Roasted Vegetable Frittata (Printable)
A colorful blend of roasted vegetables and creamy cheese baked to a golden finish for a nourishing meal.
# What You Need:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 red bell pepper, diced
03 - 1 small zucchini, diced
04 - 1 small red onion, sliced
05 - 1 cup baby spinach
→ Eggs & Dairy
06 - 8 large eggs
07 - 1/4 cup whole milk
08 - 1/2 cup crumbled feta cheese (or goat cheese)
→ Oils & Seasonings
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
# How To Cook:
01 - Set the oven to 400°F.
02 - In a bowl, toss cherry tomatoes, red bell pepper, zucchini, and red onion with 1 tablespoon olive oil, dried oregano, dried thyme, salt, and black pepper.
03 - Spread seasoned vegetables onto a baking sheet and roast for 20 minutes, stirring halfway until tender and caramelized. Remove and set aside.
04 - Lower the oven temperature to 350°F.
05 - Whisk together eggs, whole milk, and a pinch of salt and pepper in a large bowl until combined.
06 - Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Add the roasted vegetables and baby spinach; cook until spinach wilts, about 2 minutes.
07 - Pour the egg mixture evenly over the vegetables in the skillet. Cook without stirring for 2 to 3 minutes until edges begin to set.
08 - Evenly sprinkle crumbled feta cheese over the egg mixture.
09 - Transfer the skillet to the oven and bake for 15 to 18 minutes until the center is just set.
10 - Allow the frittata to cool for 5 minutes before slicing and serving.
# Expert Tips:
01 -
- It's like a secret to breakfast glory that feels both wholesome and indulgent
- The combination of roasted veggies and creamy cheese made it an instant favorite in my home
02 -
- Don't overcook the frittata in the oven or it will become rubbery; slight wobble in the center is perfect
- Using fresh herbs and quality olive oil makes a noticeable difference in flavor
03 -
- Whisk eggs vigorously to incorporate air for a lighter frittata
- Use an oven-safe skillet with a handle that can go from stovetop to oven easily to avoid messy transfers