If you’re looking for an easy yet delicious way to use leftover veggies and turn them into a satisfying meal, this Roasted Vegetable Frittata recipe is your new go-to. Think of it as a crustless, oven-baked egg dish that tastes just as rich and flavorful as quiche but without the added carbs — perfect for breakfast, brunch, lunch, or dinner.
Whether you’re feeding a crowd or cooking for meal prep, this frittata strikes the right balance between protein and vegetables, finished off with gooey cheese and simple seasoning.
Why You’ll Love This Roasted Vegetable Frittata
- Uses leftover roasted vegetables so nothing goes to waste
- Great for low-carb diets or anyone avoiding crusty quiches
- Comes together quickly — just 30 minutes from start to finish
- A versatile dish that pairs beautifully with a green salad for a balanced meal
- Kid-friendly, meal-prep friendly, and totally customizable
It’s also a perfect addition to any breakfast recipe collection — especially if you’re into easy morning meals that feel fancy without being fussy.
Ingredients
- 2 cups leftover roasted vegetables (any mix you like)
- 1 tablespoon olive oil
- 10 large eggs
- 2 tablespoons milk
- 1/2 cup grated cheese (mozzarella, cheddar, feta, or your fave)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Feel free to toss in bonus ingredients like baby spinach, sautéed onions, mushrooms, or even leftover sweet potatoes.
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F. If your roasted veggies are cold, toss them in a cast iron skillet with a little olive oil and heat over medium for about 3–5 minutes. You want them warmed up, not crispy.
2. Make the Egg Mixture
In a large bowl, crack your eggs, add the milk, and whisk until well combined. Stir in your grated cheese, salt, and pepper.
3. Pour and Cook
Pour the egg mixture right over the veggies in the skillet. Let it cook on the stovetop for 2–3 minutes until the edges start to set.
4. Bake It
Transfer the skillet to the oven and bake for 20 minutes. You’ll know it’s done when the top is puffed and the center is set.
5. Let It Rest
This part’s important. Let the frittata rest for 5–10 minutes before slicing. It helps everything firm up and makes slicing way easier.
Serving Suggestions
This roasted vegetable frittata is amazing with:
- A simple arugula or mixed greens salad
- Toasted sourdough or grainy bread
- A dollop of Greek yogurt or a drizzle of hot sauce
- Fresh fruit for a brunch spread
- Packed in lunchboxes with some crackers or veggie sticks
It’s also great cold — frittata is one of those dishes that holds up beautifully the next day.
Tips for Frittata Success
- Use pre-roasted veggies to save time. If you’re roasting from scratch, aim for things like zucchini, peppers, onions, sweet potatoes, and cherry tomatoes.
- Avoid watery vegetables (like raw tomatoes or spinach) unless you cook off the moisture first.
- If you don’t have a cast iron skillet, use any oven-safe pan or a greased baking dish.
- Go wild with cheese choices: sharp cheddar, pepper jack, goat cheese — you name it.
Variations to Try
- Mediterranean Style: Add feta, kalamata olives, and sun-dried tomatoes
- Spicy Southwest: Use pepper jack, roasted corn, and diced jalapeños
- Breakfast Meat Lovers: Toss in cooked bacon, sausage, or ham
- Dairy-Free: Skip the cheese or swap in a plant-based option
Make-Ahead + Storage
- Store leftovers in the fridge for up to 4 days
- Reheat slices in the microwave or toaster oven
- You can also freeze individual slices — wrap in foil and store in freezer-safe bags for up to a month
- Great for weekly meal prep or quick grab-and-go breakfasts
Roasted Vegetable Frittata
- Total Time: 30 minutes
- Yield: 6 slices 1x
- Diet: Vegetarian
Description
This Roasted Vegetable Frittata is the ultimate healthy oven-baked brunch recipe. Made with leftover roasted veggies, eggs, and cheese — it’s crustless, low-carb, and perfect for any meal of the day.
Ingredients
- 2 cups leftover roasted vegetables (any mix)
- 1 tablespoon olive oil
- 10 large eggs
- 2 tablespoons milk
- 1/2 cup grated cheese (mozzarella, cheddar, feta, etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional add-ins: baby spinach, sautéed onions, mushrooms, sweet potatoes
Instructions
- Preheat oven to 350°F. If your veggies are cold, warm them in a cast iron skillet with olive oil for 3–5 minutes over medium heat.
- In a large bowl, whisk together eggs, milk, grated cheese, salt, and pepper.
- Pour the egg mixture over the veggies in the skillet. Cook on stovetop for 2–3 minutes until edges start to set.
- Transfer skillet to the oven and bake for 20 minutes, or until the top is puffed and center is set.
- Let the frittata rest for 5–10 minutes before slicing. Serve warm or cold with your favorite sides.
Notes
Use pre-roasted veggies to save time. Avoid watery ingredients unless pre-cooked. Store leftovers in fridge up to 4 days or freeze slices for later. Try flavor twists like Mediterranean (feta, olives), Southwest (pepper jack, corn), or add cooked bacon or sausage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg
Final Thoughts
The Roasted Vegetable Frittata isn’t just a clever way to use up veggies — it’s a weeknight lifesaver, a brunch hero, and the kind of dish that makes you feel like a kitchen wizard with very little effort.
You don’t need fancy equipment, fancy ingredients, or a fancy cooking degree. Just a handful of eggs, some leftover roasted vegetables, and the willingness to try something satisfying, wholesome, and real.