Roasted Vegetables Frittata
Erica Dinho
Main dish
Colombian
4 servings
Ingredients
- ½ zucchini sliced
- 1 small red bell pepper
- ⅓ cup sliced onions
- ¼ cup chopped portobello mushrooms
- 1 large potato diced
- 1 teaspoon fresh thyme
- ¼ cup olive oil
- Salt and pepper
- 2 tablespoon olive oil (for the pan)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 eggs, beaten
- ½ cup grated fontina cheese
- ¼ cup chopped parsley
Instructions
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Preheat the oven to 350°F (175°C).
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Line a baking sheet with parchment paper. Arrange the sliced zucchini, bell pepper, onions, mushrooms and diced potato on the sheet. Drizzle with 1/4 cup olive oil, sprinkle fresh thyme, and season with salt and pepper to taste.
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Roast the vegetables in the oven for about 35 minutes, or until tender and lightly browned. Remove from the oven and set aside.
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While the vegetables roast, beat the eggs in a medium bowl. Stir in the chopped parsley, paprika, ground cumin, grated fontina and a pinch of salt. Let the mixture rest for one minute so the spices bloom.
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Heat 2 tablespoons of olive oil in a nonstick or well-seasoned skillet over medium-low heat. Add the roasted vegetables and pour the egg mixture over them. Gently shake the pan so the frittata settles evenly and does not stick. Cook for about 4 minutes until the edges begin to set.
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Place a large plate over the skillet and carefully flip the pan so the frittata transfers to the plate. Slide the frittata back into the skillet to cook the other side for about 3 more minutes, or until fully set and lightly golden. Transfer to a serving plate, let rest for 5 minutes, then slice. Serve warm or at room temperature.
frittata recipe
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Roasted Vegetables Frittata is an easy, flavorful dish that works for breakfast, lunch or a light dinner. Roasting the vegetables first concentrates their sweetness and adds a touch of caramelization that pairs beautifully with the savory egg and melted fontina. This recipe is naturally vegetarian and adapts well to seasonal produce—feel free to swap vegetables based on what you have on hand.
Why this frittata works
Roasting the zucchini, peppers, onions, mushrooms and potato gives the frittata a deeper, more complex flavor than simply sautéing. The spices—paprika and cumin—lend a gentle warmth that complements the earthiness of the mushrooms and the creaminess of the fontina cheese. Cooking the frittata slowly over medium-low heat helps it set evenly and keeps it tender.
Serving suggestions
Serve slices warm with a simple green salad, crusty bread, or a light tomato salsa. This frittata also works well cold, making it a convenient choice for picnics or packed lunches. A drizzle of extra virgin olive oil or a sprinkle of fresh herbs right before serving brightens the flavors.
Variations and substitutions
Try swapping fontina for cheddar, gruyère, or a mild goat cheese. Replace thyme with rosemary or oregano for a different aromatic profile. For a gluten-free or lower-carb version, omit the potato or replace it with diced cauliflower.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 325°F until warmed through. Cold slices remain delicious and are perfect for quick meals.
This simple, satisfying Roasted Vegetables Frittata is an ideal vegetarian main that showcases roasted produce and melty cheese. Try it with ingredients you love to make it your own.