Roasted Vegetable Frittata (Printer-Friendly)
A vibrant, oven-baked dish packed with caramelized vegetables and creamy eggs, ideal for any 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 tbsp olive oil
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/2 tsp dried oregano
14 - 1/4 tsp crushed red pepper flakes (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place bell pepper, zucchini, red onion, and cherry tomatoes on the baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and dried oregano. Toss to coat evenly.
03 - Roast vegetables for 18 to 20 minutes, stirring once midway, until tender and caramelized.
04 - Reduce oven temperature to 350°F.
05 - 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.
06 - Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Pour in the egg-vegetable mixture and gently stir for 1 to 2 minutes until edges begin to set.
07 - Sprinkle the remaining Parmesan cheese evenly over the mixture.
08 - Transfer skillet to the oven and bake for 15 to 18 minutes, until the frittata is puffed and set in the center.
09 - Allow to cool slightly before slicing and serving.
# Expert Advice:
01 -
- It's the ultimate kitchen shortcut that looks like you spent hours planning.
- One pan means almost no cleanup, which feels like a small miracle on a busy morning.
- Roasted vegetables get sweetly caramelized, so even the ones you might normally skip become irresistible.
02 -
- Roasting the vegetables first is non-negotiable—it concentrates their flavors and ensures they're tender rather than releasing water into the eggs.
- An oven-safe skillet is essential because moving it from stovetop to oven is the whole game; cast iron or a stainless steel handle works perfectly.
- Don't overbake it—the center should still have a tiny bit of jiggle when you pull it from the oven because it keeps cooking as it cools.
03 -
- A cast-iron skillet retains heat beautifully and gives you a restaurant-quality finish on the bottom and edges.
- If you're unsure whether it's done, give the skillet a gentle shake—the center should barely jiggle, and a toothpick inserted should come out mostly clean.