Roasted vegetable frittata is a baked egg dish loaded with caramelized squash, zucchini, bell pepper, and mushrooms, held together by cheddar and feta.
The vegetables roast first so they bring sweetness rather than water to the eggs. It takes about 70 minutes in total, mostly unattended oven time, and it serves six.
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Why This Roasted Vegetable Frittata Recipe Works
Roasting the vegetables concentrates their flavor and drives off excess moisture, which keeps the frittata firm and sliceable.
Half and half and eggs bake into a rich, custardy base, and the cheddar and feta add salty depth without needing much extra salt.
The dish is baked, not stirred, so there is no skillet flipping. It is a forgiving method that works with almost any vegetable you have on hand.
Ingredients for Roasted Vegetable Frittata
- 10 large eggs
- 3/4 cup half and half or whole milk
- 1 1/2 cups shredded sharp cheddar
- 3 1/2 oz feta cheese, crumbled, optional
- 12 oz butternut squash, cut into 3/4 inch cubes
- 2 medium zucchini, sliced into 1/2 inch rounds
- 3 1/2 oz mushrooms, sliced, optional
- 1 large red bell pepper, sliced
- 2 garlic cloves, minced
- 1 1/2 tsp mixed dried herbs
- 2 tbsp olive oil, for roasting
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
Butternut squash. Cut it small so it softens in the same time as the zucchini. Sweet potato works too.
Zucchini. Slice into thick rounds so they brown and do not turn mushy.
Bell pepper. Red pepper adds sweetness and color.
Cheddar and feta. Sharp cheddar melts into the eggs, while feta adds tang. Leave the feta out if you prefer a milder dish.
Eggs and half and half. Ten eggs and half and half set into a tender custard when baked gently.
How to Make Roasted Vegetable Frittata
1. Heat the oven Set the oven to 400 degrees F and line a large baking sheet with parchment.
2. Season the vegetables Toss the squash, zucchini, mushrooms, bell pepper, and garlic with olive oil, 1/4 tsp salt, and 1/4 tsp pepper.
3. Roast Spread the vegetables in one layer and roast about 25 minutes until tender and browned at the edges. Cool for 10 minutes.
4. Whisk the eggs Whisk the eggs, half and half, remaining salt and pepper, and the dried herbs until blended.
5. Add cheese Stir in the cheddar and feta, then fold in the cooled vegetables.
6. Bake Lower the oven to 350 degrees F, pour the mixture into a greased 9×13 dish, and bake 25 to 30 minutes until set and golden, with the center at 160 degrees F.
7. Rest Let the frittata rest 10 minutes before slicing into six pieces.
How to Serve Roasted Vegetable Frittata
Cut the frittata into six squares and serve warm with a green salad and air fried asparagus. For brunch add muffin tin egg bites or a basket of fluffy dinner rolls. It is also good cold in a lunch box.
How to Store and Reheat Roasted Vegetable Frittata
Cool the frittata and refrigerate in an airtight container for up to 3 days. Reheat in a hot oven at 325 degrees F for 10 to 12 minutes, or in the microwave, until hot throughout at 165 degrees F. Wrap individual slices and freeze for up to 2 months; thaw overnight in the refrigerator.
Tips and Variations for Roasted Vegetable Frittata
Roast in one layer. Crowded vegetables steam instead of browning, so use two trays if needed.
Cool the vegetables. Hot vegetables can start to cook the eggs, so let them cool for a few minutes.
Cut evenly. Match the size of the pieces so every vegetable softens at the same time.
Grease the dish. Butter or oil the baking dish so the frittata lifts out cleanly.
Swap the vegetables. Broccoli, spinach, and onions all work in place of the squash.
Use leftovers. Roasted vegetables left over from dinner can go straight into the egg mixture.
Add herbs. Fresh basil or parsley stirred in at the end brightens the flavor.
Check doneness. The center should reach 160 degrees F, which is the safe temperature for egg dishes noted in this Montana State egg fact sheet.
Frequently Asked Questions About Roasted Vegetable Frittata
How long does a roasted vegetable frittata take to bake?
About 25 to 30 minutes at 350 degrees F after the vegetables are roasted.
Can I make a roasted vegetable frittata ahead of time?
Yes. Roast the vegetables a day ahead, then mix and bake the next day.
What vegetables work in a roasted vegetable frittata?
Sweet potato, broccoli, cauliflower, onion, and tomato work well. Keep the total amount similar.
Why is my frittata watery?
Wet vegetables release liquid. Roast them well and let them cool.
Can I make it dairy free?
Use a plant milk and skip the cheese. It will taste lighter.
Roasted Vegetable Frittata with Feta and Cheddar
Equipment
- Baking sheet
- 9×13 Baking Dish
- Whisk
Ingredients
Main Ingredients
- 10 large eggs
- ¾ cup half and half or whole milk
- 1 ½ cup shredded sharp cheddar
- 3 ½ oz feta cheese crumbled, optional
- 12 oz butternut squash cut into 3/4 inch cubes
- 2 medium zucchini sliced into 1/2 inch rounds
- 3 ½ oz mushrooms sliced, optional
- 1 large red bell pepper sliced
- 2 cloves garlic minced
- 1 ½ tsp mixed dried herbs
- 2 tbsp olive oil for roasting the vegetables
- ½ tsp salt divided
- ½ tsp black pepper divided
Instructions
Cooking
- Roast prep. Heat the oven to 400 degrees F. Toss the squash, zucchini, mushrooms, pepper, and garlic with oil and half the salt and pepper.
- Roast. Roast on a baking sheet about 25 minutes until tender, then cool 10 minutes.
- Egg mixture. Whisk the eggs, half and half, herbs, and remaining salt and pepper. Stir in both cheeses.
- Combine. Fold in the cooled vegetables and pour into a greased 9×13 dish.
- Bake. Reduce to 350 degrees F and bake 25 to 30 minutes until set and 160 degrees F in the center.
- Rest. Rest 10 minutes and cut into six pieces.
