Roasted Vegetable Frittata (Printable)

An oven-baked dish with caramelized vegetables and fluffy eggs, perfect for brunch or a light dinner.

# What You'll Need:

→ Vegetables

01 - 1 medium red bell pepper, diced
02 - 1 medium zucchini, diced
03 - 1 small red onion, sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach leaves
06 - 2 tablespoons olive oil
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Eggs & Dairy

09 - 6 large eggs
10 - ¼ cup whole milk or cream
11 - ⅓ cup grated Parmesan cheese
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon crushed red pepper flakes (optional)

→ Fresh Herbs

14 - 2 tablespoons chopped fresh basil or parsley

# How To Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine diced bell pepper, zucchini, sliced red onion, and halved cherry tomatoes on the baking sheet. Drizzle with olive oil, season with salt and black pepper, and toss to evenly coat. Roast for 18 to 20 minutes until tender and lightly caramelized. Remove from oven and reduce temperature to 350°F.
03 - In a large bowl, whisk together eggs, milk or cream, grated Parmesan, dried oregano, and optional crushed red pepper flakes. Gently fold in the roasted vegetables and fresh spinach leaves.
04 - Transfer the mixture into a lightly greased 9-inch oven-safe skillet or baking dish. Bake at 350°F for 20 to 22 minutes, until the frittata is set and lightly golden on top.
05 - Allow the frittata to rest for 5 minutes. Sprinkle with chopped fresh herbs, slice, and serve warm or at room temperature.

# Expert Tips:

01 -
  • It transforms leftover vegetables into a golden, satisfying meal that works any time of day.
  • The roasting step adds a depth of flavor you just cant get from raw vegetables folded into eggs.
  • It holds up beautifully at room temperature, so you can make it ahead and serve it without reheating.
02 -
  • Do not skip the roasting step, or the vegetables will release too much moisture and make the frittata watery.
  • Reducing the oven temperature after roasting prevents the eggs from overcooking around the edges while the center sets.
  • Letting it rest for a few minutes before slicing helps the frittata hold its shape instead of falling apart on the spatula.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the frittata a beautiful golden crust on the bottom.
  • Taste your egg mixture before baking and adjust the salt, especially if your Parmesan is very salty.
  • If the top is not browning enough, turn on the broiler for the last minute or two, but watch it closely so it does not burn.

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