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.
- 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 | 11% |
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 | 0% |
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 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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