There are more nights than I like to admit that I start the day with great plans for making something festive for dinner, and then the day happens and the Southern husband ends up having a lovely plate of scrambled eggs. Because, LIFE. But I’ve finally worked my way to the point where I have realized that with just a little extra bit of effort, my scrambled egg option can turn into this colorful roasted vegetable frittata. Still super easy for those “I don’t feel like making dinner” days, still the comfort that tender gentle eggs provide, but with the healthy deliciousness of roasted veggies mixed in. Good and good for you doesn’t get any better than this!
You can pretty much substitute whatever you like for the roasted vegetable part, but I went with a cut up sweet potato, some quartered plum tomatoes, a couple of sliced shallots and a big old handful of spinach. The potatoes and shallots and tomatoes all roasted in the oven while I mixed up the eggs and sauteed the spinach until it was wilted. As soon as the veggies were roasted, I dumped them into a deep dish pie pan along with the spinach, poured the eggs on top and popped the whole thing back into the oven, and myself onto the couch with a nice glass of wine. Because, LIFE.
30 minutes later we were slicing into a warm and wonderful pie plate full of frittata deliciousness.
And while we could have eaten the entire pie plate-ful, we restrained ourselves so that there were wonderful leftovers for lunch the next day. Pull the leftovers out of the fridge in the morning and they will be perfect at room temperature by the time lunchtime rolls around. So while I am sure I will still go for the plate of scrambled eggs in the future, I think this frittata is going to be getting equal time at my supper table! Do you have a favorite go-to easy suppertime dish? I’d love to hear about it!
Roasted Vegetable Frittata
- 1 sweet potato, peeled and cut into 2 inch strips
- 2 shallots, peeled and quartered
- 3 plum tomatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 2 cups baby spinach leaves
- 8 eggs
- Preheat oven to 350. Line a rimmed baking sheet with nonstick foil.
- Toss the potatoes, shallots and tomatoes with the olive oil and vinegar and place in a single layer on the baking pan. Bake until the vegetables are tender and roasted, about 20 minutes.
- While the vegetables are roasting, sauté the spinach in a large skillet until wilted and set aside.
- Whisk the eggs with a pinch each of salt and pepper.
- When the vegetables are done, leave the oven on and transfer them to a deep dish pie plate or similar baking dish that you have sprayed with nonstick spray. Add the spinach and spread the veggies out evenly.
- Pour the egg mixture on top and bake for 25 minutes. Let cool for a few minutes and then cut and serve, drizzling a little olive oil on top and grinding on some fresh pepper if you like!