Roasted Vegetable Frittata With Goat Cheese
A Frittata is a great way to use garden fresh vegetables and pasture raised eggs. This is a breakfast/brunch staple in our house. It is such a fun and easy way to use ingredients from your fridge without having to overthink your weekend recipes. Cooking a Frittata should be easy to do and will make your kitchen smell amazing while also wowing your guests.
Frittata is an Italian word and this dish is often considered an open faced omelette that can be found anywhere around the Italian countryside. It is designed to be cooked in a warm skillet. Despite its Italian origins, you’ll see variations all over the world. For example, one of my favorite is the Spanish Tortilla from Spain.
Lets start with the basics. You’ll need some light and heavy vegetables. I always use a cast iron pan. I love the way it sets the eggs while baking. If you don’t have one, they are can be found everywhere for pretty cheap. See here, cast iron.
You’ll need some light and heavy vegetables. I love using leeks, onion, green bell peppers, red peppers, mushrooms, scallions and more. This recipe can be adjusted to your liking. I’ll share what I use most often and you can give it a try.
Pre-heat your oven to 350 degrees. Warm your cast iron and add your olive oil. Add your chopped vegetables to the pan and lightly sauté until the vegetables soften. Stir occasionally and you notice the vegetables simply cook down. 
While your vegetables are cooking down, add your 12 eggs to a mixing bowl. Now add your 3 tablespoons of half and half to the eggs. If you prefer to go dairy free, you could always add nut milk. Beat the eggs with cream, salt and pepper.
Once the vegetables have fully cooked down – they basically soften and become translucent, add your eggs. Tilt the pan and allow egg mixture to fully cover encapsulate the roasted veggies. Allow eggs to set for 30 seconds to a minute. Move pan to the oven for 30 minutes
I like to keep my oven light on. This allows you to see if the eggs have set and the edges have started to separate from the side of the pan. The key is not overcooking the dish. The beauty of cast iron is that when you remove the mixture from the pan, the warm skillet will continue to cook the Frittata. After 25 minutes in the oven, pull the dish out and sprinkle your crumbled goat cheese. Add back to the oven for 5 minutes.
Pull the dish out of the oven, let it stand for 1-2 minutes. I like to garnish the dish with a fresh avocado and herbs. You could cilantro, parsley or mint. Use a sharp knife or spatula and serve your guests out of the cast iron. Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
People
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- 2 tablespoons olive oil
- 1 whole Leek White and green parts
- 1 chopped Green Bell Pepper chopped and seeded
- 1 chopped Red Bell Pepper chopped and seeded
- 1 handful Crimini or Bella Mushrooms Chopped
- 1/2 chopped Red or White Onion I prefer red
- 2 cloves garlic finely chopped
- 12 Fresh Pasture Raised Eggs
- 3 ounces crumbled goat cheese
- 3 tablespoons Half and Half or other full fat dairy
- 2 pinches salt and pepper One for the eggs and another before serving
Ingredients
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- Pre-heat your oven to 350 degrees. Warm your cast iron and add your olive oil. Add your chopped vegetables to the pan and lightly sauté until the vegetables soften
- While your vegetables are cooking down, add your 12 eggs to a mixing bowl. Now add your 3 tablespoons of half and half. If you prefer to go dairy free, you could always add nut milk. Beat the eggs with cream, salt and pepper.
- Once the vegetables have fully cooked down - they basically soften and become translucent, add your eggs. Tilt the pan and allow egg mixture to fully cover encapsulate the roasted veggies. Allow eggs to set for 30 seconds to a minute. Move pan to the oven for 30 minutes
- I like to keep my oven light on. This allows you to see if the eggs have set and the edges have started to separate from the side of the pan. The key is not overcooking the dish. The beauty of cast iron is that when you remove the mixture from the pan, the warm skillet will continue to cook the Frittata. After 25 minutes in the oven, pull the dish out and sprinkle your crumbled goat cheese. Add back to the oven for 5 minutes.
- Pull the dish out of the oven, let it stand for 1-2 minutes. I like to garnish the dish with a fresh avocado and herbs. You could cilantro, parsley or mint. Use a sharp knife or spatula and serve your guests out of the cast iron. Enjoy!
