Sheet Pan Vegetable Frittata

A colorful sheet-pan frittata with roasted purple sweet potatoes, turnips, and red onion, finished with baby kale, creamy Burrata, and fresh basil for a hearty, flavorful breakfast or brunch.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

4 tablespoons pure avocado oil, divided

1 medium purple sweet potato, peeled and thinly sliced

6 baby turnips, peeled and thinly sliced

1 red onion, cut into thin wedges

1 1⁄8 teaspoons coarse kosher salt, divided; plus additional to taste

1 teaspoon ground white pepper, divided

½ teaspoon coarsely ground black pepper, divided

2 cups baby kale

16 large eggs

½ cup half-and-half

½ teaspoon ground dry mustard

½ teaspoon crushed red pepper, plus additional for garnish

½ (8-ounce) container Burrata cheese (1 cheese ball), drained

Fresh basil, for garnish

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Directions

Preheat oven to 425°F. Line a 15×10-inch rimmed baking pan with parchment paper; lightly grease parchment with 1 tablespoon avocado oil and set aside.
In a medium bowl, combine purple sweet potato, turnips and red onion. Drizzle with 2 tablespoons avocado oil; toss to coat. Season with ½ teaspoon salt, ½ teaspoon white pepper and ¼ teaspoon black pepper.
Spread vegetables in prepared baking pan. Roast for 12 to 14 minutes or until fork-tender and just beginning to brown.
Meanwhile, in a small bowl, toss together kale and remaining 1 tablespoon avocado oil. Add 1⁄8 teaspoon salt and massage kale with your fingers for 2 to 3 minutes or until leaves soften and turn vibrant green.
In a medium bowl, whisk together eggs, half-and-half, ground mustard, ½ teaspoon red pepper, remaining ½ teaspoon salt, ½ teaspoon white pepper and ¼ teaspoon black pepper. Set mixture aside.
Remove vegetables from oven; reduce oven temperature to 375°F. Place kale around roasted vegetables; carefully pour egg over vegetables.
Bake for 12 to 15 minutes more or until center is set and edges are golden. Let stand for 5 minutes. Top with Burrata cheese. Garnish with basil and additional crushed red pepper, if desired. Season to taste with salt.