I just want to start off by saying, if you have never had an egg frittata in your life, stop what you are doing, run to the store, buy these ingredients, and step into food HEAVEN. I absolutely love frittatas. They are yummy, easy to make, and a great way to stuff your veggies into your breakfast without alarming your entire family. Over the years, I have tried many veggie frittata recipes and eventually came to a foolproof one of my own. I have made baked frittatas but I also love being able to do everything in one pot without having to move my food from dish to dish or from stovetop to oven. My no bake veggie frittata is simple, easy, and I guarantee your entire family will enjoy. I normally serve mine with a side of avocado or chicken sausages but you can eat this plain and enjoy equally as much. I would love to hear how this turns out for you!

No Bake Veggie Frittata

Prep Time: 20 min.

Cook Time: 30 min.


  • 1/3 red pepper (diced)
  • 1/3 green pepper (diced)
  • 1/3 purple onion
  • handful of spinach
  • handful of mushrooms (chopped chunky)
  • 1 roma tomato (diced)
  • 7 eggs
  • 1/2 cup almond milk
  • 1 teaspoon sour cream
  • 1/2 cup chedder cheese
  • pinch salt, pepper, and goya

Prepare your frittata by chopping and dicing your veggies. Place to the side. Warm a small size skillet on your stove and cover the bottom with olive oil (or butter). Gently sautee your veggies on medium low for about 10 minutes.


In a separate mixing bowl, whisk your eggs, sour cream, milk, cheese, and seasonings until well blended. Pour mixture over your veggies and cook on medium for 5 minutes. Your mixture should start to bubble and brown into a crust on the edges.

Turn your stove down to a low simmer, cover, and cook for another 20 minutes. To double check that your frittata is done, the middle of your frittata should be soft but firm. If it is liquidy, cook a little longer. Serve hot! Enjoy!

 With love,

– Shanicia