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.
Servings 9 squares
- 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