Roasted Vegetable Frittata

Serves 6

When you are serving brunch for a group, eggs can be a challenge to cook, keep warm and serve to everyone at the same time. A frittata, which is a large egg casserole, can solve these problems, making it the perfect main course.


  • Gluten-free cooking spray
  • 3 plum tomatoes, sliced thick
  • Salt and pepper to taste
  • 8 asparagus stalks, cut into 1-inch chunks
  • 8 eggs
  • ¼ cup water
  • 3 ounces goat cheese, optional


Preheat the oven to 450° F. Spray a deep, 8-inch cast iron skillet, Dutch oven or casserole dish with the cooking spray. Place the tomatoes on a large foil-lined baking sheet. Season with salt and pepper to taste.

Bake the tomatoes for about 10 minutes, then add the asparagus and continue baking for another 5 minutes. Set aside. Turn the oven down to 400° F.

Break the eggs into a blender or large bowl and add the water and salt and pepper. Blend or whisk together until combined.

Place half of the roasted vegetables in the casserole dish and pour the egg mixture on top. Gently layer the remaining vegetables on top of the egg mixture.

Bake for about 40 minutes. Remove from the oven and let rest for several minutes before cutting. Serve hot.

Nutrition Analysis: 110 cal, 6 g fat, 250 mg chol, 95 mg sodium, 3 g carbs, 1 g fiber, 1 g sugar, 9 g protein.

Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at