Roasted Vegetable Frittata OverheadEver wonder what to do with those left over roasted vegetables? This recipe is essentially as simple as mixing the vegetables with a few eggs and putting them back in the oven. Eggs easily act as a vehicle to many dishes and they are doing just that in this leftover roasted vegetable frittata. You can choose any leftover vegetables for this recipe, but I have also written down a sample of vegetables below if you are making everything from scratch. In terms of baking the eggs, the most important thing to note is the cooking time. Make sure to take out the fritatta from the oven as soon as the eggs set. Overcooking will make the frittata look like a sponge.

Serves 2
Prep time: 5 minutes, Cooking / Baking time: 10 minutes
  • 1 tbsp olive oil
  • 1 potato
  • 1 green pepper
  • 1 carrot
  • 1/2 eggplant
  • 4 eggs
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp dried oregano
  • 2 oven-safe individual service dishes / pans
  • baking sheet (if roasting new vegetables)
  1. If roasting new vegetables preheat the oven to 450F
  2. Slice the vegetables into small 1/2″ pieces and mix them with half the salt and pepper and 1 teaspoon of oilRaw Vegetables Seasoned
  3. Add them to the baking sheet and place them in the oven for about 20 minutesRoasted Vegetables
  4. If you are using left over vegetables, slice them into 1/2″ pieces as well so they fit into the small serving bowls
  5. Turn oven down to 375F
  6. Add 1 teaspoon of oil to each serving dish
  7. Split the vegetables between the two serving dishesRoasted Vegetables in Pan
  8. Beat the eggs and mix them with the remaining salt, pepper, and oregano
  9. Divide the egg mixture between the two dishes and place them in the oven for about 10 minutesEggs in Pot
    • As soon as the eggs set, take the dishes out of the oven
  10. Let the frittata cool for about 5 minutes before servingRoasted Vegetable Frittata sideview
Estimated nutritional information per serving

Calories 355

  • Fat 15g
  • Carbohydrates 39g
    • Fiber 10g
    • Sugars 11g
  • Protein 17g
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