Name: Roasted Vegetable Frittata with Goat Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Ingredients: 10 large eggs; 1/2 cup whole milk; 2 Tablespoons fresh oregano (or 1 tsp dried); 2 Tablespoons fresh thyme (or 1 tsp dried); 1/2 teaspoon fine grain sea salt; 1/2 teaspoon black pepper; 4 cups roasted vegetables (cold or cooled); 1 cup shredded cheddar cheese; 3.5 ounces soft goats cheese (crumbled)

Servings squares

Prep Time15

Cook Time40

Total Time1 5

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5 from 2 votes

This Roasted Vegetable Frittata is an easy oven-baked recipe made with eggs, goat cheese, and leftover roasted vegetables. Delicious warm, cold, or at room temperature, it’s a protein-packed vegetarian breakfast, brunch, or light dinner and a great way to use up whatever vegetables you have on hand.

two squares of baked frittata on blue plates topped with herbs

Leftover Veggies Never Had It So Good

A good frittata is less of a recipe and more of a highly useful life skill. Once you know the basic formula, you can turn almost any assortment of vegetables, herbs, and cheese into a meal, which is particularly handy when the fridge is full of ingredients that need using.

This Roasted Vegetable Frittata is one of my favourite versions. It combines leftover Mediterranean roasted vegetables with creamy goat cheese and plenty of eggs, then bakes entirely in the oven. There’s no sautéing, no hovering over the stove, no stress.

I make some version of a frittata almost weekly, depending on what’s hanging around in the fridge. Too many greens? Frittata them. A few abandoned bits of cheese? Frittata those, too. We’re making frittata a verb now. Just go with it.

Serve it warm for dinner, make it ahead for breakfast, or bring it to the table at room temperature for brunch. It’s flexible, forgiving, and exactly the kind of back-pocket recipe everyone should know how to make.

eggs, milk, herbs, roasted vegetables, goats cheese, and grated cheddar on a grey background

Let's Make roasted vegetable frittata Together!

Alrighty my friend, let me show you how easy this oven-baked frittata is. You'll find specific quantities for ingredients and detailed instructions in the recipe card at the end of this post (use the "jump to recipe" button to skip straight there if you like!) but for now let's take a visual walk-through together.

Step 1: make the egg mixture

First things first, 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.

Then, whisk it up! Have at it until you've got a smooth, slightly frothy mixture.

photo collage of eggs, milk, and herbs being mixed in a metal bowl

Step 2: Arrange the veggies

Add your leftover roasted vegetables to the pan. Give it a shake so they're in a single layer. Sprinkle with grated cheese.

photo collage of roasted vegetables and cheese in a white casserole dish

Step 3: Add the egg mixture

Pour the egg mixture over the top of the veggies and cheese. Use your hands to break up the goats cheese and distribute it evenly over the top.

photo collage of egg poured over vegetables and cheese in a white casserole dish

Step 4: bake your frittata!

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.

baked frittata in a white casserole dish topped with fresh herbs

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

Step 5: serve!

Look at that beauty! Perfect for breakfast, lunch, or dinner.

two squares of roasted vegetable frittata stacked on a blue plate

roasted vegetable frittata on two blue plates with a silver fork to the side

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5 from 2 votes