This week we have yet another versatile recipe, a vegetable frittata, that can be modified to use up whatever ingredients you have on hand. This dish is a great way to dress up leftovers. Try different vegetable combos and cheeses to suit your taste. Pair the egg dish with sliced tomatoes, roasted potatoes or a garden salad to round out the meal.
- 1 small zucchini, diced in 1-inch pieces
- 1 yellow squash, diced in 1-inch pieces
- 1 bell pepper, 1-inch dice
- 1 red onion, 1 1/2-inch dice
- 3 T. olive oil
- Salt & pepper to taste
- 2 t. minced garlic
- 12 eggs
- 1 c. 2% milk (for a richer dish, try half-and-half)
- 1/4 c. grated parmesan
- 1 T. butter
- 3 scallions (green onion), sliced
- 1/3 – 1/2 cup shredded cheese (any type will do, gruyere was used in the test and tasted great!)
Preheat oven to 425 degrees F. In a large bowl toss chopped zucchini, squash, pepper and onion with olive oil, salt and pepper. Spread on baking sheet. Roast vegetables for 15 minutes. Add garlic to roasting pan, stir vegetables and continue to roast for 10-15 minutes more. Reduce oven heat to 350.
Whisk together eggs, milk and parmesan. Set aside.
Melt butter in an oven-proof 10-inch skillet over medium heat. Add scallions and sauté for 1 minute. Add roasted vegetables to pan, stir to combine. Pour eggs into skillet and cook over medium-low heat for 2-3 minutes.
Place entire skillet in the oven. Bake the frittata for 25-30 minutes until eggs have set in the middle. (The frittata may look puffy.) Sprinkle shredded cheese over the top, bake for three minutes more.