Roasted Vegetable Frittata

  • Author: Kate 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


  • 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


  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 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!