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  • Writer's pictureJenn Clayton

Oven-Baked Root Veggie Frittata

The BEST way to reach your protein & veggie goal!! The PERFECT Breakfast!!

Root veggies, herbs and feta cheese paired with protein packed eggs! The perfect meal!

Full recipe in video below

RECIPE:

  • 1 medium sweet potato

  • 4 med-large carrots

  • 2 parsnips

  • 1 cup parsley

  • 8 large eggs

  • 1/2 tsp garlic powder

  • 1 tsp fried Thyme

  • 1/3 cup low-fat Feta

  • 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 & 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!

4 Servings:

211 Calories

12g Fat

9g Carbs

15g Protein


Recipe inspiration from walderwellness.com









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