Roasted Vegetable and Goat Cheese Frittata
This recipe was created one afternoon when I needed some lunch…and was not in the mood for my typical sandwich or salad. I had the time so I roasted up some of my favorite veggies and used them to make a frittata. Since I had some of my favorite cheese on hand, it was added to the frittata as well. Frittatas are a great way to use up any leftovers you have on hand, such as roasted vegetables, and are perfect for lunch or served with a salad for a light dinner. I wish I made them more often.
Lucky for me, goat cheese was this month’s Cheese of the Month from Ile De France! I received a generous sample from them recently and am looking forward to more delicious meals! Check out Ile De France’s website for great tips and recipes for those of you who love goat cheese as much as I do!
Roasted Vegetable and Goat Cheese Frittata
Ingredients:
- 2 large eggs
- 1/3 cup egg whites, approximately 2 large egg whites
- 2 TB milk
- 1 zucchini, chopped in about 1" pieces
- 1 - 2 squash, chopped in about 1" pieces
- 1/2 medium red onion, chopped in about 1" pieces
- 1 red bell pepper, chopped in about 1" pieces
- 1 tsp olive oil
- salt and pepper, to taste
- 2 oz piece of Ile De France Goat Cheese
Directions:
- Preheat oven to 425 degrees. In small bowl, toss vegetables with olive oil, salt and pepper. Spread evenly on cookie sheet and place in hot oven. Roast for approximately 20-25 minutes until veggies are cooked.
- Preheat the broiler. Whisk the eggs, milk, salt, and pepper in a medium bowl to blend. Set aside.
- Spray an 8-inch-diameter nonstick ovenproof skillet and heat over medium high heat. Add roasted vegetables to the skillet, then pour the egg mixture over the vegetable mixture and cook for a few minutes until the eggs start to set. Crumble goat cheese over eggs and vegetables. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. Cut into triangles and serve.
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Check out these other great recipes I’ve made using goat cheese:
Tomato and Goat Cheese Tarts
Grilled Eggplant and Goat Cheese Salad
Herb Coated Goat Cheese
Roasted Butternut Squash and Proscuitto Pizza
Mixed Greens with Grilled Pears and Goat Cheese Crumbles
Chicken Pesto Quesadillas
Goat Cheese and Sundried Tomato Stuffed Chicken
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I am loving all of those veggies!
Looks great. I am totally with Maria- I was just thinking how awesome it is that you put SO many veggies in your meals!!
Goat cheese is the best cheese in the world. Ever. Period.
I love goat cheese – it just makes everything better! And all the roasted veggies in your frittata look really yummy!
ooh that looks good!!
P.S. Thanks for recommending ‘For the Love of Cooking’ – i’m loving your and her recipes!!
wow this looks so good. beautiful photos.
Yum! I’ve been wanting to read this post all day since seeing the link on FB this morning. Looks so good.
What a great combination of flavors!
this frittata looks delicious with goat cheese and veggies!
I love frittatas and they make entertaining overnight guests so easy. Your combination is yummy.
Oh wow, a shipment of cheese, huh? That is fantastic! Goat cheese works perfectly in frittatas and is one of our favorites as well. This looks great Aggie!
Aggie, this looks incredible. I love frittatas as a quick and healthy lunch or dinner. You’ve got me craving one now!
This looks so beautiful and tasty Aggie.
this looks so delicious. any excuse to use goat cheese and i’m in! haha. plus, the goat cheese is a great way to doll up all of those veggies. smart thinking.
definitely going to give this recipe a shot.
You had me at roasted vegetable….
WOW DAMN impressive – I am a goat cheese fan and put it in just about everything. Your combination is incredible!
This reminds me of the roasted veggie pizza we get from Trader Joe’s … it’s my 10-year old son’s favorite. Great looking recipe!
Yummy flavors! And looks perfect for a summer luncheon!
I'm with you on the goat cheese! It's great stuff. I made a goat cheese and honey tart (Food & Wine recipe) a while ago. It was well-received even by those who aren't fond of it.
And all those roasted veggies! Yum. I like frittatas, but I love pasta more, so I would even take all those veggies and cheese and toss them with some penne (ooh.. or your whole wheat orzo) as another option!
Your frittata looks tasty! I haven’t tried baking with goat cheese.
I have to be honest… I tried goat cheese once and tried to like it. But no go. I am wondering if it was because it was a cheapy brand. I will have to try it again and get a decent one from the cheese shop.
With that said, I LOVE, LOVE roasted vegetables, so I would definately LOVE this frittata!!
What a good looking frittata there Ag!
How pleased were you with not eating a sandwich?
Yum that looks good. And congrats on your run in Orlando!
Frittata are always my fall back favorite if I can’t think of anything else to do for dinner. Love the look of yours.
With roasted veggies and goat cheese this frittata is sounding really good!
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