Save Pin This vibrant frittata combines tender roasted vegetables including bell peppers, zucchini, cherry tomatoes, and red onion with a silky egg custard and creamy goat cheese. Roast your vegetables until lightly caramelized, then pour whisked eggs over them in an ovenproof skillet and bake until set and puffed. The result is a naturally vegetarian and gluten-free main dish that works beautifully for brunch, lunch, or a light dinner.
The first time I made a roasted vegetable frittata, I'd just returned from a farmers market with bags bursting with summer produce. My kitchen counters were covered in vibrant peppers, plump tomatoes, and the most beautiful zucchini. The earthy aroma of roasting vegetables mingled with herbs still lingers in my memory whenever I prepare this dish.
Last spring, I served this frittata at an impromptu garden brunch when friends stopped by unexpectedly. We sat under the maple tree, slightly hungover from the night before, forks clinking against plates as conversation flowed easily. Someone asked for the recipe three times, which is always the highest compliment.
Ingredients
- Cherry tomatoes: Look for the sweetest ones you can find as they burst with concentrated flavor when roasted, adding little pockets of brightness throughout the frittata.
- Goat cheese: I learned to crumble it while still cold, then let it come to room temperature as you prepare everything else for the creamiest texture.
- Smoked paprika: Just a quarter teaspoon transforms this dish, adding a subtle woodsy depth that makes people wonder what your secret ingredient might be.
- Fresh herbs: They might seem optional but the contrast of cooked vegetables against bright, fresh herbs creates the perfect finishing note.
Instructions
- Roast with intention:
- Spread your vegetables in a single layer, giving them room to breathe and caramelize properly. You should hear them sizzling gently in the oven, releasing their natural sugars.
- Master the egg mixture:
- Whisk with energy until the whites and yolks are completely incorporated and slightly frothy. This creates a fluffier texture as the frittata bakes.
- Layer thoughtfully:
- Arrange your roasted vegetables evenly in the skillet before pouring in the eggs. This ensures every bite has the perfect balance of vegetables to egg.
- Watch for the wobble:
- The frittata is done when the center has just the slightest wobble when gently shaken. It will continue cooking for a few minutes after removing from the oven.
Save Pin My neighbor Sarah, who claimed to dislike eggs in all forms, became a convert after trying this frittata at our block party. She stood in my kitchen the following weekend, writing down the recipe while her children played in the yard, saying this was the first egg dish shed ever truly enjoyed.
Making It Your Own
Ive made this frittata with countless vegetable combinations, depending on whats in season or simply what needs using up in my refrigerator. Asparagus and mushroom in spring, eggplant and peppers in summer, or sweet potato and kale in autumn all work beautifully with the basic formula.
Serving Suggestions
The frittata develops even deeper flavors as it cools, making it perfect for packed lunches or picnics. Ive learned to make a double batch when expecting guests, wrapping half for the next days breakfast, where the flavors have had time to meld overnight.
Storage and Reheating
Leftover frittata has rescued many rushed mornings in our household, often eaten cold straight from the refrigerator while standing at the counter. The texture actually improves after a night in the fridge, becoming more velvet-like.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat individual slices in a covered skillet over low heat rather than the microwave which can make the eggs rubbery.
- Try a room temperature slice between two pieces of crusty bread with a smear of pesto for an elevated lunch sandwich.
Save Pin This frittata reminds me that the simplest ingredients, treated with care and attention, create the most memorable meals. Its become my canvas for creativity and a reliable friend in the kitchen.
Recipe FAQs
- → Can I prepare this frittata ahead of time?
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Yes, this frittata is excellent for meal prep. Store leftovers in the refrigerator for up to 4 days and enjoy them cold or gently reheated in a low oven or microwave.
- → What vegetables work best for roasting?
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Bell peppers, zucchini, cherry tomatoes, asparagus, mushrooms, and spinach all roast beautifully. Choose seasonal vegetables and aim for similar-sized pieces so they cook evenly.
- → How do I know when the frittata is fully cooked?
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The frittata is done when it's puffed and set in the center, typically after 18-22 minutes of baking. The edges should be lightly golden, and a gentle shake of the skillet should show no jiggling.
- → Can I make this dairy-free?
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Absolutely. Substitute the goat cheese with plant-based alternatives or omit it entirely. Use non-dairy milk instead of cream for the egg mixture.
- → What's the best way to serve this frittata?
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Serve warm, at room temperature, or even cold. Pair with a crisp green salad and crusty bread for a complete meal. It's versatile enough for breakfast, brunch, lunch, or dinner.
