Name: Roasted Vegetable Frittata
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 1 pound fresh asparagus, trimmed and cut into 2-inch pieces. -; 2 small red potatoes, halved and thinly sliced -; 1-1/2 cups sliced sweet onion (1/2 inch thick) -; 2 tablespoons olive oil, divided -; 1/2 teaspoon salt, divided -; 1/2 teaspoon pepper, divided -; 4 large eggs -; 1/2 cup 2% milk -; 1 cup finely chopped fully cooked ham -; 3 garlic cloves, minced -; 1/2 cup shredded part-skim mozzarella cheese -; 1/4 cup grated Parmesan cheese -; 2 tablespoons minced fresh basil -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Vegetable Frittata

1. 1 pound fresh asparagus, trimmed and cut into 2-inch pieces. -

2. 2 small red potatoes, halved and thinly sliced -

3. 1-1/2 cups sliced sweet onion (1/2 inch thick) -

4. 2 tablespoons olive oil, divided -

5. 1/2 teaspoon salt, divided -

6. 1/2 teaspoon pepper, divided -

7. 4 large eggs -

8. 1/2 cup 2% milk -

9. 1 cup finely chopped fully cooked ham -

10. 3 garlic cloves, minced -

11. 1/2 cup shredded part-skim mozzarella cheese -

12. 1/4 cup grated Parmesan cheese -

13. 2 tablespoons minced fresh basil -

How to cook deliciously - Roasted Vegetable Frittata

1. Stage

Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased baking sheet. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway through cooking.

2. Stage

Meanwhile, whisk eggs, milk, and remaining salt and pepper until blended.

3. Stage

Reduce oven setting to 350°. In a large ovenproof skillet, heat remaining oil over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture; sprinkle with cheeses and basil.

4. Stage

Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.