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Roasted Vegetable Frittata
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. —Trisha Kruse, Eagle, Idaho
Reviews
This was easy to make and excellent EXCEPT way too much salt. We almost couldn't eat it because of the salt. Next time I will probably only put 1/4 teaspoon. Otherwise it is a great recipe.