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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!

overhead shot of black skillet with a root vegetable frittata, goat cheese, and parsley inside

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!

closeup shot of black skillet with a root vegetable frittata, goat cheese, and parsley inside

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.

Recipe Ingredients

All you need to make this recipe are these simple ingredients:

  • eggs
  • purple sweet potato (can use regular sweet potato)
  • carrots
  • parsnips
  • parsley
  • goat cheese
  • garlic powder
  • dried thyme
  • salt + pepper
  • cooking oil (olive, avocado, etc.)
overhead shot of wood cutting board with carrots, parsnips, sweet potatoes, and bowls of ingredients

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).

Stovetop Version

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.

overhead shot of black skillet with a root vegetable frittata, goat cheese, and parsley inside

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

Egg Nutrition.

  • 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.
close up shot of black skillet with a root vegetable frittata, goat cheese, and parsley inside

More Healthy Egg Recipes

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

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!
overhead shot of black skillet with a root vegetable frittata, goat cheese, and parsley inside
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Ingredients

  • 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

Instructions

  • 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!

Notes

*Stovetop version: 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.
*Store leftovers 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.
*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 for a “cheesy” flavour.
*This recipe is naturally gluten-free and vegetarian-friendly.

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

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!

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This post may contain affiliate links. Please see my disclosure policy.