Roasted Vegetable Frittata
Use a slotted spoon to scoop the leftover Oven Roasted Vegetables into the pan to avoid ending up with a soggy frittata.
Servings: 6 people
Ingredients
- 1/3 recipe Oven Roasted Vegetables
- 10 eggs
- ¼ cup milk
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 ounces mozzarella cheese shredded
Instructions
Oven Roasted Vegetables
- Start by making Oven Roasted Vegetables one day and save out 1/3 of the recipe to make this frittata.
Roasted Vegetable Frittata
- Preheat oven to 350°F.
- Break the eggs into a medium bowl. Add milk and whisk until mixture is very well combined. Season with salt and freshly ground black pepper.
- Heat a 10-inch, well seasoned, cast iron skillet over medium high heat until hot. Add the oil to the pan and swirl to coat. Arrange 1/3 recipe of leftover vegetable bake in a single layer; pour egg mixture over all. Stir gently to allow egg to flow under vegetables. Remove from heat and sprinkle with cheese.
- Bake for 25-35 minutes, until the frittata has puffed and the center is set. Allow to cool for 10 minutes before slicing in to wedges. Serve warm.
Nutrition
Calories: 322kcal | Carbohydrates: 9g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 309mg | Potassium: 416mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1012IU | Vitamin C: 25mg | Calcium: 232mg | Iron: 2mg
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