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. 😉
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.
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.
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Roasted Vegetable Frittata - Gluten Free
- 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
- 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.