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Roasted Vegetable and Swiss Cheese Baked Frittata

Roasted Vegetable and Swiss Cheese Baked Frittata

I was craving roasted veggies and I was in the mood for breakfast for dinner so I decided to throw some roasted veggies and Swiss cheese together with eggs to make a tasty and flavorful baked frittata.  This vegetarian dish is healthy yet hearty and I love that. My husband and I really enjoyed it but my kids decided not to because they aren’t fans of eggs yet. Frittatas are great for breakfast, lunch, or dinner and I’m looking forward to having the leftovers for breakfast tomorrow.

Roasted Vegetable and Swiss Cheese Baked Frittata

How to Make a Roasted Vegetable and Swiss Cheese Baked Frittata

Preheat the oven to 400 degrees. Line a baking sheet with tin 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 prepared baking sheet.

Roasted Vegetable and Swiss Cheese Baked Frittata

Place into the oven and roast for 15 minutes; add the asparagus and tomatoes then continue to roast for 10 minutes.

Roasted Vegetable and Swiss Cheese Baked Frittata

Remove from the oven and reduce the oven temperature to 350. Place some of the roasted veggies into the bottom of the tart pan; next, add a bit of the Swiss cheese.

Roasted Vegetable and Swiss Cheese Baked Frittata

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.

Roasted Vegetable and Swiss Cheese Baked Frittata

Place into the oven and bake at 350 degrees for 25-30 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.

Roasted Vegetable and Swiss Cheese Baked Frittata

Roasted Vegetable and Swiss Cheese Baked Frittata

Roasted Vegetable and Swiss Cheese Baked Frittata

Roasted Vegetable and Swiss Cheese Baked Frittata Yield: 4 Prep Time: 25-30 minutes Cook Time: 20-25 minutes Total Time: 50-55 Minutes
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 50 mins
Author: Pam Nelson

Ingredients

  • Drizzle of olive oil
  • 1/2 red onion chopped
  • Several button mushrooms quartered
  • 7-8 baby fingerling potatoes sliced
  • Handful of broccoli florets
  • Grape tomatoes
  • Asparagus wooden ends removed & cut into thirds
  • 7 eggs
  • 3 tbsp milk
  • Sea salt and freshly cracked pepper to taste
  • 2 slices of Swiss cheese diced

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with tin 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 prepared 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 oven temperature to 350 degrees.
  • Place some of the roasted veggies into the bottom of the tart pan; next, add a bit of the 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 in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.
  • Recipe and photos by For the Love of Cooking.net
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

Roasted Vegetable and Swiss Cheese Baked Frittata

Roasted Vegetable and Swiss Cheese Baked Frittata

Servings: 4 -5

Ingredients

  • Drizzle of olive oil
  • 1/2 red onion chopped
  • Several button mushrooms quartered
  • 7-8 baby fingerling potatoes sliced
  • Handful of broccoli florets
  • Grape tomatoes
  • Asparagus wooden ends removed & cut into thirds
  • 7 eggs
  • 3 tbsp milk
  • Sea salt and freshly cracked pepper to taste
  • 2 slices of Swiss cheese diced

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with tinfoil 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 prepared 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 oven temperature to 350 degrees.
  • Place some of the roasted veggies into the bottom of the tart pan; next add a bit of the 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 in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

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20 Comments

  1. your fritatta look adorable i was thinking that i have to buy some vegetablrs today and you reminds me Pam. lol

  2. You are like the Queen of Fritattas, Pam! I know I have said this before.. I’ve never been a huge fan of them.. but dang, ever time I see yours I want to run to the kitchen to make one!! They always look so wonderful!

  3. Kim in MD says:

    Oh my gosh, Pam…I love all of your frittata recipes (I haven’t made one that I didn’t love!), but I think this one will be my favorite to date! I especially love the roasted vegetables. YUM!

  4. full of flavor I am sure! looks so good – your kids missed out! but knowing you I’m sure they had something yummy too 🙂

  5. What a great way to use up a fridge full of miscellaneous veggies! Can’t believe the kids don’t like eggs…crazy.

  6. I have some kids who love eggs, and some who hate them. They are funny in their likes and dislikes, aren’t they? Your fritata looks great.

  7. That looks amazing. I absolutley love how roasting brings out the sweetness in veggies. And I think my fussy kids would eat this if I just left out those pesky tomatoes…. I miss tomatoes.

  8. Your blog could be inspiration for the people who had never visited your site. I am inspired from your recipes.

  9. You know I love the roasted veggies, it makes them edible, lol.
    Great frittata!

  10. I made this frittata this very night and LOVED it! My husband isn’t crazy about swiss cheese (I am!) so I deferred to his taste and used sharp cheddar. A truly fabulous recipe. I love your blog . . . keep cooking!

  11. Lila Sue Roberts says:

    Made this for brunch. It was wonderful!

  12. KristiLove says:

    Love this recipe. Use it as a base for frittatas. Make at least twice a week. Thanks, Pam.

  13. I am currently on a diet and am trying this frittata tonight. (Cooking as I type this) 🙂 I used fat free cheese instead of regular and chose sharp cheddar instead of swiss. I also kept out the broccoli and added more asparagus instead. I think it would taste great with some bacon but for diet purposes I’m trying to disregard that thought! It’s an excellent Weight Watchers choice, that’s for sure.

  14. had some left over veggies from grilled shish kebob — and used them in the recipe for Sunday brunch. It was delicious.

  15. easy baking recipes says:

    Absolutely wonderful. This tasted as good as it looked on the images here. Perfect recipe for my family. (They been eating too much meat lately bleh!)

    1. 5 stars
      agree with other reviewers, great frittata. i dropped a carton of eggs and had to use cracked eggs quickly. this was the ticket, also a good way to clean out the veggie drawer.

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