There are more nights than I like to admit that I start the day with great plans for making something festive for dinner, and then the day happens and the Southern husband ends up having a lovely plate of scrambled eggs. Because, LIFE. But I’ve finally worked my way to the point where I have realized that with just a little extra bit of effort, my scrambled egg option can turn into this colorful roasted vegetable frittata. Still super easy for those “I don’t feel like making dinner” days, still the comfort that tender gentle eggs provide, but with the healthy deliciousness of roasted veggies mixed in. Good and good for you doesn’t get any better than this!
[Tweet “This recipe for a roasted vegetable frittata is full of rich flavors and pretty colors!”]
You can pretty much substitute whatever you like for the roasted vegetable part, but I went with a cut up sweet potato, some quartered plum tomatoes, a couple of sliced shallots and a big old handful of spinach. The potatoes and shallots and tomatoes all roasted in the oven while I mixed up the eggs and sauteed the spinach until it was wilted. As soon as the veggies were roasted, I dumped them into a deep dish pie pan along with the spinach, poured the eggs on top and popped the whole thing back into the oven, and myself onto the couch with a nice glass of wine. Because, LIFE.
30 minutes later we were slicing into a warm and wonderful pie plate full of frittata deliciousness.
And while we could have eaten the entire pie plate-ful, we restrained ourselves so that there were wonderful leftovers for lunch the next day. Pull the leftovers out of the fridge in the morning and they will be perfect at room temperature by the time lunchtime rolls around. So while I am sure I will still go for the plate of scrambled eggs in the future, I think this frittata is going to be getting equal time at my supper table! Do you have a favorite go-to easy suppertime dish? I’d love to hear about it!
PrintRoasted Vegetable Frittata
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
Ingredients
- 1 sweet potato, peeled and cut into 2 inch strips
- 2 shallots, peeled and quartered
- 3 plum tomatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 2 cups baby spinach leaves
- 8 eggs
Instructions
- Preheat oven to 350. Line a rimmed baking sheet with nonstick foil.
- Toss the potatoes, shallots and tomatoes with the olive oil and vinegar and place in a single layer on the baking pan. Bake until the vegetables are tender and roasted, about 20 minutes.
- While the vegetables are roasting, sauté the spinach in a large skillet until wilted and set aside.
- Whisk the eggs with a pinch each of salt and pepper.
- When the vegetables are done, leave the oven on and transfer them to a deep dish pie plate or similar baking dish that you have sprayed with nonstick spray. Add the spinach and spread the veggies out evenly.
- Pour the egg mixture on top and bake for 25 minutes. Let cool for a few minutes and then cut and serve, drizzling a little olive oil on top and grinding on some fresh pepper if you like!
Joanne says
I am obsessed with all things EGGS EGGS EGGS so this frittata is really speaking to me.
Kate says
Since you are eating for two I think you get all the eggs you want, my friend! xo
Sam @ PancakeWarriors says
This looks just simply amazing!! Loving the bright colors on these dreary winter mornings!!
Kate says
Thanks Sam! Eggs and veggies – what could be better?
Dorothy @ Crazy for Crust says
Frittatas are my favorite on leftover night. I just throw everything in! This looks beautiful!
Kate says
They are the best for leftovers!!
Jess @ What Jessica Baked Next says
This frittata is delicious, Kate! Veggie frittatas are one of my favourite quick go-to recipes! They make the perfect dinner when I don’t have the time or energy to cook! I really like the idea of adding sweet potatoes to the mix. Looks and sounds tasty!
Kate says
I don’t usually like sweet potatoes on their own, but somehow they work in this dish!
Cheyanne @ No Spoon Necessary says
OMG, the husbster and I end up eating eggs quite often for dinner, because as you put it so well, “Life”. This frittata is gorgeous, my dear! LOVE the festive colors and all those delicious flavors! Dinner, come to mama! *Drool* Cheers, lovely!
Kate says
Yup, life!! I hope you are doing okay – I think of you so often! Hugs coming your way from me to you.
Cheyanne @ No Spoon Necessary says
Thank you so much, lovely! You have been in my thoughts and prayers as well. Hugs!! Xo
Mir says
That happens to me, too. I plan weekly meals and then I have an 11-hour day at work and get home and it’s like, wait. I’m supposed to cook now?!
This is totally delicious, though, so I can see myself making it even through the exhaustion. So beautiful!
Kate says
There are just *those* days, right? Eggs to the rescue!
grace says
i’m pretty sure i’ve never added sweet potatoes to a quiche or frittata, but it’s a delicious and appealing option! this looks awesome.
Kate says
This was a sweet potato first for me too – I saw a big pile of them at the market and just thought….what if??
Rosemary says
This looks great–and so easy and healthy. Now I know what I am making tonight!
Kate says
Hope you love it as much as we do! xx
Gayle @ Pumpkin 'N Spice says
This frittata is absolutely gorgeous, Kate! My back-up plan for dinner usually involves breakfast, too. And I love dishes like this because it’s so easy to customize! I love the fresh ingredients in here, sounds just perfect!
Kate says
Isn’t breakfast for dinner the BEST?