Can other vegetables be used for this recipe?

Yes yes yes! Absolutely any veggie you love will work in this recipe. Cook any dense veggies (like carrots or beets or broccoli) before you bake the frittata - you can roast or steam or boil them. Softer veggies (like kale or squash) can be added raw as they will cook up in the oven inside the frittata.

Can cheese be added to this recipe?

Also yes! You can stir in any grated or chopped or crumbled cheese into the egg and veggie mixture before you bake it.

Can this recipe be made ahead of time?

It can be made a day ahead if you don't mind eating it at room temperature (I don't!)...let it come to room temperature on your counter.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Roasted Vegetable Frittata

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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

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

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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!

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.

Find it online: https://www.framedcooks.com/roasted-vegetable-frittata/