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My garden-fresh veggie frittata has turned into my go-to method for using up extra vegetables while making a protein-loaded dish that works for breakfast, lunch, or dinner. You just can't match the rich flavor that comes from roasting the veggies instead of just throwing them in raw or quickly cooking them in a pan.
I whipped up this dish during a summer when my garden went crazy with bell peppers and zucchini. These days it's our weekend cooking ritual before hectic weekdays when we need grab-and-go protein-packed morning meals.
Ingredients
- 12 free-range eggs: Forms the protein base and delivers that perfect custardy feel
- Red onion: Gets wonderfully sweet after roasting, creating nice balance
- Bell peppers: Using three colors makes it pretty and adds natural sweetness
- Zucchini: Brings moisture and softness plus extra nutrients
- Garlic cloves: Turn mellow and sweet in the oven, adding flavor without bite
- Avocado oil: Won't burn when roasting at higher temps
- Whole milk: Adds a lush texture and helps eggs rise nicely
- Goat cheese: Creates delicious tangy, creamy spots throughout
- Scallions: Add a crisp flavor and nice green color pop
- Kosher salt and black pepper: The must-have basics that make everything taste better
Step-by-Step Instructions
- Get The Oven Ready:
- Set your oven to 425°F and coat a 9x13" baking dish with oil or butter. This high heat will brown your veggies and bring out their natural sugars.
- Fix Your Veggies:
- Cut all vegetables into similar-sized chunks so they cook evenly. Mix them in a bowl with the oil and plenty of salt and pepper. The salt pulls out water for better browning.
- Brown The Veggies:
- Put your seasoned vegetables on a baking sheet without crowding them. Cook for 15 minutes, turn them over, then cook another 15 minutes. You want them slightly shrunken with golden edges, showing they've lost moisture and gained flavor.
- Mix The Eggs:
- While the vegetables cool down, turn the oven down to 350°F. Beat the eggs hard with milk, salt, and pepper until the mixture looks even. The milk makes everything rich and soft.
- Put It Together:
- Carefully mix the cooled roasted vegetables into the egg mixture. Pour everything into your greased dish. Crumble small bits of goat cheese on top and scatter the sliced scallions over it.
- Cook The Frittata:
- Bake for 30 minutes at 350°F until the middle barely jiggles and the top has puffed up. It'll finish cooking a bit after you take it out, so a little movement in the center is okay. Let it sit for 5 minutes before cutting.
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What makes this frittata taste so amazing is that I roast the veggies instead of cooking them in a pan. I stumbled on this trick when my stovetop was too crowded during a family gathering. The deep browning that happens in the oven creates such rich flavor that it turns the whole dish from pretty good to something everyone asks for again.
Make-Ahead Options
This dish really shines as a prep-ahead meal. Once it's totally cool, cut it into squares and pack them in sealed containers in the fridge. The taste actually gets better overnight as everything mingles together, making day-two frittata even tastier than fresh-baked. On busy mornings, just warm a piece in the microwave for 30-45 seconds until it's just heated through.
Vegetable Substitutions
What's great about this dish is how adaptable it is. Bell peppers and zucchini work great, but you can swap in whatever's growing in your garden or sitting in your fridge. Try mushrooms and asparagus in spring, cherry tomatoes and broccoli in summer, or squash and kale in fall. Just remember to roast whatever veggies you pick to bring out their best flavors before mixing with the eggs.
Serving Suggestions
For a full breakfast, serve slices with some avocado and fresh fruit on the side. For lunch or dinner, pair it with a simple green salad with lemon dressing. It tastes great warm, at room temp, or even cold, so it works for outdoor meals or packed lunches. When hosting brunch, serve alongside some crusty bread and a bowl of mixed berries.
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This adaptable, tasty frittata can't be beat for any meal occasion.
Frequently Asked Questions
- → Can I swap in other veggies?
For sure! Try adding spinach, chopped mushrooms, or asparagus. Just adjust the cooking time to match.
- → How do I store extra portions?
Pop leftovers in a sealed container and refrigerate for up to 5 days, or freeze them for as long as 3 months.
- → What if I don’t have goat cheese?
No problem! Feta, cheddar, or mozzarella work wonderfully instead of goat cheese.
- → What’s the best way to warm it up?
Microwave slices in quick 30-second bursts or warm them in a lightly covered dish at 350°F.
- → Is this meal gluten-free and keto-safe?
Yep, it’s naturally free of gluten and fits perfectly into a low-carb/keto diet.