Cheesy Vegetable Frittata

Cheesy Vegetable Frittata is a healthy, protein-packed one-pot meal made in minutes using seasonal vegetables, eggs and cheese. Thank you to Pompeian for sponsoring this post. {gluten free, low carb)

Cheesy Vegetable Frittata |

During the summer months, this Cheesy Vegetable Frittata is a frequent go-to staple for dinner, breakfast or any time we want a healthy meal fast. It is quick, easy and we can use up whatever vegetables we have on hand, which is especially convenient during the summer when we have an abundance of fresh summer produce.

Cheesy Vegetable Frittata |

For the veggies in this Cheesy Vegetable Frittata, I used red pepper, broccoli florets, onion, and  garlic. For the cheese, I used cheddar. Together this is one of my favorite combinations of vegetables and cheese – it is so colorful and tasty! To enhance the flavors further, I used Pompeian’s new Smooth Extra Virgin Olive Oil, for its well-balanced flavor with just a hint of spiciness.

Cheesy Vegetable Frittata |

Pompeian Smooth Extra Virgin Olive Oil has delicate taste, making it ideal for sauces, stir-frying and sauteing. It is perfect for when you want to olive oil to simply enhance but not overpower the dish and also carries the USDA Quality Monitored Seal.

Cheesy Vegetable Frittata |

Cheesy Vegetable Frittata is a delicious, healthy meal the whole family will enjoy. Fortunately this recipe is flexible, so mix it up to use whatever vegetables you have on hand or what looks best from your garden or the Farmer’s Market!

Cheesy Vegetable Frittata
Yields: 4 to 6 servings
  • 2 tablespoons Pompeian Smooth Extra Virgin Olive Oil, divided
  • 1 cup chopped onion
  • 3 cups chopped vegetables (I used red pepper and steamed broccoli)
  • 2 cloves garlic, minced
  • 8 eggs (or 4 eggs and 8 egg whites)
  • 3 tablespoons water
  • 1 cup shredded cheese, divided (I used cheddar)
  • Salt and pepper, to taste
  1. In a large oven-proof nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and cook for about 3 minutes. Add remaining vegetables and cook, stirring occasionally, until tender (about 5 minutes). During the last minute, add minced garlic.
  2. Meanwhile in a large bowl, whisk the eggs, 1 tablespoon olive oil and 3 tablespoons water for about 1 minute, or until frothy. Stir in ½ cup cheese.
  3. 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)
  4. Top with remaining cheese and broil for 2 to 4 minutes, or until cheese is melted and golden brown and eggs are set. Cut into wedges and serve.



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  1. Nothing beats a great frittata. This looks seriously scrumptious. Love Pompeian oil, it has such great flavour.

  2. This looks so good! And Pompeian oil is the oil that I use, so I can’t wait to make this!!

  3. I love frittatas so much and yours looks perfect with those colorful veggies!

  4. Frittata’s are the perfect summer easy breakfast and dinner. Love that this version is packed full of veggies!