A roasted vegetable frittata is the kind of meal that makes you feel instantly put together. It’s colorful, filling, and surprisingly easy to make with whatever you have in the fridge. Whether you’re hosting brunch or just need a quick weeknight dinner, this recipe delivers flavor and comfort.
The roasted vegetables add sweetness and depth, while the eggs bind everything into a tender, golden slice. Pair it with a leafy salad or some crusty bread and you’re set.
What Makes This Recipe So Good
- Great for leftovers: This is a smart way to use up extra veggies you already have—no waste, all flavor.
- Make-ahead friendly: It tastes great warm, room temp, or chilled, so it’s ideal for meal prep.
- Customizable: Swap in your favorite vegetables, cheeses, and herbs to fit your taste or the season.
- Balanced and satisfying: You get protein from eggs, fiber from vegetables, and a little richness from cheese.
- One-pan cooking: Roast the vegetables, then bake everything in the same oven-safe skillet for easy cleanup.
Shopping List
- 8 large eggs
- 1/2 cup whole milk or half-and-half
- 2 cups mixed vegetables, chopped (e.g., bell peppers, zucchini, cherry tomatoes, red onion, broccoli)
- 1 small potato or sweet potato, diced (optional for extra heartiness)
- 1 cup baby spinach or kale, roughly chopped
- 1/2 cup grated cheese (cheddar, feta, goat cheese, or parmesan)
- 2 tablespoons olive oil
- 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
- 1 teaspoon dried herbs (Italian seasoning, thyme, or oregano)
- Fresh herbs for finishing (parsley, basil, or chives)
- Salt and black pepper
- Optional add-ins: cooked bacon or sausage, sun-dried tomatoes, olives, crushed red pepper
How to Make It
- Preheat the oven: Set to 425°F (220°C). This higher heat helps vegetables caramelize and develop flavor.
- Prep the vegetables: Chop everything into bite-sized pieces.
Keep denser veggies (potatoes, broccoli) a little smaller so they roast evenly.
- Toss with oil and seasonings: On a sheet pan, toss vegetables with olive oil, garlic, dried herbs, salt, and pepper. Spread in a single layer.
- Roast until tender: Bake for 18–22 minutes, stirring once, until the edges are browned and the centers are fork-tender. Add the spinach or kale in the last 2–3 minutes to wilt.
- Lower the oven: Reduce heat to 375°F (190°C) for baking the frittata.
- Whisk the eggs: In a large bowl, whisk eggs, milk, 1/2 teaspoon salt, and a few grinds of pepper until smooth and slightly frothy.
Stir in most of the cheese, reserving a little for the top.
- Combine in an oven-safe skillet: Lightly oil a 10–12 inch oven-safe skillet. Add roasted vegetables in an even layer. Pour the egg mixture over the top and gently shake the pan to distribute.
- Add toppings: Sprinkle remaining cheese over the surface.
Add optional extras like cooked bacon or a few crumbles of feta for tang.
- Bake: Cook at 375°F for 12–18 minutes, until the center is just set and no longer jiggly. The edges should puff slightly and turn light golden.
- Rest and finish: Let the frittata rest for 5 minutes. Garnish with fresh herbs.
Slice into wedges and serve warm or at room temperature.
How to Store
- Refrigerator: Cool completely, then store slices in an airtight container for up to 4 days.
- Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a 300°F oven for 10–12 minutes, or microwave in short bursts to avoid rubbery eggs.
Why This is Good for You
- Protein-rich: Eggs provide high-quality protein that keeps you full and helps with muscle repair.
- Veggie-packed: Roasted vegetables offer fiber, vitamins, minerals, and antioxidants.
- Balanced fats: A small amount of cheese and olive oil adds flavor and helps you absorb fat-soluble nutrients.
- Lower waste: Using mixed vegetables helps you reduce food waste and get more variety in your diet.
Common Mistakes to Avoid
- Overloading the pan: Too many vegetables or a small skillet can cause soggy, undercooked eggs. Use the right size pan.
- Skipping the roast: Raw veggies release water and dull the flavor.
Roasting first gives sweetness and keeps the frittata from getting watery.
- Overbaking: Dry, rubbery eggs happen fast. Pull it from the oven when the center is just set; it will firm up as it rests.
- Under-seasoning: Season at every step—vegetables, eggs, and the final dish—to keep flavors bright.
- Using only one cheese: Mixing cheeses (like sharp cheddar plus tangy feta) adds depth and balance.
Alternatives
- Dairy-free: Use a non-dairy milk like unsweetened almond or oat milk. Skip the cheese or use a dairy-free shredded option.
- Low-carb: Omit the potato and focus on non-starchy vegetables like zucchini, mushrooms, and peppers.
- High-protein: Add extra egg whites (2–3) and a handful of cooked chicken sausage or turkey bacon.
- Mediterranean: Use cherry tomatoes, red onion, olives, spinach, and feta with oregano.
- Southwest: Try roasted sweet potato, corn, poblano pepper, and cheddar with cilantro and a pinch of cumin.
- Herb-forward: Load up on fresh basil, parsley, and chives, plus a little goat cheese for creaminess.
FAQ
Can I make this without an oven-safe skillet?
Yes.
Assemble in a greased baking dish instead. Pour in the eggs and vegetables and bake as directed, adding a few extra minutes if the dish is deeper than a skillet.
What’s the best cheese to use?
Use what you like. Sharp cheddar brings richness, feta adds tang and salt, goat cheese gives creaminess, and parmesan adds a savory bite.
A blend works best for balanced flavor.
Do I have to roast the vegetables first?
Roasting is strongly recommended. It concentrates flavor and reduces moisture so the frittata sets properly. If you’re short on time, sauté the vegetables until just tender and lightly browned.
How do I know when the frittata is done?
The edges should be set and lightly golden, and the center should no longer be wet or jiggly.
A knife inserted near the center should come out mostly clean. Avoid baking until deeply browned.
Can I serve this cold?
Absolutely. It tastes great chilled or at room temperature, which makes it perfect for packed lunches and picnics.
What size pan should I use?
A 10–12 inch oven-safe skillet works well for 8 eggs.
Smaller pans yield a thicker frittata and may need a few extra minutes in the oven.
Can I add meat?
Yes. Add cooked bacon, sausage, ham, or shredded chicken. Make sure the meat is fully cooked and not too greasy before adding to the egg mixture.
Wrapping Up
A roasted vegetable frittata is a flexible, reliable recipe you can make with pantry basics and whatever produce you’ve got.
It’s quick enough for busy nights and special enough for weekend brunch. Keep the roasting step, season thoughtfully, and bake just until set for the best texture. Once you’ve made it a couple of times, you’ll start riffing with your favorite vegetables and cheeses—and that’s when it really becomes your own.
Enjoy it warm today and cold tomorrow.
Ingredients
Instructions
- Preheat the oven: Set to 425°F (220°C). This higher heat helps vegetables caramelize and develop flavor.
- Prep the vegetables: Chop everything into bite-sized pieces. Keep denser veggies (potatoes, broccoli) a little smaller so they roast evenly.
- Toss with oil and seasonings: On a sheet pan, toss vegetables with olive oil, garlic, dried herbs, salt, and pepper. Spread in a single layer.
- Roast until tender: Bake for 18–22 minutes, stirring once, until the edges are browned and the centers are fork-tender. Add the spinach or kale in the last 2–3 minutes to wilt.
- Lower the oven: Reduce heat to 375°F (190°C) for baking the frittata.
- Whisk the eggs: In a large bowl, whisk eggs, milk, 1/2 teaspoon salt, and a few grinds of pepper until smooth and slightly frothy. Stir in most of the cheese, reserving a little for the top.
- Combine in an oven-safe skillet: Lightly oil a 10–12 inch oven-safe skillet. Add roasted vegetables in an even layer. Pour the egg mixture over the top and gently shake the pan to distribute.
- Add toppings: Sprinkle remaining cheese over the surface. Add optional extras like cooked bacon or a few crumbles of feta for tang.
- Bake: Cook at 375°F for 12–18 minutes, until the center is just set and no longer jiggly. The edges should puff slightly and turn light golden.
- Rest and finish: Let the frittata rest for 5 minutes. Garnish with fresh herbs. Slice into wedges and serve warm or at room temperature.
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