Easy Dinner: Fall Vegetable Frittata Recipe

We don’t know about you, but no matter how many healthy recipes we make, it seems like we are always struggling to use up what’s in the crisper before things go bad. That’s why when easy dinner recipes like this one come along, we get so excited! Our fall vegetable frittata is so simple to make – After all, it’s basically a giant omelet – but roasting the veggies first helps take the flavors to the next level. Try this one out on your family. We bet it will become a staple on your dinner table.

Easy Dinner: Fall Vegetable Frittata

This vegetable frittata recipe will help use up the veggies in your crisper drawer.

Image Via: The Krooked Spoon

Prep Time: 60 minutes

Cook Time: 40 minutes

Serves: 8

Ingredients:

1 tablespoon olive oil

½ medium butternut squash

2 cups brussels sprouts

1 medium onion

1 medium bell pepper

2 cups kale

4 strips bacon

8 eggs

½ cup cheddar cheese

2 tablespoons milk or cream

1 teaspoon minced garlic

1 pinch red pepper flakes

Salt and pepper, to taste

Leftover vegetable frittata makes a great work or school lunch.

Image Via: Diethood

Preparation:

1. Preheat oven to 400 degrees F.
2. Prep your vegetables: Peel the onion and cut it in half. Cut the pepper and squash in half and deseed them. Place the squash, onion, pepper, and brussels sprouts on a baking sheet. Drizzle them with olive oil, and season with salt and pepper.
3. Bake for 45 minutes or until tender and golden brown.
4. After about 20 minutes, add the bacon strips to the oven as well.
5. When done, remove the bacon and veggies from the oven. Drop the temperature to 350 degrees F.
6. Allow everything to come to room temperature. Then, cut them into bite-sized pieces.
7. In medium bowl, mix together the eggs, milk, cheese, and spices. Stir in the roasted vegetables, bacon, and kale leaves until combined.
8. Pour the mixture into a greased, oven-safe skillet and transfer it into the oven.
9. Bake the frittata for 45 minutes or until the center is completely set.
10. Serve warm, cut into wedges.

Our favorite part of this easy dinner is that the recipe is totally flexible to your schedule. If you know you won’t have time to roast the vegetables on the night that you want to serve it, feel free to do them in advance and just make the omelet fresh. If you have leftovers, a big slice served either hot or at room temperature would make a truly enviable work or school lunch. You could also keep this in mind as a simple brunch dish. This recipe is one of those standbys you’ll find yourself turning to again and again.

What are your favorite frittata ingredients? How do you like to use up extra vegetables? Share your tips with us in the comments.

For more easy dinner ideas, take a look at Stagetecture’s archives.