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Roasted Vegetable Frittata

Roasted Vegetable Frittata

Course Breakfast
Servings 6

Ingredients
  

  • 2 cups sweet potato, peeled and cubed
  • 4 scallions, chopped
  • 2 peppers roasted red peppers, jarred
  • 1 cup kale, spines removed and shredded
  • 1/2 cup goat cheese, crumbled
  • 4 large eggs
  • 2 large egg whites
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp extra virgin olive oil

Instructions
 

  • Preheat oven to 400°
  • Toss sweet potato cubes with 2 tsp olive oil and roast until soft. Season with salt to taste.
  • Chop scallions, drain and slice roasted peppers. Shred kale.
  • Lower oven heat to 350°
  • Spray an oven safe pan or sheet pan with non-stick spray
  • Evenly space out roasted sweet potatoes, peppers, scallions, kale and goat cheese in pan.
  • Add 4 eggs and 3 eggs whites to a bowl with salt and pepper and whisk
  • Pour eggs over vegetables and push around the pan to evenly coat
  • Bake until eggs are set about 20 minutes
  • Remove from oven and cut into 6 even pieces