Roasted Root Vegetable, Leek, & Bacon Frittata | Image: Laura Messersmith — **Roasted Root Vegetable, Leek, & Bacon Frittata** | Image: *Laura Messersmith*

Well, it’s January again, 2015 is underway, and resolutions are in full effect. Mike and I took advantage of our four-hour drive back to the city from Upstate after Christmas to talk through the coming year and think about what we’d like to accomplish. We both resolved to be healthier this year, so I’ve been thinking about ways to incorporate more vegetables into our meals.

I’ve also been in the mood for warm, cozy recipes and to me there’s pretty much nothing cozier or more perfect for grey winter days than roasted root vegetables. Frittata is one of my all-time favorite things to make for both brunch and dinner (other examples here and here) and this one uses a mixture of carrots, parsnips, and sweet potatoes lightly caramelized in the oven. The root vegetables are then pared with sautéed leeks, onions and thyme to combine the rich savoriness of the vegetables with fresh green flavors. A sprinkle of salty, crispy bacon balances everything out. Yum!

This recipe is the best of both worlds – it tastes so good and doesn’t leave me with a sense of deprivation – healthy eating I can get behind. And, you know it's good when I offer Mike a taste and he goes back for a second bite.

Roasted Root Vegetable, Leek and Bacon Frittata (serves 6-8)

Ingredients:
1/2 cup (1 medium) parsnips
3/4 cup (2 medium) carrots
1 1/4 cups (2 small) sweet potatoes
1 cup (2 small) yellow onions
1 1/2 cups (3 medium) leeks
8 large eggs
1/3 cup 2% milk
2 strips thick cut bacon
1 1/2 teaspoons minced fresh thyme leaves
3 tablespoons kosher salt, divided
1 tablespoon freshly ground black pepper, divided
1/4 cup olive oil, divided
Non-stick spray (optional)

Instructions:
Pre-heat the oven to 400 degrees.

Peel and dice the parsnips, carrots, and sweet potatoes into 1 inch pieces to make about 2 generous cups of root vegetables. Spread evenly on a parchment paper-lined baking sheet and toss with 1 1/2 tablespoons olive oil, 2 teaspoons kosher salt, and 3/4 teaspoon freshly ground black pepper. Roast at 400 degrees for 25-35 minutes, or until easily pierced with a fork, turning halfway through the cooking time. Set aside.

After the root vegetables are cooked, reduce the oven temperature to 350 degrees. Place the two strips of thick-cut bacon on a baking sheet and bake for 20 minutes, turning midway, until crisp. Drain the bacon on a paper towel and allow to cool slightly before mincing into 1/4 inch pieces - this will make about 1/3 cup of bacon.

While the bacon cooks, prep the onions and leeks. Remove the tough, dark green ends and the root from the leeks and cut the remaining white and light green stalk in half lengthwise. Rinse thoroughly with water to remove any sand. Dice the leeks into 1/4 inch strips and the onions into 1/4 inch pieces. In a large sauté pan or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat and cook the leeks, onions, 1 1/2 teaspoons minced fresh thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until translucent, about 10 minutes.

Once the onions and leeks are softened, add the roasted root vegetables and minced bacon to the sauté pan and stir to evenly combine. Spread the vegetable mixture in a 9 inch glass pie plate that has been coated in a light layer of non-stick spray.

Beat the eggs, 2% milk, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium mixing bowl. Pour the eggs over the vegetable mixture in the pie plate. The vegetables should be nearly, but not entirely covered.

Bake at 350 degrees for 35-40 minutes, or until the eggs are set and the top of the frittata is lightly browned. Jiggle the pie plate slightly to check – if nothing moves the frittata is done. Allow to cool about 5 minutes before serving.

Small Kitchen Friendly?
Fairly. I used two baking sheets, one large sauté pan, one medium mixing bowl, a medium cutting board and a 9 inch pie plate. I also used a chef’s knife, wooden spatula, whisk, vegetable peeler, liquid measuring cups and measuring spoons. Lining the baking sheets with parchment paper will also be helpful with clean up.

The Verdict:
Honestly, I surprised myself with this recipe - to be honest, I was a little nervous about how it would turn out. Mike and I both really liked the balance of sweetness from the root vegetables with the savory flavors of the bacon and leeks. Mike says he’d eat frittata all the time, and we would both absolutely eat this frittata again. I served it with vinaigrette dressed arugula leaves and the combination makes this frittata a strong contender for brunch or for dinner.

Cheddar Broccoli Frittata with Crispy Bacon | Image: Laura Messersmith — **Cheddar Broccoli Frittata with Crispy Bacon** | Image: *Laura Messersmith*

Let’s be honest, cooking for breakfast presents different challenges than cooking for dinner and it’s not just the early hour (although that doesn’t help!) Cereal is my go-to when I’m by myself, but the Martha part of my brain won’t allow a stack of bowls and an assortment of boxes when we have guests. So, what to serve that will feel like a real, satisfying meal and get the day started right?

For me it’s frittata, which is basically a fancy word for breakfast casserole. Eggs + filling = an easy, crowd-pleasing, all-in-one dish. Even better? It’s adaptable to whatever you’re in the mood for or have on hand in the fridge.

In this case I kept it classic with cheddar and bacon for great flavor combined with roasted potatoes and bright green broccoli to add a little green to the mix. A little toast, fresh fruit, or a side salad and breakfast is served.

Cheddar Broccoli Frittata with Crispy Bacon (serves 6-8)

Ingredients:

4 cups (4-5 medium) peeled, diced white or Yukon gold potatoes
4 cups (2 crowns) broccoli florets
6 ounces grated cheddar
4 slices thick cut bacon
12 large eggs
1/2 cup 2% milk
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
Non-stick spray

Instructions:

Preheat the oven to 350 degrees F.

Peel and dice the potatoes into 1/2” cubes. Arrange the potatoes in a single layer on a sheet pan and drizzle with 2 tablespoons olive oil, sprinkle with 2 teaspoons kosher salt, and 1 teaspoon black pepper. Toss to evenly coat with the olive oil and seasonings. Roast in the oven for 30 – 35 minutes, turning halfway through, until lightly browned and easily pierced with a fork.

On another sheet pan arrange the strips of bacon. Place the sheet pan in the oven and cook for 15-20 minutes until crispy. Drain the cooked bacon on a paper towel lined plate and set aside until cooled. Then, dice into small pieces.

Meanwhile, trim the broccoli stems and cut the crowns into bite-sized florets. Grate the cheddar cheese and set aside. In a medium bowl, beat the eggs, milk, 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper.

Spray a 10” pie plate or 4 x 4 baking dish with non-stick spray and layer half the cooked potatoes and broccoli. Next, add half the grated cheddar and bacon pieces; repeat with the second half of the filling. Finally, pour the egg mixture over the top to cover the filling.

Bake for 50-60 minutes until the center is set and the top of the frittata is lightly browned. Serve immediately with toast points or side salad.

Small Kitchen Friendly:

Yes, absolutely. I used two sheet pans, a 10” pie plate, one medium cutting board, one chef’s knife, a medium bowl, box grater, vegetable peeler and measuring cups & spoons.

The Verdict:

Well, considering that there were only three of us and only about a quarter of the frittata remained when we were finished I’d say this one was a winner. It combines great breakfast flavors – eggs, bacon, and roasted potatoes – with more savory cheddar and broccoli to create a well balanced dish. I’d made this again for a brunch party or even for dinner.