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Grilled Vegetable Frittata

This hearty Italian-style omelet is a brilliant way to use up leftovers. Serve this straight from the oven, at room temperature or cold.

Serves 6
Ready in 55 mins
Prep time 15 mins
Cooking time 40 mins
313 calories per serving


> 1/2 large zucchini
> 1/2 large red pepper
> 1/2 large yellow pepper
> 1 small red onion
> 2 garlic clove, finely chopped, divided
> 2 tbsp extra virgin olive oil
> 1 tbsp herbes de Provence
> 12 large eggs
> 1/2 cup whole milk
> 1/4 cup thinly sliced fresh basil leaves
> 1/2 cup crumbled goats cheese
> 1 tbsp olive oil


Fire up the grill. Cut the zucchini into diagonal slices, the peppers into chunks, the onions into rings.
Mix the cut vegetables with the oil and transfer to a grill basket. Cook 15 min. on the grill. Sprinkle with herbes de Provence.
Preheat the oven to 350°F. Coarsely chop the grilled vegetables (you should have about 2¼ cups chopped).
In a medium bowl, whisk together the eggs, milk and basil. Stir in the goat cheese. Season with salt and pepper; set aside.
Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. Add the garlic and cook, stirring until softened, about 2 min. Add the chopped vegetables and cook until warmed through. Pour the egg mixture over the vegetables and continue to cook until the edges are set, about 5 min.
Transfer the pan to the oven and bake until the frittata is golden and the center is set, 20–25 min. Remove the frittata from the oven and set aside to cool slightly. Cut into wedges and serve warm or cool completely and serve at room temperature.


Tuck wedges of leftover frittata into a pita for a quick lunch.

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