03.24.15

Roasted Vegetable Frittata

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!

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Ingredients:

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

Method:

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.

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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.

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7.  Turn heat down to low, add in the roasted vegetables and toss with the mushroom and spinach saute.

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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.

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9.Remove from oven and slice into 8 large wedges.  Serve and enjoy.

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