ROASTED VEGETABLE FRITTATA
The great thing about frittatas is that I can make them with whatever I have available in my garden and in the pantry. This version uses spring produce to its advantage. Roasting really intensifies the natural sweetness of the asparagus and onion, and the earthiness of the potatoes. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased baking sheet. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway., Meanwhile, whisk eggs, milk and remaining salt and pepper until blended., Reduce oven setting to 350°. In a large ovenproof skillet, heat remaining oil over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture; sprinkle with cheeses and basil., Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 665mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
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Cay Johnson
[email protected]This frittata was delicious! I especially liked the crispy edges and the fluffy eggs.
Nicole, ym Müller
[email protected]I made this frittata for a potluck and it was a big hit! Everyone loved the roasted vegetables and the fluffy eggs.
[email protected] r1i2g3o4
[email protected]This frittata was a great way to get my kids to eat their vegetables. They loved the roasted vegetables and the cheese.
jawed khan Awaan
[email protected]I would have liked the frittata to be a little more fluffy. I think I would add more baking powder next time.
Dorian Z17
[email protected]This frittata was easy to make and it turned out beautifully. The roasted vegetables added a lovely flavor and texture.
Bacha Hussain
[email protected]I've made this frittata several times and it's always a hit! It's a great dish for brunch or dinner.
Mbalienhle Palesa
[email protected]This frittata was a great way to use up leftover vegetables. It was also a nice change from the usual breakfast fare.
Bonnie Batchelor
[email protected]I'm not a fan of roasted vegetables, but I loved this frittata! The vegetables were tender and flavorful.
sameer Mohammed
[email protected]This is my new favorite frittata recipe! It's so easy to make and it's always a crowd-pleaser.
Saiman Dhungana
[email protected]I made this frittata for brunch and it was a hit! Everyone loved the roasted vegetables and the fluffy eggs.
Ram Siss
[email protected]The frittata was delicious! I especially liked the crispy edges.
Salamatu Joseph
[email protected]This frittata was a little dry for my taste. I think I would add more milk or cream next time.
rafiullah safi
[email protected]I loved the combination of roasted vegetables and cheese in this frittata. It was a great way to use up leftover vegetables.
xraja Xsher (Raju)
[email protected]This frittata was easy to make and turned out great! I used zucchini, bell peppers, and mushrooms for my roasted vegetables.
Ofem Eko
[email protected]I'm not a big fan of frittatas, but this one was really good! The roasted vegetables made it so flavorful and moist.
Mohsin Mazhar
[email protected]This frittata was a huge hit with my family! The roasted vegetables added so much flavor and texture. I will definitely be making this again.