Roasted Fall Vegetable Frittata
This Roasted Autumn Vegetable Frittata is a hearty, colorful dish that celebrates the flavors of fall while providing a nutritious and satisfying meal. It's perfect for brunch, lunch, or a light dinner, and serves 4-6 people.
Equipment
- 1 knife
- 1 skillet
Ingredients
- 1 delicata squash seeded and diced (about 2 cups)
- 1 onion medium, diced
- 2 carrots medium, diced
- 2 tbsp olive oil
- 2 cups collard greens chopped
- 10 eggs large
- 1/4 cup milk
- 1 cup broccoli florets chopped
- 1/2 cup cheddar cheese shredded (optional)
- 1 dash salt to taste
- 1 dash pepper to taste
Instructions
- Preheat the oven to 400°F
- Chop delicata squash, onions, carrots and broccoli into similar-sized pieces.
- Toss with olive oil, salt, and pepper, then roast for about 20-25 minutes until tender.
- While the vegetables are roasting, sauté chopped collards in a large oven-safe skillet.
- Add the roasted vegetables to the skillet with the collards.
- In a bowl, whisk together 8-10 eggs with some milk, salt, and pepper. Mix in the cheese, if using.
- Transfer the skillet to the oven and bake for about 15- 20 minutes until the frittata is set and lightly golden on top.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Roasted Fall Vegetable Frittata
Amount per Serving
Calories
289.2
% Daily Value*
Fat
18.6
g
24
%
Saturated Fat
6
g
30
%
Sodium
241.2
mg
10
%
Potassium
664.3
mg
14
%
Carbohydrates
15.7
g
5
%
Fiber
3.5
g
13
%
Sugar
5.4
g
Protein
16.4
g
33
%
Vitamin A
6759.6
µg
751
%
Vitamin C
35.5
mg
39
%
Vitamin D
2
µg
10
%
Vitamin K
89.8
µg
75
%
Calcium
224.8
mg
17
%
Iron
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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