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Friday, August 16, 2013

Roasted Vegetable Frittata

I love the variety of vegetables in this frittata, and the sweet flavor that comes from roasting. Both Michael and I agree that it's the best squash frittata we've tried. Note that I was out of Gruyere when I made this, so I used yellow sharp cheddar on the top. I'm sure Gruyere would be better.

This recipe comes from my dear friend Michelle. We met in college and although we have rarely lived in the same place, we have had the excellent good fortune to see each other a couple of times a year, because we have family in places close to each other. Lucky me!



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Roasted Vegetable Frittata


Source: Michelle Campbell, via A Hint of Honey
Yields a 12-inch frittata

1 small zucchini, diced
1 small yellow squash, diced
1 small red onion, diced
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
8 oz cremini mushrooms, chopped
olive oil
kosher salt
freshly ground black pepper
1 T butter
2 cloves garlic, minced
1/3 c green onions or chives, thinly sliced
12 large eggs
1 c whole milk
1/2 c freshly grated Parmesan cheese
2/3 c Gruyere or sharp white cheddar cheese, shredded

Roast the vegetables. Preheat oven to 400F. Lightly coat two large baking sheets with cooking spray. Toss vegetables (zucchini through mushrooms) with enough olive oil to coat and season with salt and freshly ground black pepper. Arrange in an even layer on the prepared baking sheets. Roast 20-30 minutes, turning occasionally, until the vegetables are tender and caramelized. Set aside to cool.

Preheat oven to 350F. Melt butter in a large 12-inch nonstick skillet over medium heat. Add the onions and garlic and saute for one minute. Add the roasted vegetables (should be about 3 c) and cook for one minute to heat through.

In a large bowl, whisk the eggs, milk, 1 teas salt, 1/2 teas pepper, and Parmesan. Pour into the skillet with the vegetables and cook for 2 minutes over medium-low heat without stirring. Sprinkle half of the Gruyere over the top of the eggs.

Transfer the pan to the preheated oven and bake for 20-25 minutes, until puffed and set in the center. Sprinkle with the remaining cheese and cook for several more minutes until the cheese has melted. Remove from the oven and set aside to cool slightly before serving.

3 comments:

  1. I had frittata at your mom's, soooo good, with potatoes in it...

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    Replies
    1. I'm glad, Di, that you enjoyed the frittata. I love the dish because cooks can put nearly anything in it. Betsy's recommendation that this recipe is the best one for squash makes me want to try it this season.

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  2. I have to say that I think title of the blog from which this recipe came is quite delightful. Thanks to Michelle for sharing it with us.

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