Roasted Vegetable Frittata
A protein-packed, fiber-rich baked frittata loaded with roasted vegetables, cheddar, and creamy goat cheese. Perfect for breakfast, brunch, or dinner, this easy, low-carb recipe is flavorful, satisfying, and ideal for meal prep.
Equipment
- 1 large mixing bowl
- 1 whisk or fork
- 1 9x9-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 9x9-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.
