Roasted Vegetable and Swiss Cheese Baked Frittata
User Reviews
5
3 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course, Breakfast
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Cuisine
American
Roasted Vegetable and Swiss Cheese Baked Frittata
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- olive oil to taste, drizzle of
- ½ red onion chopped
- button mushrooms quartered, several
- 7-8 baby fingerling potatoes sliced
- broccoli florets handful
- grape tomatoes
- asparagus woody ends removed & cut into thirds
- 7 egg well-beaten
- 3 tbsp milk whole
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 2 lices swiss cheese diced (or grated
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil, then coat with cooking spray.
- Boil the sliced potatoes in a pot of water for 5 minutes. Drain and let cool.
- Place the sliced potatoes, onion, mushrooms, and broccoli on the baking sheet.
- Place into the oven and roast for 15 minutes; add the asparagus and tomatoes, then continue to roast for 10 minutes.
- Remove from the oven and reduce the oven temperature to 350 degrees.
- Coat a pie dish or round tart pan with cooking spray.
- Place some of the roasted veggies into the bottom of the tart pan; next, add a bit of Swiss cheese.
- Combine the eggs with the milk, then season with sea salt and freshly cracked pepper, to taste; whisk the eggs until they are mixed thoroughly.
- Pour the egg mixture into the tart pan, then add the remaining roasted veggie mixture and Swiss cheese to the top.
- Place into the oven and bake at 350 degrees for 25-30 minutes or until a tester inserted into the center comes out clean.
- Let the frittata cool for a few minutes before slicing and serving. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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