Mediterranean Frittata with Roasted Vegetables

1 day ago 10

A close-up of a slice of Baked Eggplant Frittata with Red Onion, Peppers & Feta, featuring visible eggplant, red bell pepper, and crumbled cheese on top, served on a white plate with two gold forks.

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This Mediterranean frittata uses roasted vegetables for deep flavor. Easy, oven-baked, and perfect for meal prep or brunch.

Know Before You Scroll

Servings: 5 people

Prep: 10 minutes

Cook: 55 minutes

Total Time: 1 hour 15 minutes

Eggplants, red onion, bell peppers, eggs, cream, Parmesan, feta, parsley, salt, pepper

Savory, slightly sweet from roasted vegetables, tangy from feta

baking sheet, 10-inch oven-safe skillet, mixing bowl, whisk

Roast the vegetables until lightly browned, not just soft

: Roast vegetables in advance and refrigerate

Skip cream for a lighter texture

A close-up of a Baked Eggplant Frittata with Red Onion in a black skillet, cut into wedges. The frittata features visible pieces of peppers & feta, eggplant, and is garnished with herbs and crumbled cheese.

In The Test Kitchen

This Mediterranean Frittata was first published in 2018 and quickly became a go-to for an easy, vegetable-packed meal that works just as well for brunch as it does for a light dinner. I’m republishing it today to make the post more helpful, with updated step-by-step photos, a new video, and clearer tips so you can get perfect results every time. The base of the recipe hasn’t changed at all. It’s still built on roasted eggplant, peppers, and onion for deep, caramelized flavor, paired with creamy eggs and tangy feta.

The only updates I made were to the optional ingredients. I added cream and Parmesan as flexible additions for those times when you want a richer, softer texture and a little extra savory depth. The cream gives the eggs a more custardy finish, while the Parmesan adds a subtle nutty flavor that complements the feta without overpowering it. If you prefer to keep things lighter or stick to a more traditional Mediterranean style, you can absolutely leave them out and still have a delicious, satisfying frittata.

A close-up of a Baked Eggplant Frittata with Red Onion, Peppers & Feta in a skillet, filled with vibrant veggies, topped with herbs and crumbled cheese, as a serving is lifted by a spatula.

Ingredient Notes

A plate with eggplant, red bell pepper, red onion, and parsley hints at a Baked Eggplant Frittata with Red Onion. Nearby are peppers & feta, eggs, grated cheese, cooking spray, and wooden salt and pepper grinders on a white surface.

Fresh eggplant, red onion, and bell peppers for a classic Mediterranean mix

Zucchini, cherry tomatoes, or mushrooms all work well

Large eggs with a splash of cream for a soft, custardy texture

Milk instead of cream, or skip entirely for a firmer frittata

Feta for tang and Parmesan for depth

Goat cheese or ricotta salata in place of feta

Fresh parsley for brightness

Dried oregano or basil if that’s what you have

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Roast the Vegetables

Preheat your oven to 400°F. Spread the cubed eggplant, chopped red onion, and bell peppers on a baking sheet in a single layer. Season with salt and pepper and lightly spray with cooking spray. Roast for about 30 minutes until tender with lightly browned edges. They should look slightly caramelized, not pale.

Two baking trays with diced vegetables. The left tray features raw eggplant, red bell pepper, and red onion—perfect for a Baked Eggplant Frittata with Red Onion. The right tray shows the same veggies, roasted until browned and slightly shrunken.

Whisk the Eggs

In a bowl, whisk together the 12 eggs with ⅓ cup cream (if using) and ½ cup grated Parmesan (if using). Season with salt and pepper. The mixture should look smooth and slightly pale yellow with no streaks of egg white.

A metal whisk mixing yellow beaten eggs, grated cheese, and crumbled feta in a clear glass bowl on a white marble surface—perfect for a Peppers & Feta or Baked Eggplant Frittata with Red Onion.

Assemble the Frittata

Lightly grease a 10-inch oven-safe skillet. Add the roasted vegetables and spread them evenly across the pan. Pour the egg mixture over the top, making sure it settles into all the gaps.
Sprinkle 4 ounces crumbled feta evenly over the surface, followed by the chopped parsley. It should look evenly dotted across the top for balanced flavor in every slice.

Bake for 25 to 35 minutes until the frittata is puffed and the center is just set. A knife inserted in the middle should come out clean, and the top should feel firm but still slightly springy.

sautéed veggies, raw egg mixture added, mixture starting to set with herbs, and finished frittata crowned with golden feta.

Rest and Serve

Let it cool for 10 minutes before slicing. This helps it set fully and makes cleaner wedges. Taste and season to taste with additional salt or pepper if needed.

A close-up of a Baked Eggplant Frittata with Red Onion, Peppers & Feta in a black cast iron skillet, featuring visible pieces of eggplant, red peppers, herbs, and crumbled cheese, with a slice being lifted by a spatula.

A close-up of a slice of Baked Eggplant Frittata with Red Onion, Peppers & Feta, featuring visible eggplant, red bell pepper, and crumbled cheese on top, served on a white plate with two gold forks.

Prep Time: 10 minutes

Cook Time: 55 minutes

Cooling time: 10 minutes

Total Time: 1 hour 15 minutes

Serves 5 people

▢ 2 small eggplants (cubed)
▢ 1 medium red onion (chopped into bite-sized pieces)
▢ 2 bell peppers (chopped into bite-sized pieces)
▢ Cooking spray
▢ 12 large eggs
▢ 4 oz Feta Cheese (crumbled)
▢ Salt and pepper (to taste)
▢ A good handful fresh parsley (chopped)

Preheat oven to 400 degrees. Arrange the vegetables in a single layer on a baking sheet, season with salt and pepper and spray with cooking spray. Roast until tender and browned about 30 minutes. Remove from oven and set aside to cool.
Meanwhile, in a medium bowl, whisk together the eggs and season well with salt and pepper.
In a 10-inch oven-safe skillet, add the roasted vegetables, egg mixture and top with the feta cheese.
Sprinkle with parsley and bake for 25-35 minutes, until the frittata has puffed and the center is set. Allow to cool for 10 minutes before slicing into wedges. Serve warm.