Vegetable Frittata with Balsamic Burst Tomatoes

This simple Vegetable Frittata is full of fresh spring vegetables, smoked gouda cheese, and topped with balsamic burst tomatoes. It’s an easy vegetarian meal that’s perfect for breakfast, brunch, lunch or a light dinner!

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I love recipes that require minimal effort and use up leftover produce. Case in point, this vegetable frittata recipe!

A vegetable frittata is a great way to use your farmer’s market finds and add more vegetables to your diet. This version is made with fresh spring vegetables and topped with balsamic burst tomatoes, but it’s easy to customize depending on what you have on hand.

Serve it for brunch alongside some air fryer home fries, or eat it for dinner with an easy salad for a simple, delicious meal.

Ingredients

• Eggs
• Whole milk
• Olive oil
• Vidalia onion
• Asparagus
• Scallions
• Baby kale or arugula
• Smoked black peppercorn gouda cheese
• Coarse kosher salt
• Freshly ground black pepper
• Grape tomatoes
• Garlic
• Balsamic vinegar
• Dried parsley flakes (optional)

How to make a vegetable frittata

1. Preheat the oven to 375ºF. In a large bowl, whisk together eggs and milk. Set aside.
2. In a 10 inch skillet, heat 1 tablespoon olive oil over medium heat. Add the vidalia onion and cook for 2 minutes. Add the asparagus and continue to cook for another 5-6 minutes. Add the scallions and kale and cook until the kale begins to wilt. Add the egg mixture and stir quickly to incorporate. Sprinkle the cheese over the top and season with salt and pepper.
3. Transfer the skillet to the hot oven and let cook 20-25 minutes or until set. Remove from the oven and allow to rest for a few minutes before cutting into 6-8 slices.
4. While the frittata is cooking, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the tomatoes and garlic and cook, shaking or stirring the pan often, until the tomatoes begin to burst. Add the balsamic vinegar and allow to cook until the tomatoes become coated in the syrupy juice.
5. Serve slices of frittata topped with burst tomatoes and sprinkled with dried parsley if desired.

Top tips

How to trim asparagus

Asparagus usually comes with the tough, woody stems still attached. To find where to trim asparagus, hold both ends in your hands and bend them down, allowing it to snap near the center.

Where the asparagus snaps is the length you can cut the rest of your asparagus, or just give them all a quick snap before cooking.

Spread your veggies evenly in the pan before pouring in the eggs

You won’t be stirring the pan much once your pour the eggs in, so make sure the veggies are spaced evenly to ensure your final frittata has vegetables in every bite!

How to store vegetable frittata

Store leftover vegetable frittata in an airtight container in the fridge for up to 4 days. I recommend storing the frittata separately from the balsamic tomatoes, so it doesn’t become soggy.

You can also freeze the frittata for up to 3 months. 

Tips for customizing this healthy vegetable frittata recipe

• Swap the veggies for your other favorites
• Use leftover cooked veggies from dinner the night before (try these oven roasted vegetables)
• Meat eaters can add cooked, crumbled breakfast sausage or bacon
• Add red chili flakes for a bit of spice

FAQ

More vegetarian breakfast recipes

• Low Carb Breakfast Casserole
• Five Minute Breakfast Burrito
• Soft Scrambled Eggs
• Scrambled Egg Sandwich
• Scrambled Tofu
• Southwest Veggie Breakfast Skillet
• Huevos Rancheros
• Leftover Mashed Potato Cheesy Vegetarian Hash
• Bran Granola
• Instant Pot Breakfast Stuffed Sweet Potatoes
• Vanilla Almond Vegan Baked Oatmeal
• Apple Cinnamon Overnight Oats

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Vegetable Frittata with Balsamic Burst Tomatoes

This Vegetable Frittata is made with fluffy eggs, fresh spring vegetables, and topped with balsamic burst tomatoes. This frittata recipe is easy to customize and makes a great quick and simple meal!

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 166kcal

Author: Lindsay Moe

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Ingredients

• ▢ 8 large eggs
• ▢ 2 tablespoons whole milk
• ▢ 2 tablespoons olive oil, divided
• ▢ ½ vidalia onion, chopped
• ▢ ½ bunch asparagus, ends removed and cut into bite size pieces
• ▢ 2 scallions, (green onions), white and light green part only, chopped
• ▢ 1 cup baby kale or arugula
• ▢ ½ cup shredded smoked black peppercorn gouda cheese
• ▢ Coarse kosher salt and freshly ground black pepper
• ▢ 1 pint grape tomatoes
• ▢ 1 clove garlic, crushed
• ▢ 2 teaspoons balsamic vinegar
• ▢ Dried parsley flakes, for garnish (optional)

Instructions

• Preheat the oven to 375ºF. In a large bowl, whisk together eggs and milk. Set aside.
• In a 10 inch, non-stick, oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Add the vidalia onion and cook for 2 minutes, stirring frequently. Add the asparagus and continue to cook, stirring often, for another 5-6 minutes. Add the scallions and kale and cook, stirring, for 1 minute or until the kale begins to wilt. Add the egg mixture and stir quickly to incorporate. Sprinkle the cheese over the top and season with salt and pepper.
• Transfer the skillet to the hot oven and let cook 20-25 minutes or until set and just beginning to brown. Remove from the oven and allow to rest for a few minutes before cutting into 6-8 slices.
• While the frittata is cooking, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the tomatoes and garlic and cook, shaking or stirring the pan often, until the tomatoes begin to burst, about 10 minutes. Add the balsamic vinegar and allow to cook, stirring often, until the tomatoes become coated in the syrupy juice.
• Serve slices of frittata topped with burst tomatoes and sprinkled with dried parsley if desired.

Nutrition

Calories: 166kcal | Carbohydrates: 6g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 172mg | Potassium: 319mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 11.7mg | Calcium: 138mg | Iron: 1.7mg

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