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Frittatas are the ultimate versatile dish, perfect for breakfast, brunch, lunch, or even dinner. Originating from Italy, this egg-based meal is not only easy to prepare but also allows for endless customization based on seasonal ingredients and personal preferences. One delightful variation is the Maple Roasted Vegetable Frittata, which combines earthy roasted vegetables with the subtle sweetness of maple syrup. This dish celebrates the flavors of autumn, making it an excellent choice for cozy gatherings or a nourishing weekday meal.

Maple Roasted Vegetable Frittata

Discover the joy of cooking with the Maple Roasted Vegetable Frittata, an incredibly versatile dish perfect for any meal of the day. This delightful recipe features a blend of roasted seasonal vegetables like kale and sweet potatoes, enhanced by the subtle sweetness of maple syrup. Easy to prepare and customizable, this frittata offers a heart-healthy option packed with nutrients. Ideal for cozy gatherings or quick weekday meals, it's a tasty way to celebrate autumn flavors. Enjoy the process of creating and sharing this wholesome dish with family and friends.
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Ingredients
  

6 large eggs

1 cup chopped kale

1 cup diced sweet potatoes

1 cup diced bell peppers (any color)

1 small red onion, diced

1/4 cup maple syrup

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon paprika

1/4 cup crumbled feta cheese (optional)

Fresh thyme leaves for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the vegetables.

    Prepare the Vegetables: In a large mixing bowl, combine the diced sweet potatoes, bell peppers, and red onion. Drizzle with the olive oil, then sprinkle in the salt, black pepper, garlic powder, paprika, and maple syrup. Toss the mixture thoroughly until all the vegetables are evenly coated in the seasoning and syrup.

      Roast the Vegetables: Line a baking sheet with parchment paper and spread the vegetable mixture out in a single layer. Place the sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and have a light caramelization. Be sure to stir the vegetables halfway through the cooking time for even roasting.

        Prepare the Egg Mixture: While the vegetables are roasting, crack the eggs into a separate mixing bowl and whisk them until they are smooth and well combined. Fold in the chopped kale and the first half of the crumbled feta cheese if you're including it.

          Combine & Bake: Once the vegetables are perfectly roasted, remove the baking sheet from the oven and allow them to cool for a few minutes. Then, reduce the oven temperature to 350°F (175°C). In a greased 9-inch oven-safe skillet or baking dish, arrange the roasted vegetables evenly. Pour the egg mixture over the vegetables, ensuring it's evenly distributed. Top with the remaining feta cheese if desired.

            Bake the Frittata: Place the skillet or baking dish in the oven and bake the frittata for 25-30 minutes. It's done when the eggs are fully set and the top is lightly golden. You can test readiness by inserting a knife into the center; it should come out clean.

              Serve: Carefully remove the frittata from the oven and let it cool for a few minutes. If you like, garnish with fresh thyme leaves before slicing. This dish can be served warm or at room temperature, making it perfect for any meal!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                  - Presentation Tips: For an elegant touch, serve slices of the frittata on a platter, garnished with additional thyme or a small side salad for color contrast.