ROASTED VEGETABLE FRITTATA
Eggs are an easy go-to-meal any time of day. Here, they become a one-skillet meal by adding leftover roasted vegetables for a hearty frittata.
Provided by Jennifer Perillo
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, beat the eggs, salt and pepper until combined. Preheat the oven to the broiler setting.
- Add the olive oil to an 8-inch cast-iron skillet and place over medium heat until the oil is shimmering. Add the eggs and vegetables. Let them cook, undisturbed, until the edges are set, about 2 minutes. Slip an offset spatula (a butter knife will work, too) under the sides and tilt the pan, to help the uncooked egg slide underneath. Repeat this all around the edge of the pan, until the top is wet but no longer runny.
- Place the skillet under the broiler, and cook until the top is golden and bubbly, 2 to 3 minutes, keeping a close eye so it doesn't burn. Remove the pan from the oven. Cut into 6 wedges, and serve immediately.
- Preheat the oven to 375 degrees F.
- Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
- Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
- Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!
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Ff Dff
[email protected]I love that this frittata is healthy and delicious.
aafaq ahmad salar
[email protected]This frittata is a great way to get your kids to eat their vegetables.
Ffyd Thfh
[email protected]I've made this frittata several times now and it's always a hit.
Glam Moreno
[email protected]This frittata is so easy to make and it's perfect for a quick and easy meal.
Abodunrin Olayemi Sarah
[email protected]I'm not a big fan of eggs, but I loved this frittata. The vegetables and cheese really balanced out the flavor of the eggs.
Joseph Balyegisawa
[email protected]I added some crumbled sausage to my frittata and it was amazing!
Ndoni
[email protected]This frittata is a great way to use up leftover roasted vegetables.
Tuheed Anwar
[email protected]I've made this frittata several times now and it's always a favorite. It's easy to make and always turns out delicious.
Lydia Wanjira
[email protected]I made this frittata for a brunch party and it was a huge success. Everyone loved it!
Latrell Warner
[email protected]This frittata is a great way to get your daily dose of vegetables. It's also a great option for breakfast, lunch, or dinner.
ally mongwe
[email protected]I love that this recipe is so versatile. I can use any vegetables I have on hand and it always turns out great.
Joma Akther
[email protected]The frittata was a hit with my family! Even my picky eater enjoyed it.
Khuku Biswas
[email protected]I followed the recipe precisely and it turned out perfectly. The frittata was cooked evenly throughout and the vegetables retained their vibrant colors and flavors.
Surprise Official
[email protected]This roasted vegetable frittata was an absolute delight! The combination of tender vegetables, fluffy eggs, and flavorful cheese was simply irresistible.