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
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.
Kitchen Belleicious
I love veggies in my eggs- I always do that regardless if I am doing scrambled or a frittata- this looks exceptional! Perfect with a side salad
Blond Duck
This shall be my dinner!
Lorraine @ Not Quite Nigella
deliciois=delicious. Mum, I promise that I can spell properly! 😛
Lorraine @ Not Quite Nigella
Mum this looks so deliciois and healthy too! The sweet potatoes would give it a lovely sweetness too! 🙂 xxx
marla {family fresh cooking}
I have not had parsnips in years, but I love ’em. This is a must try recipe 🙂 Fill with goodness!
Lyndsey@TheTinySkillet
It looks like a great way to get your vegging. It is quite a nice looking frittata!
Bunny
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!
Steve @ the black peppercorn
wow – this looks delicious!!! I love a good frittata!
Joy
The frittata looks great.
Becky
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.
Barbara
Half sweet potatoes and half white potatoes sounds perfect. Love that you used potatoes from the night before. Thanks for letting me know!
Kim
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.
Bizzy Chaya
I would never have thought of using parsnip in a frittata. That is clever and I bet it adds depth to the flavors.
Becki's Whole Life
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!
Renee - kudos kitchen
Love that you used sweet potatoes and parsnips in your frittata. Very unusual, but delightful combination I’m sure!
teresa
oh my goodness, this is just gorgeous!
Rocky Mountain Woman
This looks amazing! My son and grandson are coming up to ski this weekend (even though we really don’t have much snow). I think this should be on the menu for Sat. am…
Claire @ Claire K Creations
Frittata is definitely a good way to get in some more veges. I love making them to make sure no veges in the fridge go to waste.
Angie's Recipes
This frittata looks splendid! I like the idea of using roasted vegetables.
Deb
Love the addition of parsnips to compliment the sweet potatoes. What a great idea for dinner with a tossed green salad.
Lynda
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.