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    Home » Recipes » Breakfast » Eggs

    Roasted Vegetable Frittata

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

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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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    Roasted Vegetable Frittata

    Cook Time25 minutes mins
    Total Time25 minutes 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. 

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    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...

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      Recipe Rating




    1. Kitchen Belleicious

      January 13, 2012 at 7:07 am

      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

      Reply
    2. Blond Duck

      January 13, 2012 at 6:22 am

      This shall be my dinner!

      Reply
    3. Lorraine @ Not Quite Nigella

      January 13, 2012 at 3:30 am

      deliciois=delicious. Mum, I promise that I can spell properly! 😛

      Reply
    4. Lorraine @ Not Quite Nigella

      January 13, 2012 at 3:30 am

      Mum this looks so deliciois and healthy too! The sweet potatoes would give it a lovely sweetness too! 🙂 xxx

      Reply
    5. marla {family fresh cooking}

      January 12, 2012 at 2:59 pm

      I have not had parsnips in years, but I love ’em. This is a must try recipe 🙂 Fill with goodness!

      Reply
    6. Lyndsey@TheTinySkillet

      January 12, 2012 at 1:49 pm

      It looks like a great way to get your vegging. It is quite a nice looking frittata!

      Reply
    7. Bunny

      January 12, 2012 at 1:29 pm

      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!

      Reply
    8. Steve @ the black peppercorn

      January 12, 2012 at 10:03 am

      wow – this looks delicious!!! I love a good frittata!

      Reply
    9. Joy

      January 12, 2012 at 9:28 am

      The frittata looks great.

      Reply
    10. Becky

      January 12, 2012 at 6:02 am

      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.

      Reply
      • Barbara

        January 12, 2012 at 8:26 am

        Half sweet potatoes and half white potatoes sounds perfect. Love that you used potatoes from the night before. Thanks for letting me know!

        Reply
    11. Kim

      January 12, 2012 at 5:57 am

      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.

      Reply
    12. Bizzy Chaya

      January 11, 2012 at 8:02 pm

      I would never have thought of using parsnip in a frittata. That is clever and I bet it adds depth to the flavors.

      Reply
    13. Becki's Whole Life

      January 11, 2012 at 7:47 pm

      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!

      Reply
    14. Renee - kudos kitchen

      January 11, 2012 at 4:04 pm

      Love that you used sweet potatoes and parsnips in your frittata. Very unusual, but delightful combination I’m sure!

      Reply
    15. teresa

      January 11, 2012 at 2:25 pm

      oh my goodness, this is just gorgeous!

      Reply
    16. Rocky Mountain Woman

      January 11, 2012 at 2:12 pm

      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…

      Reply
    17. Claire @ Claire K Creations

      January 11, 2012 at 1:00 pm

      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.

      Reply
    18. Angie's Recipes

      January 11, 2012 at 12:24 pm

      This frittata looks splendid! I like the idea of using roasted vegetables.

      Reply
    19. Deb

      January 11, 2012 at 11:17 am

      Love the addition of parsnips to compliment the sweet potatoes. What a great idea for dinner with a tossed green salad.

      Reply
    20. Lynda

      January 11, 2012 at 7:50 am

      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.

      Reply
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