Roasted Vegetable Frittata Will Make Your Brunch Menu Shine
Flavorful roasted spring vegetables and tangy Manchego cheese come together in a savory frittata that will be the highlight of your brunch menu. This roasted vegetable frittata also makes a perfect light supper when paired with a salad of mixed greens and crusty dinner rolls.
A Rainbow of Vegetables Becomes a Meal
One night not too long ago, I needed a dinner idea and was not particularly motivated to go to the store. So, I decided to use what I had on hand: a menagerie of veggies left over from other meals, a few eggs, a wedge of cheese, and a little half and half.
My Spinach Quiche recipe was the inspiration for this frittata. I lightened it up by swapping out the heavy cream for half and half. Asparagus took center stage, accompanied by colorful red and yellow peppers, savory onion, and a little fresh thyme.
Tomatoes are a new favorite ingredient in my egg dishes, and I have found that the small grape tomatoes work very well. They have a nice flavor, not too much moisture, and don’t become too mushy when cooked.
For the cheese in this frittata, I chose a tangy Manchego cheese. I would like to say that I planned to use this cheese from the beginning. But, in reality it was just sitting in the drawer of my refrigerator, leftover from a charcuterie board the weekend before. What a wonderful surprise! Manchego is now one of my go-to cheeses for cooking.
Roasted Vegetables Dial Up the Flavor
Roasting is perhaps one of the easiest ways to cook a vegetable. And the results taste delicious. Toss the veggies in a little olive oil and sprinkle with salt and pepper.Spread them into a single layer on a baking sheet. Cook at a high temperature (my oven produces the best results at 425 degrees) until they are tender and the edges are browned.
A couple of things happen when we cook vegetables at high heat:
- They lose moisture, which causes the flavors to become more concentrated. (Have you noticed that a sun-dried tomato has a very intense flavor?)
- The natural sugars in the vegetables caramelize, causing the edges to become brown. And because of this, they taste a little sweeter.
- The outside of the vegetables remain a little crispy, while the inside becomes soft.
Roasted Vegetable Frittata
Ingredients
For the Roasted Vegetables:
- 1 bunch asparagus, cut into 1-inch pieces (Approximately 3 cups)
- 1 cup red bell pepper, sliced
- 1 cup yellow bell pepper, sliced
- 1 cup onion, sliced
- 1 cup grape or cherry tomatoes, cut in half
- 1 Tbsp olive oil
- salt and pepper to taste
For the Frittata:
- 6 large eggs
- ¾ cup half and half
- 1½ cups Manchego cheese, shredded
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp fresh thyme leaves
Instructions
Instructions for Roasted Vegetables
- Preheat oven to 425℉
- Place vegetables in a single layer onto a large roasting pan
- Drizzle olive oil on top of the vegetables and toss to coat
- Add salt and pepper to taste
- Roast in a 425° oven for 30-35 minutes
Making the Frittata
- Preheat oven to 375℉
- Place roasted vegetables into a quiche dish (or pie plate)
- Top with shredded Manchego cheese
- In a medium mixing bowl, beat 6 eggs
- Add half and half, salt, pepper, and thyme to the egg mixture. Mix well.
- Pour the egg mixture over the roasted vegetables and cheese.
- Bake in 375° oven for 30-35 minutes until eggs are set and top is lightly browned
- Allow frittata to rest for 5 minutes before serving
Notes
- You may substitute heavy cream for the half and half.
- I used a quiche dish with an inside diameter of 9-1/2 inches. You may also use a 9 inch pie plate.
- All ovens are different. Keep a close eye on your roasting vegetables to make sure they don’t burn.
- Cut your vegetables in roughly the same size. Thicker asparagus spears may require a longer roasting time.
Try your Own Version
I encourage you to try your own version of this frittata. Go to your fridge and see what you have in there that might work. Leftover broccoli, carrots, or zucchini? Roast them up, and see how good they are in a frittata.
Give it a try, and let me know how it turns out! Drop me a line here!
This sounds so good. So glad to see your newest recipe.