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Oma's German Vegetable Frittata  (Gemusefrittata)

Oma Gerhild

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: March 20, 2013, Updated: June 16, 2025

A frittata recipe that’s this delicious just had to find it’s way onto my website. With its German twist, this Gemusefrittata is a perfect light supper -- very similar to a quiche.

Colorful vegetable frittata in a black skillet, filled with broccoli, Brussels sprouts, red peppers, and herbs.This hearty veggie frittata is packed with color, flavor, and garden-fresh goodness—perfect for any meal of the day.

Don’t know the difference between a frittata and a Quiché?

They’re really very similar. Basically, both are egg dishes.

A Quiché is usually made by making a custard out of eggs and cream with other ingredients thrown in. It’s then often poured over a crust and baked. Easy Quiché recipes usually don’t bother with a crust.

A frittata’s main ingredient is often eggs, with little cream or milk. It’s similar to an omelette and can have cheese, vegetables, meat, potatoes, and even pasta included.

Since it comes from the Italian word “fritto”, meaning to fry, this dish is usually first fried in a skillet and then finished off in the oven.

The recipe below is one that I’ve adapted from the German ARD Buffet TV magazine (July 2012). It’s great when you need quick recipes for supper and you have bits of veggies leftovers.

You can always throw in some leftover meat as well. Ham would be delicious, as would any kind of smoked meat.

Ready to make this Frittata?

German Vegetable Frittata Recipe – Oma's Gemusefrittata

A frittata recipe that’s this delicious just had to find it’s way onto my website. With its German twist, this Gemusefrittata is a perfect light supper -- very similar to a quiche.

Prep Time:

20 minutes

Cook Time:

30 minutes

Total Time:

50 minutes

Servings:

Makes 6 to 8 servings

Ingredients:

  • 2 medium zucchini, cut into bite-sized chunks
  • 2 large red peppers, cut into bite-sized chunks
  • ¾ pound (340 g) mixed vegetables (squash, broccoli, leeks, etc.), cut into bite-sized chunks
  • 4 medium cooked potatoes, peeled and cubed
  • 1½ teaspoons salt (plus more to taste)
  • 3 tablespoons oil (45 ml), for sautéing
  • 8 large eggs
  • ¾ cup cream (180 ml)
  • Freshly ground pepper, to taste
  • 3 tablespoons fresh basil, chopped
  • ⅓ pound (150 g) grated German cheese (like Emmental or Butterkäse)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large oven-safe saucepan or deep skillet, heat the oil over medium heat.
  3. Add the zucchini, peppers, potatoes, and mixed vegetables. Sauté for about 5–7 minutes, stirring occasionally, until slightly tender. Season with salt.
  4. In a bowl, whisk together the eggs, cream, pepper, basil, and grated cheese.
  5. Pour the egg mixture evenly over the sautéed vegetables in the pan.
  6. Transfer the pan to the preheated oven and bake for 20 to 25 minutes, or until the eggs are fully set and lightly golden on top.
  7. Let rest for 5 minutes before slicing and serving.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated on June 16, 2025

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