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For this frittata, choose fresh veggies for the best taste. I like to use: - 1 cup mixed bell peppers, diced - 1 medium zucchini, diced - 1 small red onion, diced - 1 cup cherry tomatoes, halved These vegetables add color and flavor. Roasting them brings out their natural sweetness. Eggs are the heart of a frittata. You’ll need: - 6 large eggs - 1/2 cup shredded cheddar cheese - 1/2 cup crumbled feta cheese The eggs create a fluffy base. The cheese adds creaminess and a rich taste. Seasonings add depth to your dish. Here’s what you need: - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh herbs (like parsley or basil) for garnish Olive oil helps the veggies roast evenly. Garlic powder gives that extra kick. Use salt and pepper to enhance all the flavors. For a lovely finish, sprinkle fresh herbs on top. For the full recipe, check out the Easy Cheesy Roasted Vegetable Frittata. First, preheat your oven to 400°F (200°C). This step is key for roasting. While the oven heats, chop your vegetables. You will need bell peppers, zucchini, red onion, and cherry tomatoes. Toss them in a bowl with olive oil, garlic powder, salt, and pepper. Make sure each piece is coated well. Spread the veggies on a baking sheet in a single layer. Roast them for about 20 minutes. They should turn tender and get a bit brown. While the vegetables roast, grab a large mixing bowl. Crack six large eggs into the bowl. Add a pinch of salt and pepper. Whisk the eggs until they are fully combined. This makes a smooth mixture. After the veggies cool slightly, fold them into the egg mix gently. Then, add the shredded cheddar and crumbled feta cheese. Mix everything until well combined. Now, pour the egg and vegetable mixture into a greased oven-safe skillet or pie dish. Spread it out evenly. Place it in the oven and bake for 20-25 minutes. The frittata is done when it is set and the top is golden brown. Let it cool for a few minutes before slicing. Serve warm or at room temperature. You can find the full recipe for this easy cheesy roasted vegetable frittata to explore more details and tips. To achieve fluffy eggs, crack your eggs into a bowl. Use a fork or whisk to beat them well. Aim for a uniform yellow color. Add a pinch of salt and pepper while whisking. This enhances flavor and helps the eggs rise. Roasting vegetables brings out their best flavors. For this frittata, I roast mixed bell peppers, zucchini, red onion, and cherry tomatoes. Roast them at 400°F (200°C) for about 20 minutes. Check for tenderness and slight caramelization. If they look golden and soft, they are ready to mix into the eggs. This frittata is great on its own, but you can enhance it. Serve it with a side of mixed greens. A light salad adds freshness and crunch. You can also top it with fresh herbs like parsley or basil for extra flavor. Pair it with a slice of crusty bread or a light soup for a full meal. Enjoy your Easy Cheesy Roasted Vegetable Frittata with these tasty sides! For the complete cooking process, refer to the Full Recipe. {{image_2}} You can swap the veggies for your favorites. Try spinach, kale, or broccoli. Carrots add a nice crunch, while mushrooms bring a savory taste. Roasted sweet potatoes can add sweetness. Get creative! Use what you have in your fridge. Each vegetable gives a unique flavor and texture to your frittata. To make this dish dairy-free, skip the cheese or use a dairy-free alternative. Nutritional yeast gives a cheesy flavor without dairy. For a vegan version, replace eggs with a mixture of silken tofu and chickpea flour. Blend them until smooth for a great texture. You can also use flaxseed meal mixed with water as an egg substitute. Add spices for extra flavor! Paprika or cumin can give warmth. Fresh herbs like thyme or oregano also enhance taste. For heat, try red pepper flakes. A splash of hot sauce can kick it up a notch. Experiment and find your favorite mix. Each addition makes your frittata more exciting and delicious. For the full recipe, check out Easy Cheesy Roasted Vegetable Frittata. Enjoy crafting your dish! After enjoying your Easy Cheesy Roasted Vegetable Frittata, store leftovers in an airtight container. Let the frittata cool to room temperature first. Keep it in the fridge for up to three days. This way, you can enjoy it again without losing its great taste. You can also freeze the frittata for later use. Slice it into wedges and wrap each piece in plastic wrap. Place the wrapped pieces in a freezer-safe bag. This keeps it fresh for up to two months. When you crave it, just take a slice out to thaw. To reheat, place the frittata in a microwave-safe dish. Heat it on medium power for about one to two minutes. You can also use an oven. Preheat to 350°F (175°C) and bake for about 10-15 minutes. Both methods will bring back its cheesy goodness. For the best taste, enjoy it warm! For the full recipe, check the section above. Yes, you can use eggs from a carton. They work well in this recipe. Just measure out the same amount. For six eggs, use about three-quarters of a cup of liquid eggs. They taste great and save time. However, fresh eggs often give a richer flavor and texture. This frittata is naturally gluten-free. The main ingredients, like eggs and vegetables, are free from gluten. Just ensure any cheese you use is also gluten-free. Always check labels for safety if you have strict dietary needs. You can serve the frittata with a fresh salad for balance. Mixed greens with a light vinaigrette add a nice touch. You could also pair it with crusty bread or whole grain toast. For a fun twist, enjoy it with fresh fruit on the side. For more details, check the Full Recipe. You learned how to make a tasty Easy Cheesy Roasted Vegetable Frittata. We covered fresh veggies, eggs, and dairy. You also discovered how to prep and bake this dish. With tips on whisking, roasting times, and serving ideas, success is easy. You can mix in your favorite veggies or try dairy-free options. Store leftovers well, freeze portions, and reheat easily. Now you are ready to enjoy your frittata. Happy cooking!

Easy Cheesy Roasted Vegetable Frittata

Discover the delightful flavors of an Easy Cheesy Roasted Vegetable Frittata that's perfect for breakfast or brunch! Packed with vibrant veggies, creamy cheeses, and fluffy eggs, this delicious frittata is simple to make and sure to impress. Perfect for meal prep or a cozy weekend treat, this recipe is a must-try for any veggie lover. Click through to explore the complete recipe and elevate your brunch game!
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Ingredients
  

1 cup mixed bell peppers, diced

1 medium zucchini, diced

1 small red onion, diced

1 cup cherry tomatoes, halved

6 large eggs

1/2 cup shredded cheddar cheese

1/2 cup crumbled feta cheese

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Fresh herbs (such as parsley or basil) for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    On a baking sheet, toss the diced bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, garlic powder, salt, and pepper. Spread them evenly and roast in the preheated oven for about 20 minutes until tender and slightly caramelized.

      In a large mixing bowl, whisk together the eggs with a pinch of salt and pepper until fully combined.

        Once the vegetables are roasted, remove them from the oven and let them cool slightly. Then, gently fold the warm vegetables into the egg mixture, followed by the shredded cheddar and crumbled feta cheese.

          Pour the vegetable and egg mixture into a greased oven-safe skillet or pie dish. Spread evenly.

            Bake in the oven for about 20-25 minutes or until the frittata is set and the top is golden brown.

              Allow to cool for a few minutes, then slice and serve warm or at room temperature.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Garnish with fresh herbs on top and serve with a side of mixed greens for a colorful and appetizing display.