Roasted Vegetable Frittata (Printable Version)
Oven-baked frittata with caramelized roasted vegetables and creamy eggs, perfect for any time meal.
# What You'll Need:
→ Vegetables
01 - 1 red bell pepper, diced
02 - 1 small zucchini, diced
03 - 1 small red onion, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach
→ Eggs & Dairy
06 - 6 large eggs
07 - 1/3 cup whole milk
08 - 1/2 cup crumbled feta cheese
09 - 1/2 cup grated Parmesan cheese
→ Pantry
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon crushed red pepper flakes (optional)
# Step-by-Step:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper, then arrange bell pepper, zucchini, red onion, and cherry tomatoes on it. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and dried oregano. Toss to ensure even coating.
02 - Roast the vegetables on the baking sheet for 18 to 20 minutes, stirring once halfway through, until tender and caramelized.
03 - Lower the oven temperature to 350°F.
04 - In a large bowl, whisk together eggs, whole milk, remaining 1/4 teaspoon salt, and crushed red pepper flakes until smooth. Fold in the roasted vegetables, baby spinach, crumbled feta, and half of the grated Parmesan cheese.
05 - Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Pour in the egg mixture and gently stir for 1 to 2 minutes until edges start to set.
06 - Sprinkle the remaining Parmesan cheese evenly over the top. Transfer the skillet to the oven and bake for 15 to 18 minutes, or until the frittata is puffed and fully set in the center.
07 - Allow the dish to cool slightly before slicing and serving.
# Expert Advice:
01 -
- The vegetables caramelize into sweet, smoky bites that make every forkful exciting.
- You can slice it cold from the fridge the next morning and it still tastes incredible.
- It looks fancy enough for brunch guests but comes together with pantry staples and one skillet.
02 -
- Do not skip the stovetop step; starting the eggs on the stove helps the bottom set so the frittata holds together when you slice it.
- Roast the vegetables separately first or they will release water into the eggs and make everything watery and sad.
03 -
- Use an oven-safe skillet with a metal handle; silicone or plastic will melt and ruin your day.
- Let the frittata rest before slicing so the eggs finish setting and you get clean, beautiful wedges instead of a scrambled mess.