Roasted vegetable frittata
Savor the deliciousness of a Roasted Vegetable Frittata, packed with nutritious red onions, potatoes, zucchini, red peppers, and seasoned with garlic. This simple yet flavorful dish combines eggs, light sour cream, and grated Parmesan cheese for a perfect brunch or dinner option. Top it off with fresh basil leaves for a delightful finish.
- 31 Jan 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
A roasted vegetable frittata is a delicious, healthy, and versatile dish that combines the robust flavors of seasonal vegetables with the richness of eggs and cheese. Perfect for breakfast, brunch, or even a light dinner, this recipe is easy to make and can be customized with your favorite vegetables and herbs. It's a fantastic way to use up any leftover veggies you have in your fridge, making it both an economical and tasty meal option.
Ingredients:
Instructions:
- Red Onion: Thinly slice the red onion.
- Potatoes: Dice the potatoes into small cubes.
- Zucchini: Slice the zucchini into rounds.
- Red Pepper: Chop the red pepper.
- Garlic: Mince the garlic cloves.
- Heat a large ovenproof skillet over medium heat and add the olive oil.
- Add the sliced red onion and diced potatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they start to soften.
- Add the sliced zucchini, chopped red pepper, and minced garlic. Continue cooking for another 5-7 minutes, until all vegetables are tender and slightly golden.
- While the vegetables are roasting, crack the eggs into a large bowl.
- Add the light sour cream to the eggs and whisk together until well combined.
- Stir in the grated Parmesan cheese and chopped basil leaves. Season with salt and pepper to taste.
- Pour the egg mixture evenly over the roasted vegetables in the skillet. Gently stir to ensure the vegetables are evenly distributed.
- Let the frittata cook on the stovetop for about 2-3 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the frittata is fully set and the top is lightly golden. You can check for doneness by inserting a knife into the center; it should come out clean.
- Remove the frittata from the oven and let it cool for a few minutes.
- Slice into wedges and serve warm, garnished with additional basil leaves if desired.
Tips:
- Preheat your oven to 200°C (400°F) to ensure it’s hot enough for roasting the vegetables and cooking the frittata evenly.
- Cut the vegetables into uniform pieces to ensure they cook evenly, preventing any pieces from being over- or under-cooked.
- Roast the vegetables until they are tender and slightly caramelized, which will enhance their natural sweetness and flavor.
- Whisk the eggs, sour cream, and a bit of salt and pepper to create a smooth mixture that will bake into a wonderful, fluffy texture.
- Use an oven-safe skillet, such as a cast iron pan, for both roasting the vegetables and baking the frittata to cut down on dishes and streamline your cooking process.
- Allow the frittata to cool for a few minutes after taking it out of the oven; it will be easier to slice and serve.
- Feel free to experiment with different vegetables, cheeses, and herbs to customize the frittata to your tastes. Spinach, mushrooms, and feta cheese make excellent additions.
This roasted vegetable frittata is a fantastic recipe for any meal of the day. The combination of roasted vegetables, creamy eggs, and savory parmesan creates a mouth-watering dish that's both satisfying and nutritious. Enjoy it on its own, or serve it with a side salad or some crusty bread for a more complete meal. With its vibrant colors and delicious flavors, this frittata is sure to become a household favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 18g | 11% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 3.06g | 8% |
| Sugar 6g | 6% |
| Fat | |
| Fat 18g | 22% |
| Saturated 7g | 24% |
| Cholesterol 330mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 270mg | 50% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.51mg | 39% |
| Vitamin B3 1.11mg | 7% |
| Vitamin B6 0.44mg | 26% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 1.09ug | 45% |
| Vitamin C 70mg | 76% |
| Vitamin E 1.62mg | 11% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 240mg | 18% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 2.16mg | 20% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 320mg | 26% |
| Potassium, K 650mg | 19% |
| Selenium, Se 30ug | 55% |
| Sodium, Na 390mg | 26% |
| Zinc, Zn 2.19mg | 20% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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