Roasted Vegetable and Swiss Cheese Baked Frittata
Servings 4
Equipment
- Large pot
- Round Baking Dish (Pie Pan or Tart Pan)
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.