Roasted Veg Goat Cheese Frittata

Mini frittatas loaded with sweet roasted veggies and pockets of creamy goat cheese have saved many chaotic mornings in my house These are the ultimate grabandgo breakfast or lunch and kids actually ask for seconds They are wholesome colorful and just indulgent enough to feel special with every bite

When I first made these my family snagged them straight from the tin There is something cozy about watching them puff up in the oven and filling the kitchen with the scent of roasted vegetables

Ingredients

• Red bell pepper: Adds sweetness and a bright pop of color Look for ones with shiny skins and heft
• Zucchini: Makes the frittata extra moist and mild flavor always choose firm small zucchini with glossy skin for less bitterness
• Cherry tomatoes: Roasted until juicy and tangy Select ripe vibrant tomatoes for the best pop of flavor
• Red onion: The hit of savory depth opt for onions that feel firm and heavy in hand
• Olive oil: Encourages caramelization and richer flavor Use extra virgin for best taste
• Salt and black pepper: Essential for seasoning Highlight the vegetables natural flavors with a quality sea salt and fresh ground pepper
• Eggs: The star protein ingredient Farmfresh or organic eggs intensify color and flavor
• Milk: Provides creaminess without heaviness Whole or twopercent work well
• Goat cheese: Creamy tangy pockets make each bite interesting Choose a soft log goat cheese with a mild flavor for easy crumbling
• Parmesan cheese: A little bit goes a long way aged Parmesan has a sharp savory edge that makes frittata sing
• Fresh basil: Adds aromatic lift Go for bright leaves free of dark spots
• Dried thyme: Brings a cozy herby note to each bite Rub between fingers before adding to release its oils
• Chili flakes: Optional for gentle warmth Use sparingly and choose ones with vibrant red hue

Instructions

Preheat and Prepare the Veggies:

Set your oven to 400 degrees Fahrenheit or 200 Celsius and line a baking sheet with parchment paper Dice the bell peppers and zucchini halve the cherry tomatoes and dice the onion Toss all vegetables gently with olive oil salt and black pepper on the sheet Make sure they are spread in a single even layer

Roast the Vegetables:

Slide the vegetables into the oven and let them roast for about 18 to 20 minutes Take a minute halfway through to stir them This method ensures caramelized edges and brings out their natural sweetness Remove the vegetables and let them cool slightly so they do not cook the eggs when mixed together

Prep the Muffin Tin:

Turn down your oven to 350 degrees Fahrenheit or 175 Celsius Lightly grease a twelve cup muffin tin with olive oil or nonstick spray This will keep the muffins from sticking and make them easier to remove You can use silicone muffin liners for even easier cleanup

Mix the Egg Base:

Crack the eggs into a large bowl Add your milk and whisk slowly at first then vigorously until all yolks and whites are well combined and frothy This will help create a tender cakelike texture in the final muffins

Combine the Good Stuff:

Add in the roasted vegetables to the egg mixture Scatter in the crumbled goat cheese Parmesan basil thyme and chili flakes if using Folding gently ensures you get equal bits of veggies and cheese in each muffin

Fill the Muffin Tin:

Pour the egg mixture into the prepared muffin cups filling each about threequarters full If needed redistribute veggies with a spoon to ensure every muffin is colorful and cheesy

Bake Until Set:

Place the muffin tin on the center rack Bake for 18 to 22 minutes Watch closely toward the end They are ready when puffed up slightly golden on top and the center does not jiggle if you gently shake the pan

Cool and Serve:

Allow the muffins to cool for five minutes in the tin This makes them easier to handle Use a butter knife to loosen edges and pop each one out Serve warm or at room temperature

Pin Recipe

Nothing lifts this recipe like the goat cheese for me Its creamy tang works magic among the sweet roasted veggies making every bite different These muffins remind me of lazy Mediterranean brunches with my family around the table everyone picking their favorite

Storage Tips

Once cooled keep these muffins in an airtight container in the fridge for up to three days To reheat pop in the microwave for thirty seconds or in the oven at 350 degrees for ten minutes They also taste great at room temperature which is handy for lunchboxes

Ingredient Substitutions

If you are short on goat cheese use feta or a few dollops of ricotta For dairy free swap in plantbased milk and cheese Most vegetables work so empty out your fridge Roasted mushrooms spinach or even shredded sweet potato all shine here

Serving Suggestions

Set out with a crisp green salad for a lazy weekend lunch They also pair well with a bowl of soup or as a hearty snack Stuff them into a pita with hummus for a hand held breakfast or lunch option my kids eat them like cupcakes

Cultural and Historical Context

Frittatas have their roots in Italian cuisine where leftover ingredients are often given new life in a savory egg dish Here roasted veggies and Mediterranean cheeses keep the tradition of resourceful yet impressive home cooking alive

Seasonal Adaptations

In spring swap in asparagus or peas Use roasted butternut squash or mushrooms in the fall Add spinach or kale when you want more greens These notes should help you adapt the muffins anytime Use whatever is at peak freshness Roast any extra vegetables from your market haul and you might stumble onto a favorite new combo

Success Stories

Friends have baked these for bridal showers and everyone asked for the recipe They are popular at makeahead brunches whenever a little extra color or a touch of luxury is needed My neighbor even makes them for her kids packed school lunches

Freezer Meal Conversion

Let muffins cool completely Wrap individually in plastic wrap then store all in a freezer ziptop bag They can be frozen up to three months For a quick breakfast move to the fridge overnight and reheat in oven or microwave in the morning

Pin Recipe

Keep these muffins stocked for quick meals anytime The flavor and color are a guaranteed mood boost on busy mornings

Recipe FAQs

→ Can I replace goat cheese with another cheese?

Yes! Feta or ricotta work nicely, offering a different texture and flavor.

→ Are these gluten-free and vegetarian?

Absolutely. They contain no wheat and use only plant-based veggies plus eggs and dairy.

→ What vegetables can I add or substitute?

Spinach, kale, or mushrooms are tasty additions. Substitute squash or asparagus for seasonal twists.

→ How do I store leftovers?

Place cooled muffins in an airtight container and refrigerate for up to 3 days. Reheat gently before serving.

→ Can I freeze these muffins?

Yes—freeze individually wrapped, then thaw overnight in the fridge before warming.

→ What pairs well for serving?

A fresh green salad or fruit makes a balanced, colorful accompaniment.