Roasted Vegetable Frittata 2.jpg

Roasted Vegetable Frittata

This five-ingredient recipe is still packed with flavor and is certain to please you and your family.

5 from 2 votes
Roasted Vegetable Frittata 2.jpg
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Roasted Vegetable Frittata

Prep Time10 mins
Cook Time4 hrs 15 mins
Total Time4 hrs 25 mins
Course: Breakfast
Cuisine: American
Servings: 6 Servings
Calories: 234kcal


  • 4 cups mixed chopped vegetables such as tomatoes, mushrooms, zucchini, and onion
  • 1 tablespoon extra-virgin olive oil
  • Gluten-free nonstick cooking spray
  • 6 large eggs
  • 2 cups grated mozzarella cheese
  • 1 cup milk 2% or whole
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper


  • The night before slow cooking, toss the vegetables with the olive oil and bake on a large baking sheet in a 375°F oven for about 15 minutes, or until the vegetables have begun to brown and soften. Cool to room temperature, then refrigerate overnight.
  • Grease a 6-quart slow cooker with cooking spray. Add the roasted vegetables to the prepared insert. In a large mixing bowl, whisk together the eggs, cheese, milk, salt, and pepper. Pour this mixture evenly on top of the vegetables. Cover and cook on low for 5-6 hours or on high for about 3 hours. The frittata is done when it has browned on top, the eggs have set, and it has begun to pull away from the edges.


Nutrition Facts
Roasted Vegetable Frittata
Amount Per Serving
Calories 234 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g35%
Cholesterol 197mg66%
Sodium 320mg13%
Potassium 358mg10%
Carbohydrates 5g2%
Sugar 4g4%
Protein 16g32%
Vitamin A 720IU14%
Vitamin C 14.8mg18%
Calcium 272mg27%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Frittata Gluten-Free Magazine Stephanie O'Dea Vegetables
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