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Autumn Root Vegetable Frittata

This frittata combines roasted root vegetables like sweet potatoes and zucchini with fluffy, herb-infused eggs and melted cheese. It is baked until golden and set, resulting in a hearty dish with a tender interior and slightly crisp top, perfect for a cozy breakfast or brunch. The addition of fresh sage enhances its warm, seasonal aroma.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and sliced
  • 2 medium zucchini sliced
  • 4 large eggs beaten
  • 1/2 cup gooey cheese cheddar, mozzarella, or your choice, shredded
  • 2 tablespoons olive oil
  • 2 teaspoons fresh sage chopped
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Oven
  • Skillet (oven-safe)
  • Mixing bowl

Method
 

  1. Preheat the oven to 400°F (200°C). Spread slices of sweet potatoes and zucchini on a baking sheet, drizzle with a tablespoon of olive oil, and sprinkle with salt and pepper. Roast for about 20 minutes until tender and caramelized at the edges.
  2. While the vegetables roast, whisk together the eggs in a mixing bowl until smooth and slightly frothy. Mix in the chopped fresh sage and half of the shredded cheese for added flavor.
  3. Once the vegetables are done, transfer them to the skillet, spreading them evenly across the bottom. Pour the egg mixture over the roasted vegetables, ensuring everything is covered evenly.
  4. Place the skillet on the stove over medium heat. Let it cook for a few minutes until the edges start to set and bubble gently, filling the kitchen with a savory aroma.
  5. Sprinkle the remaining shredded cheese on top of the partially set eggs. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the frittata is puffed, golden, and fully set in the center.
  6. Remove the skillet from the oven and let the frittata rest for a few minutes. Slice into wedges and serve warm, garnished with extra sage if desired.

Notes

You can customize this dish by adding other fall vegetables like parsnips or beets. For a dairy-free version, omit the cheese or substitute with a plant-based alternative.