This frittata is packed with hearty, fall vegetables and nutty, earthy cheese. It’s a perfect weeknight meal for a fall evening and is a great way to use up leftover produce.
1 C peeled and diced beet, from about 1 medium beet
1 C peeled and diced sweet potato
10 brussel sprouts, trimmed and quartered
2 T olive oil
2 tsp kosher salt
½ tsp ground black pepper
½ C half and half
1 C grated gouda cheese
1 C grated gruyere cheese
Preheat your oven to 400° F.
Spread the veggies into one even layer on a rimmed baking sheet. Drizzle with olive oil and one teaspoon of kosher salt.
Roast for 25 minutes until tender and light, golden brown, stirring halfway through cooking.
Remove veggies from oven, set aside, and turn oven down to 375° F.
Heat a 10 inch non-stick or cast iron skillet over medium heat. Coat lightly with non-stick cooking spray.
In a large bowl whisk together the eggs, remaining salt, pepper, and half and half. Whisk thoroughly so you get a little air incorporated into the mixture.
Pour the egg mixture into the prepared pan and scrape the vegetables evenly over the top. They will mostly sink, which is fine.
Let cook for about 5 minutes, or until the eggs just barely begin to set at the edges. Sprinkle cheese evenly over the top, pushing some it down into the egg mixture with a spoon.
Transfer to the oven and bake for 20 minutes or until puffed and golden brown.
Remove and let cool 5 minutes before serving.
This is great hot, warm or even room temperature!
Keywords: vegetarian frittata, easy frittata, vegetarian weeknight dinner