Roasted Vegetable Frittata Recipe

Name: Roasted Vegetable Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh asparagus, trimmed and cut into 2-inch pieces.; 2 small red potatoes, halved and thinly sliced; 1-1/2 cups sliced sweet onion (1/2 inch thick); 2 tablespoons olive oil, divided; 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 4 large eggs; 1/2 cup 2% milk; 1 cup finely chopped fully cooked ham; 3 garlic cloves, minced; 1/2 cup shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 tablespoons minced fresh basil

Servings: persons

1 pound fresh asparagus, trimmed and cut into 2-inch pieces.
2 small red potatoes, halved and thinly sliced
1-1/2 cups sliced sweet onion (1/2 inch thick)
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 large eggs
1/2 cup 2% milk
1 cup finely chopped fully cooked ham
3 garlic cloves, minced
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil

1
Preheat oven to 450u00b0. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased
2
. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway.
3
Meanwhile, whisk eggs, milk and remaining salt and pepper until blended.
4
Reduce oven setting to 350u00b0. 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.
5
Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound fresh asparagus, trimmed and cut into 2-inch pieces., 2 small red potatoes, halved and thinly sliced, 1-1/2 cups sliced sweet onion (1/2 inch thick), 2 tablespoons olive oil, divided, and more.

Yes, Roasted Vegetable Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Frittata

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