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Roasted Root Vegetable & Sage Frittata

This frittata combines the earthiness of roasted root vegetables with the richness of eggs and fresh sage, baked until golden and fluffy. The dish features a lightly-set center with a slightly crispy top and tender vegetables throughout, making it a hearty yet bright breakfast or brunch option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 cups roasted root vegetables (e.g., carrots, parsnips) diced
  • 6 large eggs
  • 1/4 cup milk or cream optional, for fluffiness
  • 2 tablespoons fresh sage chopped
  • 1 cup shredded cheese (e.g., Gruyère or cheddar)
  • 1 medium yellow onion finely chopped
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Oven
  • Skillet or ovenproof frying pan
  • Mixing bowls
  • Whisk
  • Knife
  • Cutting Board
  • Baking sheet

Method
 

  1. Preheat your oven to 375°F (190°C). Sauté the chopped onion in olive oil in a skillet until translucent and fragrant, about 5 minutes.
  2. Add the roasted root vegetables and chopped sage to the skillet with the onions, stirring gently to combine and warm through, about 2 minutes.
  3. In a mixing bowl, whisk together the eggs, milk or cream, salt, and pepper until fully combined and slightly frothy.
  4. Pour the egg mixture evenly over the vegetables in the skillet, ensuring the ingredients are well covered.
  5. Sprinkle the shredded cheese over the top of the mixture, distributing evenly for a gooey, cheesy crust.
  6. Transfer the skillet to the preheated oven and bake until the eggs are set and the top is golden brown, about 20-25 minutes.
  7. Remove the skillet from the oven and let the frittata rest for 5 minutes to firm up before slicing.
  8. Slice into wedges, serve warm, and enjoy the vibrant flavors with a crispy edge and tender inner texture.