Roasted Vegetable Frittata

Roasted Vegetable Frittata

Recipe: Roasted Vegetable Frittata

Author: Allie, Customer Happiness Manager

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Makes: 6-8 Servings

I love a good Sunday brunch but as the weather gets chillier, it’s nice to enjoy it from the comfort of your cozy home! Frittatas are a great way to feed a group while being able to spend time with your guests rather than standing over the stove. Enjoy coffee with loved ones while this simple yet impressive frittata bakes in the oven. Your Hamama microgreens will make it look extra fancy! Serve with a crusty baguette and a fruit salad.


  • 1 small zucchini, diced
  • 1 large red bell pepper, diced
  • 1 red onion, diced
  • 1/3 cup Hamama olive oil
  • Sea salt and freshly ground black pepper
  • 1-2 cloves of garlic, minced
  • 12 extra-large eggs
  • 1 cup half-and-half (can sub whole / 2% milk, or unflavored milk-substitute)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 Tbsp butter
  • 1 Tbsp prepared pesto (optional)
  • 1/3 cup green onions
  • 1/2 cup grated sharp cheddar cheese (or your favorite - Feta is super tasty too!)
  • Your favorite Hamama Microgreens


  1. Preheat the oven to 425 degrees.
  2. Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
  3. Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. If you like some heat, you can add in ¼ tsp of cayenne pepper! 
  4. In a 10-inch ovenproof saute pan, melt the butter and saute the green onions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables, swirl in the pesto, and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the sharp cheddar cheese and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot. Garnish with microgreens and serve with warm, crusty baguette slices and a fruit salad!

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