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Roasted Vegetable Frittata

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Roasted-Vegetable-Frittata-Barbara-Bakes

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.

Roasted-Vegetable-Frittata on a white plate with half a grapefruit and a glass of milk

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.

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Yield: 8 servings

Roasted Vegetable Frittata

Cook Time 25 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 425º.
  2. 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.*
  3. In a large nonstick ovenproof skillet, heat the remaining tablespoon of olive oil over medium heat.
  4. Add the onion and sauté until translucent, about 5 minutes. Add the roasted vegetables and stir to combine.
  5. 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.
  6. Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 5 minutes.
  7. Place the skillet under the broiler and broil until the top is puffy and golden brown, about 5 minutes.
  8. Cut into wedges and serve.

Notes

*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.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 92Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 138mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 2g

Nutrition information is calculated by Nutritionix and may not always be accurate.

© Barbara Schieving
Category: Breakfast
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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