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Roasted vegetable frittata
If you’ve got eggs, you’ve got a meal. A frittata is a genius way of taking eggs and combining them with bits and pieces of other foods that got lost throughout the week. Here I take leftover roasted veggies and bake them up in a frittata—a fine travel companion that you can eat morning, noon, and night. If you don’t have a couple of cups of roasted vegetables hanging around, try using stemmed, blanched or sautéed vegetables instead. I toss some cooked protein into my frittatas—whatever I have on hand—but that’s completely optional.
SERVES
6
Ingredients
- 2–3 tablespoons oil or melted butter
- 3–4 cups mixed roasted (sliced and chopped) vegetables
- Optional: 1/2 cup chopped cooked protein
- 6 eggs
- 1 cup milk and/or cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh soft herbs
- Salt and pepper to taste
- 1/2 cup grated cheese (such as Parmesan, Gruyere, cheddar, etc)
Directions
- Preheat oven to 350°F.
- Preheat a large ovenproof cast-iron pan or skillet over medium heat. Add the oil to coat the bottom and sides, a heatproof pastry brush is good for this. Arrange the roasted veggies and cooked protein evenly in the bottom of the pan and cook for three to five minutes to heat through.
- In a large bowl, whisk the eggs with the milk, mustard, herbs, salt, and pepper. Pour over the veggies. Reduce the heat to medium-low and cook until the edges just start to set, about five minutes. Sprinkle the grated cheese overtop.
- Transfer to the oven to finish cooking for about ten minutes or until the center is just set. Cool for ten minutes before serving.
- Craving quiche instead of a frittata? Just whisk the eggs, milk and mustard together until combined. Stir in remaining ingredients and pour into a blind-baked pie shell and bake at 350*F for about 30 minutes or until golden brown on top.
