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Rustic Frittata with Fresh Vegetables

This classic frittata is healthy, nutritious and a great way to clean out our refrigerator. It's packed with lots of protein and healthy vegetables.
Course Breakfast
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 8
Author Melissa Russo / thefarmgirlgabs.com


  • 10 Eggs
  • 1/2 cup milk
  • 1/2 cup diced onion
  • 1 cup cremini baby portabella mushrooms
  • 2 to matoes diced
  • 1 cup mozzarella cheese grated
  • 1 cup parmesan cheese grated
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup fresh basil chopped
  • 1/4 cup fresh oregano chopped
  • 2 tablespoons oil


  1. Preheat oven to 375 degrees.
  2. Chop onion, tomatoes, mushrooms, basil and oregano. Set aside.
  3. In medium bowl, crack eggs and whisk together with milk.
  4. Heat a large frying pan at medium heat. Add 2 tablespoons of oil and coat the bottom of the pan.
  5. Add eggs and then add the chopped vegetables, cheeses and herbs.
  6. Cook until bottom starts to set.
  7. Once set, bake in 375 degree oven for 15-18 minutes until frittata is firm.
  8. Remove from oven and let set for a few minute.
  9. Take a spatula and loosen frittata around side of the pan.
  10. Slide out onto a cutting board or large round serving dish. Cut into 8 slices.