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5.0 from 3 votes

Roasted Vegetable and Swiss Cheese Baked Frittata

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 4
Course: Main Course , Breakfast
Cuisine: American

Ingredients

  • Drizzle of olive oil to taste
  • ½ red onion chopped
  • Several button mushrooms quartered
  • 7-8 baby fingerling potatoes sliced
  • Handful of broccoli florets
  • grape tomatoes
  • asparagus woody ends removed & cut into thirds
  • 7 eggs well-beaten
  • 3 tbsp whole milk
  • Sea Salt and Freshly Cracked Pepper to taste
  • 2 lices of Swiss cheese diced (or grated)

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees. Line a baking sheet with foil, then coat with cooking spray.
  2. Boil the sliced potatoes in a pot of water for 5 minutes. Drain and let cool.
  3. Place the sliced potatoes, onion, mushrooms, and broccoli on the baking sheet. 
  4. Place into the oven and roast for 15 minutes; add the asparagus and tomatoes, then continue to roast for 10 minutes. 
  5. Remove from the oven and reduce the oven temperature to 350 degrees.
  6. Coat a pie dish or round tart pan with cooking spray. 
  7. Place some of the roasted veggies into the bottom of the tart pan; next, add a bit of Swiss cheese. 
  8. 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.
  9. Pour the egg mixture into the tart pan, then add the remaining roasted veggie mixture and Swiss cheese to the top.
  10. Place into the oven and bake at 350 degrees for 25-30 minutes or until a tester inserted into the center comes out clean.
  11. Let the frittata cool for a few minutes before slicing and serving. Enjoy.