Veggie Frittata

4 Servings
40 min

🥚 Nothing like yolking around on Sunday morning and making an eggcellentt brunch!🥚


This Roasted Veggie Frittata is a great way to start a lazy Sunday morning. Grab all your roasted veggies that you may have cooked in the week (or make some fresh like we did!), add a few extra flavours, and whip in some eggs to bake away your worries for the day. The secret? A good cast iron skillet that can go from the stove to the oven for perfectly even cooking. Honestly, get yourself one!

Pair it with a nice side salad and you have brunch ready to go.

Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 35 Minutes Total time: 40 min
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  • 1 chopped zucchini
  • 1 chopped bell pepper
  • 1/2 sliced red onion
  • 2 tbsp olive oil (separated)
  • 1 clove chopped garlic
  • 2 diced scallions
  • 6 eggs
  • Splash of cream/milk
  • 2 tbsp of grated parmesan
  • Extra grated cheese of choice (gruyere/cheddar)
  • salt and pepper

Preheat oven to 400F
Chop all veggies and toss with 1 tbsp olive oil, salt and pepper
Bake in oven for 15-20 mins adding chopped garlic halfway through.
Turn the oven down to 350F
In a cast iron skillet, saute scallions in olive oil until fragrant over medium heat.
Add in roasted veggies and saute another 1 min.
Add in whisked eggs with a splash of cream/milk and parmesan.
Bake in oven for 10 mins, until eggs are just set.
Sprinkle on grated cheese, and bake for 2-3 mins until bubbly.
And voila, a frittata!
Jordan and Hayley Finewax
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