Roasted Vegetable & Goat Cheese Frittata

This Roasted Vegetable & Goat Cheese Frittata transforms breakfast into a satisfying dinner experience—a concept lovingly known as "brinner." The dish combines the rustic charm of Italian frittatas with the versatility of modern home cooking. Unlike traditional omelets that require careful folding, frittatas are forgiving and elegant, making them perfect for both weeknight dinners and weekend entertaining. The magic begins with roasting colorful vegetables until they're caramelized and sweet, concentrating their natural flavors and adding depth to every bite. Bell peppers, zucchini, and cherry tomatoes take on a wonderful char that contrasts beautifully with the creamy, fluffy eggs. The addition of tangy goat cheese provides a luxurious richness that melts into pockets throughout the frittata, creating delightful surprises in every forkful. This recipe is naturally gluten-free, making it accessible to those with dietary restrictions without sacrificing flavor or satisfaction. The one-skillet approach means minimal cleanup, while the combination of protein-rich eggs and nutrient-dense vegetables creates a balanced meal that will keep you satisfied throughout the evening. Serve it warm from the oven with a simple green salad, and you have a complete dinner that's as impressive as it is effortless. Whether you're cooking for family or hosting friends, this frittata delivers restaurant-quality results with home-kitchen simplicity. It's equally delicious served hot, warm, or at room temperature, making it ideal for meal prep or casual gatherings where guests can help themselves.

Ingredients

• 1 mediumred bell pepper, diced into 1/2-inch pieces
• 1 mediumyellow bell pepper, diced into 1/2-inch pieces
• 1 mediumzucchini, diced into 1/2-inch pieces
• 1 cupcherry tomatoes, halved
• 1/2 mediumred onion, thinly sliced
• 3 tbspolive oil, divided
• 1 tspsalt, divided
• 1/2 tspblack pepper, divided
• 10large eggs
• 1/4 cupwhole milk
• 2 tbspfresh basil, chopped
• 2 clovesgarlic, minced
• 4 ozgoat cheese, crumbled
• 2 tbspfresh parsley, chopped optional

Method

1. Preheat the oven to 425°F and position one rack in the upper third and another in the lower third of the oven. 0:05
2. On a large baking sheet, spread out the diced bell peppers, zucchini, cherry tomatoes, and red onion in a single layer. Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly. 0:06
3. Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized. 0:05
4. While the vegetables are roasting, crack the eggs into a large mixing bowl. Add the milk, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, chopped basil, and minced garlic. 0:06
5. Whisk the egg mixture vigorously for about 30 seconds until well combined and slightly frothy. 0:04
6. Reduce the oven temperature to 375°F. 0:03
7. Heat a 10-inch oven-safe skillet over medium heat and add the remaining 1 tablespoon of olive oil, swirling to coat the bottom and sides of the pan. 0:05
8. Remove the roasted vegetables from the oven and let them cool for 2 minutes, then add them to the skillet, spreading them evenly across the bottom. 0:05
9. Pour the egg mixture over the vegetables in the skillet, gently tilting the pan to ensure the eggs distribute evenly. 0:05
10. Scatter the crumbled goat cheese evenly over the top of the egg mixture. 0:04
11. Cook on the stovetop over medium heat for 3-4 minutes without stirring, until the edges just begin to set. 0:05
12. Carefully transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is set in the center and the top is lightly golden. 0:05
13. Remove the skillet from the oven using oven mitts and let the frittata rest for 3-5 minutes before slicing. 0:04
14. Garnish with fresh chopped parsley if desired, slice into 6 wedges, and serve warm or at room temperature. 0:05