Thursday, March 20, 2014

Throwback Thursday: Roasted Veggie Frittata

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I don't know about the rest of you out there, but I'm kind of loving this trend of #TBT or "Throwback Thursdays" on sites like Facebook and Instagram.  It's a fun reason to dig back through photo archives and share memories you might have otherwise forgotten.

Keeping that in mind, I've decided to adopt the "Throwback Thursday" mindset for Tastymess.  I cook so much and try so many new dishes that I often forget some of my favorites and some really great dishes can get lost in the shuffle when they really deserve to be made on a more regular basis.

This week I'm doing a bit of a shallow dig back into the archives to October of 2013 and sharing this fantastic recipe for frittata with you.  I made this dish again this week and was struck by how delicious and hearty all those roasted veggies made this simple egg recipe.  I also happened to have some leftover cooked spinach from the Chicken Rollatini I made earlier in the week, so I tossed that in just to finish it off.

I hope this encourages you to dig back into your own recipes and discover those hidden treasures you might have forgotten!

Roasted Veggie Frittata

1 red bell pepper (seeded & diced)
1 small zucchini (diced)
1 yellow bell pepper (seeded & diced)
½ onion (diced)
¼ cup extra virgin olive oil
Salt & Pepper
2 cloves of garlic (minced)
12 large eggs
1 cup half & half
¼ cup grated Parmesan cheese
1 tbsp. butter
½ cup chopped scallions (just the white and light green parts)
½ cup grated Swiss cheese

Preheat oven to 425 degrees.  Toss the zucchini, peppers, onion, olive oil and a generous sprinkle of salt & pepper in a large bowl until veggies are well coated.  Spread out the veggies on a large sheet pan and bake for 15 minutes.

Remove pan from oven, add in the garlic and stir the veggies around, then return them to the oven and continue to cook for another 15 minutes.  

Remove and set aside, turn oven temperature down to 350 degrees.

Meanwhile, whisk the eggs, half & half, Parmesan and a generous pinch of salt & pepper in a large bowl.  Set aside.

Melt the butter in a large oven-proof skillet (I used my large cast-iron skillet) and add in the scallions.  Cook until just softened, then add in the roasted veggies, stirring to combine.  Pour the egg mixture over the veggies in the skillet and let it cook for 2 minutes on medium-low heat without stirring.

Transfer the pan to the oven and bake for 20-30 minutes, until set and puffed in the middle.  Remove from the oven and sprinkle with the Swiss cheese then return it to the oven for another 2 minutes or so – just until the cheese melts.  Slice into wedges and serve.

Printable Recipe

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