Roasted Mediterranean Vegetable Frittata with Feta and Herbs
A protein-packed egg dish loaded with roasted bell peppers, zucchini, broccoli, and green onions, brightened with creamy feta cheese and fresh Mediterranean herbs. The vegetables are first roasted until caramelized, then folded into fluffy eggs and baked until golden. Perfect for brunch gatherings, light dinners, or meal prep, this versatile frittata can be served warm or at room temperature. The combination of roasted vegetables and tangy feta creates layers of flavor that make this more satisfying than typical egg dishes.
Ingredients
- 1 small red bell pepper, cored and chopped
- 1 small zucchini, small diced
- 2 green onions, white and light green parts only, roughly chopped
- 4 ounces broccoli, cut into small florets
- kosher salt and black pepper
- 3 tbsp extra virgin olive oil
- 7 large eggs
- ¼ teaspoon baking powder(optional)
- ¼ cup whole milk
- ⅓ cup feta cheese, crumbled, more to serve
- ⅓ cup fresh parsley, finely chopped, more to serve
- 1 teaspoon fresh thyme
Instructions
- 1
Preheat oven to 450°F and position rack in middle
- 2
Place rimmed baking sheet in oven to heat
- 3
Toss bell peppers, zucchini, green onions, and broccoli with salt, pepper, and olive oil
- 4
Remove hot pan from oven and spread vegetables on heated sheet
- 5
Roast vegetables for 15 minutes until soft and charred
- 6
Reduce oven temperature to 400°F
- 7
Whisk eggs, baking powder, milk, feta, parsley, thyme, salt, and pepper in bowl
- 8
Fold roasted vegetables into egg mixture
- 9
Heat oil in 10-inch cast iron or oven-safe pan over medium-high heat
- 10
Pour egg mixture into pan and cook 2-3 minutes until bottom sets
- 11
Transfer pan to oven and bake 8-10 minutes until center is firm
- 12
Serve garnished with additional feta and parsley
Tips
Heat the baking sheet first to get better caramelization on the vegetables, which adds deeper flavor to the finished frittata.
Use a well-seasoned cast iron pan for best results - it distributes heat evenly and creates a beautiful golden bottom crust.
Let the frittata rest for 5 minutes before slicing to allow the eggs to finish setting and make cleaner cuts.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and served at room temperature
Serve warm, at room temperature, or cold
Common Mistakes
Don't skip preheating the baking sheet to avoid soggy vegetables
Use medium-high heat when starting the frittata to avoid burning the bottom before the top sets
Substitutions
FAQ
Can I make this frittata dairy-free?
Yes, omit the feta cheese and substitute the milk with unsweetened plant milk like almond or oat milk for similar results.
What if I don't have a cast iron pan?
Any oven-safe skillet or even a 9-inch pie dish works well. Just adjust cooking time slightly for thinner or thicker pans.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. The frittata tastes great cold, at room temperature, or gently reheated in the microwave.