Delicious Roasted Vegetable Frittata
A versatile and wholesome dish combining roasted vegetables, creamy cheeses, and hearty eggs, perfect for any meal.
Ingredients
Vegetables
- 1 whole red bell pepper, diced
- 1 small zucchini, diced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
Egg Mixture
- 6 large eggs
- ⅓ cup whole milk
- ½ cup crumbled feta cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil divided
Seasonings
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes (optional)
Instructions
Preparation
- Preheat your oven to 400°F.
- Gather and dice all your vegetables.
Cooking the Vegetables
- Toss the vegetables well and roast them for 18-20 minutes until tender and slightly caramelized.
Egg Mixture
- In a mixing bowl, whisk together the eggs and whole milk. Add crushed red pepper flakes if desired.
Combine Ingredients
- Fold in the roasted vegetables, baby spinach, crumbled feta, and half of the grated Parmesan cheese.
Cooking the Frittata
- Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Pour the egg-vegetable mixture into the skillet and stir gently for 1-2 minutes until edges begin to set.
- Sprinkle remaining Parmesan cheese on top and transfer the skillet to the oven.
- Bake for 15-18 minutes until puffed and set.
Serving
- Cool slightly, slice into wedges, and serve warm or at room temperature.
Notes
Allow to cool slightly before slicing for cleaner wedges. Serve with a fresh salad or crusty bread.