Oven-Baked Root Vegetable Frittata
This oven-baked root vegetable frittata is the BEST autumn recipe. Three types of root veggies, fresh herbs, and goat cheese get paired with protein-rich eggs for an easy, delicious vegetarian meal that you can enjoy for breakfast, lunch, or dinner!
Looking for an easy, delicious vegetarian meal that you can enjoy at any time of the day? This oven-baked root vegetable frittata is perfect for that!
This frittata is made with 3 types of seasonal root veggies, goat cheese, fresh herbs, and protein-packed eggs. The ingredients are super simple, nutritious, and it only takes about 30 minutes to cook.
Whether you’re looking for a savoury breakfast, an easy main dish, or something to serve at a weekend brunch, this recipe is for you! It’s even great for meal prep as you can easily make it in advance and portion it out for a few meals :).
Let’s get cooking!
What Is A Frittata?
A frittata is an egg-based dish that is most similar to a quiche, but without a crust.
It’s one of my go-to easy meals because of how versatile they are to make. You can completely customize the ingredients based on what you have on hand – any veggie, herb, cheese, spice, meat, etc. can work. It’s an AWESOME way to clean out your fridge and reduce food waste!
Frittatas can truly be enjoyed for any meal – they’re great for breakfast, lunch, dinner, or even a weekend brunch. Because they store and reheat well, they’re also a great option to include in your weekly meal prep.
All you need to make this recipe are these simple ingredients:
- purple sweet potato (can use regular sweet potato)
- goat cheese
- garlic powder
- dried thyme
- salt + pepper
- cooking oil (olive, avocado, etc.)
How To Make This Root Vegetable Frittata
Start by preparing your ingredients. Peel, pat dry, and chop sweet potato, carrots, and parsnips into bite-sized pieces. Roughly chop parsley and set aside.
Next, preheat your oven to a broil.
Then, heat a 10-inch oven-proof skillet over medium. Add cooking oil and cook root vegetables. Start with sweet potatoes, sautéing for 10 mins. Then add carrots and parsnips, continuing to cook for 5 mins.
Meanwhile, whisk eggs, garlic powder, thyme, salt, and pepper in a large bowl. Stir in chopped parsley.
Evenly distribute the vegetables in the skillet, then pour egg mixture over top. Sprinkle the top with goat cheese, reduce heat slightly, and cook for another 7 mins.
Finally, place the skillet in the oven (under the broiler) for 4 minutes, or until frittata has puffed up and browned slightly. Remove from oven and let cool for 5 mins (it’ll de-puff a bit here too).
If you’re not feeling up to turning on the oven (we’ve all been there!) you can also cook this frittata on the stovetop. All you’ll need is a skillet with a lid.
Follow the recipe as above. Once you’ve added the eggs and goat cheese to the pan, cover it and allow to cook for about 8-10 minutes, or until the frittata has puffed up. Remove from heat, and allow to cool and deflate.
This stovetop frittata is still delicious! The only difference is that it won’t be browned and slightly crisped on the top.
How To Store & Reheat Frittata
This root vegetable frittata will store in an airtight container in the fridge for 3-4 days. For longer storage, you can keep the frittata in the freezer for about 4 months.
You can easily reheat this frittata in either the microwave or the oven.
Recipe Modifications & Substitutions
Feel free to use any root vegetable in this dish. You don’t need to use all 3 in the recipe – if you use just 1 or 2, simply increase the amounts of each slightly!
For dairy-free version, swap the goat cheese with a vegan alternative. You could also leave it out and sprinkle a little nutritional yeast overtop.
This recipe is naturally gluten-free and vegetarian-friendly.
Vegetable Frittata Health Benefits
Root Vegetable Nutrition. All 3 root vegetables used in this recipe are excellent sources of dietary fibre and antioxidants, in addition to many micronutrients:
- Sweet potatoes are a source of vitamin A, C, B6, manganese, potassium, magnesium, calcium, iron, and phosphorus
- Carrots are a source of vitamin A, K, B6, C, folate, and potassium
- Parsnips are a source of vitamin C, K, E, B6, folate, magnesium, phosphorus, and zinc
- A standard serving of 2 large eggs provides 13 grams of high-quality protein. The protein in eggs is complete (meaning it contains all 9 essential amino acids) and has a high bioavailability (meaning our body absorbs it well).
- Eggs are a great source of micronutrients, like vitamins like A, D, E, B12, and folate, as well as minerals like iron and selenium. The fat content of egg yolks helps our bodies absorb many of these nutrients!
- Eggs are even a source of health-promoting antioxidants, like lutein and zeaxanthin.
More Healthy Egg Recipes
- Easy Stovetop Shakshuka
- Spanakopita Frittata With Spinach & Feta
- Pesto Potato Hash Skillet
- Easy Coconut Curry Shakshuka
- Healthy One-Pan Taco Breakfast Skillet
- High-Protein Chimichurri Grain Bowl
- Vegetarian Breakfast Egg Muffins
- Avocado Boiled-Egg Salad Sandwich
Did you give this Root Vegetable Frittata Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Oven-Baked Root Vegetable Frittata
- 1 medium sweet potato (I used purple, but any works!)
- 4 med-large carrots
- 2 parsnips
- 1 cup parsley
- 1-2 Tbsp olive or avocado oil (to cook vegetables)
- 8 large eggs
- 1/2 tsp garlic powder
- 1 tsp dried thyme
- 1/3 cup goat cheese, crumbled
- Salt + pepper, to taste
- Start by preparing your ingredients. Peel, pat dry, and chop sweet potato, carrots, and parsnips into bite-sized pieces. Roughly chop parsley and set aside.
- Next, preheat your oven to a broil.
- Heat a 10-inch oven-proof skillet over medium. Add cooking oil and cook root vegetables. Start with sweet potatoes, sautéing for 10 mins. Then add carrots and parsnips, continuing to cook for 5 mins, stirring occasionally.
- Meanwhile, whisk eggs, garlic powder, thyme, salt, and pepper in a large bowl. Stir in chopped parsley.
- Evenly distribute the vegetables in the skillet, then pour egg mixture over top. Sprinkle the top with goat cheese, reduce heat slightly, and cook for another 7 mins.
- Finally, place the skillet in the oven (under the broiler) for 4 minutes, or until frittata has puffed up and browned slightly. Remove from oven and let cool for 5 mins (it'll de-puff a bit here too). Slice and serve!
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
9 Comments on “Oven-Baked Root Vegetable Frittata”
This sounds awesome but I don’t see in the list of ingredients how much parsley you used. Can you add that please?
Actually, I see it in the photo – looks like a cup.
Hi Mary! Thanks so much for bringing that to my attention! Just added the parsley in the recipe card – and yes it’s a cup 🙂
This was SO good! Needed to cook a bit longer so I just left it I. The oven at 3:50 for an extra 5-10 minutes. I think if I left it cooking on the stovetop a bit longer before the broiler step it would have been done. Otherwise very delicious!
So happy you enjoyed this one Victoria! Thanks so much for sharing your experience. Sometimes the oven timing can vary a little depending on your oven, too (I think mine gets extra hot somehow haha) but I’m glad it worked out!!
This was amazing! So simple to make and easy to adapt. Love it!
Hi Cat! Thank you so much for sharing – I’m so happy to hear you enjoyed this one!!
Easy, delicious and nutritive… I could not ask for more! Everybody at home loved this special frittata, colorful and tasty!
Hi Vanessa! Thank you so much for the kind words!! I’m so so happy to hear you and your family loved this recipe 🙂