Roasted Vegetable Frittata Recipe | Easy and Healthy Spring Dish
This roasted vegetable frittata recipe is perfect for spring and makes a beautiful addition to an Easter brunch menu or a Mother's Day menu. It's also great for meal prep as it can be made ahead of time and will last in the fridge for up to 5 days. Inspired by Ina Garten, this recipe takes her classic base and adds a clean and delicious twist. The roasted vegetables are the star of this dish, providing a burst of flavor and color. You can easily customize the vegetables based on your preference or what you have on hand. The recipe requires 3 cups of cooked vegetables, which means you'll need 5 to 6 cups of raw vegetables. You can also use any leftover cooked veggies you have in the fridge. The vegetables are roasted in the oven at 425 degrees Fahrenheit for 30 minutes, until they have a nice golden color and are tender. While the vegetables cool down, a mixture of eggs, milk, salt, and pepper is prepared. The cooled vegetables are added to the egg mixture and everything is mixed well before transferring it into a greased baking dish. Goat cheese and sliced scallions are added on top for added flavor. The frittata is baked in the oven for 20 to 30 minutes, until the eggs puff up and the frittata is set in the center. Once cooled, the frittata can be sliced into squares for serving. It can be enjoyed as a light lunch or dinner, paired with a simple arugula salad. For a complete brunch meal, it can be served with apple chicken sausage and lemon blueberry oatmeal muffin cups. Share your feedback and tag the creator on social media to showcase your clean and delicious creations.
Ingredients:
- 1 chopped red onion
- 2 bell peppers (1 orange
- 1 red)
- 1 large zucchini
- 2 cloves of crushed garlic
- 1 tablespoon of avocado oil
- kosher salt
- black pepper
- 1 dozen eggs
- 1/4 cup of whole milk
- butter (for greasing the baking dish)
- creamy goat cheese
- fresh sliced scallions
Cooking steps:
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl, combine the chopped red onion, bell peppers, zucchini, crushed garlic, avocado oil, kosher salt, and black pepper. Toss to coat the vegetables.
- Transfer the vegetables onto a rimmed baking sheet and spread them out. Roast in the oven for 30 minutes, flipping halfway through, until they are golden and tender.
- In another large bowl, crack the eggs and add the whole milk, salt, and black pepper. Whisk to combine.
- Once the roasted vegetables have cooled down, add them to the egg mixture and stir gently to combine.
- Grease a 9 by 13 baking dish with butter. Transfer the egg and vegetable mixture into the dish.
- Dot the top with creamy goat cheese and sprinkle fresh sliced scallions.
- Bake in the oven for 20 to 30 minutes, until the eggs puff up and the frittata is set in the center.
- Allow the frittata to cool before slicing it into squares.
- Serve the frittata with a simple arugula salad for a light lunch or dinner. Alternatively, serve it as part of a brunch meal with apple chicken sausage and lemon blueberry oatmeal muffin cups.
