Roasted vegetable frittata
This roasted vegetable frittata features a medley of seasonal vegetables, eggs, and cheese, creating a rich and satisfying dish. It's perfect for any meal of the day and a great way to use up leftover veggies.
Cook time 20 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 red onion
1 cup potatoes
1 zucchini
1 cup red pepper
2 garlic cloves
6 eggs
1/2 cup light sour cream
3/4 cup grated parmesan cheese
1/2 cup basil leaves
A roasted vegetable frittata is a delicious, healthy, and versatile dish that combines the robust flavors of seasonal vegetables with the richness of eggs and cheese. Perfect for breakfast, brunch, or even a light dinner, this recipe is easy to make and can be customized with your favorite vegetables and herbs. It's a fantastic way to use up any leftover veggies you have in your fridge, making it both an economical and tasty meal option.
Instructions:
- Red Onion: Thinly slice the red onion.
- Potatoes: Dice the potatoes into small cubes.
- Zucchini: Dice the zucchini.
- Red Pepper: Chop the red pepper.
- Garlic: Mince the garlic cloves.
- Heat a large ovenproof skillet over medium heat and add the olive oil.
- Add the sliced red onion and diced potatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they start to soften.
- Add the diced zucchini, chopped red pepper, and minced garlic. Continue cooking for another 5-7 minutes, until all vegetables are tender and slightly golden.
- While the vegetables are roasting, crack the eggs into a large bowl.
- Add the light sour cream to the eggs and whisk together until well combined.
- Stir in the grated Parmesan cheese and chopped basil leaves. Season with salt and pepper to taste.
- Pour the egg mixture evenly over the roasted vegetables in the skillet. Gently stir to ensure the vegetables are evenly distributed.
- Let the frittata cook on the stovetop for about 2-3 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the frittata is fully set and the top is lightly golden. You can check for doneness by inserting a knife into the center; it should come out clean.
- Remove the frittata from the oven and let it cool for a few minutes.
- Slice into wedges and serve warm, garnished with additional basil leaves if desired.
This roasted vegetable frittata is a fantastic recipe for any meal of the day. The combination of roasted vegetables, creamy eggs, and savory parmesan creates a mouth-watering dish that's both satisfying and nutritious. Enjoy it on its own, or serve it with a side salad or some crusty bread for a more complete meal. With its vibrant colors and delicious flavors, this frittata is sure to become a household favorite.
Roasted vegetable frittata FAQ:
Bake the frittata in a preheated oven at 375°F (190°C) for 15-20 minutes, or until it is fully set and the top is lightly golden.
Check for doneness by inserting a knife into the center of the frittata; it should come out clean. The edges should also be set and the top lightly golden.
Yes, you can customize the frittata by substituting other vegetables like spinach, mushrooms, or cherry tomatoes, as long as they are cooked until tender before adding the egg mixture.
Store any leftover frittata in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Yes, you can prepare the frittata ahead of time. Cook it, let it cool, and then refrigerate. It can be served cold, at room temperature, or reheated before serving.
Cooking Tips:
- Preheat your oven to 200°C (400°F) to ensure it’s hot enough for roasting the vegetables and cooking the frittata evenly.
- Cut the vegetables into uniform pieces to ensure they cook evenly, preventing any pieces from being over- or under-cooked.
- Roast the vegetables until they are tender and slightly caramelized, which will enhance their natural sweetness and flavor.
- Whisk the eggs, sour cream, and a bit of salt and pepper to create a smooth mixture that will bake into a wonderful, fluffy texture.
- Use an oven-safe skillet, such as a cast iron pan, for both roasting the vegetables and baking the frittata to cut down on dishes and streamline your cooking process.
- Allow the frittata to cool for a few minutes after taking it out of the oven; it will be easier to slice and serve.
- Feel free to experiment with different vegetables, cheeses, and herbs to customize the frittata to your tastes. Spinach, mushrooms, and feta cheese make excellent additions.
Nutrition Facts
4 ServingsCalories 280kcal
Protein 18g
Carbohydrates 20g
Fiber 3.06g
Sugar 6g
Fat 18g
More recipes
Barbecued pumpkin and prosciutto salad
A tasty salad with grilled pumpkin, prosciutto, and arugula.
21 Apr 2026Chicken with orange and feta salad
A refreshing chicken salad with orange and feta cheese.
21 Apr 2026Spaghetti with olive and mint pesto
A quick and flavorful spaghetti with olive and mint pesto.
21 Apr 2026Balsamic pork chops with feta and cherry tomatoes
Tender pork chops with feta, cherry tomatoes, and balsamic vinegar.
21 Apr 2026Chicken with zucchini and sweet potato salad
Grilled chicken served over roasted sweet potato and zucchini salad.
21 Apr 2026Rosemary & garlic roast chicken
Aromatic rosemary and garlic roast chicken for family dinners.
21 Apr 2026Tomato soup with garlic and basil-crusted bread
Enjoy a comforting tomato soup with crispy garlic-basil bread.
21 Apr 2026