Roasted Vegetable Frittata Goat Cheese

I burned my first frittata because I forgot to turn the oven down after roasting the vegetables. The eggs puffed up like a soufflé, then collapsed into a rubbery disc. My neighbor, who had stopped by for coffee, laughed and said it happens to everyone once, then taught me the trick of letting the veggies cool slightly before adding the eggs.

The first time I made this for a Sunday brunch, I watched my friend Rachel pick out every piece of goat cheese and eat it separately. She said she wanted to savor it. Now every time I make frittata, I crumble extra cheese on top just for her.

Ingredients

• Red bell pepper: Roasting brings out a natural sweetness that balances the tanginess of the goat cheese, and dicing it small helps it cook evenly.
• Zucchini: This releases a lot of moisture when roasted, so make sure your pieces are spread out on the pan or they will steam instead of caramelize.
• Red onion: Thin slices turn soft and jammy in the oven, adding a mild sharpness without overpowering the eggs.
• Cherry tomatoes: Halving them lets their juices concentrate and char slightly, creating little bursts of flavor throughout the frittata.
• Olive oil: I use extra virgin because the vegetables soak it up and the flavor really comes through in the final dish.
• Eggs: Room temperature eggs whisk more smoothly and cook more evenly, so I take them out of the fridge while I prep the vegetables.
• Whole milk: This makes the eggs custardy and tender, but I have used oat milk in a pinch and it still turned out well.
• Dried thyme: Fresh thyme is lovely if you have it, but dried works beautifully and does not need chopping.
• Goat cheese: The tangy creaminess is what makes this frittata special, and I always crumble it by hand so the pieces stay chunky.
• Fresh basil or parsley: A handful of torn herbs at the end adds brightness and makes it look like you tried harder than you did.

Instructions

Preheat and prep:

Set your oven to 400°F and line a baking sheet with parchment paper. This high heat is what gives the vegetables their caramelized edges.

Toss the vegetables:

In a bowl, toss the bell pepper, zucchini, onion, and tomatoes with olive oil, salt, and pepper until everything is lightly coated. Spread them in a single layer so they roast instead of steam.

Roast until golden:

Slide the pan into the oven for 18 to 20 minutes, until the edges are browned and the tomatoes are starting to collapse. The smell will fill your kitchen and make you impatient.

Lower the oven temperature:

Turn the oven down to 350°F while the vegetables cool slightly. This gentler heat will cook the eggs through without drying them out.

Whisk the egg mixture:

In a large bowl, whisk together the eggs, milk, salt, pepper, and thyme until the yolks and whites are fully blended and a little frothy.

Assemble in the skillet:

Grease your ovenproof skillet or baking dish and spread the roasted vegetables evenly across the bottom. Pour the egg mixture over them and scatter the goat cheese on top.

Bake until just set:

Bake for 18 to 22 minutes, checking the center with a gentle shake. It should jiggle slightly but not slosh.

Cool and garnish:

Let the frittata rest for 5 minutes before slicing. Sprinkle with fresh herbs if you have them, and serve warm or at room temperature.

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One weekend my sister brought her kids over and they refused to eat anything green. I told them the zucchini was hidden treasure and suddenly they were hunting for pieces. They finished two slices each and asked if we could make it again next time.

What to Serve Alongside

A simple arugula salad with lemon and olive oil cuts through the richness of the eggs and cheese. I also love serving this with crusty bread that has been rubbed with garlic and toasted under the broiler. If you are feeling fancy, a glass of chilled Sauvignon Blanc makes it feel like a proper occasion.

How to Store and Reheat

Frittata keeps in the fridge for up to three days wrapped tightly in foil or stored in an airtight container. I eat it cold straight from the fridge most mornings, but you can also reheat slices in a skillet over low heat or in the microwave for about 30 seconds. The texture stays surprisingly good even after a couple of days.

Ways to Change It Up

I have added handfuls of spinach, sliced mushrooms, and trimmed asparagus depending on what needed using up in the fridge. Feta or ricotta work well if you do not have goat cheese, and sometimes I stir in a spoonful of pesto before baking for extra flavor.

• Try adding cooked bacon or crumbled sausage if you want to make it heartier.
• Swap the thyme for oregano or rosemary depending on what you have in your cupboard.
• Top with a drizzle of hot honey right before serving for a sweet and savory twist.

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This frittata has become my answer to unexpected guests and lazy Sunday mornings alike. It feels special without requiring much effort, and every time I make it, someone asks for the recipe.

Recipe Questions & Answers

→ How do I achieve caramelized vegetables?

Toss diced bell pepper, zucchini, red onion, and cherry tomatoes in olive oil with salt and pepper, then roast at 400°F for 18-20 minutes until tender and slightly browned.

→ Can I substitute goat cheese?

Yes, feta or ricotta can be used as alternatives to goat cheese for a similar creamy texture and tangy flavor.

→ What herbs complement this dish?

Dried or fresh thyme is used in the egg mixture, and garnishing with fresh basil or parsley adds freshness and brightness.

→ Is this suitable for gluten-free diets?

Yes, this dish contains no gluten ingredients, but always verify cheese labels to ensure no additives contain gluten.

→ How should I serve this dish?

Serve warm or at room temperature, optionally paired with a simple green salad and crusty bread, or enjoy alone as a light meal.