Easy Cheesy Roasted Vegetable Frittata Delight

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- 1 cup mixed bell peppers (diced) - 1 medium zucchini (diced) - 1 small red onion (diced) - 1 cup cherry tomatoes (halved) - 6 large eggs - 1/2 cup sharp cheddar cheese (shredded) - 1/2 cup creamy feta cheese (crumbled) - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - Salt and freshly cracked black pepper to taste - Fresh herbs (for garnish) I love using fresh vegetables in my Easy Cheesy Roasted Vegetable Frittata. They make the dish bright and tasty. You can choose any colorful bell peppers you like. Red, yellow, and green all work well. Zucchini adds a nice texture, while red onion brings a sweet flavor. Cherry tomatoes give a juicy burst that you can't resist. For the eggs, I use large eggs. They create a rich and fluffy base. Sharp cheddar cheese adds a bold flavor, while creamy feta cheese brings a tangy touch. Together, they create a cheesy harmony that you will love. You can't forget the seasoning. Extra virgin olive oil keeps everything moist and adds depth. Garlic powder gives a warm, savory note. Don’t skimp on salt and pepper; they enhance all the flavors. For a final touch, sprinkle fresh herbs like parsley or basil. They brighten up your frittata and make it look pretty. Make sure to check the Full Recipe for detailed instructions! - Preheat oven to 400°F (200°C). - Toss vegetables with olive oil, garlic powder, salt, and pepper. Start by heating your oven. This step is important. It helps cook the frittata evenly. While the oven warms, grab your mixed bell peppers, zucchini, red onion, and cherry tomatoes. Dice them into small pieces. In a large bowl, drizzle the olive oil over the veggies. Then, sprinkle the garlic powder, salt, and pepper. Toss everything well until the vegetables are coated. - Roast in the oven for about 20 minutes. - Check for tenderness and caramelization. Now, spread the veggies on a baking sheet. Roast them in the preheated oven for about 20 minutes. You want them to be tender and slightly caramelized. This roasting brings out their natural sweetness. Check them halfway through and stir if needed, so they cook evenly. - Crack eggs into a bowl, add salt and pepper. - Whisk until frothy and well combined. While the vegetables roast, crack the large eggs into a mixing bowl. Add a pinch of salt and some pepper. Whisk the eggs until they are frothy and mixed well. This step makes your frittata light and fluffy. - Fold roasted vegetables into egg mixture. - Add shredded cheddar and crumbled feta. After the veggies finish roasting, let them cool for a bit. Then, gently fold the warm roasted vegetables into the egg mixture. Next, add the shredded cheddar and crumbled feta cheese. Stir gently to combine all the flavors. - Pour mixture into a greased skillet or pie dish. - Bake for 20-25 minutes until set and golden. Grease a skillet or pie dish with a little olive oil. Pour the vegetable and egg mixture into the dish. Spread it out evenly. Bake the frittata in the oven for 20-25 minutes. It should puff up and turn golden brown. A toothpick poked in the center should come out clean. - Let cool, slice into wedges, and serve. After baking, let the frittata cool for a few minutes. Then, slice it into wedges. You can serve it warm or at room temperature. Enjoy this easy cheesy roasted vegetable frittata as a delightful meal any time of day. For more details, check the Full Recipe. Roasting vegetables boosts their taste. To do this, cut them small. This helps them cook faster. Use a hot oven at 400°F (200°C). Spread the veggies out on the tray. This step ensures they roast, not steam. Stir them halfway through for even cooking. Look for a slight browning to know they’re ready. For a well-cooked frittata, watch the baking time. Bake until the edges puff up and the center is firm. You can use a toothpick to check doneness. It should come out clean when inserted in the middle. If it’s wet, give it a few more minutes. Herbs and spices can change the flavor. Try adding fresh basil or parsley for a green kick. You might also like thyme or oregano for warmth. For a spicy touch, add red pepper flakes. Cheese brings creaminess to the frittata. Sharp cheddar is great, but feel free to swap it. Try mozzarella for a milder taste. Goat cheese adds a tangy twist. If you want a dairy-free option, use nut-based cheese. To make your frittata look pretty, garnish it with fresh herbs. Scatter chopped parsley or basil on top. This adds color and brightness. Serve the frittata with a side salad. A mix of greens with olive oil and lemon juice looks nice. It also adds freshness to the meal. For a fun touch, cut the frittata into wedges. This makes it easy to serve and share. For the full recipe, check out the Cheesy Vegetable Harmony Frittata! {{image_4}} You can change up the veggies to suit your taste or the season. Here are some ideas: - Spring: Asparagus, peas, or fresh spinach. - Summer: Zucchini, corn, or eggplant. - Fall: Sweet potatoes, butternut squash, or kale. - Winter: Brussels sprouts, carrots, or root vegetables. Mix and match any of these veggies. You can also try using leftover roasted vegetables. It’s a great way to use what you have. Cheese adds a creamy touch to your frittata. Here are some tasty choices: - Mozzarella: Mild and melts beautifully. - Goat Cheese: Adds a tangy flavor. - Gruyère: Rich and nutty. If you want a dairy-free version, use plant-based cheese. Brands like Daiya or Violife offer good options. They melt well and taste great in dishes. Want to make your frittata heartier? Add some protein. Here are some options: - Bacon or Sausage: Cooked and crumbled for a savory kick. - Ham: Adds a nice, smoky flavor. - Tofu: Use firm tofu for a vegetarian protein source. Just crumble it into the egg mixture. Feel free to get creative! The frittata is a great canvas for your favorite flavors. Check out the Full Recipe for step-by-step guidance. To store your leftover frittata, let it cool first. Then, wrap it tightly in plastic wrap or place it in an airtight container. This keeps it fresh and tasty. In the fridge, your frittata will last about 3 to 4 days. You can freeze portions of the frittata for later use. Cut it into slices and wrap each slice in plastic wrap. Then, put the wrapped slices in a freezer bag. Be sure to label the bag with the date. For the best taste, use it within 2 to 3 months. To thaw, place it in the fridge overnight. Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warm. Leftover frittata is great in many dishes. Chop it up and add it to salads for extra protein. You can also use it as a filling for wraps or sandwiches. Serve it with a side of fresh fruit or a light salad for a balanced meal. A frittata is a type of egg dish. It is like an omelet but thicker. You mix eggs with vegetables, cheese, and sometimes meat. Then, you cook it on the stove and finish it in the oven. This method makes the frittata fluffy and rich. The fun part is you can use many ingredients, which makes it unique every time. Yes, you can! A frittata is very flexible. You can swap in any veggies you like. Some great options are spinach, mushrooms, or broccoli. You can even use leftover vegetables from other meals. Just make sure to chop them small so they cook evenly. Mixing colors will also make your frittata more fun and tasty. To check if your frittata is done, look for a few signs. The top should be golden brown, and the edges should be firm. You can also insert a toothpick into the center. If it comes out clean, your frittata is ready. If it comes out wet, it needs more time. Keep an eye on it to avoid undercooking. Enjoy your Easy Cheesy Roasted Vegetable Frittata Delight! For the full recipe, check out the section above. This frittata recipe blends fresh veggies, eggs, and cheese into a delicious meal. You learned how to prepare, bake, and serve it while also exploring storage tips and variations. Frittatas are versatile and easy to customize, making them perfect for any occasion. Whether you choose different veggies or add proteins, there’s no wrong way to make a frittata. Enjoy your tasty creation and share it with family or friends for a satisfying meal. Happy cooking!

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Are you ready to whip up a dish that’s both tasty and easy? Introducing the Easy Cheesy Roasted Vegetable Frittata Delight! Packed with vibrant veggies and creamy cheese, this frittata is perfect for breakfast, lunch, or dinner. I’ll guide you through simple steps that anyone can follow. Trust me, you’ll want to keep this recipe on hand. Let’s get started creating your new favorite meal!

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Ingredients

Fresh Vegetables

– 1 cup mixed bell peppers (diced)

– 1 medium zucchini (diced)

– 1 small red onion (diced)

– 1 cup cherry tomatoes (halved)

Eggs and Cheese

– 6 large eggs

– 1/2 cup sharp cheddar cheese (shredded)

– 1/2 cup creamy feta cheese (crumbled)

Seasoning and Oil

– 2 tablespoons extra virgin olive oil

– 1 teaspoon garlic powder

– Salt and freshly cracked black pepper to taste

– Fresh herbs (for garnish)

I love using fresh vegetables in my Easy Cheesy Roasted Vegetable Frittata. They make the dish bright and tasty. You can choose any colorful bell peppers you like. Red, yellow, and green all work well. Zucchini adds a nice texture, while red onion brings a sweet flavor. Cherry tomatoes give a juicy burst that you can’t resist.

For the eggs, I use large eggs. They create a rich and fluffy base. Sharp cheddar cheese adds a bold flavor, while creamy feta cheese brings a tangy touch. Together, they create a cheesy harmony that you will love.

You can’t forget the seasoning. Extra virgin olive oil keeps everything moist and adds depth. Garlic powder gives a warm, savory note. Don’t skimp on salt and pepper; they enhance all the flavors. For a final touch, sprinkle fresh herbs like parsley or basil. They brighten up your frittata and make it look pretty.

Make sure to check the Full Recipe for detailed instructions!

Step-by-Step Instructions

Preheat and Prepare Vegetables

– Preheat oven to 400°F (200°C).

– Toss vegetables with olive oil, garlic powder, salt, and pepper.

Start by heating your oven. This step is important. It helps cook the frittata evenly. While the oven warms, grab your mixed bell peppers, zucchini, red onion, and cherry tomatoes. Dice them into small pieces. In a large bowl, drizzle the olive oil over the veggies. Then, sprinkle the garlic powder, salt, and pepper. Toss everything well until the vegetables are coated.

Roast Vegetables

– Roast in the oven for about 20 minutes.

– Check for tenderness and caramelization.

Now, spread the veggies on a baking sheet. Roast them in the preheated oven for about 20 minutes. You want them to be tender and slightly caramelized. This roasting brings out their natural sweetness. Check them halfway through and stir if needed, so they cook evenly.

Mix Egg Batter

– Crack eggs into a bowl, add salt and pepper.

– Whisk until frothy and well combined.

While the vegetables roast, crack the large eggs into a mixing bowl. Add a pinch of salt and some pepper. Whisk the eggs until they are frothy and mixed well. This step makes your frittata light and fluffy.

Combine Ingredients

– Fold roasted vegetables into egg mixture.

– Add shredded cheddar and crumbled feta.

After the veggies finish roasting, let them cool for a bit. Then, gently fold the warm roasted vegetables into the egg mixture. Next, add the shredded cheddar and crumbled feta cheese. Stir gently to combine all the flavors.

Bake Frittata

– Pour mixture into a greased skillet or pie dish.

– Bake for 20-25 minutes until set and golden.

Grease a skillet or pie dish with a little olive oil. Pour the vegetable and egg mixture into the dish. Spread it out evenly. Bake the frittata in the oven for 20-25 minutes. It should puff up and turn golden brown. A toothpick poked in the center should come out clean.

Serve

– Let cool, slice into wedges, and serve.

After baking, let the frittata cool for a few minutes. Then, slice it into wedges. You can serve it warm or at room temperature. Enjoy this easy cheesy roasted vegetable frittata as a delightful meal any time of day. For more details, check the Full Recipe.

Tips & Tricks

Perfecting the Frittata

Roasting vegetables boosts their taste. To do this, cut them small. This helps them cook faster. Use a hot oven at 400°F (200°C). Spread the veggies out on the tray. This step ensures they roast, not steam. Stir them halfway through for even cooking. Look for a slight browning to know they’re ready.

For a well-cooked frittata, watch the baking time. Bake until the edges puff up and the center is firm. You can use a toothpick to check doneness. It should come out clean when inserted in the middle. If it’s wet, give it a few more minutes.

Enhancing Flavor

Herbs and spices can change the flavor. Try adding fresh basil or parsley for a green kick. You might also like thyme or oregano for warmth. For a spicy touch, add red pepper flakes.

Cheese brings creaminess to the frittata. Sharp cheddar is great, but feel free to swap it. Try mozzarella for a milder taste. Goat cheese adds a tangy twist. If you want a dairy-free option, use nut-based cheese.

Presentation Tips

To make your frittata look pretty, garnish it with fresh herbs. Scatter chopped parsley or basil on top. This adds color and brightness.

Serve the frittata with a side salad. A mix of greens with olive oil and lemon juice looks nice. It also adds freshness to the meal. For a fun touch, cut the frittata into wedges. This makes it easy to serve and share.

For the full recipe, check out the Cheesy Vegetable Harmony Frittata!

Variations

Vegetable Variations

You can change up the veggies to suit your taste or the season. Here are some ideas:

– Spring: Asparagus, peas, or fresh spinach.

– Summer: Zucchini, corn, or eggplant.

– Fall: Sweet potatoes, butternut squash, or kale.

– Winter: Brussels sprouts, carrots, or root vegetables.

Mix and match any of these veggies. You can also try using leftover roasted vegetables. It’s a great way to use what you have.

Cheese Options

Cheese adds a creamy touch to your frittata. Here are some tasty choices:

– Mozzarella: Mild and melts beautifully.

– Goat Cheese: Adds a tangy flavor.

– Gruyère: Rich and nutty.

If you want a dairy-free version, use plant-based cheese. Brands like Daiya or Violife offer good options. They melt well and taste great in dishes.

Protein Additions

Want to make your frittata heartier? Add some protein. Here are some options:

– Bacon or Sausage: Cooked and crumbled for a savory kick.

– Ham: Adds a nice, smoky flavor.

– Tofu: Use firm tofu for a vegetarian protein source. Just crumble it into the egg mixture.

Feel free to get creative! The frittata is a great canvas for your favorite flavors. Check out the Full Recipe for step-by-step guidance.

Storage Info

Refrigeration

To store your leftover frittata, let it cool first. Then, wrap it tightly in plastic wrap or place it in an airtight container. This keeps it fresh and tasty. In the fridge, your frittata will last about 3 to 4 days.

Freezing Instructions

You can freeze portions of the frittata for later use. Cut it into slices and wrap each slice in plastic wrap. Then, put the wrapped slices in a freezer bag. Be sure to label the bag with the date. For the best taste, use it within 2 to 3 months. To thaw, place it in the fridge overnight. Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warm.

Serving Leftovers

Leftover frittata is great in many dishes. Chop it up and add it to salads for extra protein. You can also use it as a filling for wraps or sandwiches. Serve it with a side of fresh fruit or a light salad for a balanced meal.

FAQs

What is a frittata?

A frittata is a type of egg dish. It is like an omelet but thicker. You mix eggs with vegetables, cheese, and sometimes meat. Then, you cook it on the stove and finish it in the oven. This method makes the frittata fluffy and rich. The fun part is you can use many ingredients, which makes it unique every time.

Can I use other vegetables?

Yes, you can! A frittata is very flexible. You can swap in any veggies you like. Some great options are spinach, mushrooms, or broccoli. You can even use leftover vegetables from other meals. Just make sure to chop them small so they cook evenly. Mixing colors will also make your frittata more fun and tasty.

How do I know when the frittata is done?

To check if your frittata is done, look for a few signs. The top should be golden brown, and the edges should be firm. You can also insert a toothpick into the center. If it comes out clean, your frittata is ready. If it comes out wet, it needs more time. Keep an eye on it to avoid undercooking. Enjoy your Easy Cheesy Roasted Vegetable Frittata Delight! For the full recipe, check out the section above.

This frittata recipe blends fresh veggies, eggs, and cheese into a delicious meal. You learned how to prepare, bake, and serve it while also exploring storage tips and variations. Frittatas are versatile and easy to customize, making them perfect for any occasion. Whether you choose different veggies or add proteins, there’s no wrong way to make a frittata. Enjoy your tasty creation and share it with family or friends for a satisfying meal. Happy cooking!

- 1 cup mixed bell peppers (diced) - 1 medium zucchini (diced) - 1 small red onion (diced) - 1 cup cherry tomatoes (halved) - 6 large eggs - 1/2 cup sharp cheddar cheese (shredded) - 1/2 cup creamy feta cheese (crumbled) - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - Salt and freshly cracked black pepper to taste - Fresh herbs (for garnish) I love using fresh vegetables in my Easy Cheesy Roasted Vegetable Frittata. They make the dish bright and tasty. You can choose any colorful bell peppers you like. Red, yellow, and green all work well. Zucchini adds a nice texture, while red onion brings a sweet flavor. Cherry tomatoes give a juicy burst that you can't resist. For the eggs, I use large eggs. They create a rich and fluffy base. Sharp cheddar cheese adds a bold flavor, while creamy feta cheese brings a tangy touch. Together, they create a cheesy harmony that you will love. You can't forget the seasoning. Extra virgin olive oil keeps everything moist and adds depth. Garlic powder gives a warm, savory note. Don’t skimp on salt and pepper; they enhance all the flavors. For a final touch, sprinkle fresh herbs like parsley or basil. They brighten up your frittata and make it look pretty. Make sure to check the Full Recipe for detailed instructions! - Preheat oven to 400°F (200°C). - Toss vegetables with olive oil, garlic powder, salt, and pepper. Start by heating your oven. This step is important. It helps cook the frittata evenly. While the oven warms, grab your mixed bell peppers, zucchini, red onion, and cherry tomatoes. Dice them into small pieces. In a large bowl, drizzle the olive oil over the veggies. Then, sprinkle the garlic powder, salt, and pepper. Toss everything well until the vegetables are coated. - Roast in the oven for about 20 minutes. - Check for tenderness and caramelization. Now, spread the veggies on a baking sheet. Roast them in the preheated oven for about 20 minutes. You want them to be tender and slightly caramelized. This roasting brings out their natural sweetness. Check them halfway through and stir if needed, so they cook evenly. - Crack eggs into a bowl, add salt and pepper. - Whisk until frothy and well combined. While the vegetables roast, crack the large eggs into a mixing bowl. Add a pinch of salt and some pepper. Whisk the eggs until they are frothy and mixed well. This step makes your frittata light and fluffy. - Fold roasted vegetables into egg mixture. - Add shredded cheddar and crumbled feta. After the veggies finish roasting, let them cool for a bit. Then, gently fold the warm roasted vegetables into the egg mixture. Next, add the shredded cheddar and crumbled feta cheese. Stir gently to combine all the flavors. - Pour mixture into a greased skillet or pie dish. - Bake for 20-25 minutes until set and golden. Grease a skillet or pie dish with a little olive oil. Pour the vegetable and egg mixture into the dish. Spread it out evenly. Bake the frittata in the oven for 20-25 minutes. It should puff up and turn golden brown. A toothpick poked in the center should come out clean. - Let cool, slice into wedges, and serve. After baking, let the frittata cool for a few minutes. Then, slice it into wedges. You can serve it warm or at room temperature. Enjoy this easy cheesy roasted vegetable frittata as a delightful meal any time of day. For more details, check the Full Recipe. Roasting vegetables boosts their taste. To do this, cut them small. This helps them cook faster. Use a hot oven at 400°F (200°C). Spread the veggies out on the tray. This step ensures they roast, not steam. Stir them halfway through for even cooking. Look for a slight browning to know they’re ready. For a well-cooked frittata, watch the baking time. Bake until the edges puff up and the center is firm. You can use a toothpick to check doneness. It should come out clean when inserted in the middle. If it’s wet, give it a few more minutes. Herbs and spices can change the flavor. Try adding fresh basil or parsley for a green kick. You might also like thyme or oregano for warmth. For a spicy touch, add red pepper flakes. Cheese brings creaminess to the frittata. Sharp cheddar is great, but feel free to swap it. Try mozzarella for a milder taste. Goat cheese adds a tangy twist. If you want a dairy-free option, use nut-based cheese. To make your frittata look pretty, garnish it with fresh herbs. Scatter chopped parsley or basil on top. This adds color and brightness. Serve the frittata with a side salad. A mix of greens with olive oil and lemon juice looks nice. It also adds freshness to the meal. For a fun touch, cut the frittata into wedges. This makes it easy to serve and share. For the full recipe, check out the Cheesy Vegetable Harmony Frittata! {{image_4}} You can change up the veggies to suit your taste or the season. Here are some ideas: - Spring: Asparagus, peas, or fresh spinach. - Summer: Zucchini, corn, or eggplant. - Fall: Sweet potatoes, butternut squash, or kale. - Winter: Brussels sprouts, carrots, or root vegetables. Mix and match any of these veggies. You can also try using leftover roasted vegetables. It’s a great way to use what you have. Cheese adds a creamy touch to your frittata. Here are some tasty choices: - Mozzarella: Mild and melts beautifully. - Goat Cheese: Adds a tangy flavor. - Gruyère: Rich and nutty. If you want a dairy-free version, use plant-based cheese. Brands like Daiya or Violife offer good options. They melt well and taste great in dishes. Want to make your frittata heartier? Add some protein. Here are some options: - Bacon or Sausage: Cooked and crumbled for a savory kick. - Ham: Adds a nice, smoky flavor. - Tofu: Use firm tofu for a vegetarian protein source. Just crumble it into the egg mixture. Feel free to get creative! The frittata is a great canvas for your favorite flavors. Check out the Full Recipe for step-by-step guidance. To store your leftover frittata, let it cool first. Then, wrap it tightly in plastic wrap or place it in an airtight container. This keeps it fresh and tasty. In the fridge, your frittata will last about 3 to 4 days. You can freeze portions of the frittata for later use. Cut it into slices and wrap each slice in plastic wrap. Then, put the wrapped slices in a freezer bag. Be sure to label the bag with the date. For the best taste, use it within 2 to 3 months. To thaw, place it in the fridge overnight. Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warm. Leftover frittata is great in many dishes. Chop it up and add it to salads for extra protein. You can also use it as a filling for wraps or sandwiches. Serve it with a side of fresh fruit or a light salad for a balanced meal. A frittata is a type of egg dish. It is like an omelet but thicker. You mix eggs with vegetables, cheese, and sometimes meat. Then, you cook it on the stove and finish it in the oven. This method makes the frittata fluffy and rich. The fun part is you can use many ingredients, which makes it unique every time. Yes, you can! A frittata is very flexible. You can swap in any veggies you like. Some great options are spinach, mushrooms, or broccoli. You can even use leftover vegetables from other meals. Just make sure to chop them small so they cook evenly. Mixing colors will also make your frittata more fun and tasty. To check if your frittata is done, look for a few signs. The top should be golden brown, and the edges should be firm. You can also insert a toothpick into the center. If it comes out clean, your frittata is ready. If it comes out wet, it needs more time. Keep an eye on it to avoid undercooking. Enjoy your Easy Cheesy Roasted Vegetable Frittata Delight! For the full recipe, check out the section above. This frittata recipe blends fresh veggies, eggs, and cheese into a delicious meal. You learned how to prepare, bake, and serve it while also exploring storage tips and variations. Frittatas are versatile and easy to customize, making them perfect for any occasion. Whether you choose different veggies or add proteins, there’s no wrong way to make a frittata. Enjoy your tasty creation and share it with family or friends for a satisfying meal. Happy cooking!

Easy Cheesy Roasted Vegetable Frittata

Discover the deliciousness of Cheesy Vegetable Harmony Frittata, a perfect dish for any meal! Packed with colorful veggies like bell peppers, zucchini, and cherry tomatoes, this frittata is topped with creamy cheddar and feta cheese for extra flavor. It's easy to make and ideal for brunch or a light dinner. Click through to explore this recipe and elevate your cooking game with a dish that's as tasty as it is beautiful!
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Ingredients
  

1 cup mixed bell peppers (red, yellow, green), diced

1 medium zucchini, diced

1 small red onion, diced

1 cup cherry tomatoes, halved

6 large eggs

1/2 cup sharp cheddar cheese, shredded

1/2 cup creamy feta cheese, crumbled

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

Salt and freshly cracked black pepper to taste

Fresh herbs (such as parsley or basil), finely chopped for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). This step is crucial for achieving a beautifully cooked frittata.

    On a large baking sheet, combine the diced bell peppers, zucchini, red onion, and halved cherry tomatoes. Drizzle the olive oil over the veggies and sprinkle with garlic powder, salt, and pepper. Toss everything together until the vegetables are evenly coated. Spread them out in a single layer to ensure even roasting.

      Roast the vegetables in the preheated oven for approximately 20 minutes, or until they are tender and have developed a slight caramelization around the edges. The roasting process enhances their natural sweetness and flavor.

        While the vegetables are roasting, crack the eggs into a large mixing bowl. Add a generous pinch of salt and freshly cracked pepper, then whisk vigorously until the mixture is frothy and well combined.

          Once the roasted vegetables are finished, carefully remove them from the oven and allow them to cool for a few minutes. Gently fold the warm roasted vegetables into the egg mixture, ensuring an even distribution. Then, add the shredded cheddar and crumbled feta cheese, stirring gently until well incorporated.

            Grease an oven-safe skillet or a pie dish with a little olive oil or cooking spray to prevent sticking. Pour the vegetable and egg mixture into the dish, spreading it out evenly for a uniform bake.

              Place the dish back into the oven and bake for 20-25 minutes, or until the frittata is puffed and set in the center, with a golden brown top. A toothpick inserted into the center should come out clean.

                After baking, let the frittata cool for a few minutes. Slice into wedges and serve either warm or at room temperature for a delightful meal any time of day.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: For an eye-catching display, garnish the top of the frittata with a sprinkle of freshly chopped herbs. Serve alongside a vibrant side of mixed greens dressed with olive oil and lemon juice for a nutritious and colorful feast.

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