This VegetableFrittata is our favorite! Packed with veggies, a creamy seasoned egg mixture, plus some cheese, this dish is sure to be a hit for breakfast, brunch, lunch, or any other time of the day!
PREP: Preheat the oven to 425 degrees F. Peel and cut sweet potatoes to 3/4-inch thick pieces. Thinly slice red pepper into strips. Chop broccoli into small bite-sized pieces (~3/4 inch). Lightly spray an 8x8-inch pan with cooking spray and then line with parchment paper leaving some as an overhang for easy removal.
ROAST VEGGIES: Add veggies onto an extra-large (15x21-inch) sheet pan. (The veggies need to have plenty of room so they'll roast, not steam.) Add 2 tbsp oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1-1/2 tsp Italian seasoning, plus salt & pepper to taste. (I add 3/4 tsp salt & 1/2 tsp pepper). Toss vegetables well to coat and then spread out as much as possible in one even layer. Roast for 20-25 minutes (undisturbed) or until tender and nicely charred. Remove and let slightly cool. Once you remove veggies, reduce oven temp to 350 degrees F.
FRITTATA: In a large bowl, whisk together 4 eggs, 1-1/3 cream, plus salt and pepper to taste. (I add 3/4 teaspoon of each). Briskly whisk until smooth.
LAYER FRITTATA: Add 2/3 of slightly cooled vegetables into the prepared 8x8 pan. Add 1 cup Cheddar cheese, and then pour the egg mixture over top of everything. Add 1 cup Swiss cheese then remaining vegetables on top in an even layer. Tap the pan on a counter to even everything out. Sprinkle 1/3 cup Parmesan evenly over the top.
BAKE: Bake 37-42 minutes or until the center is set and jiggles only slightly. Remove from oven and let cool for 5-10 minutes before using the paper overhang to lift it out of pan and onto a cutting board to cut and serve.
STORAGE: Not serving right away? Transfer to a wire cooling rack and pull out parchment paper from underneath (or it gets soggy). Cut and then store in fridge for 3-5 days or freeze leftover pieces. (Reheat in microwave.)
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Notes
Note 1: Cheese: Grate a block of sharp Cheddar on the large holes and then measure. Pre-grated cheese contains preservatives that keep the shreds from clumping together in the bag, but they also keep the cheese from melting smoothly and will cause a greasy frittata.Note 2: Parmesan: Store-bought grated Parmesan (in the can) is very salty and won't melt as nicely in this recipe. We highly recommend grating a block of Parmesan cheese on the large holes of the grater.