Roasted Vegetable Frittata

Roasted Vegetable Frittata

I can’t get enough roasted veggies these days: roasted veg in my salad, roasted veg in my sandwich, roasted veg in my soup and now roasted veg in my frittata! Roasted veg party in my mouth! Frittatas are awesome because: 1. It’s a great way to use up leftover veggies you have lying around. And 2. They taste great the next day and the day after that, and the day after that, and… I divided this into slices for Mark and me to take to work. We heated them up in the toaster-oven for breakfast, so yummy. Oh and 3. It’s a super hearty way to start the day / end the day / eat all day.

Ok friends, a month or so ago I was tagged by the sweet and lovely Olivia from Primavera Kitchen to participate in a post where I share my writing techniques/process. Because I’m the girl that always broke the chain in that chain letter game my first instinct was to tell her I couldn’t do it, also, the writing part of this whole blogging thing is my least favorite – there I said it. But Olivia is the kind of girl you just can’t say no to. I only know her through the internet but somehow, through the computer screen, she gives off this warm, friendly, I’m-here-for -you vibe – I don’t know how she does it. Also, she’s only been blogging for like 5 months which is crazy! She made these amazing eggplant pizza bites – I’m still drooling over them. Oh, and english is her second language. What?! I think we will have to meet in person so I can be sure she’s real! Kidding! But I really do want to meet you Olivia!

So this whole blog post writing thing goes something like this: I get groceries on Saturday. I cook and take pictures on Sunday. I edit pictures on Wednesday night after work (my night off from the dog park). During the week I jot down notes of things I want to say or share on little scraps of paper I carry around in my bag – I’m old-school (more like unorganized) like that. Also, writing the first words in a brand new cute notebook is so much pressure! Scraps of paper are so much less intimidating. I also use these scraps for my recipe developing – sometimes I’ll even get all high-tech and take a pic of said scrap with my phone! After a week of collecting scraps I’m ready to write my post, usually on Friday evening after work, all curled up with a glass of wine – ugh, I sound like an old lady. I keep my posts pretty light on topic and stick to the foodie theme, sometimes things get personal, depending on how many glasses of wine I’ve had but those posts usually get deleted the next day before they go live. I had a reader complement my lack of personal story back when Earthy Feast was still young, fresh and easily influenced. Not sure why that little comment has stuck with me all this time, guess it’s time to let it all hang out and tell you all how I really feel! Kidding… kinda! Ok, all emotions aside, I think beet-dyed pink eggs are the prettiest!

Roasted Vegetable Frittata Roasted Vegetable Frittata Roasted Vegetable Frittata Roasted Vegetable Frittata Roasted Vegetable Frittata Roasted Vegetable Frittata

 

Ingredients for the Frittata  

7 eggs

1 beet

2 sweet potatoes (or any other vegetables you have on hand)

2 cups fingerling potatoes

2 handful pearl onions (or any onions you have on hand)

2 ounces goat cheese

1 teaspoon cumin

1 teaspoon cayenne

1 teaspoon salt

fresh pepper

1 handful fresh cut herbs of choice (I used parsley and chives)

splash of milk or cream

 

Directions 

Butter an over-proof dish with a good sized rim. Using your hands, toss your onions/potatoes/vegetable of choice with a bit of olive oil, cumin, cayenne and salt + pepper. Roast in a preheated oven at 375F for 15 minutes. In a large cup or bowl whisk eggs with splash of milk or cream together with the goat cheese and herbs. Some salt and pepper would be good here too. After the veggies are tender, remove from oven and let them cool slightly. Pour egg mixture over the veggies and top with thinly sliced beets. I brushed my beets with a little olive oil for a shiny look. Return to oven at 350F for about 8 minutes then switch over to a low broil for an additional 3 to 5. Let cool slightly before serving.

 

Notes 

Stay tuned next week for a Thanksgiving / Friendsgiving roundup of recipes from here and around the web!

19 Responses to “Roasted Vegetable Frittata”

  1. CookSophieCook

    Thank you for the slightly personal story – very necessary (and always fun to hear how the week looks for other people’s blogs)! Frittata looks great too 🙂

    Reply
  2. Olivia Ribas

    My beautiful friend, you just put a big smile on my face! Thank you SO MUCH for your kind words. You are so SWEET and one day for sure I would love to meet you. I feel like we are friends for years already! Thanks for participating and for the slightly personal story. I LOVE your blog and I can’t wait to see your Thanksgiving roundup of recipes next week! Have a awesome week 😉

    Reply
  3. Renee Byrd

    oh girl! i am aaaaaall about the frittata. and you’re right, it’s a perfect way to use up extra veg. i seem to be making lots of frittatas now that it’s getting cooler out. hell yes to the goat cheese addition, that a necessity! i looooove this!

    Reply
  4. kristie

    I love this! It looks so beautiful with the beets (which I never would
    have thought to add, but somehow now I want to always add).
    I have a
    similar workload during the week. It is amazing how we find time for
    the things we are passionate about. I love that you were honest about
    how the writing is your least favorite part, too. I struggle with it
    sometimes. But honestly, the hardest part for me is writing down the
    recipes when I don’t really measure anything and just cook everything on
    a whim! Sometimes I have to force myself to write it down as I go, as I
    know some people will have a harder time with it.

    Reply
    • Grace @ Earthy Feast

      Thank you Kristie, beets are the prettiest! And yes, even when I’m super stressed with work and life and think I don’t have time to cook and develop a post I somehow find the time and I’m always so happy I did! Oh and writing down every measurement is a challenge for me too! I have to go back and measure my hand scoops with more official tablespoons all the time! 😉

      Reply
  5. Em @ the pig & quill

    No fair, I want a roasted veg party in my mouth! Guess I just have to my butt in gear and free-tata for myself! 🙂 And I love the way you write and interject (or don’t) touches of your personal story into each post. It’s totally just right, every time. <3

    Reply
    • Grace @ Earthy Feast

      Hi Joanna! I sliced the beets super thin on a mandoline so I didn’t roast them before hand, plus the few minutes under the broiler helped to brown them a bit. If you can’t get super thin slices I would give them a roast along with the other veggies and then just place them on top! Hope this helps! 🙂

      Reply

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