Roast Vegetable Frittata with Goat Cheese
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This simple and delicious Roast Vegetable Frittata with Goat Cheese is a veggie-loaded breakfast that comes together in under an hour, all in one pan! Roast the Rainbow Swiss Chard and Cherry Tomatoes in an oven-safe skillet, then pour the eggs over and stud with creamy goat cheese for a one pan meal the whole family will devour!JUMP TO RECIPE
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A quick, easy and healthy frittata recipe!
This quick and easy Roast Vegetable Frittata with Goat Cheese combines roasted and caramelized chard and cherry tomatoes with baked eggs and creamy goat cheese for a vegetarian breakfast or brunch everyone will enjoy!
Looking for more great breakfast recipes?
Why not try my Sweet Potato Breakfast Hash, Green Eggs and Ham Breakfast Pockets, Ragin’ Cajun Shrimp and Andouille Frittata, Turkey Bacon and Egg Muffins with Asparagus and Pesto, or Huevos Rancheros Skillet with Chorizo!
What goes into the one-pan Roast Vegetable Frittata?
This delicious vegetarian breakfast is made with a few fresh and simple ingredients. To make this healthy frittata recipe, you will need:
- Red, Rainbow or Swiss chard.
- A pint cherry or grape tomatoes.
- Olive oil.
- Red wine vinegar.
- Goat cheese. Any variety you like is fine!
- Heavy cream.
- Minced garlic.
Roasting the vegetables for the frittata
All done in one pan, baking dish or skillet- this recipe starts with roasting the tomatoes and chard until they are soft and caramelized. First, you’ll roast the veggies with a bit of olive oil, vinegar, and salt and pepper. Halfway through the roasting process, you’ll add a bit of honey and garlic to the mix and roast until caramelized.
Why do I have to wait to add the garlic and honey?
You add the honey and garlic halfway through the roasting process to keep everything from scorching and burning. This gives the veggies a chance to cook first before we work on adding flavor and caramelization.
Finishing the baked frittata
Once the veggies are roasted and caramelized, it’s time to finish the baked frittata. To finish, whisk the eggs and cream together, and pour over the roasted veggies. Toss gently to combine, then top with the crumbled goat cheese. Return the pan to the oven, and bake for another 20 minutes, until the eggs are set.
The frittata will finish at a lower temperature, so be sure to reduce the oven to 350 to finish the eggs.
Notes and substitutions
If crumbly goat cheese isn’t your thing, you can do feta, or brie!
While I recommend cherry or grape tomatoes, you could substitute quartered whole tomatoes if that’s what you have on hand. 2 medium sized tomatoes should do the trick.
Instead of chard, you could use another hardy green, such as kale or broccolini.
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Can I make the frittata in advance?
If you are planning on serving this frittata at a party or brunch, it can be made a few days in advance. If re-warming, be sure to wrap tightly with foil so it doesn’t dry out. This dish can be served hot, room temp or cold!
Serving the roasted veggie frittata
This frittata goes great alongside a warm and buttered piece of toast, or even with a garden salad! It should cut into 8-10 good sized portions, depending on your crowd!
Roast Vegetable Frittata with Goat Cheese
- oven safe pan/cast iron skillet
- 1 bunch red chard, roughly chopped (tough stems discarded)
- 1 pint cherry or grape tomatoes
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- salt and pepper, to taste
- 1 tbsp minced garlic
- 1 tbsp honey
- 8 large eggs, beaten
- 1/2 cup heavy cream
- 4 oz goat cheese, crumbled
- fresh basil, for garnish , (if desired)
- 1. Preheat oven to 425 degrees. 2. Add tomatoes and chopped chard to a large, deep oven sage pan or cast iron skillet. 3. Toss tomatoes and chard in olive oil, salt and pepper and red wine vinegar. 4. Transfer to preheated oven, and roast for 15 minutes. 5. After 15 minutes, remove from oven, and add honey and garlic. Toss to combine. 6. Return to oven, and roast 15-20 minutes more, until tomatoes are soft and slightly caramelized. 7. Remove from the oven, and reduce oven’s heat to 350 degrees. 8. Beat together eggs and heavy cream in a large mixing bowl. Add the mixture to the pan with the veggies, and toss to combine. 9. Top with crumbled goat cheese. 10. Return to oven, and bake at 350 for 20 minutes, until eggs are set. 11. Allow to cool at least 15 minutes, and serve. Garnish with fresh torn basil leaves, if desired.
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Hi, I’m Sharon!
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