Frittata with Roasted Vegetables and Goat Cheese

Name: Frittata with Roasted Vegetables and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 piece (300 g) medium zucchini, halved lengthwise, cut into ½-inch (1.3 cm) thick half-moons; 1 piece (250 g) large red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; 1 piece (250 g) large yellow bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; 1 piece (180 g) medium red onion, cut into 1-inch (2.5 cm) wedges; 3 tablespoon (45 ml) extra-virgin olive oil; ¾ teaspoon (3.8 ml) kosher salt, for roasting vegetables; ½ teaspoon (2½ ml) freshly ground black pepper, for roasting vegetables; 8 piece (400 g) large eggs, at room temperature; ¼ cup (60 ml) heavy cream; ½ teaspoon (2½ ml) kosher salt, for egg mixture; ¼ teaspoon (1.3 ml) freshly ground black pepper, for egg mixture; 4 ounce (115 g) fresh goat cheese (chèvre), crumbled into small pieces; 1 tablespoon (3 g) fresh thyme, leaves picked from stems (optional); 1 tablespoon (14 g) unsalted butter, for greasing the skillet

From the MyKitchenBank Kitchen

A rustic Italian-style baked egg dish studded with tender roasted zucchini, bell peppers, and onions, then finished with creamy goat cheese. This frittata is perfect for breakfast, lunch, or a light dinner and serves beautifully warm or at room temperature. The vegetables are roasted first to concentrate their flavor, then folded into beaten eggs and cooked low and slow in the oven until the center is just set and slightly creamy.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: 1 frittata (4 servings)

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Ingredients

4 servings

1 piece (300 g) medium zucchini, halved lengthwise, cut into ½-inch (1.3 cm) thick half-moons
1 piece (250 g) large red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
1 piece (250 g) large yellow bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
1 piece (180 g) medium red onion, cut into 1-inch (2.5 cm) wedges
3 tablespoon (45 ml) extra-virgin olive oil
¾ teaspoon (3.8 ml) kosher salt, for roasting vegetables
½ teaspoon (2.5 ml) freshly ground black pepper, for roasting vegetables
8 piece (400 g) large eggs, at room temperature
¼ cup (60 ml) heavy cream
½ teaspoon (2.5 ml) kosher salt, for egg mixture
¼ teaspoon (1.3 ml) freshly ground black pepper, for egg mixture
4 ounce (115 g) fresh goat cheese (chèvre), crumbled into small pieces
1 tablespoon (3 g) fresh thyme, leaves picked from stems (optional)
1 tablespoon (14 g) unsalted butter, for greasing the skillet

Equipment (5)

Sheet pan (18×13 inches or similar)
10-inch (25 cm) oven-safe nonstick skillet or cast-iron pan
Large bowl
Whisk
Rubber spatula

Steps

Before you start

Preheat oven to 400°F (200°C) for roasting vegetables, then adjust to 350°F (175°C) for baking the frittata
Have an oven-safe 10-inch (25 cm) nonstick skillet or cast-iron pan ready
Bring eggs to room temperature if possible (5 minutes at room temperature is fine)
Crumble or cut goat cheese into small pieces ahead of time

1
Roast the vegetablesOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- Toss the zucchini, red bell pepper, yellow bell pepper, and red onion on a sheet pan with 2 tablespoons (30 ml) of the olive oil, 0.75 teaspoon kosher salt, and 0.5 teaspoon black pepper.
- Spread in a single layer and roast for 15–18 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized at the edges.
- Set aside to cool slightly.
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Ready when: Vegetables are fork-tender with light brown edges
Tip: Don't overcrowd the pan; spread vegetables in a single layer so they roast rather than steam.
2
Reduce oven temperatureOven 350°F / 175°C
- While vegetables cool, lower oven temperature to 350°F (175°C).
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Tip: Do this now so the oven is at the right temperature when the frittata is ready to bake.
3
Prepare the pan
- Lightly butter the bottom and sides of a 10-inch (25 cm) oven-safe nonstick skillet or cast-iron pan with 1 tablespoon (14 g) butter.
- Set aside.
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Tip: Use a nonstick skillet to make the frittata easier to turn out or serve.
4
Whisk the egg mixture
- In a large bowl, whisk together 8 eggs, 0.25 cup (60 ml) heavy cream, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper until well blended and light, about 1 minute.
- The mixture should be uniform and slightly frothy.
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Ready when: Eggs are evenly combined and slightly frothy
Tip: Don't overmix; you want some air incorporated for a fluffy frittata, but this is not a soufflé.
5
Combine and cook
- Heat the remaining 1 tablespoon (15 ml) olive oil in the prepared skillet over medium heat.
- Add the cooled roasted vegetables and stir gently for 1 minute to warm through.
- Pour the whisked egg mixture evenly over the vegetables, stirring gently with a spatula to distribute the vegetables evenly.
- Cook undisturbed on the stovetop for 2–3 minutes until the edges just begin to set and turn opaque.
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Ready when: Edges of egg mixture are opaque and beginning to set
Tip: Don't stir constantly; let the bottom set slightly so the frittata cooks evenly in the oven.
6
Add goat cheese and bakeOven 350°F / 175°C
- Scatter the crumbled goat cheese and fresh thyme leaves (if using) evenly over the partially set egg mixture.
- Transfer the skillet to the preheated 350°F (175°C) oven and bake for 10–12 minutes, until the center is just set but still slightly soft to the touch and a toothpick inserted in the center comes out with a few moist curds clinging to it.
- The frittata will continue to cook slightly from residual heat.
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Ready when: Center is just set but slightly creamy; toothpick comes out with moist curds
Tip: Overbaking leads to a rubbery texture. The frittata should jiggle very slightly in the very center when you gently shake the pan—it will firm up as it rests.
7
Rest and serve
- Remove the skillet from the oven and let the frittata rest in the pan for 5 minutes.
- This allows the residual heat to finish cooking the very center and makes slicing cleaner.
- Run a thin spatula around the edges to loosen, then slide onto a cutting board or serve directly from the skillet.
- Cut into 4 wedges and serve warm or at room temperature.
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Ready when: Frittata is firm enough to slice cleanly but still moist inside
Tip: A frittata is excellent served at room temperature, so you can make it ahead and serve it cold or slightly warm for brunch or lunch.

Good to know

Tips

A frittata is forgiving—the slight carry-over cooking during resting means you can pull it from the oven before the center looks fully set, and it will finish perfectly. This keeps the interior creamy.
For even cooking, make sure your oven rack is positioned in the center of the oven and that your oven temperature is accurate (use an oven thermometer if you're unsure).
Nonstick skillets are ideal, but cast-iron works beautifully too and develops a nice crust. Avoid stainless steel pans, which make slicing harder.
Leftover frittata is a great grab-and-go breakfast or lunch. Serve a wedge with a side salad, fresh fruit, or crusty bread.

Make ahead

You can roast the vegetables up to 1 day ahead and refrigerate in an airtight container. Assemble and bake the frittata the day you serve it. The baked frittata keeps refrigerated for up to 3 days and reheats gently in a 300°F (150°C) oven for 8–10 minutes, or is excellent cold straight from the fridge.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: covered, up to 3 days. Freezer: wrapped tightly in plastic wrap and foil, up to 2 months (thaw overnight in the refrigerator and reheat gently). To reheat: warm in a 300°F (150°C) oven for 8–10 minutes until warmed through.

Substitutions

fresh goat cheese (chèvre) → feta cheese or crumbled ricotta salata. Use the same amount; feta will be tangier and more crumbly, ricotta salata firmer. Both work beautifully.
large red bell pepper → 1 large roasted red pepper (from a jar, drained and patted dry). Reduces roasting time slightly; no need to roast jarred peppers again.
heavy cream → whole milk or half-and-half. The frittata will be slightly less rich but equally delicious. Use the same volume.
fresh thyme → 1 teaspoon dried oregano or 1 tablespoon fresh parsley, chopped. Dried herbs are potent; use half the amount if substituting. Oregano adds an Italian note; parsley is more delicate.