Roasted Vegetable Frittata

One Sunday morning, I was staring at a half-empty vegetable drawer and wondering what to do with all those bell peppers and zucchini before they wilted. My partner wandered into the kitchen asking what was for breakfast, and I thought—why not let the oven do the heavy lifting? That's when the frittata became my go-to solution for turning random vegetables into something golden, satisfying, and somehow elegant enough to serve to guests.

I made this for a group of friends one Saturday, and watching them come back for seconds—even the ones who swore they weren't that hungry—told me everything I needed to know. The frittata came straight from the oven, still steaming, and somehow tasted better than any restaurant version I'd had. It's that simple magic of good ingredients treated with respect.

Ingredients

• Red bell pepper: Diced and roasted until the edges caramelize, it becomes naturally sweet and adds that vibrant color.
• Zucchini: Cut small so it cooks through and becomes tender rather than watery.
• Red onion: The roasting mellows its bite and turns it jammy and rich.
• Cherry tomatoes: Halved so they burst slightly in the oven and release their juices into everything around them.
• Baby spinach: Added raw at the end so it stays bright green and tender.
• Eggs: Six large ones become the silky foundation of the whole thing.
• Whole milk: Just a splash to make the eggs extra creamy rather than dense.
• Feta cheese: Crumbled and salty, it cuts through richness and adds a tangy note you'll crave.
• Parmesan cheese: Grated fine so it melts into the eggs and also toasts on top.
• Olive oil: Two tablespoons total—one for roasting vegetables, one for the skillet.
• Salt and pepper: Season the vegetables before roasting so they develop flavor from the start.
• Dried oregano: A Mediterranean whisper that ties everything together.
• Crushed red pepper flakes: Optional but worth it if you like a gentle heat.

Instructions

Start your oven:

Preheat to 400°F and line a baking sheet with parchment paper so cleanup is effortless later.

Season and roast the vegetables:

Toss your diced peppers, zucchini, onion, and halved tomatoes with olive oil and seasonings, then roast for 18–20 minutes, stirring once halfway through. You're looking for tender vegetables with caramelized edges—those browned bits are flavor gold.

Lower the heat:

Reduce the oven to 350°F while you move to the next step.

Build the egg mixture:

Whisk together eggs, milk, salt, and red pepper flakes until completely smooth, then gently fold in your roasted vegetables, spinach, feta, and half the Parmesan. Don't overmix—you want the vegetables distributed but the mixture light.

Cook the base:

Heat olive oil in an oven-safe 10-inch skillet over medium heat, pour in the egg mixture, and stir gently for 1–2 minutes until the edges just begin to set. The stovetop gives you a head start and ensures the bottom doesn't stick.

Top and finish:

Scatter the remaining Parmesan across the top, slide the skillet into the oven, and bake for 15–18 minutes until the frittata is puffed and set in the center but still slightly creamy.

Rest and serve:

Let it cool for a few minutes before slicing so it holds its shape better.

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There was a moment when my mom took a bite and closed her eyes, and I realized this frittata had become something more than breakfast—it was proof that simple food, treated thoughtfully, can feel like a gift. Now whenever someone asks what to make when there's nothing fancy in the house, this is what I suggest.

Why This Works for Any Occasion

A frittata is breakfast, lunch, dinner, or tomorrow's cold leftovers all in one. It's humble enough for a quiet morning alone and elegant enough for unexpected guests. The vegetables carry it, but the creamy eggs anchor everything and make it feel substantial without being heavy.

Vegetables You Can Swap In

This recipe is forgiving—whatever vegetables you have on hand will work. Roasted mushrooms add earthiness, asparagus brings spring freshness, broccoli adds texture, and sun-dried tomatoes bring intensity. The key is cutting everything to roughly the same size so it roasts evenly, and always roasting first to develop flavor.

Cheese and Flavor Variations

Feta and Parmesan are my anchor combination, but goat cheese is stunning if you want something tangier, or fresh mozzarella if you prefer mild and creamy. A handful of fresh basil stirred in at the end feels special, and smoked salmon transforms it into something you'd order at brunch. You can even add cooked bacon or crispy sausage if you want to move beyond vegetarian.

• Roast your vegetables until they're genuinely caramelized, not just soft—the browned edges make all the difference.
• Don't skip letting the frittata rest for a few minutes; it helps it set and makes slicing much cleaner.
• Leftovers taste just as good cold from the fridge, making this a perfect make-ahead meal.

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This frittata has become the recipe I make most often because it asks for so little and delivers so much. It's the kind of food that reminds you why cooking is worth doing.

Your Recipe Questions Answered

→ What vegetables work best for roasting in this dish?

Red bell peppers, zucchini, red onions, and cherry tomatoes caramelize beautifully and offer a sweet, rich flavor that complements the eggs.

→ Can I substitute the cheeses used here?

Yes, feta can be swapped with goat cheese or mozzarella to adjust the flavor profile while maintaining creaminess.

→ What is the best way to cook the egg mixture?

After roasting the vegetables, whisk eggs with milk and seasonings, combine with veggies and cheeses, then gently cook briefly on the stovetop before baking to ensure even setting.

→ How long should the vegetables be roasted?

Roast the vegetables for about 18 to 20 minutes until they are tender and caramelized for the best depth of flavor.

→ Is this dish suitable for gluten-free diets?

Yes, provided the cheese used is verified gluten-free, this dish contains no gluten ingredients.