Roasted Vegetable Frittata Goat Cheese

There's something about a weekend morning when you realize you have half a zucchini, some tomatoes that won't last another day, and a block of goat cheese sitting in your fridge—suddenly, brunch plans crystallize. I stumbled onto this frittata one such Saturday, tossing vegetables into a hot pan and letting the oven do the heavy lifting, and it's been my go-to ever since for those moments when I want something that looks effortlessly elegant but takes hardly any real effort.

I made this for a friend who'd just moved into her first apartment, and watching her face light up as she pulled it from the oven—still bubbling gently at the edges—reminded me that good food doesn't need to be complicated to feel like a gift. She kept asking what the secret was, and honestly, it's just letting each element do what it does best.

Ingredients

• Red bell pepper and zucchini: These soften beautifully when roasted, losing their raw sharpness and developing a subtle caramel note; I always dice them roughly uniform so they cook at the same pace.
• Red onion: Thinly sliced red onion becomes sweet and mellow in the heat; don't skip this because it adds a gentle depth that balances the tanginess of the goat cheese.
• Cherry tomatoes: Halved and roasted, they collapse just slightly and burst with concentrated flavor; they're worth seeking out fresh if you can.
• Olive oil: Use something you actually like the taste of—it matters here since it's not cooked down into invisibility.
• Eggs and milk: Eight eggs whisked with a splash of milk create that custard-like interior; the milk keeps things tender and prevents the eggs from getting rubbery.
• Dried thyme: I reach for dried thyme because it won't turn dark and bitter in the oven, but fresh is lovely too if you scatter it at the end.
• Goat cheese: Crumble it just before using so the pieces stay distinct rather than melting into a uniform layer.

Instructions

Prep and roast your vegetables:

Toss your diced peppers, zucchini, sliced onion, and halved tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. They'll roast at 400°F for about 18 to 20 minutes, and you'll know they're ready when the edges are caramelized and everything smells utterly irresistible.

Make your egg mixture:

While vegetables roast, whisk eight eggs together with milk, salt, pepper, and thyme until it's smooth and uniform. Don't overthink this; you're just combining until everything is evenly distributed.

Assemble and bake:

Reduce your oven to 350°F and lightly grease an ovenproof skillet. Spread the roasted vegetables across the bottom, pour the egg mixture over top, then scatter crumbled goat cheese across the surface. Slide it into the oven for 18 to 22 minutes until the center is just set—it should still have the slightest jiggle in the very middle when you give it a gentle shake.

Rest and serve:

Let it cool for five minutes so everything firms up slightly, then slice into wedges. It's wonderful warm, but I've also eaten it at room temperature straight from the fridge, which makes it perfect for meal prep.

Save

There's a quiet joy in knowing you can pull together something nourishing and genuinely delicious from whatever vegetables have been hiding in your produce drawer. This frittata became my weeknight salvation, proof that simple ingredients treated with a little care transform into something worth savoring.

Why Roasting Makes All the Difference

High-heat roasting concentrates vegetable sugars and creates those caramelized edges that add depth and complexity to every bite. The dry heat of the oven also removes excess moisture, which keeps your frittata from turning into a watery, custard-like mess. I learned this the hard way after trying to bake everything together, and once I separated the steps, the whole dish elevated instantly.

Variations Worth Trying

The beauty of a frittata is its flexibility; I've successfully swapped in mushrooms, spinach, asparagus, and even roasted cauliflower, and each version feels like a different dish. Different vegetables will release different amounts of moisture, so if you're using something very wet like fresh mushrooms, spread them on the pan first to dry them out slightly in the oven before adding other components. The cheese can shift too—feta brings tanginess, ricotta adds a creamy spread, and even sharp cheddar melts beautifully into the eggs.

Serving and Pairing Ideas

Frittata is wonderfully adaptable to the moment you're in—serve it warm from the oven for brunch with crusty bread and a simple green salad, or slice it cold for lunch boxes and picnics. A crisp white wine like Sauvignon Blanc drinks beautifully alongside it, the acidity cutting through the richness of the eggs and cheese. I've also found it pairs well with grain bowls, roasted potatoes, or even just a handful of fresh greens and a squeeze of lemon.

• Make this the night before and gently reheat it at 325°F for about 10 minutes to keep it moist.
• Leftovers keep well in the fridge for up to three days and taste just as good cold as they do warm.
• Cut into smaller squares if you're serving it as an appetizer or light starter rather than a main.

Save

This frittata quietly became one of my most-made recipes because it meets me where I am—whether that's a lazy Sunday or a Tuesday night when inspiration is scarce. It's the kind of dish that rewards good ingredients and a little patience, delivering far more than the modest effort it requires.

Recipe FAQs

→ What vegetables work best in this dish?

Bell peppers, zucchini, red onions, and cherry tomatoes create a flavorful and colorful base when roasted.

→ Can I substitute the goat cheese?

Feta or ricotta cheese can be used as alternatives for a similar creamy texture.

→ How should I roast the vegetables?

Toss diced vegetables with olive oil, salt, and pepper, then roast at 400°F until tender and caramelized, about 18-20 minutes.

→ Is it possible to add herbs?

Fresh thyme is mixed into the eggs, and basil or parsley is great for garnishing after baking.

→ What is the best way to serve this dish?

Serve warm or at room temperature alongside a simple green salad or crusty bread for a complete meal.