Roasted Vegetable Frittata Recipe

Name: Roasted Vegetable Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 1/3 cup water; 1/4 cup roasted potatoes, cut into 1/2-inch cubes; 1/4 cup roasted or grilled red pepper, chopped into 1/2-inch pieces; 1/4 cup roasted or grilled zucchini, chopped into 1/2-inch pieces; 1/4 cup roasted mushrooms, halved; 2 cloves roasted garlic, sliced; 1/2 teaspoon kosher salt; 1/4 teaspoon white pepper; 1/2 cup grated Asiago cheese; 2 tablespoons butter; 1 small shallot, minced

Servings: persons

6 eggs
1/3 cup water
1/4 cup roasted potatoes, cut into 1/2-inch cubes
1/4 cup roasted or grilled red pepper, chopped into 1/2-inch pieces
1/4 cup roasted or grilled zucchini, chopped into 1/2-inch pieces
1/4 cup roasted mushrooms, halved
2 cloves roasted garlic, sliced
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 cup grated Asiago cheese
2 tablespoons butter
1 small shallot, minced

1
Preheat the broiler.
2
In a mixing bowl whisk together the eggs and water.
3
Add potatoes, red pepper, zucchini, mushrooms, garlic, salt and pepper.
4
Fold in 1/4 cup Asiago cheese.
5
Set aside.
6
In a large nonstick skillet, melt the butter over medium heat.
7
Add the shallots and saute for 4 minutes.
8
Stir in the egg mixture.
9
Cover, reduce the heat to low and cook until the eggs are almost set, about 10 minutes.
10
Sprinkle the frittata with the remaining Asiago.
11
Place the frittata under the broiler and cook until the top is set and starts to brown, about 3 minutes.
12
Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 eggs, 1/3 cup water, 1/4 cup roasted potatoes, cut into 1/2-inch cubes, 1/4 cup roasted or grilled red pepper, chopped into 1/2-inch pieces, and more.

Yes, Roasted Vegetable Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions