Roasted Vegetable Frittata - Nourished By Nutrition Print

Roasted Vegetable Frittata

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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.


  • 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)*
  • 24 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.