What to serve with Roasted vegetable frittata?

Lemon garlic chicken sheet-pan, Chicken fajitas, or Thai green chicken curry. Those sit in the same style as Roasted vegetable frittata and keep the grocery list from exploding.

Can you meal prep Roasted vegetable frittata?

Yes. Roasted vegetable frittata holds for 3–4 days in the fridge. Cook a double batch and lunch is already done. eggs and the sides reheat without falling apart.

How long does Roasted vegetable frittata last in the fridge?

3–4 days sealed. Freeze leftover portions for up to a month if you made a big batch.

Is Roasted vegetable frittata vegetarian?

Yes. Roasted vegetable frittata is vegetarian.

Is Roasted vegetable frittata gluten-free?

Yes. Roasted vegetable frittata is gluten free.

Roasted vegetable frittata — $1.08 a serving

Name: Roasted vegetable frittata
Total time: 30 min
Yield: 1 serving
Ingredients: 1 Zucchini; 1 Bell peppers; 1 Onions; 1 oz Spinach; 3 Eggs; 1 oz Feta; 2 tsp Olive oil; 1 tsp Salt & pepper

$1.08 a serving · 30 min

Under 30 min
One pan
Makes leftovers
Vegetarian
Gluten-free
Nut-free
Low carb
Diabetic-friendly
PCOS-friendly
Heart-healthy
Anti-inflammatory
Thyroid-friendly
Mediterranean
Eggs

Cost is the ingredients you actually use. About $4.31 if you cook for four.

Protein: 22g
Carbs: 22g
Time: 30 min

Ingredients

Per serving, grouped the way the store is laid out.

Produce

Zucchini1
Bell peppers1
Onions1
Spinach1 oz

Dairy & eggs

Eggs3
Feta1 oz

Pantry

Olive oil2 tsp

Spices

Salt & pepper1 tsp

How to cook it

1
Cook zucchini, pepper and onion in an oven-safe skillet until soft. Wilt the spinach.
2
Pour in beaten eggs and scatter feta. Cook on the stove 3 minutes.
3
Finish under the broiler until set.