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.
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 (like a cast iron 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 9×9 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 9×9 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.
Can I make a vegan frittata?
This recipe uses eggs and dairy, so is most definitely not vegan. But if you’re looking for a vegan frittata recipe my girl Alissa from Connoisseurus Veg has got your back with this Taco Spiced Tofu Frittata. Or you could try this Vegan Spring Vegetable Quiche from Hello Veggie.
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.
But what about cholesterol?
Well, several large-scale studies conducted recently have suggested that the cholesterol content of eggs in relation to heart disease may be less of a concern than previously thought. Interestingly, a relationship between egg intake and an increase in HDL (good) cholesterol has also been observed.
However, those with type 2 diabetes should speak to their doctors about including eggs in their diets, as there is a connection between egg intake and cardiovascular problems in that specific population.
Is one part of an egg better than the other? As it turns out, the nutrients found in an egg are distributed fairly evenly between the white and the yolk. The white has more protein, magnesium, potassium, and B3, whereas the yolk has more omega-3 fatty acids, folate, choline, B12, and fat soluble vitamins A, D, E, K.
If you want to learn more, I did a deep dive into why eggs are so healthy in this post: Nutrition Superfoods: Eggs.
Other recipes you might enjoy:
Roasted Vegetable Frittata
- 10 large eggs
- 1/2 cup whole milk
- 2 Tbsp fresh oregano or 1 tsp dried
- 2 Tbsp fresh thyme or 1 tsp dried
- 1/2 tsp fine grain sea salt
- 1/2 tsp black pepper
- 4 cups roasted vegetables cold or cooled
- 1 cup shredded cheddar cheese
- 3.5 oz soft goats cheese crumbled
- Preheat your oven to 400°F / 200°C.
- Butter the sides of a 9x9 baking dish and line with parchment paper.
- Crack 10 eggs into a large bowl. Add 1/2 cup whole milk, and whisk until smooth.
- Add 2 Tbsp fresh oregano, 2 Tbsp fresh thyme, 1/2 tsp salt, and 1/2 tsp pepper. Whisk.
- Add 4 cups leftover or cooled roasted vegetables to the bottom of the casserole dish. Scatter with 3/4 cup cheddar cheese.
- Pour the egg mixture over the vegetables and cheese.
- Scatter crumbled goats cheese and the remaining 1/4 cup cheddar cheese over the top.
- Place into the oven and bake for 30-40 minutes, until puffed and golden. The centre should be only slightly jiggly when finished.
- Remove the frittata from the oven and let rest for 10 minutes.
- Slice into squares, and serve.
- Nutrition values are an estimate only
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