Roasted Vegetable Frittata with Goat Cheese

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

Roasted Vegetable Frittata with Goat Cheese

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

Diet Gluten Free, Vegetarian

Keyword baked frittata, Frittata, roasted vegetable frittata

Prep Time 15

Cook Time 40

Resting time 10

Total Time 1 5

Servings squares

Calories 235kcal

Author Katie Trant

Ingredients

10 large eggs
½ cup whole milk
2 Tablespoons fresh oregano or 1 teaspoon dried
2 Tablespoons 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 ounces 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 the eggs into a large bowl. Add the milk, and whisk until smooth.
10 large eggs, ½ cup whole milk
Add the fresh herbs, salt, and pepper. Whisk well.
2 Tablespoons fresh oregano , 2 Tablespoons fresh thyme, ½ teaspoon fine grain sea salt, ½ teaspoon black pepper
Add your leftover or cooled roasted vegetables to the bottom of the casserole dish. Scatter with shredded cheese.
4 cups roasted vegetables , 0.75 cup shredded cheddar cheese
Pour the egg mixture over the vegetables and cheese.
Scatter crumbled goats cheese and the remaining cheddar cheese over the top.
3.5 ounces soft goats cheese, 0.25 cup shredded cheddar cheese
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