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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Clif Escalante
[email protected]This frittata was a great way to start my day. It was filling and flavorful, and the roasted vegetables gave it a nice crunch.
Nardia t
[email protected]I've made this frittata several times and it's always a hit. It's a great way to use up leftover vegetables and it's always delicious.
John Mann
[email protected]I made this frittata for dinner and it was a hit with my family. It was easy to make and turned out delicious.
Tayyab Ijaz
[email protected]This frittata was a bit too salty for my taste. I think I would use less salt next time.
Saad Kamboh
[email protected]This frittata was a great way to use up leftover roasted vegetables. It was easy to make and turned out great!
Md Rosul Islam
[email protected]I loved the combination of roasted vegetables and cheese in this frittata. It was a delicious and easy meal to make.
pratyush gaming
[email protected]This frittata was a bit too dry for my taste. I think I would add more milk or cream next time.
Aaron Hagedorn
[email protected]This frittata was easy to make and turned out great! I used a variety of vegetables and cheeses, and it was a delicious and satisfying meal.
Favour Below
[email protected]I made this frittata for a brunch party and it was a huge success! Everyone loved it and I got rave reviews. I will definitely be making this again.
Titus Ngaruiya
[email protected]I'm a vegetarian and I loved this frittata! The roasted vegetables were so flavorful and the eggs were cooked just right. I will definitely be making this again.
RRolando Mendez
[email protected]I followed the recipe exactly and my frittata turned out great! It was cooked perfectly and the flavors were delicious. I would definitely recommend this recipe.
Adeyemi Demilade
[email protected]This frittata was a bit bland for my taste. I think I would add some more herbs and spices next time.
Bam Ford
[email protected]I made this frittata for breakfast and it was the perfect way to start the day. It was filling and flavorful, and the roasted vegetables gave it a nice crunch.
Mohsin Koli
[email protected]The flavors in this frittata were amazing! The roasted vegetables added a nice depth of flavor and the cheese was melted and gooey. I would definitely recommend this recipe.
Sy Godfrey
[email protected]This was my first time making a frittata and it turned out great! It was easy to follow and the instructions were clear. The frittata was delicious and I will definitely be making it again.
Abbos Zayniyev
[email protected]I'm not a big fan of frittatas, but this one was really good. The vegetables were roasted to perfection and the eggs were fluffy and flavorful. I would definitely recommend this recipe.
Chioma Samson
[email protected]This frittata was a hit with my family! The combination of roasted vegetables and cheese was perfect, and the eggs were cooked just right. I will definitely be making this again.