• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast » Eggs

    Roasted Vegetable Frittata

    Published by Melissa on January 10, 2012 | Updated June 10, 2022 | 52 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    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.

    Image
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Roasted Vegetable Frittata

    Cook Time25 mins
    Total Time25 mins
    Course: Breakfast
    Keyword: Breakfast, cooking, food, recipe
    Servings: 8 servings
    Calories: 92kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 1 cup sliced sweet potatoes peeled ¼-inch thick slices
    • 1 cup sliced parsnips peeled ¼-inch thick slices
    • 2 tablespoons olive oil divided
    • ¼ teaspoon salt divided
    • ¼ teaspoon pepper divided
    • ½ cup chopped red onion
    • 6 large [Land O' Lakes Eggs]
    • ¼ cup milk
    • ¼ cup grated Parmesan cheese
    • 1 tablespoons fresh basil or 1 teaspoon of dried basil

    Instructions

    • Preheat oven to 425º.
    • In a plastic bag combine chopped vegetables, 1 tablespoon olive oil, ⅛ teaspoon salt and ⅛ 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.

    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

    Serving: 1g | Calories: 92kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 138mg | Fiber: 2g | Sugar: 3g
    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. 

    Pin
    Share
    Tweet
    « Baked Apple Cinnamon Sugar Donuts
    Green Chile Pork Tamales »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mary@FitandFed

      March 25, 2012 at 12:48 am

      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!

      Reply
    2. Andrea

      February 19, 2012 at 8:03 am

      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!

      Reply
      • Barbara

        February 19, 2012 at 3:53 pm

        Hi Andrea. So glad you liked it. Frittatas really are quick, easy and delicious. It would be great with so many veggie combinations. Thanks!

        Reply
    3. Aggie

      January 26, 2012 at 8:02 pm

      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!

      Reply
    4. Asmita

      January 18, 2012 at 4:23 am

      What a great way to start the morning. Would love that for breakfast.

      Reply
    5. Sarah, Maison Cupcake

      January 17, 2012 at 2:35 am

      I do love a frittata, they’re especially good for using up bits and pieces you have left over in a yummy new dish! Happy New Year xx

      Reply
    6. foodwanderings

      January 14, 2012 at 6:03 pm

      Gasp Barbara this fritatta looks incredible. I could have it now for dinner instead of going out!

      Reply
    7. betty

      January 13, 2012 at 8:49 pm

      it looks like a delicious pizza! I must be hungry but this frittata looks really good

      Reply
    8. Nancy Baggett

      January 13, 2012 at 8:14 am

      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.

      Reply
    « Older Comments

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    6 easy cake pops on a plate made with a brownie mix, covered in chocolate and sprinkles

    Easy Brownie Cake Pops

    sliced snickerdoodle bread with cinnamon chips backed by two uncut loaves

    Snickerdoodle Bread with Cinnamon Chips

    A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze. A delicious Southern twist to a traditional pound cake.

    Key Lime Pound Cake

    Lemon blueberry coffee cake with streusel topping over white icing, one slice on a white plate

    Lemon Blueberry Coffee Cake

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.