Roasted Vegetable and Swiss Cheese Baked Frittata
I was in the mood for breakfast for dinner, so I made this roasted vegetable and Swiss cheese baked frittata recipe. This vegetarian baked frittata is healthy yet hearty and so easy to make. My kids aren’t fans of eggs yet, so they didn’t care for it, but my husband and I loved it and thought it paired nicely with a simple salad.
Roasted Vegetable and Swiss Cheese Baked Frittata
Ingredients:
- Drizzle of olive oil
- 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 slices of Swiss cheese, diced
How to Make a Roasted Vegetable and Swiss Cheese Baked Frittata
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. 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.
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 slices of 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.
your fritatta look adorable i was thinking that i have to buy some vegetablrs today and you reminds me Pam. lol
You are like the Queen of Fritattas, Pam! I know I have said this before.. I’ve never been a huge fan of them.. but dang, ever time I see yours I want to run to the kitchen to make one!! They always look so wonderful!
Oh my gosh, Pam…I love all of your frittata recipes (I haven’t made one that I didn’t love!), but I think this one will be my favorite to date! I especially love the roasted vegetables. YUM!
full of flavor I am sure! looks so good – your kids missed out! but knowing you I’m sure they had something yummy too 🙂
What a great way to use up a fridge full of miscellaneous veggies! Can’t believe the kids don’t like eggs…crazy.
I have some kids who love eggs, and some who hate them. They are funny in their likes and dislikes, aren’t they? Your fritata looks great.
That looks amazing. I absolutley love how roasting brings out the sweetness in veggies. And I think my fussy kids would eat this if I just left out those pesky tomatoes…. I miss tomatoes.
Such a beautiful looking Frittata! Love how you added potatoes too.
This is my idea of a great breakfast. This would be a great way to start your morning out.
Your blog could be inspiration for the people who had never visited your site. I am inspired from your recipes.
Is there any other fritttatas better than this?! This looks fantastic.
You know I love the roasted veggies, it makes them edible, lol.
Great frittata!
I made this frittata this very night and LOVED it! My husband isn’t crazy about swiss cheese (I am!) so I deferred to his taste and used sharp cheddar. A truly fabulous recipe. I love your blog . . . keep cooking!
Made this for brunch. It was wonderful!
Love this recipe. Use it as a base for frittatas. Make at least twice a week. Thanks, Pam.
I am currently on a diet and am trying this frittata tonight. (Cooking as I type this) 🙂 I used fat free cheese instead of regular and chose sharp cheddar instead of swiss. I also kept out the broccoli and added more asparagus instead. I think it would taste great with some bacon but for diet purposes I’m trying to disregard that thought! It’s an excellent Weight Watchers choice, that’s for sure.
had some left over veggies from grilled shish kebob — and used them in the recipe for Sunday brunch. It was delicious.
Absolutely wonderful. This tasted as good as it looked on the images here. Perfect recipe for my family. (They been eating too much meat lately bleh!)
agree with other reviewers, great frittata. i dropped a carton of eggs and had to use cracked eggs quickly. this was the ticket, also a good way to clean out the veggie drawer.