Roasted Vegetable Frittata with Goat Cheese (Printable)
Oven-baked frittata with caramelized roasted vegetables, creamy goat cheese, and fresh herbs. Ideal for brunch or light supper.
# What You Need:
→ Vegetables
01 - 1 small red bell pepper, diced
02 - 1 small zucchini, diced
03 - 1 small red onion, sliced
04 - 1 cup cherry tomatoes, halved
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
→ Egg Mixture
08 - 8 large eggs
09 - 1/4 cup whole milk or heavy cream
10 - 1/2 teaspoon dried thyme
11 - 1/4 teaspoon smoked paprika
12 - Salt and black pepper to taste
→ Cheese and Finishing
13 - 3 ounces goat cheese, crumbled
14 - 2 tablespoons fresh basil or parsley, chopped
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, kosher salt, and black pepper. Spread evenly on prepared baking sheet.
03 - Roast vegetables for 15 to 18 minutes, stirring once halfway through, until tender and lightly caramelized. Remove from oven and reduce oven temperature to 375°F.
04 - In a large mixing bowl, whisk together eggs, milk, dried thyme, smoked paprika, salt, and pepper until well combined.
05 - Lightly grease a 10-inch ovenproof skillet. Arrange roasted vegetables evenly in the skillet. Pour egg mixture over vegetables, then sprinkle crumbled goat cheese over the top.
06 - Bake in preheated 375°F oven for 18 to 22 minutes, or until frittata is puffed and set in the center.
07 - Cool for 5 minutes, garnish with fresh herbs, then slice and serve warm or at room temperature.
# Expert Suggestions:
01 -
- The roasting step might seem extra, but trust me, it creates this incredible depth of flavor that makes people think you spent hours in the kitchen.
- The versatility is unmatched – I've made this for elegant brunches, quick weeknight dinners, and even packed cold slices for picnics where they disappeared first.
02 -
- Overcrowding your baking sheet when roasting vegetables will cause them to steam rather than caramelize – use two sheets if needed for that crucial flavor development.
- The frittata continues cooking slightly after removing from the oven, so take it out when the center is just barely set to avoid a rubbery texture.
03 -
- If you notice the top browning too quickly before the center is set, loosely tent with foil for the remainder of the baking time.
- Room temperature eggs incorporate more air when whisked, resulting in a fluffier frittata – set them out while you prep and roast the vegetables.