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Roasted Vegetable Frittata – Gluten Free

 

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. 🙂


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Roasted Vegetable Frittata - Gluten Free

Sharon Rhodes
No ratings yet
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 310 kcal

Ingredients
  

  • 1 sweet potato scrubbed clean and cut into chunks
  • 1/2 medium onion sliced into wedges
  • 3 to matoes cut into chunks
  • 3 cloves garlic smashed
  • 4 tbsp. olive oil
  • 6 eggs
  • 1/2 cup shredded parmesan cheese

Instructions
 

  • Heat your oven to 375
  • 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
  • Roast for 20-25 minutes, checking once or twice to give a stir and make sure nothing is burning
  • Once the veggies are roasted and cooked through, remove form the oven and set aside, and turn the oven down to 350
  • In a large mixing bowl, whisk together the eggs with a pinch of sea salt and pepper
  • 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
  • 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
  • Bake for 30-35 minutes, until the top is set. For a crispier top, broil for an additional 2-3 minutes
  • Let cool for 5 minutes, then slice and serve warm.

Nutrition

Serving: 4Calories: 310kcalCarbohydrates: 9gProtein: 13gFat: 24gSaturated Fat: 6gCholesterol: 254mgSodium: 313mgPotassium: 241mgFiber: 1gSugar: 2gVitamin A: 5065IUVitamin C: 2.5mgCalcium: 202mgIron: 1.5mg
Keyword roasted vegetable fritatta
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4 Comments

  1. 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!

    1. Eggs are pretty man-friendly, that’s for sure. And considering I’ve been reheating eggs for ages, I’m guessing its OK. 😉

  2. 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! 🙂