Roasted Vegetable Frittata is the perfect way to enjoy leftover roasted vegetables. Loaded with potatoes, zucchini, bell pepper, onion and tomato – such a satisfying frittata recipe!
As promised, here is the recipe for the first half of your leftover Oven Roasted Vegetables. This frittata recipe may seem familiar as it’s based on this one. It’s my go-to frittata recipe – I just swap in whatever vegetable, meat, or cheese that sounds good or that I have on hand and it always seems to turn out well.
When you scoop your leftover vegetable bake out of the container, use a slotted spoon. Save any remaining liquid for the soup that you’ll make tomorrow.
If you’ve soaked your beans for tomorrow, you should cook them today. Reserve 2 cups of the cooked beans for your soup and freeze the rest. You’ll also need one bunch of kale (Lacinato is my favorite) a few carrots, and some Parmigiano-Reggiano cheese.
Use a slotted spoon to scoop the leftover Oven Roasted Vegetables into the pan to avoid ending up with a soggy frittata.
- 1/3 recipe Oven Roasted Vegetables
- 10 eggs
- ¼ cup milk
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 ounces mozzarella cheese shredded
Start by making Oven Roasted Vegetables one day and save out 1/3 of the recipe to make this frittata.
Preheat oven to 350°F.
Break the eggs into a medium bowl. Add milk and whisk until mixture is very well combined. Season to taste with salt and freshly ground black pepper.
Heat a 10-inch, well seasoned, cast iron skillet over medium high heat until hot. Add the oil to the pan and swirl to coat. Arrange 1/3 recipe of leftover vegetable bake in a single layer; pour egg mixture over all. Stir gently to allow egg to flow under vegetables. Remove from heat and sprinkle with cheese.
Bake for 25-35 minutes, until the frittata has puffed and the center is set. Allow to cool for 10 minutes before slicing in to wedges. Serve warm.