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