Ah, the Roast Vegetable Frittata! Let me tell you, this dish holds a special place in my heart (and my stomach!). It’s like sunshine in a skillet! I remember the first time I tried my hand at making this colorful creation—it was one of those lazy Sunday mornings when I was rifling through my fridge trying to use up leftover veggies. What started as a desperate attempt to clean out the fridge turned into a delightful breakfast that had everyone asking for seconds.
What makes this frittata truly special is its versatility; you can throw in whatever vegetables you have on hand. Feeling fancy? Maybe add some herbs or sautéed mushrooms. It’s comforting, it’s nutritious, and it brings a bit of cheer no matter the season. Plus, it’s perfect not just for breakfast, but for brunch gatherings, lunch al fresco, or even a quick weeknight dinner. So let’s get started, shall we?
What’s in Roast Vegetable Frittata?
– Eggs: The star of the show! They bind everything together, providing protein and a rich flavor. I like to use large, farm-fresh eggs whenever possible—it makes a difference in taste.
– Milk: Adds creaminess to the frittata. I generally go for whole milk, but feel free to use any dairy or non-dairy milk you prefer.
– Cherry Tomatoes: These little bursts of sweetness brighten up the dish. I often use the mixed variety for a colorful presentation!
– Bell Pepper: I love the crunch and a hint of sweetness that bell peppers provide. The red or yellow varieties are my go-to, but green works in a pinch!
– Broccoli: A great way to sneak in those greens! It’s loaded with vitamins and it’s nice and crunchy when cooked just right.
– Zucchini: Adds a subtle sweetness and moisture; it’s a great way to use up those summer squash.
– Onion: Sweet and aromatic, perfect for building flavor in your frittata.
– Garlic: Because, let’s be real, garlic makes everything taste better!
– Shredded Cheese: I’m a sucker for either cheddar or mozzarella, but honestly, you can’t go wrong here. Cheese equals happiness!
– Olive Oil: A healthy fat to sauté those veggies. Extra virgin is my preference for a richer flavor.
– Salt and Pepper: Simple seasonings that elevate the dish. Don’t skimp on these—they’re essential!
– Fresh Basil or Parsley: For that fresh pop of color and flavor to garnish your masterpiece!
Is Roast Vegetable Frittata Good for You?
Absolutely! This frittata is not just a feast for the eyes; it’s fairly nutritious too. It’s packed with protein thanks to the eggs and milk, perfect for keeping you satisfied. The assortment of veggies like broccoli, bell peppers, and zucchini brings a medley of vitamins and minerals to the table.
However, if you’re watching your cholesterol, you might want to limit the number of eggs or use egg whites. And if you’re sensitive to lactose, swapping cow’s milk for a non-dairy version can help you enjoy this dish without any tummy troubles.
Ingredients:
– 6 large eggs
– 1 cup milk
– 1 cup cherry tomatoes, halved
– 1 bell pepper (red or yellow), diced
– 1 cup broccoli florets
– 1 small zucchini, diced
– 1 small onion, diced
– 1-2 cloves garlic, minced
– 1 cup shredded cheese (cheddar or mozzarella)
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh basil or parsley for garnish
*Serves 4-6, depending on how hungry you are!*
How to Make Roast Vegetable Frittata?
1. Preheat your oven to 400°F (200°C). Seriously, don’t skip this step—having a pre-heated oven ensures a perfectly cooked frittata.
2. In a large bowl, whisk together the eggs and milk. Season that mixture with a pinch of salt and pepper, then set it aside.
3. Grab a large oven-safe skillet and heat the olive oil over medium heat. Add the diced onion and minced garlic to the pan, and sauté until softened, about 3-4 minutes. The smell will be heavenly!
4. Now toss in the broccoli, bell pepper, zucchini, and cherry tomatoes. Sauté those veggies for about 5-7 minutes, or until they are tender and start to brown.
5. Pour the egg mixture over those gorgeous sautéed vegetables in the skillet. Gently stir to combine, trying not to disturb the pretty veggies too much.
6. Sprinkle the shredded cheese evenly on top of the frittata mixture—it’s cheese time!
7. Transfer the skillet to your preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is gloriously golden brown.
8. Carefully remove the skillet from the oven (it’s hot, so watch those fingers!). Let it cool for a few minutes. Take a moment to admire your work—you did this!
9. Garnish with fresh basil or parsley before slicing into your frittata. Serve warm or at room temperature and enjoy every delicious bite!
Frittata Fun Ideas
Want to jazz it up even more? Here are some fun tips!
– Try adding cooked bacon or sausage for extra protein and flavor.
– Swap in seasonal veggies to keep things fresh and interesting. Think spinach in spring or sweet potatoes in fall!
– Serve it with a side salad or some crusty bread for a full meal that’s more than Instagram-worthy.
– You can also make mini versions in muffin tins for a fun bite-sized snack or breakfast on the go!
I hope you give this Roast Vegetable Frittata a whirl in your kitchen! Trust me, it’s a crowd-pleaser and perfect for those times when you want something comforting yet nutritious. Feel free to share your frittata creations or any twists you try out. I always love hearing how my friends make things their own! Enjoy!
