Roasted Vegetable Frittata Recipe

Cherry tomatoes: These small, sweet tomatoes add a burst of flavor and color to the frittata.

Zucchini: A mild-flavored summer squash that adds texture and nutrition.

Bell pepper: Adds sweetness and a slight crunch to the dish.

Eggs: The base of the frittata, providing protein and structure.

Milk: Adds creaminess and helps to blend the eggs smoothly.

Parmesan cheese: A hard, aged cheese that adds a nutty, savory flavor.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and depth to the dish.

Olive oil: Used for roasting the vegetables and adding richness to the frittata.

When roasting the vegetables, make sure to spread them out evenly on the baking sheet to ensure they cook uniformly. Crowding the vegetables can lead to steaming rather than roasting, which will affect their texture and flavor.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them a great alternative.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, which works well in a frittata.

• bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a slightly different flavor profile, but still complement the dish.

• eggs - Substitute with egg whites: Using egg whites can reduce the cholesterol and fat content while maintaining the protein.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can provide a similar creamy texture.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor, making it a good substitute.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can add a unique twist.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting vegetables.

• Allow the frittata to cool completely before storing. This helps prevent condensation, which can make the frittata soggy.

• For short-term storage, transfer the frittata to an airtight container. You can also wrap individual slices in plastic wrap or aluminum foil to keep them fresh.

• Place the container or wrapped slices in the refrigerator. The frittata will stay fresh for up to 4 days.

• If you want to freeze the frittata, first cut it into individual portions. This makes it easier to reheat only what you need.

• Wrap each portion tightly in plastic wrap, followed by a layer of aluminum foil. This double-layer wrapping helps prevent freezer burn.

• Place the wrapped portions in a freezer-safe bag or container. Label it with the date so you can keep track of how long it has been stored.

• The frittata can be frozen for up to 2 months. For best results, consume it within this timeframe.

• To reheat from the refrigerator, unwrap the frittata and place it on a microwave-safe plate. Heat in the microwave for 1-2 minutes, or until warmed through.

• For reheating from frozen, unwrap the frittata and place it on a microwave-safe plate. Microwave on a defrost setting for 2-3 minutes, then heat on high for an additional 1-2 minutes.

• Alternatively, you can reheat the frittata in the oven. Preheat the oven to 350°F (175°C), place the frittata on a baking sheet, and cover it with aluminum foil. Bake for 15-20 minutes, or until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover frittata on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method ensures the vegetables remain tender and the eggs stay fluffy.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the frittata slices in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the frittata is heated evenly. This method helps maintain the crispy edges of the frittata.

• Microwave Method: Place a slice of frittata on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This is the quickest method, but be cautious as it can sometimes make the eggs rubbery.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the frittata on a piece of aluminum foil or a small baking tray. Heat for about 10 minutes or until warmed through. This method is great for small portions and keeps the frittata texture intact.

• Steam Method: Place the frittata slices in a steamer basket over simmering water. Cover and steam for about 5 minutes or until heated through. This method helps retain moisture and keeps the vegetables vibrant.

Each method has its own charm, ensuring your roasted vegetable frittata remains delicious and satisfying.

• Oven: Used to preheat to 400°F (200°C) and bake the frittata until fully set.

• Mixing bowl: Used to toss the cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and pepper, and to whisk together the eggs, milk, and parmesan cheese.

• Baking sheet: Used to spread the vegetables for roasting.

• Whisk: Used to mix the eggs, milk, and parmesan cheese together.

• Skillet: Used to cook the roasted vegetables and egg mixture on the stovetop before transferring to the oven.

• Spatula: Used to stir and spread the vegetables evenly in the skillet.

• Knife: Used to halve the cherry tomatoes and dice the zucchini and bell pepper.

• Cutting board: Used as a surface for chopping the vegetables.

• Measuring cups: Used to measure out the cherry tomatoes, zucchini, bell pepper, milk, and parmesan cheese.

• Measuring spoons: Used to measure out the salt, black pepper, and olive oil.

Pre-roast vegetables: Roast cherry tomatoes, zucchini, and bell pepper ahead of time and store them in the fridge.

Use a blender: Blend the eggs, milk, and parmesan cheese together for a smoother mixture.

One-pan method: Cook the vegetables and frittata in the same oven-safe skillet to reduce cleanup.

Preheat oven: Preheat your oven while prepping ingredients to save time.

Batch cooking: Make extra frittatas and freeze portions for quick meals later.