Healthy Vegetable Frittata Delight

This colorful vegetable frittata has become my favorite way to use up garden vegetables while creating a protein-packed meal that works any time of day. The roasted vegetables bring incredible depth of flavor that you simply can't achieve with raw or sautéed veggies alone.

I first created this recipe during a summer when my garden produced more bell peppers and zucchini than I knew what to do with. Now it's become our Sunday tradition before busy weeks when we need quick protein-rich breakfasts ready to go.

Ingredients

• 12 pastured eggs: Provides the protein foundation and creates the perfect custard texture
• Red onion: Adds a pleasant sweetness when roasted that balances the dish
• Bell peppers: Three different colors bring visual appeal and sweet flavor
• Zucchini: Offers moisture and a tender texture while adding nutrients
• Garlic cloves: Roasted until sweet and mellow for depth without harshness
• Avocado oil: Has a high smoke point perfect for roasting at high temperatures
• Whole milk: Creates richness and helps the eggs puff beautifully
• Goat cheese: Adds tangy pockets of creaminess throughout
• Scallions: Bring a fresh bite and beautiful green color contrast
• Kosher salt and black pepper: The essential seasonings that enhance all flavors

Step-by-Step Instructions

Prepare The Oven:

Heat your oven to 425°F and generously grease a 9x13" baking dish with your preferred fat. This temperature is perfect for caramelizing vegetables and bringing out their natural sweetness.

Prepare Vegetables:

Chop all vegetables into pieces approximately the same size to ensure even cooking. Toss them in a bowl with avocado oil and season generously with salt and pepper. The salt will help draw out moisture for better caramelization.

Roast Vegetables:

Spread seasoned vegetables on a rimmed baking sheet in a single layer. Roast for 30 minutes total flipping halfway through. Look for caramelized edges and slight shrinkage which indicates the moisture has evaporated and flavors have concentrated.

Prepare Egg Mixture:

While vegetables cool reduce oven temperature to 350°F. Whisk eggs vigorously with milk salt and pepper until completely uniform. The milk adds richness and helps create a tender texture throughout.

Assemble Frittata:

Combine cooled roasted vegetables with the egg mixture gently folding to distribute evenly. Pour into the prepared baking dish. Dot the top with small pieces of goat cheese and sprinkle with sliced scallions.

Bake Frittata:

Bake for 30 minutes at 350°F until the center is just set and the top is slightly puffed. The frittata will continue cooking slightly after removal so a slight jiggle in the center is fine. Allow to rest for 5 minutes before slicing.

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The secret to this frittata's incredible flavor is roasting the vegetables instead of sautéing them. I discovered this technique when I was short on stovetop space during a large family brunch. The intense caramelization that happens in the oven creates a depth of flavor that completely transforms the dish from good to memorable.

Make-Ahead Options

This frittata shines as a meal prep option. After cooling completely cut into individual portions and store in airtight containers in the refrigerator. The flavors actually improve overnight as they meld together making day-two frittata even better than fresh from the oven. For busy mornings simply microwave a slice for about 30-45 seconds until just warmed through.

Vegetable Substitutions

The beauty of this recipe lies in its flexibility. While bell peppers and zucchini work beautifully any vegetables can be substituted based on what's in season or in your refrigerator. Try asparagus and mushrooms in spring broccoli and cherry tomatoes in summer or butternut squash and kale in fall. The key is to roast whatever vegetables you choose to concentrate their flavors before adding to the egg mixture.

Serving Suggestions

For a complete breakfast serve wedges with avocado slices and fresh fruit. For a hearty lunch or dinner pair with a simple green salad dressed with lemon vinaigrette. The frittata is delicious warm room temperature or even cold making it perfect for picnics or packed lunches. For an impressive brunch spread serve alongside sourdough toast and a simple fresh fruit salad.

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This flexible, delicious frittata is an unbeatable go-to for any occasion.

Frequently Asked Questions

→ Can I use different vegetables in this frittata?

Yes, you can customize the frittata with vegetables like spinach, mushrooms, or asparagus. Adjust roasting time as needed.

→ What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

→ Can I substitute goat cheese with another cheese?

Absolutely! Feta, cheddar, or mozzarella are great substitutes for goat cheese in this frittata.

→ How can I reheat the frittata?

Reheat slices in the microwave in 30-second intervals or warm it in a 350°F oven loosely covered with foil.

→ Is this dish gluten-free and keto-friendly?

Yes, the frittata is naturally gluten-free and low in carbs, making it suitable for a keto diet.