Try this no-stress, low carb brunch menu the next time you need to feed a crowd. An oven baked frittata packed with fresh herbs and vegetables and a green salad dotted with roasted sweet potato and pearl onions. Vegetarian and gluten free.
Oven Baked Frittata + Roasted Sweet Potato Green Salad
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 
This Oven Baked Frittata is full of mushrooms, parmigiano reggiano, fresh herbs and swiss chard. Accompanied by a green salad dotted with roasted sweet potatoes and red pearl onions it's a great vegetarian, low carb brunch that can satisfy a crowd.
Servings: 12 people
Calories: 250 kcal
Author: Christine | Mid-Life Croissant
Ingredients
For the Salad
  • 1 6 oz package red pearl onions , peeled
  • 1 medium sweet potato , peeled and cut into 1/2 inch chunks
  • 3 cups mixed greens , washed and spun dry
  • 1 cup baby arugula , washed and spun dry
  • 2 medium celery stalks , sliced thinly crosswise
  • 1 medium cucumber , peeled and chopped
  • 1 cup your favorite olives , I used castelvetrano
For the Frittata
  • 20 leaves fresh sage
  • 4 cloves garlic , minced
  • 1 lb baby bella mushrooms , cleaned, stemmed and sliced
  • 1 bunch swiss chard (stems OK, too) , washed and chopped
  • 18 large eggs
  • 1/2 cup whole milk
  • 1/2 cup grated parmigiano reggiano , heaping (be generous)
  • fresh chives , to garnish
Instructions
Roast the Veggies for the Salad
  1. Preheat oven to 400° F

  2. Coat pearl onions and sweet potatoes with olive oil and dust with salt and pepper.

  3. Arrange in a single layer on a baking sheet and roast for 25 minutes. During this time you can prepare the veggies for the frittata.

  4. Remove roasted onions and sweet potatoes from the oven and let cool to room temperature.

For the Frittata
  1. Preheat oven to 350° F.

  2. Grease a 9 x 13 baking dish with oil or butter.
  3. In your largest skillet, over medium heat, lightly fry the sage leaves in olive oil. Remove to a paper towel lined plate and let cool.

  4. In same skillet, adding a little olive oil if necessary, add the garlic and sautée until fragrant.

  5. Add mushrooms. Sautée until they pass the point of giving off moisture and just start to stick to the pan a little.

  6. Add swiss chard. Sautée until wilted. This doesn't take long. Remove skillet from heat.

  7. Combine eggs and milk in a large mixing bowl and beat until well combined.
  8. Distribute cooked mushrooms and swiss chard on the bottom of your baking dish.

  9. Pour egg and milk over the vegetables.

  10. Crinkle the fried sage over the top, try to distribute evenly.

  11. Sprinkle half the parmigiano reggiano on top.

  12. Bake for 20 minutes.

  13. Spread the other half of the cheese on top.

  14. Bake until cooked through, about another 15 minutes. Finish assembling the salad during this time.

  15. Let sit for 5 minutes. Serve warm with the salad.

Recipe Notes