Roasted Vegetable Frittata

Ever on the quest for good lunches, and recently on the quest for less bready/pasta-y options, this roasted vegetable frittata has become a favorite.  It is basically like a baked, goat-cheesy version of ratatouille, and if anything has a baked goat-cheesy version, I feel that it is always a good option. This recipe is from Bon Appétit, but it has been very adapted. Adapted, because some of us do not have spacious kitchens, double ovens, infinite cookie sheets, fresh thyme on hand, dishwashers, or the time to wash a millions separate bowls and roast and then peel the peppers and tomatoes.  It has also been adapted to transform it from a quiche to a frittata, and to remove the fennel, because it weirds me out to eat fennel too much as it is a vegetable that tastes like licorice.

Roasted Vegetable Frittata

1 green pepper and 1 red pepper, cut into 1 inch chunks

1 eggplant cut into 1 inch chunks

1 sweet potato, peeled and cut into 1 inch chunks

5 plum tomatoes, cut into 4 chunks each

1 medium union, thinly sliced

olive oil

sea salt


balsamic vinegar

1 tbsp dried thyme

4 oz goat cheese

2 eggs

¾ cup heavy cream (or buttermilk, or regular milk if you have neither)

  1. Preheat oven to 450.
  2. Line one medium cookie sheet and two small ones with foil. Lightly spray foil with nonstick spray.
  3. Toss pepper chunks in olive oil, balsamic vinegar, dash of salt. Spread peppers on small cookie sheet and roast approximately 30 minutes or until tender. Go ahead and just keep on using the same big bowl to toss everything.
  4. Toss eggplant and sweet potatoes in olive oil, balsamic vinegar, salt and pepper. Roast until tender on medium cookie sheet, approximately 40 minutes.
  5. Toss tomatoes in olive oil, balsamic vinegar, dash of salt. Roast until tender on other small sheet, approximately 20 minutes.
  6. Meanwhile, sauté onions  in olive oil until tender.
  7. In 9×9 inch glass or ceramic dish, layer onions, eggplant, potatoes, and peppers. Scatter thyme and crumble goat cheese over top. Whisk eggs with cream and pour mixture over.
  8. Bake at 450 until set, approximately 50 minutes. Let stand 10 minutes before eating. 
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8 Responses to Roasted Vegetable Frittata

  1. Simply Tia says:

    Oh this is just singing to me. Very beautiful and delicious looking dish!

  2. bkjergaard says:

    I love how versatile the frittata is. My favs are chorizo and potato and broccoli and parmesan. However, this one may give those two the boot! Thanks for sharing!

  3. Erin says:

    I don’t know why, but for some reason I decided it would be a good idea to start cooking this at midnight tonight. This is like when I start bread at midnight . . . it’s going to end in regret, but also in food!

    • hs87 says:

      I think that a midnight cooking project use always be applauded! this one is kind of long, but I’m sure it will be delicious!

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