This roasted vegetable frittata is the perfect way to use up leftover roasted vegetables
Frittatas are one of my favorite meal prep or quick weeknight dinner recipes because they’re so easy and versatile. While you can make a frittata with a list of ingredients and a specific flavor profile in mind, I typically make frittatas as a ‘clean-out-the-fridge” dish with roasted vegetables.
Part of my weekly routine is making roasted vegetables on Sunday or even a couple times throughout the week for meal prep. Having the roasted vegetables ready to go in the fridge makes lunches and weeknight dinners come together in no time! I like adding them to salad, grain bowls, dipping them in hummus for a quick snack, or throwing them into a frittata.
If you’re not a fan of the texture of leftover roasted vegetables, I highly recommend trying them in a frittata. Once they’re baked again, they work perfectly with the fluffy baked eggs. It’s a great way to extend the life of your weekly veggie prep and make sure nothing goes to waste.
NOURISHED BY NUTRITION FACTS:
Eggs – eggs are incredibly nutritious. in the past, eggs have been demonized due to their cholesterol content. The idea that the cholesterol in eggs will raise your blood cholesterol levels or increase your risk for heart disease is outdated.
High-quality eggs from free-range, pasture-raised, organic chickens can be part of a healthy, balanced diet. Eggs are a great source of protein. One large egg contains about six grams of protein, which helps keeps you feeling satisfied. Eggs are also a good source of vitamin D. Not many foods contain vitamin D and it can be hard to get enough if you’re working inside all day. Eggs also contain other hard-to-find nutrients like B12 and choline.
Iron – in addition to consuming foods with iron, we can get iron through cooking with cast iron.
A study published in 1986 in the Journal of the American Dietetic Association tested 20 foods cooked in a seasoned iron skillet and almost all foods had an increase in iron levels. Acidic foods like tomato sauce and applesauce had the most increase in iron, but even eggs and potatoes averaged a five-fold increase in iron.
While this is an easy way to add more iron to your diet, it shouldn’t replace iron-rich foods like dark leafy greens, lentils, chickpeas and grass-fed animal proteins (if you choose).
IF YOU LOVE frittata, YOU’LL ALSO ENJOY THESE RECIPES:
- Asparagus Mushroom Frittata
- Almond Meal Quiche with Sweet Potatoes, Mushrooms and Greens – Sprouted Kitchen
- Butternut Squash and Kale Frittata – Spinach 4 Breakfast
- Roasted Vegetable Bowls with Green Tahini – Pinch of Yum
- How To Use Leftover Roasted Vegetables – Cooking Light
Roasted Vegetable Frittata
This roasted vegetable frittata is the perfect way to use up leftover roasted vegetables. Sweet potatos, broccoli and cauliflower are my favorite but feel free to use up any roasted vegetables you’d like! Butternut squash, zucchini, bell pepers would all be great! Perfect for Sunday meal prep or a quick weeknight dinner.
- Yield: 8 servings 1x
- 1/2 tablespoon avocado or olive oil
- 10 eggs
- 1/2 cup almond milk
- 1/2 teaspoon graclic powder
- 1/2 teaspoon sea salt
- fresh cracked pepper, to taste
- 1 cup leftover roasted veggies (I used sweet potato, broccoli and cauliflower)*
- 2–4 tablespoons dairy-free almond ricotta or another cheese of choice (optional)
Preheat the oven to 400°F.
Whisk the eggs and almond milk. Season with garlic powder, sea salt and fresh cracked black pepper. Heat ½ tablespoon avocado oil in a 10-inch cast-iron skillet over medium heat. Add the egg mixture. Evenly distribute the roasted vegetables throughout the skillet. Gently shake the pan so the vegetbales settle. Add small 1/2 teaspoon dollops of the almond ricotta on top the mixture, if using. Bake 20-25 minutes or until the eggs are set.
Slice leftovers and store in an airtight container for 3-4 days.
For roasted vegetables: Preheat the oven to 400F. Line a baking sweet with parchment paper. Slice vegeteables into roughly the saml size and arrange on the baking tray. Spray with avocado oil and season with salt and pepper. Place in the oven for 30-45 minutes or 20-30 minutes if using a convection oven.
The recommended milk to egg ratio is 1/2 cup milk for every 12 eggs. I personally prefer a little more milk. This recipe calls for 1/2 cup milk to 10 eggs. Feel free to use a l/3 cup milk, add two more eggs or leave it out all together.
This recipe is dairy-free. You can use whatever dairy-free milk you prefer. Just make sure it’s plain, unsweetened.