Roasted Vegetable Frittata Recipe
Roasted Vegetable Frittata Recipe
Last night I made more roasted vegetables than we needed- just so I could use them today in a baked frittata for brunch. Nestled good-for-you goodies baked in a creamy, cheesy custard. What's not to love?
Light olive oil, as needed
2 cups roasted veggies: broccoli, cauliflower, sweet potatoes, onions
1 cup shredded Swiss, Jarlsberg or sharp Cheddar cheese
4 large organic happy free-range eggs
2/3 cup light cream
A dash of nutmeg
1-2 tablespoons chopped fresh parsley, if desired
1-2 tablespoons shredded Parmesan for the top
Pre-heat the oven to 375 degrees F. Lightly oil or butter a nine-inch glass pie plate.
Arrange the roasted vegetables in the bottom of the pie plate. Balance the colors (okay, it's just the painter in me coming out).
Sprinkle with the shredded cheese.
In a large mixing/measuring cup, whisk the eggs with the light cream and nutmeg till smooth. Add almost all of the parsley (save a little to decorate the top, if you like). Pour the egg mixture all over the veggies.
Using the back of a spatula, lightly press down all over the top surface to encourage the egg custard to seep in and around the roasted vegetables. Sprinkle the top with shredded Parmesan.
Bake in a hot oven for 35 minutes, until the frittata is set in the center, firm and golden. Cool slightly before slicing and serving.
Serves 4 to 6.
6 comments:
On my, this does sound wonderful. I love the way roasting brings out the sweet taste of vegetables. For some reason, I cooked for years before discovering it.
I love roasted vegetables, too. And I never get tired of them. I put them in everything, LOL!
I was thinking, Kalyn, roasted veggies would be wonderful in those Egg Muffins you make...
How can I reheat roasted vegetables quickly? I'm having a dairy/corn/gluten free Yom Kippur break fast so I'll be making eggs quickly on the stove (no time for a frittata or quiche since we'll be very hungry after no food/drink for 25 hours), but planning on serving roasted veges (made the day before) on the side with some salsa. Any other suggestions to this menu?
Hi Anon!
You can heat the roasted veggies in a non-stick skillet quickly, just till heated through. I'd cover the skillet and set it on medium heat. If they need a little moisture, add a little olive oil and/or water.
I love roasted veggies with hummus. Hummus makes another great side dish with the salsa you're serving. I have two hummus recipes - check under Side Dish.
The other thought I had is an autumn fruit salad. Slice up some ripe pears and apples and toss with golden raisins, and a touch of lemon juice, and a drizzle of honey.
When you serve roasted veges with hummus, do you make them with balsamic vinegar? Thanks!
Anon ~ I've served both my balsamic roasted veggies and plainer sea salt and olive oil roasted veggies with hummus. Both work well.
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