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 breakfast frittata – 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. (In the fall I make it with leftover Roasted Fall Vegetables.)
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.
I 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! 🙂
wow 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! 🙂
Thanks Jessy. 🙂 I checked out your blog – very nice! Your spring rolls look delicious.
I like to prepare frittatas with all kind of leftover: vegetables, beans, meatloaf, sausages, ham, pasta but my favorite is frittata with leftover rice!
I’ve never tried one with leftover rice, that sounds great.
I didn’t see any specific vegetables listed in your recipe. What ones were used? What kind of beans?
Hi Sharon! This is a progressive recipe (meal prep) where you roast a bunch of vegetables one day (this recipe) and set aside 2/3 of them. You use 1/3 of the leftover roasted vegetables to make this frittata and the other 1/3 to make minestrone (this recipe) the day after. So the reference to soaking beans a day ahead is about the minestrone recipe. Sorry for the confusion!
We 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!
I love tortillas, though I have to admit I have mixed luck flipping them. 🙂