Roasted Veggie Frittata
Tis the season for roasted veggies and what better way to include them than this frittata. Bonus = it’s a simple (and delicious) way to get veggies in a breakfast. You can easily adapt this recipe to include whatever vegetables you have on hand and can make it dairy free by omitting the cheese and using dairy-free milk.
Yield: ~8-10 servings
Prep time: ~10-15 minutes
Total time: ~60 minutes including oven time
Equipment:
Cutting board
Chef’s knife, sharp
Large sheet pan, x2
Whisk
Large bowl
Cast iron pan or baking dish
Ingredients:
2 medium potatoes, sweet or white or a combination of both, peeled and diced
2 small heads of broccoli, cut into florets
2 bell peppers, any color, diced
1 sweet onion, diced
Dash of salt & pepper
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried parsley
2 tablespoons avocado oil
12 eggs
½ cup milk
4 ounces goat cheese
Directions:
Preheat oven to 400 degrees Fahrenheit. Evenly distribute diced vegetables between two roasting pans in a single layer. Roast for 15-20 minutes until tender. Remove from oven and let cool.
While the vegetables are roasting, whisk the eggs and milk in a large bowl. Add salt, pepper, garlic and dried herbs and whisk until combined. Lightly pour in the cooled vegetables and stir until combined.
Lightly grease a cast iron pan/baking dish and add the egg and vegetable mixture. Crumble the goat cheese evenly over the prepared dish.
Bake for 30 to 45 minutes, until the center is set.