Easy Vegetable Frittata

I Can't Believe It's Not Butter! Breakfast After Dark



Thank you I Can’t Believe It’s Not Butter! for sponsoring this post. Visit www.icantbelieveitsnotbutter.com for more information about Breakfast After Dark.

easy vegetable frittata

We love breakfast for dinner (or “brinner” as it’s often called), whether it’s waffles, pancakes, egg scrambles or frittatas.  This Easy Vegetable Frittata is a frequent “go-to” dinner because it’s quick, easy, and we can easily use up whatever vegetables or cheeses we have on hand.  Mike can make it too, which is another plus!

easy vegetable frittata

 In this frittata, for the veggies, I used sliced red pepper, chopped broccoli florets, chopped red onion, and some garlic, and I used cheddar for the cheese.  It was such a delicious combination and so colorful!  I paired my frittata with a mixed green side salad, because that’s generally what I have with any dinner.  Mike skipped the salad and enjoyed his with a beer ~ it is dinner after all!

With Mother’s Day just a few days away, this frittata would be an excellent dish to enjoy at your celebratory breakfast/brunch or for a breakfast for dinner.  Tomorrow I will be sharing another great brunch recipe…and it’s even easier to make!

easy vegetable frittata


Easy Vegetable Frittata
Yields: 4 to 6 servings
  • 2 tablespoons I Can't Believe It's Not Butter! spread, divided
  • 4½ cups sliced/chopped vegetables (I used red pepper, broccoli, onions)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 8 eggs (or 4 eggs and 8 egg whites)
  • 1 cup shredded cheese, divided (I used cheddar)
  1. In a large oven-proof nonstick skillet, melt 1 tablespoon I Can't Believe It's Not Butter! over medium heat. Add your vegetables and cook, stirring occasionally, until vegetables are tender (about 5 minutes). During the last minute, add minced garlic and Italian seasoning, stirring to combine.
  2. Meanwhile, melt the remaining tablespoon of I Can't Believe It's Not Butter!
  3. In a large bowl, whisk the eggs, melted I Can't Believe It's Not Butter! and 3 tablespoons water for about 1 minute, or until frothy. Stir in ½ cup cheese.
  4. Pour egg mixture over vegetables, stirring gently, and cook over medium heat until eggs begin to set. (Occasionally lift the edges of frittata to allow uncooked mixture to go to the bottom)
  5. Top with remaining cheese and broil for 2 minutes, or until cheese is melted and golden brown and eggs are set. Cut into wedges and serve.

Source: I Can’t Believe It’s Not Butter!


For  more tips about making this delicious frittata, check out the Breakfast After Dark Episode “Fabulous Frittata with Lisa Vanderpump

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.


for new recipes
and blog updates!


  1. That is a gorgeous looking frittata, great job 🙂

    Happy Blogging!
    Happy Valley Chow

  2. I’ve never heard of brinner before. That’s gold.