Roasted Vegetable Frittata – Gluten Free

by Sharon on November 20, 2015


Roasted Vegetable Frittata

A couple of weeks ago I went nuts roasting a huge pan of fall vegetables and we ended up eating some variation of a roasted veggie dish for about three days in a row.

Thankfully, one included pasta, which is always a winner in our house and this one included a crispy cheesy topping so I kind of got away with it. I did receive a bit of resistance from the man of the house when I pulled out the frittata the next day for leftovers, but I, however, enjoyed it thoroughly with good dousing of hot sauce and a nice green salad the next day.

So there. 😉

Roasted Vegetable Frittata

I’ve read somewhere that you shouldn’t reheat eggs. Have any of you ever heard that? I wonder why. I mean, I would never try to reheat, say a fried egg or something but baked eggs should be fine, right? I totally reheat eggs all the time.

Roasted Vegetable Frittata

Usually, frittatas are fairly easy, and this one would be too if you already have leftover veggies like I did when I made that huge pan I referenced earlier. Even if you have to roast the vegetables first, it’s still pretty low maintenance and can be enjoyed as breakfast, lunch or dinner.

Roasted Vegetable Frittata

Boom. 🙂

Yields 4-6

Roasted Vegetable Frittata - Gluten Free
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  • 1 sweet potato, scrubbed clean and cut into chunks
  • 1/2 medium onion, sliced into wedges
  • 3 tomatoes, cut into chunks
  • 3 cloves garlic, smashed
  • 4 tbsp. olive oil
  • 6 eggs
  • 1/2 cup shredded parmesan cheese


  1. Heat your oven to 375
  2. Meanwhile chop up your vegetables for roasting, adding them to a 9x9 pan. Coat the veggies in the pan with 2 tablespoons olive oil, season with sea salt and pepper and toss well
  3. Roast for 20-25 minutes, checking once or twice to give a stir and make sure nothing is burning
  4. Once the veggies are roasted and cooked through, remove form the oven and set aside, and turn the oven down to 350
  5. In a large mixing bowl, whisk together the eggs with a pinch of sea salt and pepper
  6. Heat a skillet (I used a medium cast iron skillet) over medium heat with a 2 tbsp. olive oil, brushing the oil around the skillet with a paper towel, wiping it up the sides of the pan. Once the pan is heated add the roasted vegetables, spreading them out evenly. Then pour in the eggs
  7. Top with the shredded cheese and let cook on the stove for 2-3 minutes, until the sides look set, then transfer the skillet (make sure it's ovenproof!) to the oven
  8. Bake for 30-35 minutes, until the top is set. For a crispier top, broil for an additional 2-3 minutes
  9. Let cool for 5 minutes, then slice and serve warm.


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{ 4 comments… read them below or add one }

karen November 20, 2015 at 3:29 pm
Can't reheat eggs? I've never heard of that either, and I also do it all the time. Still tastes good! This frittata looks delicious. I've never added potato to a frittata before, love the idea! Happy Friday friend! :)
Sharon November 26, 2015 at 3:03 pm
Thanks Karen! I read the strangest things sometimes. Just goes to show, don't believe everything you read. ;)
Chelsea @ Chelsea's Healthy Kitchen November 21, 2015 at 8:59 am
I love doing frittatas for an easy dinner! I usually makes eggs once per week for dinner because they're a vegetarian dish I know John will like. I've never heard about not reheating eggs though... I don't see anything wrong with it!
Sharon November 26, 2015 at 3:04 pm
Eggs are pretty man-friendly, that's for sure. And considering I've been reheating eggs for ages, I'm guessing its OK. ;)

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