Roasted Vegetable Frittata
Flavorful roasted spring vegetables and tangy Manchego cheese come together in a savory frittata that will be the highlight of your brunch menu. This delicious egg dish also makes a perfect light supper when paired with a salad of mixed greens and a crusty dinner roll. *Please note that the listed cook time is the total cooking time which includes 30 minutes for roasting the vegetables and 30 minutes to cook the frittata.
Ingredients
For the Roasted Vegetables:
- 1 bunch asparagus, cut into 1-inch pieces (Approximately 3 cups)
- 1 cup red bell pepper, sliced
- 1 cup yellow bell pepper, sliced
- 1 cup onion, sliced
- 1 cup grape or cherry tomatoes, cut in half
- 1 Tbsp olive oil
- salt and pepper to taste
For the Frittata:
- 6 large eggs
- ¾ cup half and half
- 1½ cups Manchego cheese, shredded
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp fresh thyme leaves
Instructions
Instructions for Roasted Vegetables
- Preheat oven to 425℉
- Place vegetables in a single layer onto a large roasting pan
- Drizzle olive oil on top of the vegetables and toss to coat
- Add salt and pepper to taste
- Roast in a 425° oven for 30-35 minutes
Making the Frittata
- Preheat oven to 375℉
- Place roasted vegetables into a quiche dish (or pie plate)
- Top with shredded Manchego cheese
- In a medium mixing bowl, beat 6 eggs
- Add half and half, salt, pepper, and thyme to the egg mixture. Mix well.
- Pour the egg mixture over the roasted vegetables and cheese.
- Bake in 375° oven for 30-35 minutes until eggs are set and top is lightly browned
- Allow frittata to rest for 5 minutes before serving
Notes
- You may substitute heavy cream for the half and half.
- I used a quiche dish with an inside diameter of 9-1/2 inches. You may also use a 9 inch pie plate.
- All ovens are different. Keep a close eye on your roasting vegetables to make sure they don't burn.
- Cut your vegetables in roughly the same size. Thicker asparagus spears may require a longer roasting time.
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