A rustic, golden-brown Gruyere and vegetable frittata in a cast iron skillet, garnished with fresh herbs.

Leftover frittatas

Name: Creamy-Gruyere-and-Leftover-Vegetable-Frittata
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Zero-Waste-Cooking
Ingredients: 4 large Eggs; 1/4 cup Heavy cream; 1/4 teaspoon Salt; 1/4 teaspoon Black pepper; 1/2 cup, shredded Gruyere cheese; 1 1/2 cups, chopped Leftover roasted vegetables

creamy gruyere and leftover vegetable frittata

By:

Savory Touch

Published:

09 Mar 2025

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: Frequently Asked Questions

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: 30 minutes

📖 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!