Roasted Vegetable Frittata
Servings: 8 servings
Calories: 92kcal
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 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