looking like a disaster zone? This Veggie Frittata is exactly what you need.
What do you get when you combine sweet onions, colorful peppers, fresh squash, garlic, eggs, creamy ricotta, and a touch of spicy Calabrian chili? A flavorful, protein-packed meal that’s perfect for breakfast, brunch, lunch, or even a light dinner.
One of the things I love most about a frittata is that there are no rules. It’s the perfect clean-out-the-fridge meal. Use whatever vegetables you have on hand, swap the cheese, add fresh herbs from the garden, or toss in leftover meats. Every frittata becomes its own delicious creation.
Today’s version features a beautiful purple pepper, yellow squash, uncured ham, and creamy ricotta cheese. It’s simple, nutritious, and comes together in one pan with minimal effort.
Whether you’re meal prepping for the week or just need a quick lunch, this veggie frittata checks all the boxes.
Veggie Frittata Recipe
Ingredients
- Avocado oil spray
- 1–3 tablespoons organic extra virgin olive oil
- 1 organic red or yellow onion, sliced
- 1 organic bell pepper (I used a purple pepper), sliced into thin strips
- 1 organic yellow squash, cubed
- 2 organic cloves garlic, sliced
- 1–2 slices uncured ham, chopped
- 6 large organic pasture-raised eggs
- A large splash of half-and-half or milk
- 1 tablespoon crushed Calabrian chili peppers
- 2 tablespoons ricotta cheese
- Sea salt and freshly ground organic black pepper
Instructions
- Preheat your oven to 350°F on convection bake.
- Prepare all vegetables and set aside.
- In a medium bowl, whisk together the eggs, half-and-half, Calabrian chili peppers, ricotta cheese, salt, and pepper until fully combined. Set aside.
- Spray a large oven-safe skillet with avocado oil and heat over medium-high heat.
- Add 2 tablespoons olive oil.
- Add onions and cook until they begin to soften.
- Add peppers and cook for 2-3 minutes.
- Add squash and continue cooking until slightly tender.
- Add garlic and ham and cook another 1-2 minutes.
- Season vegetables with salt and pepper.
- Spread vegetables evenly throughout the skillet.
- Pour the egg mixture over the vegetables.
- Cook until the eggs begin setting on the bottom, gently shaking the pan occasionally to distribute the eggs evenly.
- Transfer the skillet to the oven and bake for 12-15 minutes, or until the center is fully set. (My convection oven only needed 12 minutes.)
- Remove from oven and let rest for several minutes.
- Slice into wedges and serve.
Serving Suggestions
Top with:
- A dollop of ricotta
- Roasted cherry tomatoes
- Fresh basil, parsley, or chives
- A drizzle of extra virgin olive oil
Make It Your Own
The beauty of a frittata is its flexibility.
No ricotta? Use feta, goat cheese, mozzarella, cheddar, or parmesan.
No squash? Try zucchini, mushrooms, spinach, broccoli, asparagus, or leftover roasted vegetables.
Want more protein? Add sausage, bacon, chicken, turkey, or extra ham.
There are endless combinations, making this one of the most versatile recipes you’ll ever make.
Final Thoughts
Simple food is often the best food. This veggie frittata proves that healthy eating doesn’t have to be complicated. With fresh vegetables, quality eggs, and a few pantry staples, you can create a meal that’s satisfying, nutritious, and absolutely delicious.
One pan. Minimal cleanup. Endless possibilities.
Now that’s my kind of cooking.
— Jacq From Jersey
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