Roasted Vegetable Frittata
Looking for a delicious, crustless egg dish? Do you happen to have a few leftover over veggies from my Sheet Pan Roasted Vegetables recipe? Then do I have the recipe for you! Roasted Vegetable Frittata is easy, delicious, and makes great use of leftover vegetables that may be sitting in your fridge.
As a low carb eater, I try to limit extra starches wherever I can. I learned how to make a frittata in the oven just to avoid carbs and now I will never go back to an egg dish with a crust! Roasted Vegetable Frittata dish is perfect for those maintaining a low-carb diet or just looking for a lighter alternative to quiche recipes.
Finishing this dish in the oven is the key to making the quiche-like feel without the crust. Don’t have a cast iron skillet? You can get one just like mine from Amazon here. I’ve had my cast iron skillet for more than 10 years and it keeps getting better and more seasoned the more I use it.
Recently in another post, I was telling why I absolutely {HEART} Brad’s Farm Market, a family-owned farm here in Harford County. Along with my weekly CSA (community sponsored agriculture) pickup, we also signed up to get a dozen farm fresh eggs. If you’ve never bought farm fresh eggs before, you are truly missing out. The taste and color you see in the photos is a true representation of the beauty of these eggs!
Since you’ll be using leftover roasted vegetables in this frittata dish, the time to make the dish has been literally cut in half. All you need to do is warm up the veggies in a cast iron skillet, add scrambled eggs, a little salt and pepper and some of your favorite cheese, and bake it in the oven for about 20 minutes. That’s it!
Roasted Vegetable Frittata makes a perfect dish for brunch, lunch, dinner, and don’t get me started on the leftovers. Pair your Roasted Vegetable Frittata with a green salad and you’ve got a balanced, delicious lunch.
Follow along to learn how to make a frittata in the oven!
Protein packed and full of veggies this Roasted Vegetable Frittata is perfect for breakfast or any night of the week!
- 2 cups Leftover Roasted Vegetables
- 1 tbsp olive oil
- 1 /2 cup grated cheese (mozzarella, fontina, feta) your choice!
- 10 large eggs
- 2 tbsp milk
- 1/2 tsp salt
- 1/4 tsp pepper
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Preheat oven to 350 degrees.
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In a large cast iron skillet on medium heat, spread out veggies in an even layer. Saute 3-5 minutes, just until veggies heat up.
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In a separate bowl, whisk eggs and milk well.
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Stir in egg mixture and cheese, evenly coating all the veggies.
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Cook for 2-3 minutes over the heat, and then transfer dish to the oven.
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Bake for 20 minutes, until the center of the dish is puffed and firm. Don't overcook! It's normal for the frittata to deflate a bit when you remove from the oven.
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Let it set for about 5-10 minutes, and then slice and serve!
Try some of my Traditional Greek Dishes!
Hi Vayia, why size cast iron are you using?
I’m using a 10 inch Lodge brand cast iron pan. I have an Amazon affiliate link in the post if you are in the market to buy one!
It was good, but nowhere in the recipe did it say to put in the cheese, so I forgot. It tasted good but I look forward to making it the right way, when I rewrote the recipe, I added that instructions to add the cheese.
Thank you for letting me know. I made the correction to the recipe.
I need a gluten free sugar free side for a meeting – does this fit that bill? I can eat anything, but apparently, I am cooking for those who have limitations and need to come up with something stunning. This looks and sound really good. Thank you.
This got rave reviews. I used large cubes of Baby potato, Sweet red potato, a red capsicum & sliced garlic mushrooms. 10 eggs & 2 tablespoons of non dairy milk. I pushed raw English spinach & aged cheddar cheese just under the surface. I probably had 3 cups pf veggie in all. This Frittata is great warm or cold. Serve with a mixed salad & crusty bread. Mine would serve 6-8 serves. Was cooked at 20mins. Easy to pre bake the veggies in olive oil & then assemble & cook the next day. Best left to rest for 15mins before cutting.