Roasted Summer Vegetable Frittata
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings20
minutes15
minutesIf you see my posts, we do enjoy a good frittata often. They are easy to make, healthy and a good way to use up extra or leftover vegetables. Sometimes, when we are grilling vegetables for dinner, we will grill extras so to make a frittata for the morning or for dinner. They make a perfect meal paired with a good salad and good bread. Even if there are leftovers, the frittata is good eaten cold or reheated, alone or in a sandwich. You can’t go wrong and pretty much all ingredients work.
Ingredients
8-10 lg eggs
2 zucchini, cut each vertically in half and then cut horizontally
A handful of cherry tomatoes, cut in half
A handful of mushrooms, stemmed and sliced thin
Treviso, cut in half vertically and then chopped
Handful of fresh herbs of choice: parsley, basil, cilantro, oregano, chives-chopped
Eggplant of choice: halved, quarter, halved again and then cut into small pieces
4 Tablespoons olive oil, divided
Salt and fresh ground pepper
Seasoning of choice
Directions
- Preheat the oven to 400. Line a rimmed baking sheet with parchment. Set aside.
- Place all the vegetables on the baking sheet and drizzle with 2 tablespoons olive oil, season with salt and pepper and maybe some garlic salt. Roast in the oven until vegetables are tender and showing some color. Remove from oven and set aside.
- Meanwhile, scramble the eggs in a bowl and season. Heat a large non stick pan over medium heat with the remaining 2 Tablespoon oil. Once evenly hot and olive oil swirled to cover pan, add the vegetables, sauté for about 3 minutes. Add the egg mixture, making sure to distribute all around.
- Cook for about 5 minutes on the stove making sure the egg mixture get’s in all the nooks and crannies. Once starting to set, place in the oven for about 6-8 minutes.
- Once the frittata is not jiggly, remove from oven and allow to rest 5 minutes.Using a rubber spatula, gently glide it around the pan to unstick and stuck part of the frittata. With a large thin cutting board placed over the pan, flip the frittata out onto the board.
- Sprinkle with fresh herbs and serve by cutting wedges.
- Serve with a green salad and some fresh heated bread with good quality olive oil and Finishing Salts.
- ***If you want you can always add some feta cheese or fresh grated Parmesan cheese to the eggs before adding to the pan with the vegetables.
