Delicious Roasted Veggie and Goat Cheese Frittata to Wow Your Brunch

Try this Roasted Veggie and Goat Cheese Frittata for a delicious and easy Mother’s Day brunch that impresses.

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Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 6 slices

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Frittata

6 large Eggs A perfect protein base
0.5 cup Milk Adds creaminess
0.75 cup Goat cheese Provides a luscious flavor
2 cups Bell peppers Chopped, mix for color
1 cup Zucchini Sliced thinly
1 cup Cherry tomatoes Cut in half
1 medium Onion Chopped
to taste Salt Essential for seasoning
to taste Pepper Essential for seasoning

Optional Add-Ins

to taste Fresh herbs (like basil or parsley) For brighter flavor
to taste Crushed red pepper flakes For a hint of heat

Equipment

Oven
mixing bowl
Baking Sheet
Oven-safe skillet or baking dish

Method

Steps

Preheat your oven to 425°F (220°C). Chop the bell peppers, zucchini, and onion into uniform pieces. Toss them in olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes.
While the vegetables roast, whisk together 6 eggs and 1/2 cup of milk in a bowl. Season with salt and pepper.
Once the vegetables are roasted and cooled slightly, fold them into the egg mixture with 3/4 cup of crumbled goat cheese.
Lower the oven temperature to 350°F (175°C). Pour the mixture into a greased skillet and bake for 25-30 minutes.
Remove from oven and cool for 10 minutes before slicing. Serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 290mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Perfect for Mother’s Day brunch! Consider making a double batch for meal prep during the week.

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