Roasted Vegetable Frittata

A frittata is an Italian dish similar to an omelet, but instead of folding the egg mixture around a filling, the filling is mixed in with the eggs, cooked briefly on the stove and then finished under the broiler.

My goal for the new year is to eat more fruits and vegetables. I love fruit, but it’s always difficult for me to get excited about eating veggies early in the day. So this frittata is a great, easy way to start the day with healthy protein and sneak in some veggies in the morning.

I used great-tasting Land O’ Lakes All-Natural Brown Eggs and filled the frittata with roasted sweet potato and parsnips. Roasting vegetables helps to concentrate and caramelize the natural sugars in vegetables. A healthy, delicious breakfast that’s going to keep you going strong all morning long.

Roasted Vegetable Frittata

Roasted Vegetable Frittata


  • 1 cup sliced sweet potatoes, peeled 1/4-inch thick slices
  • 1 cup sliced parsnips, peeled 1/4-inch thick slices
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1/2 cup chopped red onion
  • 6 large Land O’ Lakes Eggs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoons fresh basil, or 1 teaspoon of dried basil


Preheat oven to 425º.

In a plastic bag combine chopped vegetables, 1 tablespoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Shake well to thoroughly coat the vegetables with oil. Spread in a single layer on a baking sheet lined with tin foil. Bake until tender and browned, 10-15 minutes.*

In a large nonstick ovenproof skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the roasted vegetables and stir to combine.

In a medium bowl, whisk together the eggs, milk, Parmesan cheese, basil, and remaining salt and pepper until well blended. Pour the egg mixture over the vegetables in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 5 minutes. Place the skillet under the broiler and broil until the top is puffy and golden brown, about 5 minutes.

Cut into wedges and serve.


*TIP: If the vegetables are tender but not brown, switch to the broiler for a minute or two until the vegetables are browned. Watch close so they don’t burn.

TIP: Make a double batch of roasted vegetables the night before, serve half with dinner and save half to make the frittata in the morning.

Disclosure: This post was sponsored by Betty Crocker, however, all opinions expressed are my own. I was invited to develop a recipe featuring Land O Lakes® Eggs.  Land O’ Lakes hens are fed a premium, all vegetable, whole-grain diet, with no animal fat or animal by-products. 

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    Leave a Comment:

  1. says

    Great idea! I do make frittatas, but never thought of putting root vegetables in. The veggies make your frittata more like a tortilla espanola (omelet with potatoes), but unlike a tortilla espanola, you don’t have to flip it. I’ll have to try something like this, thanks!

  2. Andrea says

    Barbara, I made this frittata for a Sunday morning breakfast today :) It turned out better than I expected, I love how it browned on top from the broiler! I’ve never made a frittata before, and now that I know how simple it is, I’m DEFinately going to be making a LOT more! I used your sweet potato and parsnip combination today, but I’m excited to try out lots more veggies too :) Thanks for the recipe!

  3. says

    I have been on such a huge frittata kick lately!! And you can never have too many veggies :) this looks perfectly delicious!!

    Hope you are having a great week!

  4. says

    Thanks for dropping by and for your good wishes. Glad you like the post on making decorating sprinkles–you are so right about them being more economical than bought. And then you know what’s in them, too.

    This recipe looks great. I, too, have been trying to eat better in the new year, and it would fit right in. Thanks for posting.

  5. says

    I’m the same way, I have no trouble finding a way to eat fruit but veggies are a different story. This would be great a s breakfast for dinner meal too!

  6. Becky says

    Made a small portion (2 eggs) of this for breakfast today with half sweet potatoes and half white potatoes which I roasted last night. Yum! Maybe next time I will be brave and try parsnips, too. Since it was small, I flipped it in the pan instead of heating up the oven.

  7. says

    Like you I have no trouble incorporating fruit, but do need help incorporating veggies in to my morning breakfast. This looks wonderful and I love the pictures.

  8. says

    My MIL bought those eggs at Christmas and I will say they were really good. I’m like you, I have a hard time embracing the savory at breakfast, but eggs dressed up like this I do like. I would probably more likely make this for dinner though – I love the roasted veggie concept in this!

  9. says

    I love a good frittata and this one looks fantastic with roasted vegetables!
    I have the same dishes as you Barbara. they set a pretty table.

  10. Rebeccah Young says

    Has anyone tried baking this in the oven and not using the stove top? I’d like to turn it into one of those overnight casseroles if possible, so I can serve it to a crowd.

  11. says

    Your frittata looks DELISH, Barbara! I would happily eat eggs for breakfast, lunch and dinner:) Roasting vegies is the only way to go!

  12. says

    Hello from VIGO SPAIN. After the holidays I visit again .. HAPPY NEW YEAR ENTRY .. .. but later I love this recipe fritata, I’ll buy you a piece of apple pie kisses my Marimi

  13. says

    I definitely have to start eating better – and more veg. But I noticed that you made donuts just before the frittata! That’s my girl! And my kinda meal – this great frittata and a donut! xo

  14. says

    I was just reading a thing yesterday that said you should be eating vegetables with every meal, including breakfast. This is such a great way to get those veggies in at breakfast!