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Give roasted vegetables a new shape
A frittata turns yesterday’s vegetable tray into a meal that slices neatly for lunch. Use vegetables that have already been cooked and drained; excess moisture can leave the center watery. A small oven-safe skillet makes thick, satisfying wedges.
Check the center
This version bakes entirely in the oven; there is no stovetop step. The center should be set, with no loose liquid egg. A fresh-ingredient egg dish normally has a 160°F target. Because this recipe uses previously cooked vegetables, check that the assembled frittata reaches 165°F in the center, following the leftover/casserole guidance.
What this brings to the plate
Eggs provide protein, and cheese adds calcium; the vegetables add color and fiber. Serve with toast or a side salad for a larger meal.
Make it easier
If lifting a skillet is awkward, use a lightly oiled 8-inch baking dish and bake the mixture entirely in the oven, allowing a little extra time. Cut into wedges only after a short rest.
Equipment, yield, and allergens
- Equipment
- 8-inch oven-safe skillet or baking dish, mixing bowl, whisk, food thermometer.
- Batch yield
- 4 wedges; 1 wedge per serving. Freeze extra wedges if this is part of a one-person plan.
- Allergen notes
- Contains eggs and milk in cheese. Check the vegetables and cheese labels; dairy-free cheese can replace cheese.
Cooking times and yields are estimates pending kitchen testing. Check doneness, not only the clock.
Ingredients
How to make it
- At 0 minutes
Heat the oven
Heat to 375°F. Use an 8-inch oven-safe skillet or baking dish.
- At 3 minutes
Whisk
Crack the 6 eggs into a mixing bowl, remove any shell fragments, and whisk until yolks and whites are combined. Add the optional tablespoon water or milk and a pinch of salt and pepper. Wash hands after handling eggs.
- At 6 minutes
Fill
Oil the pan and spread the cooked vegetables and cheese evenly. Pour eggs over them.
- At 10 minutes
Bake
Bake 18 to 22 minutes, until the center is set and reaches 165°F because the filling includes previously cooked vegetables.
- At 30 minutes
Rest
Rest 5 minutes before slicing; chill extra wedges promptly.
Make another meal
- BreakfastWarm a wedge with toast
- LunchServe a wedge with a green salad
- Soft supperAdd a spoonful of warm tomato sauce
Store and reheat
RefrigerateRefrigerate within 2 hours in covered portions. Use within 3 to 4 days.
FreezeCooked egg dishes can be frozen for 2 to 3 months for quality, though the texture may become spongy.
ReheatReheat a wedge to 165°F; cover loosely so it does not dry out.
Safe preparation and storage
- Chill perishable food promptly in shallow containers, within 2 hours of cooking or serving; shorten that limit to 1 hour when the air temperature is above 90°F. Do not wait for a large pot to cool completely on the counter.
- Keep the refrigerator at 40°F or below and the freezer at 0°F or below. Thaw the portions specified in the plan in the refrigerator, not on the counter. Freezer durations describe quality, not a safety expiration.
- For microwave reheating, use a microwave-safe cover with a steam gap, stir or rotate the food, and follow the appliance or package standing-time instructions. Check several spots after standing; reheated leftovers must reach 165°F. Bring reheated soups and sauces to a rolling boil.
- Keep raw poultry and eggs separate from ready-to-eat food. Do not rinse raw chicken; wash hands and clean utensils and work surfaces after handling it.
- Discard perishable food left out beyond the applicable time limit. Reheating is not a way to make improperly stored food safe. Smell and appearance cannot prove that food is safe.
- For allergies, check every product and substitute label and prevent cross-contact. An allergen note is not a guarantee. Choose pasteurized yogurt and cheese. For a vegetarian meal, choose cheese labeled vegetarian or confirm its rennet source with the manufacturer.
- Cooking times, yields, and meal sizes here are estimates pending kitchen testing; measure the actual batch before assigning portions.
Sources: USDA leftovers, USDA handling, FoodSafety.gov storage, FDA allergens, CDC safer choices, and cheese rennet definitions.