Roasted Vegetable Frittata Goat Cheese (Printable)

Vibrant oven-baked egg dish with caramelized vegetables and creamy goat cheese, ideal for brunch or light meals.

# What You 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 Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper. Arrange vegetables in a single layer on the baking sheet.
02 - Roast vegetables for 18 to 20 minutes until tender and caramelized. Remove from oven and reduce temperature to 350°F.
03 - In a large bowl, whisk together eggs, whole milk, salt, black pepper, and thyme until homogeneous.
04 - Lightly grease a 9-inch ovenproof skillet or baking dish.
05 - Spread roasted vegetables evenly in the skillet. Pour egg mixture over the vegetables. Sprinkle crumbled goat cheese on top.
06 - Bake at 350°F for 18 to 22 minutes until the center is just set.
07 - Let cool for 5 minutes. Garnish with fresh basil or parsley if desired. Slice and serve warm or at room temperature.

# Helpful Tips:

01 -
  • It's a one-pan wonder that feels fancy enough to serve guests but casual enough for a solo lunch.
  • Roasting the vegetables first brings out this deep sweetness that transforms simple produce into something memorable.
  • Goat cheese melts into creamy pockets throughout, giving you that luxe texture without any fussy technique.
02 -
  • Don't skip the initial vegetable roast; boiling vegetables directly into the egg mixture creates a watery, sad frittata, but roasting concentrates their flavor and firms them up.
  • Overcooking is the enemy—pull the frittata out when the center still looks slightly underdone, because it will continue setting as it cools and the residual heat will finish the job perfectly.
03 -
  • If your skillet isn't perfectly ovenproof or you're worried about a cold handle, wrap the handle in foil before sliding it into the oven to prevent burns.
  • Fresh herbs scattered on top just before serving add brightness that cooked herbs can't match—it's a small gesture that feels generous.

Return