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Roasted Veggie Pesto Frittata

This recipe always makes my brunch menu because it is easy, hands-off, and tastes amazing every time!
Prep Time15 minutes
Cook Time35 minutes
Cooling time5 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American
Keyword: baked, eggs, pesto, cream cheese, easy, sheet pan, brunch
Servings: 8
Author: thymeforhoney


Egg Custard:

  • 8 eggs
  • 2 tbsp full fat plain yogurt I used Greek, but any whole milk yogurt will do
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper


  • ½ zucchini
  • ½ bell pepper
  • ½ red onion
  • ½ cup cherry tomatoes
  • 2 tbsp fresh pesto
  • 2 tbsp cream cheese
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • Olive oil for roasting veggies
  • Butter for greasing skillet
  • Micro greens for garnish *optional


  • Preheat the oven to 375 degrees. Slice the zucchini into spears, halve the cherry tomatoes, roughly chop the bell pepper, and cut the onion into strips. Creating various shapes makes for fun eating! Place the veggies on a rimmed baking sheet and drizzle lightly with olive oil, and salt and pepper, tossing with your hands to coat. Bake for 15 minutes.
  • Once the veggies are done, place the baking sheet on a cooling rack. Increase the oven temperature to 425 degrees. Crack the eggs into a medium mixing bowl and whisk. Add in the yogurt, salt, and pepper, and whisk vigorously to combine.
  • Butter a cast iron skillet VERY well. Slice the cooked veggies into thin strips or chunks and layer in the skillet. Gently pour in the egg mixture. Add a few dollops of pesto and cream cheese throughout the dish.
  • Bake for about 20 minutes, until the frittata is puffed, pulling away from the sides of the skillet, and the edges are turning a light, golden brown.
  • Let cool for 5 minutes before serving. The frittata can be enjoyed hot, or at room temperature topped with micro greens for a little pop of color and texture. Store any leftovers in an airtight container in the fridge.