Serving Sunday brunch at home can be just as special as dining out. This roasted vegetable frittata is flavorful, simple to prepare, and makes an impressive centerpiece for any brunch—Easter, bridal showers, or a relaxed weekend with family. You can assemble it ahead of time (just don’t bake it) and slide it into the oven the morning you plan to serve, so your guests enjoy a warm, fresh dish without last-minute fuss.
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, plus extra if needed
- 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 garlic cloves, finely chopped
- 2 cups baby spinach
- Optional: 1/2 to 3/4 cup grated Gruyère or another melting cheese for topping
Method
- Preheat the oven to 400°F (200°C).
- On a rimmed baking sheet, arrange the zucchini, yellow squash, red bell pepper, and red onion in a single layer. Drizzle with 2 tablespoons of olive oil and toss to coat evenly. Season generously with salt and pepper.
- Roast the vegetables for about 20 minutes, until they are tender and beginning to caramelize.
- While the vegetables roast, whisk together the eggs, milk, grated Parmesan, 1 teaspoon salt, and 1/2 teaspoon black pepper in a medium bowl. Set aside.
- When the roasted vegetables are done, reduce the oven temperature to 350°F (175°C).
- In an oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and chopped garlic and sauté for about 4–5 minutes, until the mushrooms release their moisture and begin to brown.
- Add the baby spinach and cook until wilted. Lower the heat to low, then add the roasted vegetables to the skillet and stir to combine with the mushrooms and spinach.
- Pour the egg mixture over the vegetables in the skillet, gently stirring once to distribute the ingredients evenly. Cook on low for about 2–3 minutes until the edges begin to set.
- Transfer the skillet to the preheated 350°F oven and bake for 20–30 minutes, or until the frittata is puffed and set in the center. If using Gruyère or another cheese, sprinkle it over the top during the last 3–5 minutes of baking so it melts and browns slightly.
- Remove the frittata from the oven and let it rest for a few minutes. Slice into 6–8 wedges and serve warm.
Tips for success: use a well-seasoned oven-safe skillet or a nonstick skillet for easier slicing and serving; taste and adjust seasoning before baking; and if you prefer a lighter texture, you can fold in a few tablespoons of Greek yogurt or ricotta to the egg mixture. This frittata stores well—refrigerate leftovers in an airtight container for up to 3 days and reheat slices gently in the oven or a skillet.
This roasted vegetable frittata is versatile—swap in seasonal vegetables, add herbs like fresh basil or chives, or mix in cooked bacon or ham for a heartier version. It’s an easy, elegant dish that looks beautiful on the table and satisfies a crowd.
