Roasted Vegetable & Goat Cheese Frittata

Roasted Vegetable & Goat Cheese Frittata

Happy Tuesday Friends!!

Hope you all had a nice long weekend! Who watched the Royal Wedding?? Guiltyyy 🙋🏻🙋🏻… and it was Amazing!! Omg, that second dress😍 I love weddings!!! I also love Frittatas!!

Plated roasted vegetable & goat cheese frittata with bread and jam
From The Royal Wedding to Eggs lol! Well… I’m just keeping it real this morning! BUT, let me tell you, this Roasted Vegetable Goat Cheese Frittata is pretty darn good! I’m sure that Mrs. Meghan Markle The Duchess of Sussex herself would approve of this recipe!! That’s what I’m telling myself anyways 🤣

SO, Frittatas, Delicious. A perfect example of BLD (Breakfast, Lunch or Dinner). If you’ve never made one, soo easy! It’s basically between an omelette and a “crustless“quiche, if that makes sense? You can serve it with fruit salad, toast, roasted potatoes for breakfast or along side a salad for lunch or dinner.

Vegetables before roasting

Roasted vegetables on pan
We eat quite a big of eggs over here so always looking for new recipes. I had this combo of Veggies & Goat Cheese in a quiche once at a restaurant and loved the flavours so much needed to recreate it! The tangy goat cheese and the roasted vegetables make the perfect combo (I’m really into roasted veggies lately).

So, while I was researching a little Frittata history, because that’s what I do💁🏻, I saw the only information I needed! It’s Italian!! Who knew? Now that’s why I love it so much!! If you want the full history you can click here 😊

Ingredients for Roasted Vegetables & Goat Cheese Frittata

Raw Frittata in non-stick pan
You can really go with any flavour combination you want with this dish! I decided to go all veg, perfect for Meatless Monday! But I also make plenty of Frittatas with meat. This is a perfect “add what you have” kind-of-dish. I go for 6 eggs, 1/3 cup milk (dairy or unsweetened almond, soy, wtv you have on hand), 2 cups cooked veggies (roasted in this case), 1 cup cheese (I went with goat cheese), chopped scallions (light green & green parts, about 2 TBSP) and salt + pepper. To obtain 2 cups roasted veggies, I did 2 heaping cups Mushrooms, 1 large Bell Pepper & 1 Red Onion.

I used a 10-inch skillet which took about 16 minutes to cook at 400° but if you go with an 8-inch skillet it might take around 20 minutes. Check doneness with a toothpick, like you would a cake.

Cooked Frittata in a non-stick pan

A bite of Frittata plated
This dish is delicious served hot right out of the oven or at room temperature. Perfect to pack for on the go, no re-heating required! Makes great left overs!!

Hope you enjoy this quick and easy Frittata recipe, if your eyeing that Strawberry Jam in the pictures… don’t worry, that recipe is coming for you 😉

Have a great week, don’t forget, we’re making Sangria on Thursday! Do you prefer Red or White? Let me know!

XO, Nat

Frittata served on a platter with toast on the side

Roasted Vegetable & Goast Cheese Frittata

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 16-20 minutres
  • Total Time: 46-50 minutes
  • Yield: 3-4 servings
  • Category: BLD, Breakfast, Lunch, Dinner
  • Cuisine: Italian


This Roasted Vegetable & Goat Cheese Frittata is a perfect BLD (Breakfast, Lunch or Dinner). The tangy goat cheese & roasted veggies pair perfectly together. This dish is delicious right out of the oven or served at room temperature. Try this Frittata for your next #MeatlessMonday !!


For the Roasted Vegetables:

  • 2 Heaping Cups Chopped Mushrooms
  • 1 Large Bell Pepper
  • 1 Red Medium Onion
  • Salt + Pepper

For the Frittata:

  • 6 Large Eggs
  • 2 Cups Roasted Vegetables
  • 1 Cup Crumbled Goat Cheese
  • 1/3 Cup Milk, Dairy or Non-Dairy
  • 2 Scallions Chopped, about 2 TBSP (light green & dark green parts)
  • 1 Tsp Kosher Salt
  • Freshly Cracked Black Pepper


For The Roasted Vegetables:

  1. Preheat your oven to 425F.
  2. Line a baking sheet with parchment paper.
  3. Add the chopped mushrooms, bell pepper, red onions, EVOO (Extra Virgin Olive Oil) & salt + pepper to a bowl, mix everything together.
  4. Add all the veggies to the prepared baking sheet at roast about 20 minutes. About half way through, remove from the oven toss for even roasting.
  5. Set aside to cool slightly.*

For The Frittata:

  1. Preheat your oven to 400F.
  2. With EVOO or non-stick cooking spray, grease a non-stick oven safe skillet, either 8 or 10 inch.
  3. In a large bowl, add the 6 eggs, milk, salt + pepper. Whisk vigorously to combine.
  4. To the eggs, add the roasted vegetables, about half of the goat cheese and the chopped scallions.
  5. Add the egg mixture to the prepared skillet, sprinkle the remaining goat cheese.
  6. Bake the Frittata for 16-20 minutes or until a tested with a toothpick and comes out clean.*


*The roasted vegetables can be prepared up to two days before, just store them in the fridge until ready to use.
**For this recipe I used a 10-inch non stick skillet and it took about 16 minutes to be done. If your using an 8-inch skillet, it will be slightly thicker so you can add a few minutes for the cooking time. Test it with a toothpick as you would a cake.

Keywords: Breakfast, BLD, Lunch, Dinner, Eggs, Frittata

6 thoughts on “Roasted Vegetable & Goat Cheese Frittata”

  • Mmmm love Fritatas, and quiches, and omlettes and well eggs in general. Here we have “Quiche Quessqui” as in Qu’est-ce qui rested dans le fridge. It always goes down well and I usually have it with Feta, I’ve never used goat cheese myself but I do love it and this is a great idea! Once again, great recipe! looking forward to trying it!

    • Love that Louise, very versatile dish great way to use up what you have in the fridge!! Try it with the goat cheese, I’m sure you will love it!!

  • We loved it! The goat cheese makes it very creamy, yum! I used asparagus instead of mushrooms since that’s what I had in the fridge. It was delicious, I’ll definitely try it again with mushrooms.

    • Awesome Catherine 🙂 So happy you loved it, I’m sure Asparagus was equally delicious!! Merci pour le review 😉

  • Hi Nat!!! Tried it tonight and I loved it ❤❤ loved the roasted veggies and goat cheese….thanks for sharing my friend 😉 You are an amazing chef in my book…..till the next recipe !!

    • Awww so Happy you loved it my friend!!! XOX Thanks for sharing😘 Don’t worry, all of the Rhubarb recipes are coming soon❤️❤️

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