Roasted Vegetable Frittata with Goat Cheese

Last Sunday morning, sunlight streamed through my kitchen windows as I rummaged through the vegetable drawer wondering what to make with my farmer's market haul. The vibrant colors of bell peppers, zucchini and cherry tomatoes practically begged to be transformed into something special. That's when inspiration struck for this roasted vegetable frittata – a beautiful canvas for those caramelized vegetables with pockets of tangy goat cheese melting throughout.

My neighbor Sarah knocked on my door one spring morning when the aroma of this frittata wafted through our shared hallway. She sheepishly admitted she'd been standing outside my apartment for a full minute before working up the courage to ask what I was cooking. Within twenty minutes, we were sitting on my tiny balcony, trading life stories over warm slices of frittata and coffee, beginning what would become a cherished friendship.

Ingredients

• Red bell pepper, zucchini, red onion, and cherry tomatoes: The magic happens when these vegetables caramelize and release their natural sugars during roasting.
• Goat cheese: After experimenting with numerous cheeses, goat cheese remains my favorite for its tangy creaminess that creates little pockets of flavor throughout the frittata.
• Dried thyme and smoked paprika: These humble spices transform the egg mixture from bland to complex, with the paprika adding a subtle smokiness that complements the roasted vegetables.
• Fresh herbs: That final sprinkle of bright green basil or parsley isn't just for looks – it cuts through the richness with a burst of freshness.

Instructions

Roast those veggies:

Preheat your oven to 425°F and line a baking sheet with parchment paper before tossing your colorful vegetable medley with olive oil, salt and pepper. You'll know they're ready when the edges start to darken and the tomatoes begin to collapse slightly.

Prepare the egg mixture:

In a large bowl, whisk those eggs with a real purpose – you want air incorporated for a fluffier result. The milk adds richness, while the herbs and spices bring everything to life.

Assemble your masterpiece:

There's something so satisfying about arranging the roasted vegetables in the skillet, then watching as the egg mixture fills all the nooks and crannies. Make sure your skillet is properly greased to avoid any heartbreaking sticking.

Let the oven work its magic:

As the frittata bakes, it will puff up beautifully and set from the edges inward. Resist the urge to open the oven door too often – that escaping heat can cause uneven cooking.

The finishing touches:

Let the frittata rest for those crucial 5 minutes before garnishing and slicing. This brief pause allows the eggs to set completely and makes for cleaner slices.

Save

During a particularly challenging winter, this frittata became my Sunday ritual – a small act of self-care when everything else felt overwhelming. The methodical chopping of vegetables, the aromatic transformation in the oven, and finally sitting down with a slice still warm from the pan reminded me that nourishment comes in many forms. Sometimes the simplest kitchen acts can ground us when we need it most.

Make-Ahead Options

One rainy weekend when friends unexpectedly stayed over, I discovered this frittata's remarkable quality as a make-ahead wonder. I prepped everything the night before – chopping vegetables, whisking the egg mixture, and storing separately in the refrigerator. In the morning, I simply roasted the vegetables while brewing coffee, assembled the frittata, and popped it in the oven while we chatted over that first cup of coffee.

Seasonal Adaptations

The beauty of this recipe lies in its chameleon-like ability to transform with the seasons. In spring, I add tender asparagus and peas; summer brings corn and bell peppers; fall welcomes butternut squash and leeks; while winter sees me adding hearty mushrooms and kale. The technique remains consistent while the vegetables tell the story of what's growing outside my window.

Serving Suggestions

The presentation of this frittata has evolved through countless gatherings at my table. For casual brunches, I serve wedges right from the skillet with a shower of additional fresh herbs. For more elegant affairs, individual slices arranged on white plates with a tiny side salad elevate the experience without additional work.

• A simple arugula salad dressed with lemon and olive oil cuts through the richness perfectly.
• Toasted sourdough rubbed with garlic provides the ideal vehicle for sopping up any stray bits.
• For a more substantial meal, roasted potatoes with rosemary make an excellent side dish that can cook alongside the frittata.

Save

This frittata has taught me that good cooking doesn't always mean complicated recipes or rare ingredients. Sometimes the most memorable meals come from simple techniques applied to whatever fresh ingredients we have on hand.

Recipe FAQs

→ Can I prepare this frittata ahead of time?

Yes, this frittata is excellent for meal prep. Cool completely, then refrigerate in an airtight container for up to 4 days. Enjoy cold or gently reheat in a 300°F oven for 10 minutes.

→ What vegetables work best for roasting?

The recipe works beautifully with bell peppers, zucchini, onions, and tomatoes. Feel free to substitute with seasonal varieties like asparagus, mushrooms, spinach, eggplant, or broccoli. Aim for similar-sized pieces for even cooking.

→ How do I make this dairy-free?

Omit the goat cheese entirely or use a plant-based cheese alternative. Replace the milk or cream with unsweetened almond milk, oat milk, or coconut milk. The frittata will still set beautifully and taste delicious.

→ What ovenproof skillet size do I need?

A 10-inch ovenproof skillet is ideal for this four-serving frittata. Cast iron, stainless steel, or ceramic skillets all work well. Ensure the handle is oven-safe before baking.

→ Can I add more vegetables without adjusting egg ratios?

You can add up to one extra cup of roasted vegetables without significant changes. If exceeding this, whisk an additional egg or two to ensure proper setting. The key is balancing egg mixture to vegetable volume.

→ How do I know when the frittata is properly cooked?

The frittata is done when the edges are set and golden but the center is still slightly jiggly when gently shaken. It continues cooking slightly after removal from the oven. A toothpick inserted in the center should come out mostly clean with minimal wet egg.