Roasted Vegetable Frittata — Easy Brunch Recipe

Serving brunch at home can be just as special as dining out. This Roasted Vegetable Frittata delivers restaurant-quality flavor with minimal fuss — bright roasted vegetables folded into a silky egg base, finished with melty cheese. It makes a beautiful centerpiece for holiday mornings like Easter Brunch or for a casual bridal shower, and it’s simple to prepare ahead: assemble the pan the day before (don’t bake) and slide it into the oven the morning you plan to serve.

Ingredients

• 1 zucchini, thinly sliced into semi-circles
• 1 yellow squash, thinly sliced into semi-circles
• 1/2 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil, divided
• Salt and freshly ground black pepper, to taste
• 12 large eggs
• 1/4 cup grated Parmesan cheese
• 1/2 cup milk (2% works well)
• 6 baby bella mushrooms, sliced
• 2 cloves garlic, finely chopped
• 2 cups baby spinach
• Optional: shredded Gruyère or a melting cheese of your choice for topping

Method

1. Preheat your oven to 400°F (200°C).
2. On a rimmed baking sheet, arrange the zucchini, yellow squash, diced red pepper, and sliced red onion. Drizzle with 1–2 tablespoons olive oil and toss to coat evenly. Season generously with salt and pepper so the vegetables get well seasoned while roasting.

3. Roast the vegetables for about 20 minutes, until they are tender and beginning to brown on the edges.
4. While the vegetables roast, whisk together the eggs, milk, Parmesan, and about 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Set aside.
5. When the vegetables are done, reduce the oven temperature to 350°F (175°C).
6. In an oven-safe skillet, heat the remaining 1–2 tablespoons olive oil over medium heat. Add the sliced mushrooms and chopped garlic and sauté for about 5 minutes, until the mushrooms are softened and fragrant. Add the baby spinach and cook just until wilted.

7. Turn the stovetop heat to low, add the roasted zucchini, squash, red pepper, and onion to the skillet, and toss gently to combine with the mushrooms and spinach.
8. Pour the egg mixture evenly over the vegetables in the skillet. Let it cook on low for about 3 minutes to set the edges slightly.
9. Transfer the skillet to the preheated 350°F oven and bake for 20–30 minutes, until the frittata is puffed and set in the center. If you like, sprinkle shredded Gruyère or another melting cheese on top for the last 3–5 minutes of baking so it melts and browns lightly.

Once the frittata is firm in the middle and the cheese is melted, remove the skillet from the oven. Allow it to rest for a few minutes, then slice into eight generous wedges. Serve warm or at room temperature.

Make-Ahead Tips and Serving Suggestions

This frittata is ideal for prepping the night before: assemble the roasted vegetables and the egg mixture in the skillet, cover, and refrigerate. In the morning, pop it straight into a preheated oven and bake until set. Leftovers keep well in the refrigerator; store slices in an airtight container for up to three days and reheat gently in the oven or microwave.

Serve with a crisp green salad, crusty bread, or a selection of fresh fruit for a balanced brunch spread. For added flavor, finish with a sprinkle of fresh herbs (chives, parsley, or basil) right before serving.

Quick Notes

• Swap vegetables based on seasonality or what you have on hand — bell peppers, cherry tomatoes, asparagus tips, or thinly sliced potatoes work well if pre-cooked.
• Use a well-seasoned or nonstick oven-safe skillet to prevent sticking and for easy serving.
• Adjust cheese and seasoning to taste; a little extra Parmesan or a sprinkle of nutmeg in the egg mixture can add depth.

Enjoy a flavorful, colorful frittata that’s impressive enough for guests but simple enough for an everyday weekend brunch.