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

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 breakfast, brunch, or dinner.
Course Breakfast
Cuisine American
Keyword Frittata
Prep Time 15 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Servings 9 squares
Calories 235kcal


  • 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


Calories: 235kcal | Carbohydrates: 13g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 254mg | Sodium: 381mg | Potassium: 312mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4800IU | Vitamin C: 10.9mg | Calcium: 201mg | Iron: 2.8mg