The great thing about frittatas is that I can make them with whatever I have available in my garden and in the pantry. This version uses spring produce to its advantage. Roasting really intensifies the natural sweetness of the asparagus and onion, and the earthiness of the potatoes.
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- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces.
- 2 small red potatoes, halved and thinly sliced
- 1-1/2 cups sliced sweet onion (1/2 inch thick)
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 4 large eggs
- 1/2 cup 2% milk
- 1 cup finely chopped fully cooked ham
- 3 garlic cloves, minced
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh basil
- Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased baking sheet. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway.
- Meanwhile, whisk eggs, milk and remaining salt and pepper until blended.
- Reduce oven setting to 350°. In a large ovenproof skillet, heat remaining oil over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture; sprinkle with cheeses and basil.
- Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Yield: 6 servings.
Originally published as Roasted Vegetable Frittata in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p150
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