This Creamy Gruyere & Leftover Vegetable Frittata is my go-to recipe for a quick, delicious, and satisfying brunch or light dinner. It's incredibly versatile—you can use any leftover roasted vegetables you have on hand! I often make a big batch of roasted veggies on Sunday and then use them throughout the week for recipes like this. It's a great way to minimize food waste and maximize flavor. Plus, it's a perfect way to impress your friends with minimal effort.
The beauty of this frittata lies in its simplicity. It's a blank canvas for your culinary creativity, allowing you to experiment with different vegetables and cheeses to suit your taste. I love the combination of creamy Gruyere and the slightly sweet notes of roasted vegetables. It's a winning combination, if you ask me! This recipe also requires minimal clean-up, a huge bonus for those busy weeknights.
Required Equipments
- 9-inch oven-safe skillet or pie plate
- Whisk
- Large bowl
- Vegetable peeler
- Measuring cups and spoons
- Spatula
Creamy-Gruyere-and-Leftover-Vegetable-Frittata
Transform leftover roasted vegetables into a creamy, cheesy, and utterly delicious Gruyere frittata. This recipe is a breeze to make and perfect for a satisfying brunch or light dinner.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or pie plate. This is crucial for easy removal later!
- If using fresh vegetables, prep them first! Chop them into bite-sized pieces. If using leftover roasted veggies, this step is already done – yay, easy peasy!
- In a large bowl, whisk together the eggs, cream, salt, and pepper. Make sure you whisk vigorously to incorporate air for a fluffy texture. I like to aim for about 15 seconds of aggressive whisking!
- Gently stir in the shredded Gruyere cheese and your prepared vegetables. Don't overmix; just until the cheese and vegetables are evenly distributed throughout the egg mixture.
- Pour the egg mixture into your prepared skillet. Sprinkle any extra herbs or spices on top if you’re feeling fancy.
- Bake for 25-35 minutes, or until the frittata is set and lightly golden brown on top. Start checking around 25 mins, every few minutes, just to be sure it’s not over-baking.
- Once baked, let it cool for a few minutes before slicing and serving. This cooling step is super important, it helps the frittata to set properly.
- Serve warm and enjoy! Pair it with a simple side salad for a complete and satisfying meal. Or, enjoy it on its own, it's delicious either way!
📝 Notes
- Feel free to add a pinch of nutmeg for extra warmth!
- For a richer flavor, use whole milk instead of heavy cream.
- If your vegetables are very wet, you may want to squeeze out excess moisture before adding them to the egg mixture to prevent a watery frittata. Trust me, it’s makes a difference!
🍎 Nutrition
Calories: 350 kcal
Protein: 20 g
Fat: 25 g
Carbohydrates: 8 g
Fiber: 2 g
Calcium: 200 mg
