Roasted Vegetable Frittata

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings


  • 6 small red potatoes cut into 1-inch cubes
  • 2 large bell pepper any color new, seeded and cut into 1-inch cubes
  • 2 large zucchini cut into 1 inch cubes
  • 2 cups mushrooms chopped
  • 2 tablespoons olive oil
  • Sea salt and freshly ground pepper to tast
  • 6 egg
  • 1 cup milk
  • 1 cup grated white cheddar cheese
  • 1/4 cup chopped basil
  • 1 large avocado peeled and diced


  • Preheat the oven to 400.
  • On a large baking sheet, add potatoes, peppers, zucchinis, mushrooms, olive oil and sea salt and freshly ground pepper to taste. Bake for 30 minutes until vegetables are fork tender.
  • In a large bowl, add eggs, milk, cheese, basil and stir to combine.
  • In a large skillet heat to a low heat, add vegetables and pour the egg mixture on top.
  • Cook over low heat for 8 to 10 minutes until eggs are set.
  • Place the skillet in the oven and cook for 3 to 5 minutes until the top is golden.
  • Top with avocado.


SERVING SUGGESTION: Tossed Salad lettuce (not iceberg), salad veggies (of your choice) and salad dressing.
VEGETARIAN: No changes.
NUTRITION: 361 Calories; 23g Fat (54.6% calories from fat); 17g Protein; 26g Carbohydrate; 5g Dietary Fiber; 237mg Cholesterol; 220mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat.
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