Roasted Vegetable Frittata with Spinach & Tomato

Ever get to the end of the week and stare blankly into your fridge? Roasted vegetable frittata to the rescue. This little marvel has bailed me out more times than I can remember. Sometimes I want something quick, healthy, and, honestly, satisfying enough to stop me from ordering takeout. It’s way easier, and tastier, than it sounds. If you’re in love with frittata ideas, you can always check out this cheesy vegetable frittata crust low carb pizza alternative for another twist. Today, let me show you my simple spin, loaded with spinach and tomato—don’t worry, the options are endless!

What goes in Vegetable Frittata

So here’s the thing—frittatas are just the world’s most forgiving dish. Toss in anything you want. Leftover roasted veg? Perfect. Wilting spinach? Into the pan it goes. Sometimes I grab mostly whatever’s lonely in the crisper.

I usually start with a nice handful of spinach (baby or regular, I use whatever is on sale). Tomatoes are a must though—I love grape or cherry tomatoes, sliced up. Red onion if you have it lying around, bell peppers, zucchini, that last sad carrot? Add them all! Sometimes I even roast all the veg first to crank the flavors up higher. Oh, and don’t be shy with the cheese—feta or goat cheese is lush, but sharp cheddar does the trick, too.

I remember the first time I made it, I accidentally added leftover roasted pumpkin. It made the whole thing extra cozy. Here’s a secret: if you like the veg cooked a little more (you know, that caramelized, almost sweet edge?), roast them in the oven with salt and a glug of olive oil before adding them to the eggs. Trust me, worth it.

“I never realized how versatile a roasted vegetable frittata could be until my neighbor suggested tossing in sun-dried tomatoes and olive tapenade. Seriously, it was restaurant-quality and everyone had seconds.”

Customise it!

Want to know the best part? You can customize this frittata until you run out of ideas. No rules, really. Just vibes.

Feeling spicy? Add a dash of smoked paprika or a pinch of chili flakes. Dairy-free? Skip the cheese—just pile in more veggies. Meat eater? Bacon, sausage, or shredded chicken will never hurt. Sometimes I sprinkle leftover herbs on top, or drizzle hot sauce for kicks. You can even use roasted vegetables you prepped from a delicious roasted vegetable salad the day before. Talk about a fridge clean-out!

If you want to add potatoes (I sometimes do), slice them thin and pan-fry until golden before mixing them in. The whole thing works for breakfast, lunch, late-night snacks, and any random meal where you can’t decide.

Frittata Ingredients

Alright, let’s keep it simple. You’ll need:

• 6-8 eggs (depending on hunger, or like, how many are left in the carton)
• 1 cup roasted vegetables (think spinach, tomatoes, red onion, peppers)
• 1/2 cup cheese (feta, cheddar, goat cheese—whatever makes you happy)
• Salt and pepper (more is better, nobody likes bland eggs)
• Olive oil or butter (for greasing the pan)
• Optional extras: fresh herbs, a spoonful of milk or cream for fluffiness, chili flakes for boldness

(Pretty much anything fair game. That’s it, just raid the fridge.)

Instructions

First, turn that oven on—350°F works for me, but don’t stress too much if your oven runs hot. While that’s going, heat some olive oil in a nonstick skillet. Throw in your roasted vegetables and let them warm up a bit. I always shuffle the pan, pretending I’m some chef from TV (doesn’t actually help, but it’s fun).

In a bowl, whisk those eggs until they look nice and yellow. Add a pinch of salt, a grind of pepper, maybe a tablespoon of milk or cream if you’re feeling fancy. Pour eggs right into the skillet, tilting to get everything covered. Drop in cheese wherever feels right.

Let the eggs set for a minute or two. Don’t touch them too much—they like to chill undisturbed. After about 3 to 5 minutes, once the edges look cooked but the middle’s a bit wobbly, slide the whole pan into the oven. Bake for 10-12 minutes. Check—if the middle jiggles but isn’t liquid, you’re golden. Slice, eat, repeat.

Make this for

• Brunch that actually impresses friends (without blowing your budget)
• Packed lunches (it’s way better than a soggy sandwich, no offense)
• Last-minute dinners when your energy is gone but you still want something nice
• Meal prep for the week (it keeps surprising well in the fridge)

I’ve made it for picky eaters, too, and zero complaints—just happy, full people.

Ready for more creative ideas with veggies? Try this mediterranean roasted vegetable medley if you want to shake things up throughout the week.

Frittatas are a blank slate and can carry almost any flavor you throw its way. If you want even more ideas or crave new tricks, here’s a trio I really dig—check out the Baked Vegetable Frittata – RecipeTin Eats for expert-level baking tips, get a peek at another mouthwatering version in Roasted Vegetable Frittata Recipe – Vayia’s Kitchen, or if cheese is your jam, don’t miss Easy Cheesy Roasted Vegetable Frittata – Sidewalk Shoes. Really, once you get the hang of it, you’ll probably never see your leftover vegetables the same way again.