Fall Roasted Vegetable Frittata
This hearty frittata combines roasted sweet potatoes and caramelized onions blended with eggs and cheese, creating a comforting dish with a golden, slightly puffed top and a tender, flavorful interior. It’s cooked on the stove and finished in the oven, resulting in a beautifully golden crust and a rich, savory filling perfect for a cozy breakfast or brunch.
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Calories: 250kcal
Servings: 4
Equipment
- 8-inch ovenproof skillet or cast iron pan
- Spatula
- Oven Mitts
Ingredients
- 2 large eggs beaten until smooth and slightly frothy
- 1 cup sharp cheddar cheese grated
- 1 medium sweet potato peeled and cubed
- 1 large onion thinly sliced
- 2 leaves fresh sage finely chopped
- 2 tablespoons extra virgin olive oil divided, for roasting and greasing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika optional, for smoky flavor
Instructions
- Preheat your oven to 190°C (375°F). Lightly grease your skillet with a tablespoon of olive oil to prevent sticking and set it aside.
- Peel and cube the sweet potato into bite-sized pieces. Toss them with a tablespoon of olive oil and a pinch of salt, then spread them on a baking sheet. Roast in the oven for about 20-25 minutes, until they’re tender and caramelized around the edges, filling your kitchen with a sweet, smoky aroma.
- Meanwhile, thinly slice the onion. Heat the remaining tablespoon of olive oil in the skillet over medium-low heat. Add the onions and a pinch of salt, cooking slowly for about 15-20 minutes, stirring occasionally, until they turn a deep amber and smell sweet and smoky.
- Chop the fresh sage finely. In a mixing bowl, whisk the eggs until smooth and slightly frothy, then stir in the chopped sage, salt, black pepper, and smoked paprika if using. Fold in the grated cheese for a melty, tangy finish.
- Once the sweet potatoes are roasted and the onions are deeply caramelized, add both to the skillet. Gently stir to combine, spreading everything into an even layer.
- Pour the egg mixture evenly over the vegetables in the skillet. Let it cook over low heat for about 2-3 minutes, just until the edges start to set and puff slightly, with a gentle golden hue forming around the perimeter.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes. The top should turn a beautiful golden brown and crackle slightly, while the center remains just slightly jiggly but fully cooked.
- Remove the skillet from the oven and let the frittata rest for about 5 minutes. This allows it to set further and makes slicing easier. The smell of toasted cheese and herbs will fill your kitchen.
- Slice the frittata into wedges and serve warm, ideally with a fresh salad or crusty bread for a complete, cozy fall meal.
Notes
Feel free to customize with additional vegetables or cheeses based on what you have on hand. For a vegetarian option, ensure your cheese is vegetarian-friendly if desired.
Nutrition
Calories: 250kcal | Carbohydrates: 20g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 150mg | Sodium: 400mg | Potassium: 400mg | Sugar: 6g | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg