A vegetable frittata is one of those dishes that strikes the perfect balance between wholesome and indulgent. It’s hearty enough to serve as a main meal yet light enough for breakfast, brunch, or even dinner on a busy weeknight. Now imagine that golden, fluffy egg base loaded with fresh vegetables, paired with a creamy garlic mayonnaise on the side, and finished with a refreshing cucumber garnish. This dish doesn’t just taste amazing—it looks stunning when served, making it a great option for entertaining or for when you want something a little more special without spending hours in the kitchen.

Full Recipe

Ingredients

• 6 large eggs

• ½ cup (120 ml) milk or cream

• Salt and black pepper to taste

• 1 tablespoon olive oil

• 1 small onion, diced

• 1 red bell pepper, diced

• 1 zucchini, diced

• 1 carrot, grated

• 1 cup (100 g) spinach, chopped

• ½ cup (60 g) grated Parmesan or cheddar cheese

• 2 tablespoons fresh parsley, chopped

• ½ cucumber, thinly sliced (for garnish)

• Fresh dill or mint (optional, for garnish)

Garlic Mayonnaise

• ½ cup (120 g) mayonnaise

• 1–2 garlic cloves, finely grated or crushed

• 1 teaspoon lemon juice

• Salt to taste

Cooking Directions

1. Preheat your oven to 180°C (350°F).

2. In a bowl, whisk the eggs, milk, salt, and pepper until smooth and frothy.

3. Heat olive oil in an ovenproof skillet over medium heat. Add the onion and bell pepper, cooking until softened. Stir in zucchini, carrot, and spinach, cooking for 2–3 minutes until just tender.

4. Pour the egg mixture over the vegetables in the skillet. Stir gently to distribute the vegetables evenly.

5. Sprinkle cheese and parsley on top, then transfer the skillet to the preheated oven. Bake for 18–20 minutes, or until the frittata is set and golden on top.

6. While the frittata bakes, make the garlic mayonnaise by combining mayonnaise, garlic, lemon juice, and a pinch of salt in a small bowl. Chill until ready to serve.

7. Once the frittata is cooked, allow it to cool slightly before slicing into wedges.

8. Garnish with cucumber slices and fresh dill or mint, and serve with garlic mayonnaise on the side.

Nutrients (per serving, approx. based on 6 servings)

• Calories: 220

• Protein: 11 g

• Fat: 17 g

• Carbohydrates: 6 g

• Fiber: 2 g

• Sugar: 3 g

• Sodium: 350 mg

Why You’ll Love This Recipe

This vegetable frittata is colorful, flavorful, and adaptable to whatever veggies you have on hand. It’s the kind of dish that makes you feel like you’ve created something elegant, yet it requires only simple ingredients and minimal effort. The creamy garlic mayonnaise adds a luscious contrast to the fluffy frittata, while the cucumber garnish brings freshness and crunch. It’s versatile enough for breakfast, brunch, lunch, or dinner—and can even be served cold, like a Spanish tortilla.

The Origins and Inspiration Behind the Dish

Frittata comes from Italy, where it’s known as a rustic egg dish similar to an omelet but cooked more slowly and often finished in the oven. It has long been considered a way to use up leftover vegetables, pasta, or cheese, which makes it both practical and delicious. This version takes inspiration from that tradition while adding a modern twist with the garlic mayonnaise and cucumber garnish, giving it a fresh, Mediterranean flair.

Ingredient Spotlight

Eggs are the star here, providing structure, protein, and richness. Vegetables such as bell pepper, zucchini, carrot, and spinach add color, texture, and nutrients. Cheese melts into the eggs, enhancing flavor while creating a golden top. The garlic mayonnaise is the indulgent element, while cucumber acts as a palate cleanser, balancing richness with crisp freshness. Together, these ingredients create harmony on the plate.

Storage and Reheating Tips

Frittata stores very well, making it an excellent make-ahead option. Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm slices in the oven at 160°C (320°F) for about 10 minutes, or simply microwave for 30–40 seconds. This dish can also be enjoyed cold, making it perfect for packed lunches or picnics. The garlic mayonnaise should be stored separately in the fridge and used within 2–3 days.

Common Variations to Try

• Add diced potatoes for a more filling Spanish-inspired version.

• Use feta and cherry tomatoes for a Mediterranean twist.

• Swap zucchini for mushrooms for an earthy flavor.

• Add a bit of chili or hot sauce if you enjoy spice.

• Turn it into mini frittata muffins by baking in a muffin tin instead of a skillet.

Pairing Recommendations

This frittata pairs wonderfully with crusty bread, a simple green salad, or roasted potatoes. For drinks, try a fresh orange juice at breakfast, a sparkling water with lemon at lunch, or even a light white wine like Sauvignon Blanc at dinner. The garlic mayonnaise makes it rich enough to stand alone, but the cucumber garnish ensures it stays balanced and refreshing.

Health Benefits

Packed with protein from eggs and loaded with fiber and vitamins from vegetables, this frittata is both filling and nutritious. Spinach adds iron and antioxidants, zucchini brings hydration and vitamin C, and carrots are rich in beta-carotene. The cucumber garnish boosts hydration and digestion, while garlic in the mayonnaise adds immune-boosting benefits. It’s a dish that feels indulgent but delivers plenty of nourishment.

Conclusion

The vegetable frittata with garlic mayonnaise and cucumber garnish is the kind of recipe that combines simplicity, flavor, and nutrition in one beautiful dish. Whether you’re serving it for breakfast with toast, at brunch with friends, or as a light dinner, it always feels like a special treat. With its golden, cheesy crust, creamy dip, and crisp garnish, this frittata proves that a humble egg dish can easily be elevated into something extraordinary.