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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 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
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.
Mary@FitandFed
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!
Andrea
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!
Barbara
Hi Andrea. So glad you liked it. Frittatas really are quick, easy and delicious. It would be great with so many veggie combinations. Thanks!
Aggie
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!
Asmita
What a great way to start the morning. Would love that for breakfast.
Sarah, Maison Cupcake
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
foodwanderings
Gasp Barbara this fritatta looks incredible. I could have it now for dinner instead of going out!
betty
it looks like a delicious pizza! I must be hungry but this frittata looks really good
Nancy Baggett
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.