ROASTED VEGETABLE FRITTATA | easy healthy frittata recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute for sautéing.

Preheat the oven to 425°F (220°C).

In a large bowl, add 1 chopped red onion, 2 bell peppers (1 orange and 1 red), and 1 large zucchini (quartered and chopped).

Add 2 cloves of crushed garlic, 1 tablespoon of avocado oil, a pinch of kosher salt, and black pepper to the bowl.

Toss the vegetables to ensure they are lightly coated with oil and spices.

Transfer the vegetables onto a rimmed baking sheet and spread them out.

Roast the vegetables in the oven for 30 minutes, flipping them halfway through, until they are golden and tender.

Let the roasted vegetables cool down a bit.

In a large bowl, crack 1 dozen eggs and add 1/4 cup of whole milk, a pinch of salt, and black pepper.

Stir the egg mixture well.

Once the vegetables are closer to room temperature, add them to the egg mixture and stir gently to combine.

Transfer the mixture into a greased 9 by 13 baking dish.

Dot the top with goat cheese and sprinkle fresh sliced scallions over it.

Bake in the oven for 20 to 30 minutes, checking for the eggs to puff up and the frittata to be set in the center.

Once cooled, slice the frittata into squares for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens