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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Vegetable Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions