Toasty Cheddar and Vegetable Oven Frittata

  • Author: Kate Morgan Jackson
  • Yield: 3-4 servings


This quick and easy toasty cheddar vegetable oven frittata has everything from toast to cheese to veggies in it for the perfect all-in-one meal.


  • 6 eggs
  • 1 cup shredded cheddar cheese
  • 1 cup asparagus pieces (you can blanch them for a minute in boiling water if you like, but you don’t have to!)
  • 1/2 cup halved cherry tomatoes
  • 1 cup bread cubes from a sturdy bread like sourdough or ciabatta
  • 5 tablespoons olive oil
  • Salt and pepper


  1. Preheat oven to 425.
  2. Heat 2 tablespoons of olive oil in a ten inch oven-safe skillet over medium high heat. Add bread cubes and a sprinkle of salt and cook the cubes until they are golden, stirring often. Remove and set aside.
  3. Whisk the eggs until frothy. Stir in veggies, cheese and bread cubes.
  4. Heat remaining oil in skillet over medium high heat. Pour in the egg mixture and stir gently until the eggs begin to set, about a minute.
  5. Transfer the skillet to oven and bake for 10 minutes.
  6. Cool slightly and serve, either right from the skillet or transferred to a pretty plate (run a spatula under the edges to loosen.


Feel free to swap out the cheddar and the veggies if you have other cheese and veggies you like better!