Description
Roast vegetable frittata turns leftover roasted vegetables into impressive breakfast, brunch, or dinner dish. Fluffy eggs and melted cheese combine with caramelized vegetables for versatile meal any time of day.
Ingredients
- 3 cups roasted vegetables (any combination)
- 8 large eggs
- ¼ cup milk or cream
- 1 cup shredded cheese (cheddar, mozzarella, or Gruyere)
- 2 Tbsp olive oil or butter
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- Fresh herbs for garnish (basil, parsley, or chives)
Instructions
1. If roasting fresh vegetables, preheat oven to 425°F. Toss vegetables with olive oil, salt, and pepper. Roast 25-30 minutes until tender and caramelized. Let cool slightly.
2. Reduce oven temperature to 375°F for frittata cooking.
3. In large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy. Stir in half the shredded cheese.
4. Heat oven-safe skillet over medium heat. Add olive oil or butter and swirl to coat bottom and sides of pan completely.
5. Add roasted vegetables to hot skillet, spreading them evenly across bottom. Let vegetables warm through for 2-3 minutes.
6. Pour egg mixture over vegetables, using spatula to distribute evenly. Sprinkle remaining cheese on top.
7. Cook on stovetop 3-5 minutes without stirring. Eggs will begin setting around edges while center remains slightly liquid.
8. Transfer skillet to preheated oven. Bake 15-20 minutes until eggs are completely set and top is lightly golden. Frittata should puff slightly and not jiggle when gently shaken.
Notes
Storage: Refrigerate up to 4 days. Tastes great cold or reheated in microwave.
Freezing: Wrap individual slices and freeze up to 3 months. Thaw overnight in refrigerator.
Vegetables: Use any combination – bell peppers, zucchini, onions, broccoli, Brussels sprouts, sweet potatoes, mushrooms, tomatoes, asparagus.
Pro Tips: Let vegetables cool slightly before adding to prevent scrambling eggs. Run spatula around edges before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 215
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 285mg