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.
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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!
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
Preheat oven to 350. Line a rimmed baking sheet with nonstick foil.
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.
While the vegetables are roasting, sauté some spinach in a large skillet until wilted and set aside. Whisk some eggs with a pinch each of salt and pepper.
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. 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!
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!
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.
Roasted Vegetable Frittata
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.
- 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
- 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 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!
Elizabeth says
Breakfast for dinner is the dream! This is so easy and totally foolproof. Love it!
We do love breakfast for dinner. :)
Joanne says
I am obsessed with all things EGGS EGGS EGGS so this frittata is really speaking to me.
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!!
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!
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!
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!
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!
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.
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!
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!
Isn’t breakfast for dinner the BEST?