Fluffy Frittata with Roasted Vegetables
Fluffy Frittata with Roasted Vegetables
Ingredients
For the Roasted Vegetables
- 1 red bell pepper, seeded and chopped into 1-inch pieces
- 1 zucchini, trimmed and chopped into 1/2-inch half-moons
- 1/2 red onion, peeled and cut into 1/2-inch wedges
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Frittata
- 8 large eggs
- 1/4 cup milk
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon butter
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the chopped red bell pepper, zucchini, red onion, and halved cherry tomatoes. Drizzle with olive oil, sprinkle with dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Remove from oven and set aside.
⏱️ 25 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the egg mixture. In a large bowl, whisk together the large eggs, milk, grated Parmesan cheese, minced fresh chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly frothy.
⏱️ 5 min
- 5
Reduce oven temperature to 350°F (175°C).
⏱️ 1 min•🌡️ 350
- 6
Melt butter in a 10-inch oven-safe, non-stick skillet over medium heat. Pour the egg mixture into the skillet. Cook for 3-5 minutes, gently pushing the cooked edges towards the center with a spatula to allow uncooked egg to flow underneath, until the edges are set but the center is still slightly runny.
⏱️ 5 min
- 7
Evenly scatter the roasted vegetables over the partially set egg mixture in the skillet.
⏱️ 2 min
- 8
Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the frittata is puffed, set in the center, and lightly golden brown.
⏱️ 15 min•🌡️ 350
- 9
Remove from oven. Let the frittata rest in the skillet for 5 minutes before slicing into wedges and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Frittata with Roasted Vegetables
For the Roasted Vegetables
- 1 red bell pepper, seeded and chopped into 1-inch pieces
- 1 zucchini, trimmed and chopped into 1/2-inch half-moons
- 1/2 red onion, peeled and cut into 1/2-inch wedges
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Frittata
- 8 large eggs
- 1/4 cup milk
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon butter
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the chopped red bell pepper, zucchini, red onion, and halved cherry tomatoes. Drizzle with olive oil, sprinkle with dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Remove from oven and set aside.
⏱️ 25 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the egg mixture. In a large bowl, whisk together the large eggs, milk, grated Parmesan cheese, minced fresh chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly frothy.
⏱️ 5 min - 5
Reduce oven temperature to 350°F (175°C).
⏱️ 1 min•🌡️ 350 - 6
Melt butter in a 10-inch oven-safe, non-stick skillet over medium heat. Pour the egg mixture into the skillet. Cook for 3-5 minutes, gently pushing the cooked edges towards the center with a spatula to allow uncooked egg to flow underneath, until the edges are set but the center is still slightly runny.
⏱️ 5 min - 7
Evenly scatter the roasted vegetables over the partially set egg mixture in the skillet.
⏱️ 2 min - 8
Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the frittata is puffed, set in the center, and lightly golden brown.
⏱️ 15 min•🌡️ 350 - 9
Remove from oven. Let the frittata rest in the skillet for 5 minutes before slicing into wedges and serving.
⏱️ 5 min