A Roasted Vegetable Frittata is a versatile and wholesome dish, perfect for breakfast, brunch, or even a light dinner. This frittata combines tender roasted vegetables with fluffy eggs, creating a satisfying and nutrient-packed meal. You can use any assortment of seasonal vegetables, making it a great way to use up leftovers or enjoy fresh produce. The roasting process brings out the natural sweetness of the vegetables, which pairs beautifully with the creamy eggs and optional cheese for added richness.
Ingredients:
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1 small onion, chopped
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt and pepper, to taste
- 8 large eggs
- 1/4 cup milk or cream
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika (optional)
- Fresh herbs (such as parsley or basil) for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the diced vegetables (zucchini, bell pepper, onion, and tomatoes) in olive oil and season with salt and pepper. Spread them in an even layer on the prepared baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
- In a large bowl, whisk together the eggs, milk or cream, Parmesan cheese (if using), garlic powder, smoked paprika, salt, and pepper until well combined.
- Reduce the oven temperature to 350°F (175°C). Lightly grease a 9-inch oven-safe skillet or baking dish.
- Evenly distribute the roasted vegetables in the skillet, then pour the egg mixture over the top.
- Bake the frittata for 20-25 minutes, or until the eggs are set and the top is slightly golden.
- Garnish with fresh herbs and serve warm. Enjoy!
