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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Roasted Vegetable Frittata Recipe

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This recipe for Roasted Vegetable Frittata is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Small zucchini (1-inch diced)
1 Red bell pepper (1.5-inch diced)
1 Yellow bell pepper (1.5-inch diced)
1 Red onion (1.5-inch diced)
1/3 c. Olive oil
1/3 c. (or 3) Chopped scallions
1 tsp. minced garlic
12 Large eggs
1/4 c. grated parmesan
1 T. unsalted butter
1/2 c. grated gruyere cheese
Directions:
Directions:
Preheat oven to 425º

Place vegetables on sheet pan and drizzle with olive oil, s&p, Toss
(bake for 15 min)
Add garlic, Toss
(bake for 15 min)
Remove from oven

Heat oven to 350º
In a bowl: Whisk eggs, park, half & half, 1 tsp. salt, 1/2 tsp. pepper

In a pan on medium heat, melt butter, sauté scallions for 1 min
-Add veggies and toss
-Pour eggs over vegetables and cook for 2 minutes med/low heat (don't stir)

Put pan into the oven and bake 20-30 minutes (until puffed and set in middle)

Add gruyere and bake 3min

*You can prep this dish and put in fridge overnight with saran rap before baking it in the morning.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This is a great breakfast/brunch item for a group. Easy to make the night before and pop in the oven the next morning!

 

 

 

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