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Roasted Veggie Frittata

A colorful frittata in a pan on a wooden surface with a mortar and pestle in the foreground

Cook time: About 5 minutes
Serves: 8

Print Recipe (PDF)


  • 1 dozen eggs 
  • ½ cup whole milk 
  • 1.5 cups assorted roasted vegetables, such as eggplant, peppers, cherry tomatoes 
  • 1 tbs unsalted butter 
  • 4oz goat cheese 
  • kosher salt 
  • black pepper 


Preheat the oven to 350°. In a large bowl, whisk the eggs and milk together until smooth and well combined.

Stir in the roasted vegetables along with 1 tsp kosher salt and ½ tsp black pepper. Set aside.

Place an oven-safe, nonstick skillet on the stove over medium-low heat. Add butter and, once melted, pour in the whisked eggs and vegetables.

Allow to cook on the stove until the edges of the frittata begin to set, about 5 minutes.

Sprinkle the goat cheese overtop of the frittata and transfer to the oven. Bake for an additional 20-25 minutes until the frittata is set and just barely jiggly at the center.

Remove from the oven and either serve directly from the pan or turn out onto a serving platter. Serve with zhug sauce alongside.

From Season 4, Episode 5