Summer Vegetable Frittata

June 29, 2017

Summer Vegetable Frittata
Print Recipe
Servings Prep Time
2-3 People 20 Minutes
Cook Time
50 Minutes
Servings Prep Time
2-3 People 20 Minutes
Cook Time
50 Minutes
Summer Vegetable Frittata
Print Recipe
Servings Prep Time
2-3 People 20 Minutes
Cook Time
50 Minutes
Servings Prep Time
2-3 People 20 Minutes
Cook Time
50 Minutes
Ingredients
Servings: People
Instructions
  1. Heat the oven to 400 degrees F.
  2. Place zucchini, onion, and bell pepper on a baking sheet. Drizzle with 1 Tablespoon of olive oil, half of the salt, and pepper. Toss until the vegetables are evenly coated with oil and spices.
  3. Roast the vegetables for 15 minutes. Remove the baking sheet from the oven and sprinkle the garlic over the vegetables. Toss to combine and continue roasting the vegetables for another 15 minutes. Remove the tray from the oven and set aside. Reduce the oven temperature to 325 degrees F.
  4. Meanwhile, add eggs, milk, remaining salt and pepper, and parmesan cheese to a medium-sized bowl. Whisk the ingredients together until they are well-combined.
  5. Once the vegetables are roasted, heat the remaining tablespoon of olive oil over medium-low heat in a 10" oven safe skillet. Add the spring onions and cook for about one minute, until fragrant. Add the roasted vegetables to the skillet and spread them evenly on the bottom of the skillet. Pour the egg mixture into the skillet and allow it to cook, without stirring, for two minutes.
  6. Place the skillet in the oven and continue cooking for 20-25 minutes, or until the top of the frittata is set. Allow the frittata to cool slightly before serving.
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