Description
Roast vegetable frittata is your ultimate fridge-clearing hero. This versatile egg dish transforms leftover vegetables into a golden, satisfying meal that works for breakfast, lunch, or dinner. It’s a crustless quiche that’s faster to make, easier to customize, and perfect for using up whatever’s hiding in your crisper.
Ingredients
2 cups mixed vegetables, bite-size pieces
6 eggs
¼ cup milk
1 cup grated cheese
Oil for roasting
Salt and pepper to taste
Instructions
1. Preheat your oven to 200°C (400°F). Cut your vegetables into bite-size pieces, keeping them roughly the same size for even cooking.
2. Toss the vegetables in oil with a pinch of salt and pepper. Spread them on a baking sheet in a single layer without crowding the pan.
3. Roast for 20-30 minutes until tender and lightly caramelized. Harder vegetables like carrots need the full time, while softer ones like zucchini finish faster.
4. Remove the vegetables from the oven and let them cool slightly. You can use vegetables straight from the fridge too—this works perfectly for leftovers. Lower the oven temperature to 180°C (350°F) for baking the frittata.
5. In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper. Stir in most of the grated cheese, saving some for topping. Add the cooled roasted vegetables and gently fold everything together.
6. Pour the mixture into a greased baking dish. Use your hands or a spoon to distribute the vegetables evenly throughout. Sprinkle the reserved cheese on top.
7. Bake for 30-50 minutes depending on your dish size. The frittata is done when just set in the center—it should still have a slight jiggle but not look wet.
8. Let the frittata cool for 10 minutes before slicing. This resting time helps it set completely and makes cleaner slices. Serve warm or at room temperature.
Notes
Cool the vegetables before adding to raw eggs to prevent premature cooking and uneven texture.
The center should be just set with a slight jiggle when done. Overbaking makes it rubbery and dry.
Add 2 extra eggs for every additional cup of vegetables to maintain the proper ratio.
Match cooking times: add quick-cooking vegetables like spinach raw, but roast harder vegetables like sweet potato first.
Season vegetables while roasting for deeper flavor throughout the dish.
Store covered in the fridge for up to 5 days. The flavor improves after a day.
For dairy-free: Use plant-based milk like almond or oat. Skip the cheese or use dairy-free alternatives.
This recipe is naturally vegetarian and easily scalable.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American