Roasted Vegetable Frittata

I pulled this frittata together one Sunday morning when the farmers market haul sat wilting in my crisper drawer. The vegetables roasted down into sweet, caramelized bites that turned simple beaten eggs into something worth waking up for. Now its my answer to cleanup cooking and feeding a crowd without much fuss.

I made this for a friend recovering from surgery, and she told me it was the first thing that tasted like comfort instead of obligation. We ate it straight from the skillet with forks, still warm, and I realized how much a simple dish can carry when it shows up at the right moment.

Ingredients

• Red bell pepper: Roasting brings out its natural sugars and adds a slight char that balances the richness of the eggs.
• Zucchini: Dice it small so it cooks evenly and does not release too much water into the frittata.
• Red onion: Slicing it thin helps it soften and caramelize without overpowering the other vegetables.
• Cherry tomatoes: Halving them lets their juices concentrate in the oven, creating little bursts of sweetness.
• Baby spinach: Stir it in raw with the roasted vegetables so it wilts gently from residual heat without turning slimy.
• Olive oil: Use enough to coat the vegetables lightly, which encourages browning and prevents sticking.
• Eggs: Six large eggs give you structure and fluff, especially when whisked with a little milk or cream.
• Whole milk or cream: This adds tenderness to the eggs and keeps the frittata from turning rubbery.
• Parmesan cheese: Grated finely, it melts evenly and adds a nutty, salty backbone to every bite.
• Dried oregano: A small amount goes a long way, lending a Mediterranean warmth that ties everything together.
• Crushed red pepper flakes: Optional, but a pinch adds just enough heat to wake up your palate.
• Fresh basil or parsley: Chopped and scattered on top, it brightens the dish and makes it look like you tried harder than you did.

Instructions

Roast the vegetables:

Preheat your oven to 425°F and spread the bell pepper, zucchini, red onion, and cherry tomatoes on a parchment lined baking sheet. Drizzle with olive oil, season with salt and pepper, toss to coat, and roast for 18 to 20 minutes until the edges turn golden and the tomatoes start to blister.

Prep the egg mixture:

While the vegetables roast, crack the eggs into a large bowl and whisk them with the milk or cream, Parmesan, oregano, and red pepper flakes until smooth. Once the vegetables come out of the oven, reduce the temperature to 350°F and stir the roasted vegetables and raw spinach into the egg mixture.

Bake the frittata:

Pour everything into a lightly greased 9 inch oven safe skillet or baking dish, then slide it into the oven. Bake for 20 to 22 minutes, until the center is set and the top is lightly golden.

Rest and serve:

Let the frittata sit for 5 minutes before slicing, then scatter fresh herbs over the top. Serve it warm or at room temperature, straight from the skillet or sliced onto plates.

Save

The first time I brought this to a potluck, someone asked if I had a catering background. I laughed and told them it was just eggs and whatever needed using up, but I think thats the magic of a frittata. It looks intentional even when its born from leftovers and a little bit of patience.

How to Store and Reheat

Let the frittata cool completely, then cover it tightly with plastic wrap or transfer slices to an airtight container. It keeps in the fridge for up to three days and tastes just as good cold as it does warm. If you want to reheat it, a few minutes in a low oven or a quick zap in the microwave will bring it back without drying it out.

What to Serve It With

This frittata stands on its own, but I love pairing it with a simple arugula salad dressed in lemon and olive oil. A slice of crusty bread or a few roasted potatoes on the side turns it into a more filling meal. For brunch, a crisp white wine or sparkling water with citrus feels just right.

Ways to Make It Your Own

You can swap in whatever vegetables are in season or sitting in your fridge. Mushrooms, asparagus, and broccoli all roast beautifully and hold up well in the eggs. If you want to skip the dairy, use a non dairy milk and leave out the Parmesan, or try a sprinkle of nutritional yeast for a cheesy flavor without the cheese.

• Add cooked bacon or crumbled sausage for a heartier version.
• Fold in a handful of fresh herbs like dill or chives for a brighter, more herbaceous finish.
• Top with crumbled feta or goat cheese just before serving for a creamy, tangy contrast.

Save

This frittata has saved me more mornings than I can count, and it never feels like a compromise. It tastes like someone cared enough to cook something real, even when that someone was just me, half awake, clearing out the fridge.

Questions & Answers

→ How should the vegetables be prepared before baking?

Dice and slice the bell pepper, zucchini, red onion, and halve cherry tomatoes. Toss with olive oil, salt, and pepper before roasting to caramelize and enhance flavor.

→ Can I substitute the vegetables used?

Yes, seasonal vegetables like mushrooms, asparagus, or broccoli can be used for variation while maintaining great taste and texture.

→ What is the best way to ensure the frittata sets properly?

Roast vegetables at high heat first, then combine with the egg mixture and bake at a lower temperature until the frittata is golden and set to hold its shape.

→ How can I make this dish dairy-free?

Omit the Parmesan cheese and substitute milk or cream with your preferred non-dairy alternative to maintain creaminess without dairy.

→ What herbs complement this vegetable and egg dish?

Fresh basil or parsley sprinkled on top after baking adds a bright, fresh flavor that complements the roasted vegetables beautifully.