Roasted Vegetable Frittata

Why we love this recipe ❤️

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.  

I simply roasted up a bunch of veggies that I had on hand – I went with a cut up sweet potato, some quartered plum tomatoes and a couple of sliced shallots.

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. Good and good for you doesn’t get any better than this!

What is a frittata? 🤔

A frittata is a versatile Italian egg dish that is like a crustless quiche or an unfolded omelet. Like those two egg dishes, a frittata is packed with fillings such as cheeses, vegetables and/or meats.

Frittatas are usually cooked in a pie plate. Some start on the stovetop and finish in the oven while others cook the whole time in the oven.

Ingredients you need 🥚

Ingredient notes and substitutions 📝

• Sweet Potato: These orange root veggies are sometimes displayed in the supermarket as yams, although they are actually not the same thing (yams are much larger and starchier than sweet potatoes).
• Plum Tomatoes: Look for these oval tomatoes in your produce section. While you can swap them out for round tomatoes, plum tomatoes give the richest flavor when you roast them.
• Spinach: You can swap out large leaf spinach for baby spinach if you like – just give it a good chop before you cook it so it is bite-sized in your frittata.
• Shallots: Look for these members of the onion family in your produce section.
• Balsamic Vinegar: Look for this sweet, slightly syrupy vinegar in the condiments aisle of your supermarket.

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe 👩🏻‍🍳

STEP 1: Preheat your oven to 350 degrees.

STEP 2: Preheat oven to 350. Line a rimmed baking sheet with nonstick foil.

STEP 3: Toss some sliced sweet potato, a couple of peeled and quartered shallots and some quarted plum tomatoes with olive oil and balsamic vinegar and place in a single layer on the baking pan. Bake until the vegetables are tender and roasted, about 20 minutes.

STEP 4: While the vegetables are roasting, sauté some spinach in a large skillet until wilted and set aside.

STEP 5: Whisk some eggs with a pinch each of salt and pepper.

STEP 6: When the vegetables are roasted, 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 20 minutes.

STEP 7: 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!

Recipe FAQs 🧐

Equipment we used for this recipe 🥣

These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!

• Vegetable Peeler: This is our go-to peeler for potatoes, sweet and otherwise.
• Cutting Board: We love these sturdy, dishwasher-safe cutting boards. They come in all different sizes.
• Rimmed Baking Pan: These rimmed baking pans are great for everything from roasting veggies to baking our favorite rum raisin oatmeal cookies.
• Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
• Mixing Bowls: We love the handle on the side of these bowls – it makes for steadier mixing.
• Large Skillet: This is our kitchen workhorse skillet…it never leaves the stovetop!

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!

What to serve with this recipe 🍽️

We love a little bread or biscuits on the side of this veggie frittata, and this easy grilled flatbread and our favorite butter biscuits fit the bill! Some mint lemonade iced tea is perfect, and for dessert? Let’s have this easy strawberry peach sorbet!

Other egg recipes we love! 💕

Looking for more egg inspiration? We’ve got you covered…here is our complete collection of egg recipes!

We want to know what you think! 🤔

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.

Print

Roasted Vegetable Frittata

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This easy recipe for a roasted vegetable frittata is full of rich flavors and pretty colors! The perfect choice for brunch or a light dinner.

• Author: Kate Morgan Jackson
• 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
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350. Line a rimmed baking sheet with nonstick foil.
2. 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.
3. While the vegetables are roasting, sauté the spinach in a large skillet until wilted and set aside.
4. Whisk the eggs with a pinch each of salt and pepper.
5. 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.
6. Pour the egg mixture on top and bake for 30 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!

Notes

• Sweet Potato: These orange root veggies are sometimes displayed in the supermarket as yams, although they are actually not the same thing (yams are much larger and starchier than sweet potatoes).
• Plum Tomatoes: Look for these oval tomatoes in your produce section. While you can swap them out for round tomatoes, plum tomatoes give the richest flavor when you roast them.
• Spinach: You can swap out large leaf spinach for baby spinach if you like – just give it a good chop before you cook it so it is bite-sized in your frittata.
• Shallots: Look for these members of the onion family in your produce section.