Roasted Vegetable Frittata

I remember the first time I tried making this roasted vegetable frittata; the colorful veggies roasting in the oven filled the kitchen with such a warm, inviting aroma that I was hooked instantly.

One weekend when unannounced guests showed up, I whipped this up quickly and it saved the day with its bright flavors and simple preparation.

Ingredients

• Cherry Tomatoes, Bell Pepper, Zucchini, Red Onion: Roasting these veggies brings out their natural sweetness and adds complexity
• Baby Spinach: Adds freshness right before the frittata finishes cooking
• Eggs: The binder that pulls everything together with a silky texture
• Feta Cheese: Its tanginess contrasts beautifully with the roasted veggies; goat cheese works well too
• Olive Oil and Herbs: Enhances flavor and helps veggies caramelize

Instructions

Preheat and Roast:

Set your oven to 400°F (200°C) and toss your chopped vegetables with olive oil, herbs, and seasonings until everything is evenly coated. Roasting them brings out a delicious caramelized aroma that fills your kitchen.

Whisk and Sauté:

Lower the oven to 350°F (175°C). Whisk eggs with milk and seasonings, then heat olive oil in a skillet. Sauté the roasted veggies with the spinach until the leaves wilt, adding freshness and vibrant green color.

Combine and Cook:

Pour the egg mixture over the veggies in the skillet and let it cook gently without stirring until the edges start to firm up. The smell of the eggs beginning to set is the hint that the magic is underway.

Add Cheese and Bake:

Sprinkle feta over the top evenly, then transfer the skillet to the oven. Bake until the center is just set, maintaining a creamy texture inside while the edges turn golden.

Rest and Serve:

Allow the frittata to cool slightly before slicing. This pause lets the flavors settle and makes serving easier.

Save

This dish quickly became more than just a meal; it marked cozy Sunday mornings at home and small celebrations with friends gathered around the table.

Keeping It Fresh

Adding fresh spinach right before pouring in the eggs adds a burst of color and slight earthiness that balances the sweetness of the roasted vegetables beautifully.

When You're Missing Something

If you don't have feta on hand, goat cheese or mozzarella are great substitutes that change the flavor profile slightly but keep the creamy texture you're aiming for.

Serving Ideas That Clicked

This frittata pairs perfectly with a crisp green salad or some crusty gluten-free bread for a fulfilling meal any time of day.

• Slice and serve warm for the best texture and flavor experience
• Leftovers make a great packed lunch next day when eaten cold or reheated
• Don't forget to season the eggs well for balanced taste throughout

Save

Thanks for spending this time sharing a kitchen favorite with me; I hope this frittata fills your home with warmth as it did mine.

Your Questions Answered

→ Can I substitute the feta cheese?

Yes, cheddar, mozzarella, or goat cheese are great alternatives that add different flavors and textures.

→ How do I ensure the vegetables roast evenly?

Cut vegetables into similar sizes, toss them well with oil and seasonings, and stir halfway through roasting.

→ What is the best way to avoid a soggy texture?

Roasting the vegetables thoroughly and draining any excess moisture before mixing helps keep the dish firm and flavorful.

→ Can I add other ingredients for variety?

Yes, cooked potatoes or mushrooms can be added for extra heartiness and flavor depth.

→ Is this dish suitable for a gluten-free diet?

Yes, all ingredients are naturally gluten-free, but double-check any cheese labels to ensure no additives contain gluten.

→ What tools do I need to prepare this dish?

A baking sheet, oven-safe skillet, mixing bowl, whisk, and cutting tools are required for smooth preparation.