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Roasted Vegetable Frittata

Ingredients

  • 12 eggs
  • ½ cup whole milk or greek yogurt, 2%, cream, half and half
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ½ pound asparagus ends trimmed and cut into 1 inch pieces
  • 1 pint cherry or grape tomatoes
  • 1 large onion chopped roughly
  • 2 handfuls fresh spinach leaves about 3-4 cups
  • 2 TBS olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ cup goat cheese crumbles
  • non stick spray

Instructions

  1. 1. Preheat oven to 400 degrees F. In a large baking sheet, add asparagus, tomatoes, and onion. Drizzle Olive oil over the top, and then sprinkle salt and pepper over top. Toss well with hands to coat evenly. Place into oven and roast for 15 minutes. Stir vegetables and then add the spinach into the baking dish, stirring once and then roasting an additional 5-7 minutes, or until spinach is wilted and vegetables are cooked through. Remove from oven and set aside.
  2. 2. In a large bowl, add 12 eggs; whisk. Add milk, basil, oregano, thyme, and a dash of salt and pepper to the bowl. Whisk well to combine.
  3. 3. In a large oven safe skillet (if it has a metal handle, you can just cover it with foil), heat over medium high heat and coat with non stick spray. Pour egg mixture into the skillet, and then pour roasted vegetables into the skillet. Stir with a wooden spoon until vegetables are evenly distributed. Cook for 3-4 minutes over medium high heat, then remove from heat and place into 400 degree oven. Cook for 20-25 minutes or until eggs are just set. Remove from oven and top with goat cheese crumbles.
  4. Serve and enjoy!