Roasted Root Veggie Frittata
- 1 red onion; diced
- 1 small sweet potato; peeled and diced
- 1 beet; peeled and diced
- 2 parsnips; peeled and diced
- 1 carrot; peeled and diced
- 3 Tbsp. balsamic vinegar
- 5 eggs; beaten
- 1/4 cup milk
- 1 cup cheddar cheese; shredded
- Fresh Parsley; chopped
- Olive Oil; as needed
- Kosher Salt and Fresh Cracked Black Pepper; to taste
A wholesome dish for the whole family!
Preheat your oven to 400 degrees and toss all chopped vegetables in a bowl with balsamic vinegar and enough olive oil to coat. Liberally sprinkle veggies with salt and pepper and spread into an even layer on a sheet tray. Roast until tender and lightly golden, stirring and tossing as needed. Set aside to cool slightly. In a medium bowl, whisk together the eggs and milk until frothy. Preheat a nonstick skillet over medium low heat and add a splash of oil to heat. Pour in the eggs and stir to scramble for about 30 seconds. Season to taste with salt and pepper. Add enough of the roasted vegetables to bring the volume 3/4 of the way up your pan. Stir to scramble until the eggs are about 50% set. Lower heat and allow frittata to sit undisturbed until it is about 75% cooked. The top and very center will still be slightly soft. Add the cheese and place frittata in the oven for 5 minutes or until the cheese has melted and the eggs are completely set. Remove from oven and sprinkle with parsley. Slice into servable portions and enjoy at any temperature!