Get ready to meet your new favorite kitchen magic trick! A roasted vegetable frittata is the absolute best way to give new life to yesterday’s dinner. You know that moment when you open the fridge, stare at a Tupperware container of leftover roasted veggies, and wonder, “What on earth am I going to do with this?” That was exactly me last Tuesday. I didn’t want to toss them, but I definitely didn’t want a sad microwave reheat. That’s when I decided to whip up this frittata, and let me tell you it’s a game-changer.
While a quiche is lovely, it requires fussing with a crust, and a scrambled egg mess doesn’t feel like a proper dinner. This recipe strikes the perfect balance: it’s elegant enough for a Sunday brunch but practical enough for a busy Tuesday night. It’s perfectly refreshing yet totally crave-worthy. By using leftovers, you’re saving time and food waste, transforming humble ingredients into a vibrant, protein-packed meal that feels like a genuine discovery rather than a backup plan.
Table of Contents
Easy Roasted Vegetable Frittata
Ingredients
- 2 cups leftover roasted vegetables bell peppers, zucchini, onions, mushrooms, tomatoes, or your favorites
- 1 tablespoon olive oil
- 10 large eggs
- 2 tablespoons whole milk
- ½ cup grated cheese mozzarella, fontina, or feta – your choice!
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup fresh spinach roughly chopped (optional, for extra greens)
Instructions
- Preheat & Prep: Preheat your oven to 350°F. If you don’t have leftover roasted vegetables, cut 2 cups of mixed vegetables into bite-sized pieces and roast them at 425°F for 20-25 minutes until tender and lightly caramelized.
- Heat the Vegetables: In a 10-inch cast iron skillet (or oven-safe skillet), heat 1 tablespoon of olive oil over medium heat. Add your leftover roasted vegetables in an even layer and sauté for 3-5 minutes, just until heated through and slightly golden. If using fresh spinach, toss it in during the last minute to wilt.
- Whisk the Eggs: While the vegetables warm, crack 10 eggs into a large mixing bowl and add the 2 tablespoons of milk. Whisk vigorously until the eggs are completely blended, light, and slightly frothy. This creates the fluffiest frittata texture!
- Combine & Season: Pour the whisked egg mixture over the heated vegetables in the skillet, ensuring the eggs flow evenly around all the veggies. Sprinkle the grated cheese over the top, then season with ½ teaspoon salt and ¼ teaspoon black pepper. Gently stir once or twice to distribute the cheese throughout.
- Start Cooking: Let the frittata cook on the stovetop over medium heat for 2-3 minutes without stirring. You’ll see the edges just beginning to set while the center remains liquid. This gives you a nice, slightly crispy bottom layer.
- Bake to Perfection: Carefully transfer the entire skillet to your preheated 350°F oven (use oven mitts – that handle will be hot!). Bake for 18-20 minutes, until the center is puffed up, firm to the touch, and no longer jiggly. A toothpick inserted in the center should come out clean.
- Finish & Serve: Remove from the oven and let the frittata rest for 5-10 minutes before slicing. It’s normal for it to deflate slightly as it cools – that’s just the eggs settling. Slice into 8 wedges and serve warm, or enjoy at room temperature.
Notes
- Make-Ahead: You can bake this ahead of time! It keeps well in the fridge for up to 3 days and makes for a fantastic grab-and-go lunch.
- Cheese Swaps: My personal preference is feta for a salty punch, but goat cheese or sharp cheddar are also totally delicious options.
- Avoid Sogginess: If using watery vegetables like zucchini, ensure you sauté them well in step 2 to release excess moisture.
Nutrition
Ingredients
Here is everything you need to pull this together. The beauty of this roasted vegetable frittata recipe lies in its flexibility; however, these are the ratios that guarantee success.
- 2 cups leftover roasted vegetables (bell peppers, zucchini, onions, mushrooms, tomatoes, or your favorites)
- 1 tablespoon olive oil
- 10 large eggs (The star of the show!)
- 2 tablespoons whole milk
- ½ cup grated cheese (mozzarella, fontina, or feta – your choice!)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup fresh spinach, roughly chopped (optional, for extra greens)
How to Make the Perfect Roasted Vegetable Frittata
Get ready, because this process is incredibly straightforward. Here are the steps to achieving that fluffy, golden perfection we all crave.
1. Preheat and Prep
First things first, get that oven hot! Preheat your oven to 350°F. If you are starting from scratch and don’t have leftover roasted vegetables (no judgment here!), simply cut 2 cups of mixed vegetables into bite-sized pieces and roast them at 425°F for 20-25 minutes until they are tender and lightly caramelized before proceeding. This caramelization adds a bold, deep flavor that boiling or steaming just can’t match.
2. Warm the Vegetables
Grab your trusty 10-inch cast-iron skillet (or any oven-safe skillet) and heat one tablespoon of olive oil over medium heat. Toss in your leftover roasted vegetables in an even layer. Sauté them for about 3-5 minutes, just until they are heated through and slightly golden. If you decide to boost the nutrition with fresh spinach, add it during the last minute to let it wilt.
3. Whisk the Eggs
While the veggies are getting happy in the pan, crack your 10 eggs into a large mixing bowl and add the two tablespoons of milk. Now, here is the trick: Whisk vigorously! You want the eggs to be thoroughly blended, light, and slightly frothy. This aeration is the secret to a fluffy frittata rather than a dense egg brick.
4. Combine and Season
Pour that lovely whisked egg mixture right over the heated vegetables in the skillet. Watch as it fills the gaps; ensure the eggs flow evenly around all the veggies. Sprinkle your grated cheese over the top. I love the salty bite of feta, but mozzarella gives a great melt. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Please give it a gentle stir once or twice to distribute the cheese, but avoid overworking it.
5. Start the Cooking Process
Let the roasted vegetable frittata cook on the stovetop over medium heat for 2-3 minutes without stirring. You are looking for the edges to begin setting while the center remains liquid. This step is crucial because it creates a nice, slightly crispy bottom layer that adds an excellent textural contrast to the silky eggs.
6. Bake to Perfection
Carefully transfer the entire skillet to your preheated 350°F oven (please use oven mitts, as the handle will be scorching). Bake for 18-20 minutes. You want the center to be puffed up, firm to the touch, and no longer jiggly. A toothpick inserted in the center should come out clean. Keep an eye on it; you don’t want to overcook it, or the texture can become rubbery rather than creamy.
7. Finish and Serve
Remove the skillet from the oven and let the frittata rest for 5-10 minutes before slicing. Don’t panic if it deflates slightly as it cools; that is just the eggs settling! Slice it into eight wedges and serve warm. It’s also fantastic at room temperature, making it a stellar option for meal prep. Feel free to garnish with fresh herbs for a pop of color.
Tips & Variations for Your Easy Roasted Veggie Frittata
This recipe is incredibly forgiving, which is why I love it so much. Here are a few ways to customize it to your pantry.
- Cheese Choices: My personal preference is sharp cheddar or crumbled feta for a zesty kick, but you can also opt for goat cheese if you prefer something creamier and tangier. If you have a dairy-free guest, omit the cheese and use a splash of almond milk in the eggs; it still works beautifully.
- Vegetable Swaps: This is a weeknight roasted vegetable frittata at heart, so use what you have on hand. I love a mix of peppers and onions, but a frittata with roasted peppers and zucchini is equally vibrant and delicious. Root vegetables, such as sweet potatoes, add a lovely sweetness during the winter months.
- Avoid the Sogginess: If your roasted veggies are particularly watery (such as zucchini or tomatoes), ensure they are sautéed long enough in step 2 to evaporate the excess moisture. Nobody wants a soggy bottom!
- The “Cream” Factor: The small amount of whole milk helps tenderize the eggs. If you want a truly decadent, glossy texture, you can swap the milk for heavy cream; however, milk works perfectly well for a weeknight dinner.
Nutrition Note
Nutritional information is approximate and may vary based on ingredients used. This is naturally a high-protein breakfast frittata option. Each serving packs a punch of protein from the eggs and fiber from the veggies, keeping you full for hours without the carb crash typically associated with pancakes or waffles.
What to Serve With Roasted Vegetable Frittata
Since this dish is so versatile, it pairs with almost anything. If I’m serving this as a breakfast frittata with roasted vegetables, I love pairing it with a simple fruit salad or some crispy hash browns to add crunch.
For a dinner setting, I usually prepare a simple green salad with a zesty vinaigrette to complement the richness of the eggs. A slice of crusty sourdough bread is also non-negotiable in my house. It’s perfect for scooping up any rogue bits of cheese or egg. If you are looking for a fuller spread, roasted potatoes are a natural companion since the oven is already on!
FAQs
How to prevent a roast vegetable frittata from drying out?
The key is the egg-to-dairy ratio and watching your bake time closely. Adding a splash of milk or cream helps keep the eggs tender. Most importantly, pull the frittata from the oven the moment the center is set; residual heat will finish the cooking process as it rests.
What’s the secret ingredient to a great frittata?
Honestly? It’s tIt’sir! Whisking the eggs until they are frothy before adding them to the pan creates that irresistible, fluffy texture. Additionally, using previously roasted vegetables concentrates the flavor, preventing the blandness that sometimes occurs with raw veggies added to eggs.
What are common frittata mistakes?
The biggest mistake is overcooking it, which leads to a rubbery texture. Another common issue is not seasoning the eggs enough. Remember, potatoes and vegetables soak up salt, so don’t adjust the seasoning in the egg mixture. Finally, ensure your skillet is truly oven-safe before you start!
There you have it, a roasted vegetable frittata that is as easy as it is delicious! It is one of those dinners that feels special but takes minimal effort.
This recipe helps you clear out your fridge and fills your kitchen with the fantastic aroma of roasting veggies. I’d love to hear about the vegetable combinations you come up with, so please share your ideas in the comments below and let us know about your creations! Happy cooking!
