Description
This Roasted Vegetable Frittata is a cozy, flavor-packed dish that transforms leftover roasted veggies into a golden, cheesy brunch favorite. Great warm or cold, and perfect for meal prep!
Ingredients
2 cups Leftover Roasted Vegetables
1 tbsp olive oil
1/2 cup grated cheese (mozzarella, fontina, feta)
10 large eggs
2 tbsp milk
1/2 tsp salt
1/4 tsp pepper
Instructions
1. Preheat oven to 350°F (175°C).
2. Heat a cast iron skillet over medium heat. Add olive oil and spread roasted vegetables evenly. Sauté 3–5 minutes to warm.
3. In a separate bowl, whisk eggs, milk, salt, and pepper until frothy.
4. Pour egg mixture over the veggies. Sprinkle cheese on top evenly.
5. Cook on stovetop for 2–3 minutes until edges start to set.
6. Transfer skillet to oven. Bake for 18–20 minutes or until puffed and set.
7. Let cool for 5–10 minutes before slicing and serving.
Notes
Use any roasted vegetables you have on hand—cauliflower, sweet potatoes, onions, or peppers all work.
Add herbs like parsley or thyme for extra flavor.
This recipe is easy to scale up for a crowd.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 220mg