Roasted Veggie Frittata
A hearty breakfast dish featuring a medley of roasted vegetables bound by eggs and sharp cheese, perfect for using up fresh produce. This american-inspired breakfast ready in about 35 minutes combines tablespoons olive oil, mixed roasted vegetables, large eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tablespoons olive oil
- 2 cups mixed roasted vegetables
- 8 large eggs
- 1/4 cup milk
- 1/2 cup grated cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 2 tablespoons olive oil in a 10-inch oven-safe skillet over medium heat until shimmering.
- Step 2: Add 2 cups mixed roasted vegetables (diced into 1/2-inch pieces) to the skillet and cook for 2 minutes, stirring occasionally, until heated through.
- Step 3: In a medium bowl, whisk together 8 large eggs, 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
- Step 4: Pour the egg mixture over the vegetables in the skillet, then sprinkle 1/2 cup grated cheddar cheese evenly on top.
- Step 5: Transfer the skillet to the oven and bake for 20 minutes, or until the center is set and the top is golden brown.
Frequently asked questions
How long does Roasted Veggie Frittata take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Roasted Veggie Frittata?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Roasted Veggie Frittata?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Veggie Frittata for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Veggie Frittata?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved how the veggies caramelized. Added feta for extra tang—next time I'll try zucchini ribbons too.
- ★★★★★
Simple, healthy, and way better than store-bought egg bites. My wife even asked for seconds—she's usually not a frittata fan.
- ★★★★★
The garlic-roasted potatoes were the star! Easy to make ahead and pairs perfectly with avocado on the side.
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