This Roasted Vegetable Frittata is a versatile, satisfying meal perfect for breakfast, brunch, or a light dinner.
Packed with protein from eggs and fiber-rich roasted vegetables, it’s a nutrient-dense, low-carb option that’s easy to prepare.
With creamy goat cheese and a hint of herbs, it delivers flavor, healthy fats, and effortless meal prep for busy days.
Roasted Vegetable Frittata
Equipment
- 1 large mixing bowl
- 1 whisk or fork
- 1 9×9-inch baking dish
- Parchment Paper
- Measuring Cups and Spoons
- Oven
Ingredients
- 10 large eggs
- ½ cup whole milk
- 2 tbsp fresh oregano or 1 tsp dried
- 2 tbsp fresh thyme or 1 tsp dried
- ½ tsp fine sea salt
- ½ tsp black pepper
- 4 cups roasted vegetables cooled
- 1 cup shredded cheddar cheese
- 3.5 oz soft goat cheese crumbled
Instructions
- Preheat the Oven for Perfect Baking: Start by preheating your oven to 400°F (200°C). Ensuring the oven is fully heated before baking will help your frittata cook evenly and develop a beautiful golden top. While the oven warms, you can prepare the other ingredients to streamline the process.
- Prepare the Baking Dish: Select a 9×9-inch baking dish for an even, well-shaped frittata. Lightly butter the sides of the dish to prevent sticking. Next, line the dish with a piece of parchment paper, allowing some overhang on the sides for easy removal after baking. This ensures your frittata lifts out cleanly without breaking.
- Whisk Eggs and Milk Together: Crack 10 large eggs into a spacious mixing bowl. Add ½ cup of whole milk for creaminess and richness. Using a whisk or fork, beat the eggs and milk together until the mixture is smooth and homogenous, with no streaks of egg white remaining. This creates a light, fluffy texture in the final dish.
- Incorporate Fresh Herbs and Seasoning: Add 2 tablespoons of fresh oregano and 2 tablespoons of fresh thyme (or 1 teaspoon each if using dried). Sprinkle in ½ teaspoon of fine sea salt and ½ teaspoon of black pepper. Whisk thoroughly to evenly distribute the herbs and seasoning throughout the egg mixture, ensuring every bite is flavorful.
- Layer Roasted Vegetables in the Dish: Take 4 cups of roasted vegetables that have cooled to room temperature. Spread them evenly across the bottom of the prepared baking dish. Using cooled vegetables prevents the eggs from cooking prematurely and helps maintain a tender, creamy texture throughout the frittata.
- Add a Cheesy Base Layer: Sprinkle ¾ cup of shredded cheddar cheese evenly over the roasted vegetables. This creates a melty, cheesy base that binds the vegetables and eggs together while adding rich flavor. Ensure the cheese covers the vegetables but doesn’t completely mound, allowing the egg mixture to flow around it.
- Pour Egg Mixture Over Vegetables: Carefully pour the prepared egg mixture over the vegetables and cheddar layer. Tilt the baking dish gently to help the eggs settle evenly, making sure every vegetable piece is submerged. This step is essential for a consistent texture and fully cooked frittata.
- Top with Goat Cheese and Remaining Cheddar: Crumble 3.5 ounces of soft goat cheese and scatter it over the top of the egg mixture. Follow with the remaining ¼ cup of shredded cheddar cheese. This combination creates creamy pockets and a golden, cheesy crust as it bakes, adding depth of flavor and a visually appealing finish.
- Bake Until Golden and Set: Place the dish in the preheated oven. Bake for 30–40 minutes until the frittata is puffed, lightly golden on top, and just set in the center. The center should have a slight jiggle when gently shaken—this ensures it remains moist and tender rather than dry. Avoid overbaking, as residual heat will continue to cook the frittata after removal.
- Rest Before Slicing: Once baked, remove the frittata from the oven and let it rest for 10 minutes. This allows the eggs to firm up slightly, making slicing easier and keeping the texture creamy yet firm. Do not skip this step, as cutting too soon can cause the frittata to break apart.
- Slice and Serve: Lift the frittata from the dish using the parchment overhang. Place on a cutting board and slice into 9 squares or desired portions. Serve warm, at room temperature, or even chilled. This dish works perfectly for breakfast, brunch, or a light dinner and pairs well with a side salad, fresh fruit, or toast.
Notes
- Use a mix of leftover roasted vegetables such as zucchini, bell peppers, mushrooms, or sweet potatoes.
- Ensure vegetables are completely cooled before adding to the eggs to prevent premature cooking.
- Combining cheddar and goat cheese gives a creamy, tangy, and balanced flavor.
- This recipe is naturally gluten-free and low-carb, making it suitable for various dietary needs.
- Can be easily adapted for meal prep; store leftovers for quick breakfasts or lunches.
- Whisk eggs and milk thoroughly for a light, fluffy texture.
- Avoid overbaking to keep the frittata moist and tender.
- Rest for 10 minutes before slicing to maintain structure and prevent crumbling.
Chef’s Secrets for Maximum Flavor
To achieve the most flavorful frittata, layer ingredients thoughtfully.
Start with vegetables on the bottom, sprinkle cheddar for a melty base, then pour in the egg mixture.
Using fresh herbs enhances aroma and taste, but dried herbs can work in a pinch—just remember to slightly reduce the amount since dried herbs are more concentrated.
For a fluffy texture, whisk eggs and milk until fully emulsified, and avoid overbaking, which can lead to dryness.
Resting the frittata before slicing allows it to set perfectly, creating clean, uniform squares with a tender, creamy interior.
Serving Suggestions to Impress Guests
This frittata is versatile and works for breakfast, brunch, lunch, or even a light dinner.
Serve warm alongside a crisp green salad or roasted tomatoes for a colorful presentation.
It also pairs wonderfully with whole-grain toast, avocado slices, or a drizzle of high-quality olive oil.
For a brunch spread, cut the frittata into small squares for easy finger food, or garnish with fresh herbs such as parsley, basil, or microgreens for a fresh, inviting touch.
Leftovers can be enjoyed cold or reheated, making this an ideal make-ahead dish for entertaining.
Storage Tips for Meal Prep Success
Store leftover frittata in an airtight container in the refrigerator for up to 4 days.
To preserve freshness, place parchment paper between layers if stacking pieces.
For longer storage, wrap individual portions tightly in plastic wrap or foil and freeze for up to 2 months.
Reheat gently in a preheated oven at 350°F (175°C) or in a skillet on low heat to maintain texture and prevent the eggs from becoming rubbery.
This frittata is also convenient to pack for lunches or picnics, as it can be enjoyed cold or at room temperature.
Frequently Asked Questions
1. Can I use different vegetables?
Absolutely! Any roasted or sautéed vegetables work well, including zucchini, bell peppers, mushrooms, spinach, or broccoli.
Just make sure they are cooked and cooled before adding to the eggs to maintain proper texture.
2. Can I make this frittata dairy-free?
Yes. Replace the whole milk with a plant-based alternative like almond or oat milk, and swap the cheddar and goat cheese with a dairy-free cheese of your choice. Keep in mind that flavor and creaminess may vary slightly.
3. How can I make it fluffier?
Whisk the eggs and milk thoroughly until completely smooth and slightly frothy.
Avoid overbaking and allow the frittata to rest before slicing. Adding a small pinch of baking powder can also help achieve a slightly lighter texture.
4. Can I prepare this ahead of time?
Definitely. You can assemble the frittata up to a day in advance and store it in the refrigerator before baking. This makes it perfect for meal prep or busy mornings. Bake just before serving for the freshest results.
5. How do I prevent sticking?
Butter the baking dish and line with parchment paper for easy removal. Let the frittata cool slightly before slicing.
Using non-stick spray is an alternative if parchment paper is unavailable, but be generous with the coating to avoid any sticking issues.
