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 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.
Roasted Vegetable Frittata
Ingredients
- 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
Instructions
Oven Roasted Vegetables
- Start by making Oven Roasted Vegetables one day and save out 1/3 of the recipe to make this frittata.
Roasted Vegetable 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.
David @ Spiced says
September 20, 2017 at 4:45 amI don’t know how I missed this one, Marissa…but I’m so glad I saw it! I love using my cast iron pan (especially in the Fall and Winter), and this sounds like one delicious meal! Love all the veggies packed in there! 🙂
Jessy Jindal says
August 30, 2013 at 7:47 pmwow great way to use leftovers! I’m always inspired by your posts – they’re always simple yet delicious. I’ve been reading your blog for ages! It would be great if you could take a look at mine, I just started it recently! 🙂
Marissa says
August 30, 2013 at 9:08 pmThanks Jessy. 🙂 I checked out your blog – very nice! Your spring rolls look delicious.
giovibi says
August 24, 2013 at 12:56 amI like to prepare frittatas with all kind of leftover: vegetables, beans, meatloaf, sausages, ham, pasta but my favorite is frittata with leftover rice!
Marissa says
August 30, 2013 at 9:27 pmI’ve never tried one with leftover rice, that sounds great.
Paula @ Vintage Kitchen Notes says
August 23, 2013 at 11:48 amWe make potato tortillas here, which are frittatas but not ended in the oven, so you have to flip them over with the aid of a board or plate and slide them back into the skillet to finish cooking, so they aren’t as easy to make as this. I simply love frittatas, they’re the ultimate brunch dish!
Marissa says
August 30, 2013 at 9:25 pmI love tortillas, though I have to admit I have mixed luck flipping them. 🙂