Easy Baked Veggie Frittata

Easy Baked Veggie Frittata

This Easy Baked Veggie Frittata is practically a meal on it’s own. It’s full of tasty roasted vegetables, sweet potato and lots of protein from the eggs and milk. I actually made this for dinner because I wanted something light and healthy and this recipe did not disappoint. I chose a combination of colorful vegetables but if there are any that you don’t like, leave them out. You can also swap the sweet potato for regular. The vegetables are roasted to add an extra depth of flavor and to prevent the frittata from getting soggy. This can easily be made in advance and then warmed up in the microwave or oven.

Ingredients

Add chopped vegetables to a pan

Toss vegetables with olive oil and salt

Roasted Vegetables

Roast until browned

Add grated cheese

Add eggs, flour and milk to a blender

Process until smooth

Add to bowl with vegetables and mix well. Pour into a greased 8×8 pan

Bake

Serve

Easy Baked Veggie Frittata

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Serves: 8

Ingredients

• 1 16 oz bag frozen broccoli
• 1 12 oz bag shredded carrots
• 1 red pepper cut into ½ inch cubes
• 3 small zucchinis cut into ½ inch cubes
• 1 onion chopped fine
• 2 sweet potatoes cut into ½ inch cubes
• 1 16 oz bag of frozen cauliflower
• 2 clove of garlic minced
• 3 tablespoons olive oil
• 2 teaspoons salt divided
• 6 eggs
• 3 tablespoons flour ( gluten free is ok too)
• 1 cup milk
• ¼ teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Toss all the vegetables with olive oil, garlic and 1 teaspoon salt
2. Add to a roasting sheet and bake at 400 for ½ hour until vegetables begin to brown
3. Add eggs, milk, flour, black pepper and 1 teaspoon salt to a blender and blend until smooth
4. Add egg mixture to a bowl with vegetables and cheddar and toss well to combine
5. Pour mixture into a greased 8x8 pan
6. Bake at 375 for ½ hour

3.5.3226