If you’re looking for an easy, healthy breakfast that’s packed with vegetables and protein, this Easy Roasted Vegetable Frittata is the perfect recipe. It’s made with roasted vegetables, fluffy eggs, and melted cheese. Additionally, this oven-baked frittata comes together in about 30 minutes and is just as delicious for breakfast as it is for brunch, lunch, or a light dinner. For those searching for a creative Roasted Vegetable Frittata recipe, you won’t be disappointed here.
One of my favorite things about this recipe is that it transforms leftover roasted vegetables into something completely new. Whenever I make my Sheet Pan Roasted Vegetables, I always hope there are leftovers. That’s because I know this frittata is on the menu the next day, turning roasted vegetables into an easy frittata delight.
From My Kitchen
Growing up in a Greek family, vegetables were part of nearly every meal. Whether they came from our backyard garden or the local farmers’ market, nothing ever went to waste. My parents taught me to cook with the seasons and make the most of every ingredient.
That philosophy still guides my kitchen today. Whenever I roast a big pan of vegetables, I intentionally make extra because I know they’ll become this Roasted Vegetable Frittata the next day. It’s a delicious way to reduce food waste while creating a completely different meal that my family loves.
I also love using farm-fresh eggs whenever I can. Their deep golden yolks create a beautiful color and rich flavor that makes this frittata even more delicious.
Why You’ll Love This Recipe
- Ready in just 30 minutes
- Naturally gluten-free
- Low-carb and high in protein
- Great for breakfast, brunch, lunch, or dinner
- Perfect for meal prep
- An easy way to use leftover roasted vegetables
- One skillet recipe
- Easily customizable with your favorite vegetables and cheeses
What Is a Frittata?
A frittata is an Italian egg dish that’s similar to a quiche—but without the crust. Instead of baking eggs inside a pastry shell, the eggs are combined with vegetables, cheese, and other fillings before being baked until light, fluffy, and golden.
Unlike an omelet, where the fillings are folded inside, the ingredients are mixed throughout the eggs, making every bite full of flavor.
If you love quiche but want something lighter, quicker, and naturally low in carbs, a frittata is the perfect choice.
Ingredients You’ll Need
Roasted Vegetables
This recipe is perfect for using leftover roasted vegetables. Broccoli, cauliflower, zucchini, peppers, onions, mushrooms, Brussels sprouts, sweet potatoes, and asparagus all work beautifully.
Fresh Spinach
A handful of fresh spinach adds color, nutrition, and extra flavor. It wilts quickly as the eggs cook.
Eggs
Large eggs are the foundation of every great frittata. Fresh eggs produce the fluffiest texture and richest flavor.
Milk
A small amount of milk creates a lighter, creamier egg mixture without making it heavy.
Cheese
Mozzarella, fontina, feta, Swiss, cheddar, or goat cheese all work wonderfully. Each gives the frittata its own personality.
Olive Oil
Helps warm the vegetables while adding rich Mediterranean flavor.
Salt & Pepper
Simple seasonings allow the fresh vegetables and eggs to shine.
How to Make a Roasted Vegetable Frittata
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Step 2: Warm the Vegetables
Heat the olive oil in a 10-inch cast iron skillet over medium heat.
Spread the roasted vegetables into an even layer and cook for 3–5 minutes until warmed through.
Tip: Heating the vegetables first removes excess moisture and helps prevent a watery frittata.
Step 3: Prepare the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth and slightly frothy.
Stir in the shredded cheese.
Step 4: Combine
Pour the egg mixture evenly over the vegetables.
Gently stir once so the vegetables are evenly distributed throughout the eggs.
Cook on the stovetop for 2–3 minutes, just until the edges begin to set.
Step 5: Bake
Transfer the skillet to the preheated oven.
Bake for 18–22 minutes, or until the center is puffed and just set.
A knife inserted into the center should come out clean.
Step 6: Rest and Serve
Allow the frittata to rest for 5–10 minutes before slicing.
This resting time helps the eggs finish setting and makes slicing much easier.
Serve warm or at room temperature.
Vayia’s Tips
- Use room-temperature eggs for the fluffiest texture.
- Don’t overbake. The eggs should still have a slight jiggle in the center when removed from the oven.
- Freshly grated cheese melts better than pre-shredded cheese.
- If your roasted vegetables contain a lot of moisture, warm them for a few extra minutes before adding the eggs.
- A well-seasoned cast iron skillet creates beautiful golden edges and releases the frittata easily.
- Let the frittata rest before cutting so it holds together beautifully.
What to Serve with a Frittata
This roasted vegetable frittata pairs perfectly with:
- Fresh fruit
- Greek yogurt
- Whole grain toast
- Breakfast potatoes
- Mixed green salad
- Greek salad
- Fresh berries
For brunch, serve it with fresh coffee, juice, and a fruit platter.
Storage
Store leftover frittata in an airtight container in the refrigerator for up to 4 days. It reheats beautifully, making it perfect for meal prep breakfasts throughout the week.
Can You Freeze It?
Yes! Allow the frittata to cool completely before wrapping individual slices tightly. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Microwave: Heat individual slices for 30–60 seconds.
Oven: Warm at 325°F for about 10 minutes.
Air Fryer: Heat at 325°F for 3–4 minutes.
Frequently Asked Questions
Can I make this frittata ahead of time?
Absolutely! It tastes just as delicious the next day and is perfect for meal prep.
Can I use frozen vegetables?
Yes. Thaw and drain them well before adding them to the skillet to avoid excess moisture.
How do I know when the frittata is done?
The center should be puffed and just set. A knife inserted into the center should come out clean.
Why did my frittata sink?
This is completely normal. As the eggs cool, they naturally deflate slightly.
Can I use egg whites?
Yes. Substitute approximately 2 egg whites for each whole egg.
Can I make it dairy-free?
Absolutely. Omit the cheese or use your favorite dairy-free cheese alternative, and substitute an unsweetened dairy-free milk.
Recipe Notes
- This recipe is one of my favorite ways to use leftover roasted vegetables.
- Feel free to mix and match vegetables depending on what’s in season.
- Fresh herbs like parsley, basil, dill, or chives make a beautiful finishing touch.
- A sprinkle of feta cheese before serving adds wonderful Mediterranean flavor.
- Leftovers are delicious served cold or gently reheated.
Whether you’re serving it for breakfast, brunch, lunch, or a light dinner, this Easy Roasted Vegetable Frittata proves that simple ingredients can create an incredibly satisfying meal. I love that it turns leftovers into something fresh and flavorful while making healthy eating easy.
If you make this recipe, I’d love to hear how it turned out! Leave a comment below and let me know what vegetables and cheeses you used. And if you enjoyed it, don’t forget to save it to Pinterest so you’ll have it ready the next time you need an easy, protein-packed meal.
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!
Pin this recipe for later!
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!
So simple and tasty 😋
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.
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.