Roasted Vegetable Frittata

This Baked Frittata Recipe is made with leftover roasted vegetables, eggs, and goats cheese for an easy and delicious meal. Serve your Roasted Vegetable Frittata warm, cold, or at room temperature for a healthy, protein-packed breakfast, brunch, or dinner.

If I could hand pick a collection of back pocket recipes that everyone should have, a baked frittata would for sure be one of them.

We make frittatas pretty much weekly in our home, and although the filling varies each time, the formula is more or less always the same. Once you've got it down you can mix and match and frittata to your heart's content.

Baked frittatas are fast and easy to make, good for any meal of the day, and can be scraped together with whatever you've got in your fridge.

A bunch of herbs? Too many greens? I'll frittata that.

Various bits of leftover cheese from that party you had on the weekend? You can frittata the eff out of that.

We're making frittata a verb now. Just go with it.

A big old batch of Mediterranean Roast Vegetables you made as part of your weekly batch cooking? Heck yes you can frittata that!

What's in this roasted vegetable frittata?

You know what they say, you can't make a frittata without breaking a few eggs (that's how it goes, right?) so grab a dozen good ones and let's get cracking! You're going to need some:

• Eggs --> We're using 10 of the best-quality eggs you can get your paws on.
• Roasted Vegetables --> Leftover Mediterranean Roast Vegetables will do nicely
• Dairy --> I prefer whole milk or even a splash of cream in my frittatas
• Herbs --> Fresh oregano and thyme happening here
• Cheese --> A bit of shredded sharp cheddar, or whatever you like best
• More cheese --> Some soft goats cheese crumbled over the top to take it home

What's a baked frittata anyways?

A traditional frittata is usually started on the stove top, where the vegetables and filling are cooked in a heavy pan and then transferred to the oven to finish cooking. A baked frittata on the other hand is made entirely in the oven.

Which one is better? They're both great! A baked frittata is handy if you don't have an oven-proof frying pan or if the ingredients for your filling don't need to be cooked, as is the case with this Roasted Vegetable Frittata.

How do you make a baked frittata?

Assuming you've already got your veggies roasted, this Roasted Vegetable Frittata is so easy to make you're going to be high-fiving yourself all the live long day.

First, pre-heat your oven and ready a baking dish. I used this 9x9 casserole dish, which I buttered and lined with parchment paper (to make it easy to lift the frittata out later). Now you're ready to move on to the recipe!

Step 1: Crack your eggs into a bowl. We're using 10 large eggs today - this baby feeds a crowd! Add the milk, herbs, salt, and pepper.

Step 2: Whisk that sh*t up! Have at it until you've got a smooth, slightly frothy mixture.

Step 3: Add your leftover roasted vegetables to the pan. Give it a shake so they're in a single layer.

Step 4: Sprinkle with grated cheese.

Step 5: Pour the egg mixture over the top of the veggies and cheese.

Step 6: Use your hands to break up the goats cheese and distribute it evenly over the top.

Now you're ready to bake! The baking time will depend a bit on the size of your casserole dish. Using a 9x9 pan like I did yields quite a deep frittata, so it baked for close to 40 minutes.

A wider, more shallow pan will cook faster. You want it to be puffed and golden, and just a tad jiggly in the middle. Pro tip: if your frittata is getting really brown on top and the middle is still not set, cover it with foil for the remainder of the baking time.

Remove your frittata from the oven and let it rest for 5-10 minutes before you slice it up.

Can I make my frittata in advance?

You sure can! Frittatas are great served hot, room temperature, or even cold, so if you're making it for a brunch spread there's no reason you can't bake it well ahead of time.

How long will my frittata keep?

If kept covered in the fridge, your baked frittata will keep for about 3 days. It makes excellent leftovers for packed lunches, fast breakfasts, and even picnics in the park.

Can I change up the fillings?

You sure can! I love making a roasted vegetable frittata because it's a great way to use up leftover veggies, but you can really use anything you want. If you don't have a batch of roasted vegetables on hand, you can roast some up, or go for fresh fillings instead. I love using spinach and feta, broccoli, kale, etc.

Is a frittata gluten-free?

Yes. No gluten was harmed in the making of this frittata.

Hey Nutrition Lady, are eggs healthy?

They sure are!

Eggs are a natural, nutrient-rich whole food and an amazing source of high quality protein. In fact, many public health authorities use eggs as the reference standard against which protein qualities are evaluated.

Eggs contain all eight B-vitamins, including folic acid. Vitamin B12 and choline are particularly abundant in eggs. Eggs are also a very good source of selenium and iodine.

Other recipes you might enjoy:

Vegetarian Frittata with Corn and Tomatoes
Smoky Asparagus Quiche
Ricotta and Spinach Egg Bake
Vegetarian Breakfast Burritos
Egg in a Squash Hole
Broccoli Tart with Brown Rice Crust

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