Rainbow Veggie Frittata with Herb Cream
A protein-packed breakfast loaded with colorful roasted vegetables and a silky herb-infused cream finish. This american-inspired breakfast ready in about 30 minutes combines large eggs, frozen mixed vegetables, cherry tomatoes into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 360 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 1 cup frozen mixed vegetables
- 1/2 cup cherry tomatoes
- 1/4 cup diced red onion
- 2 tbsp fresh basil
- 1 tbsp fresh chives
- 1/4 cup heavy cream
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 1 tbsp olive oil in an 8-inch oven-safe skillet over medium heat. Add 1/4 cup diced red onion and cook for 3 minutes until softened, then stir in 1 cup frozen mixed vegetables and 1/2 cup halved cherry tomatoes. Cook for 5 minutes until vegetables are tender and tomatoes begin to burst.
- Step 2: Whisk 6 large eggs in a bowl with 1/2 tsp sea salt, 1/4 tsp black pepper, 2 tbsp finely chopped fresh basil, and 1 tbsp finely chopped fresh chives. Pour the egg mixture over the vegetables in the skillet, ensuring even distribution.
- Step 3: Cook on the stovetop for 3 minutes over low heat until edges begin to set, then transfer the skillet to the oven. Bake for 12-15 minutes until the center is just set and the top is golden.
- Step 4: Remove from oven and let rest for 5 minutes. While still warm, drizzle with 1/4 cup heavy cream and garnish with additional fresh herbs for a luxurious finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainbow Veggie Frittata with Herb Cream take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Rainbow Veggie Frittata with Herb Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Rainbow Veggie Frittata with Herb Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rainbow Veggie Frittata with Herb Cream for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rainbow Veggie Frittata with Herb Cream?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
