Roasted Vegetable Frittata (Printable)
Vibrant oven-baked frittata with caramelized vegetables and fluffy eggs, perfect for brunch or light dinners.
# What You Need:
→ Vegetables
01 - 1 medium red bell pepper, diced
02 - 1 medium zucchini, diced
03 - 1 small red onion, sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach leaves
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Eggs & Dairy
09 - 6 large eggs
10 - 1/4 cup whole milk or cream
11 - 1/3 cup grated Parmesan cheese
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Fresh Herbs
14 - 2 tablespoons chopped fresh basil or parsley
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange diced bell pepper, zucchini, sliced red onion, and halved cherry tomatoes on the sheet. Drizzle with olive oil, season with salt and black pepper, and toss to coat evenly.
02 - Roast vegetables in the oven for 18 to 20 minutes until tender and slightly caramelized. Remove from oven and reduce temperature to 350°F.
03 - In a large bowl, whisk together eggs, milk or cream, grated Parmesan, dried oregano, and crushed red pepper flakes if using. Fold in roasted vegetables and fresh spinach leaves.
04 - Pour the mixture into a lightly greased 9-inch oven-safe skillet or baking dish. Bake at 350°F for 20 to 22 minutes, until the frittata is set and lightly golden on top.
05 - Allow to rest for 5 minutes. Sprinkle with chopped fresh basil or parsley, slice, and serve warm or at room temperature.
# Expert Advice:
01 -
- It looks restaurant-worthy but honestly comes together in under an hour, even if you're moving slowly.
- Those caramelized vegetables taste like you've been tending them all morning, when really you just oiled them and walked away.
- Works warm, cold, or reheated, so it's perfect for feeding people who never show up at the same time.
02 -
- Don't skip the roasting step; that's where the vegetables develop real depth of flavor instead of tasting like steamed vegetables hiding in eggs.
- The frittata will continue to cook slightly after you pull it out, so don't wait for it to look completely firm in the center or you'll end up with something overdone and rubbery.
03 -
- Use an oven-safe skillet if you have one; the sides cook more evenly, and you can serve directly from the pan, which feels gracious and saves dishes.
- If your oven runs hot, start checking at 18 minutes; ovens vary wildly, and you'd rather catch it early than scramble to fix an overdone center.