Roasted Vegetable Frittata Goat Cheese (Printable)

Oven-baked frittata with caramelized vegetables and creamy goat cheese, perfect for a light meal.

# What You'll Need:

→ Vegetables

01 - 1 small red bell pepper, diced
02 - 1 small zucchini, diced
03 - 1 small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 2 tablespoons olive oil
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Egg Mixture

08 - 8 large eggs
09 - 1/3 cup whole milk
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves

→ Cheese

13 - 3.5 ounces goat cheese, crumbled

→ Garnish (optional)

14 - 2 tablespoons chopped fresh basil or parsley

# How to Make It:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper; spread in a single layer on the baking sheet.
03 - Roast vegetables for 18 to 20 minutes until tender and slightly caramelized; remove from oven.
04 - Reduce oven temperature to 350°F.
05 - In a large bowl, whisk eggs, milk, salt, pepper, and thyme until fully combined.
06 - Lightly grease a 9-inch ovenproof skillet or baking dish.
07 - Distribute roasted vegetables evenly in the skillet; pour egg mixture over the vegetables and top with crumbled goat cheese.
08 - Bake at 350°F for 18 to 22 minutes or until the center is just set.
09 - Let cool for 5 minutes; garnish with fresh herbs if desired. Slice and serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It tastes just as good cold from the fridge the next morning as it does fresh from the oven.
  • The goat cheese melts into creamy pockets that balance the sweetness of the roasted vegetables perfectly.
  • You can prep the vegetables the night before and just whisk the eggs in the morning.
02 -
  • Do not skip reducing the oven temperature after roasting the vegetables or the eggs will cook too fast and turn rubbery.
  • Let the frittata cool for at least 5 minutes before slicing or it will fall apart when you try to serve it.
  • If the center still looks wet after 22 minutes, give it another 3 to 5 minutes but watch closely so the edges do not overcook.
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and gives the bottom a light golden crust.
  • Crack your eggs into a separate bowl first so you can fish out any shell pieces before whisking.
  • If your vegetables release a lot of liquid during roasting, drain them slightly before adding to the skillet so the frittata does not turn watery.

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