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

Ingredients

  • 10 large eggs
  • ½ cup whole milk
  • 2 tablespoon fresh oregano or 1 teaspoon dried
  • 2 tablespoon fresh thyme or 1 teaspoon dried
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon black pepper
  • 4 cups roasted vegetables cold or cooled
  • 1 cup shredded cheddar cheese
  • 3.5 oz soft goats cheese crumbled
US Customary - Metric

Instructions

  • 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 ½ cup whole milk, and whisk until smooth.
  • Add 2 tablespoon fresh oregano, 2 tablespoon fresh thyme, ½ teaspoon salt, and ½ teaspoon pepper. Whisk.
  • Add 4 cups leftover or cooled roasted vegetables to the bottom of the casserole dish. Scatter with ¾ cup cheddar cheese.
  • Pour the egg mixture over the vegetables and cheese.
  • Scatter crumbled goats cheese and the remaining ¼ 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.

Notes

  • Nutrition values are an estimate only

Nutrition

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