WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
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