Do you ever buy vegetables and proceed to forget about their existence, until a week later when you discover a courgette on its last legs in the back of the fridge? That’s when vegetable frittata comes to the rescue! It’s such a great way to use up whatever you can find to create a delicious, easy to store, goodness-filled meal.
For this recipe I used a mixture of red pepper, mushroom, courgette, red onion and tomato. But, the frittata will work with pretty much any vegetables you fancy. Try broccoli, butternut squash, peas, sweetcorn, green beans… you get the idea!
Veg swapping tip
Here I pre-roasted the red pepper, courgette and red onion before combining them with everything else. As the tomatoes and mushroom cook more quickly than the others, they were simply placed in raw with the egg mixture. Follow this same general rule with whatever veggies you choose. Slower cooking veg = pre-roast. Quicker cooking veg = in with the egg.
Storing leftover vegetable frittata
This is definitely one you can keep for tomorrow’s lunch. Enjoy cold or pop back in the oven for 10-15 mins. It’ll be just as tasty as the night before! Frittata can be stored in the fridge in an airtight container for up to 4 days. It also freezes very well (keep up to 3 months).
I hope this simple recipe has provided some dinner inspiration! It’s always a good one for when the cupboards are looking a little bare. If you give this a go, we’d love to hear what you thought in the comments below. You can also tag us in your foodie photos on Instagram @BlueSkyEating! Enjoy. 🙂
Roasted Vegetable Frittata
- 1 small courgette
- 1 red pepper
- 1 portabello mushroom
- 1 small red onion
- 6 cherry tomatoes
- 2 tbsp olive oil
- 8 large eggs
- 75 ml milk
- 100 g grated cheddar cheese
- A handful fresh chives (finely chopped)
- Salt and pepper (to taste)
- Preheat the oven to 200°C / 180°C fan.
- Chop the mushroom into thin slices and the cherry tomatoes in half. Set aside for later.
- Roughly chop the onion, courgette and red pepper. Place them on a baking tray and drizzle with the olive oil and a little salt and pepper. Bake for 30 minutes.
- Remove veg from oven and reduce temperature to 180°C / 160°C fan.
- Grease and line a large tin or dish of choice. I used a 9" round tin.
- Place your baked vegetables into the bottom of the tin/dish, followed by the raw cherry tomatoes.
- In a bowl, beat the eggs, milk, cheese, chopped chives, salt and pepper.
- Pour the egg mixture over the vegetables in the tin.
- Place your mushroom slices on top.
- Bake for 30-40 minutes or until set in the middle and golden on top. If it starts to brown too much, cover loosely with foil.
- Allow to cool for 5-10 mins before slicing.
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.
Such a perfect brunch dish! Love the flavor you get from roasting the vegetables.
This is a great recipe to use up vegetables, and it has great flavor!
I love the mushroom and chive combo!
This looks so good, can’t wait to try it.
Light and flavorful 🙂
Yummy love roasted veggies I bet this is delicious
Great recipe for a quick and easy lunch meal!
What a great way to enjoy veggies – so light and flavorful
So many vegetables! That’s the way to get a healthy breakfast