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Frittatas are a culinary gem, celebrated for their versatility and ability to elevate any meal of the day. This Italian-inspired dish is traditionally made with eggs, but it can be packed with a variety of ingredients, allowing for endless customization. The distinction of a frittata lies in its simple preparation and the ease with which it can accommodate whatever ingredients you have on hand. Today, we’re focusing on an enticing oven-baked root vegetable frittata, a wholesome option that’s perfect for breakfast, brunch, lunch, or even a light dinner.

Oven-Baked Root Vegetable Frittata

Discover the deliciousness of this oven-baked root vegetable frittata! Packed with nutritious root veggies like sweet potatoes, carrots, and parsnips, it's a versatile dish perfect for breakfast, brunch, or dinner. Easy to customize and make ahead, this frittata is ideal for any occasion. Enjoy a nutrient-rich meal that’s both satisfying and flavorful. Try it today and elevate your cooking game! #Frittata #HealthyRecipes #VegetarianMeals #BrunchIdeas #MealPrep
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Ingredients
  

6 large eggs

1 cup whole milk

1 medium sweet potato, peeled and diced

1 medium carrot, peeled and diced

1 medium parsnip, peeled and diced

1 small onion, finely chopped

2 cloves garlic, minced

1 cup spinach, roughly chopped

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup crumbled feta cheese (optional)

2 tablespoons olive oil

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9-inch round baking dish or ovenproof skillet with a little olive oil.

    Sauté the Vegetables: In a large skillet, heat the remaining olive oil over medium heat. Add the diced sweet potato, carrot, and parsnip. Sauté for about 10-12 minutes, stirring occasionally, until they soften and begin to caramelize. Add the chopped onion and garlic, continuing to cook for another 3-4 minutes until the onion is translucent.

      Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, thyme, salt, and black pepper until well combined. Fold in the chopped spinach and crumbled feta if using.

        Combine and Bake: Once the vegetables are cooked, spread them evenly in the prepared baking dish. Pour the egg mixture over the top, ensuring the vegetables are evenly distributed.

          Bake: Place the dish in the preheated oven and bake for 25-30 minutes or until the frittata is set and lightly golden on top. You can check for doneness by inserting a knife into the center; it should come out clean.

            Cool and Serve: Remove from the oven and let it cool for a few minutes. Slice into wedges and serve warm or at room temperature. Enjoy!

              Prep Time: 15 mins | Total Time: 40 mins | Servings: 4-6