Serving Sunday brunch yourself instead of hitting up a restaurant? Well, we’ve got you covered. This roasted vegetable frittata is to die for and just as good (if not better) than restaurant quality! This is a great recipe for Easter Brunch, which is just around the corner, and we also plan on serving this up at a small bridal shower we are hosting this summer! Make them in advance (just don’t bake it yet!) toss it in the oven the morning of and you have a beautiful brunch to serve your guests!
1 zuchinni, sliced thinly into semi circles
1 yellow squash, sliced thinly into semi circles
1/2 red bell pepper, diced
1/4 of a red onion, sliced thinly
2 tbsp. of olive oil
Salt and pepper, to taste
12 large eggs
1/4 cup grated parmesan cheese
1/2 cup of milk (I used 2%)
6 baby bella mushrooms, sliced
2 cloves of garlic, finely chopped
2 cups of baby spinach
1. Preheat oven to 400 degrees.
2. Place all of the zucchini, squash, red pepper and red onion on a cooking sheet. Drizzle with 2 tbsp. of olive oil, and toss so that they are coated evenly in the oil. Now season generously with salt and pepper.
3. Place veggies in the oven and roast for 20 minutes.
4. Meanwhile, in a bowl combine the eggs, milk, parmesan cheese, and 1 tsp. salt and 1/2 tsp. pepper. Whisk.
5. Remove veggies from the oven when time is done, turn the oven down to 350 degrees.
6. In an oven safe skillet, heat 2 tbsp. of olive oil over medium heat. Add in sliced mushrooms and garlic, saute for about 5 minutes. Add in the baby spinach and saute until wilted.
7. Turn heat down to low, add in the roasted vegetables and toss with the mushroom and spinach saute.
8. Pour in the egg mixture and cook on low for about 3 minutes. Transfer the skillet to the oven and bake the frittata for 20-30 minutes, or until puffed and set in the middle. Sprinkle with gruyere cheese and bake for 3-5 more minutes, or until melted.
9.Remove from oven and slice into 8 large wedges. Serve and enjoy.