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Weekly CSA Recipe:
Summer Vegetable Frittata

Summer vegetables are slow-roasted before going into a fluffy frittata.

June 29, 2017

Weekly CSA Recipe

Remember when I made that Wintertime Frittata back in January? Well, new season, new frittata. This one’s a Summertime Vegetable Frittata, full of slow-roasted and caramelized zucchini, bell pepper, and onions.

I cannot say this enough: Frittatas are the easiest thing to make. Okay, they’re not easier than toast. But that doesn’t count. Toast would actually go really well with this Summer Vegetable Frittata. Back on topic: What is a frittata? More specifically, what is a Summer Vegetable Frittata?

It goes like this: A bunch of really good seasonal vegetables (sweet bell peppers, tender zucchini, onion-y onions) get roasted in the oven. Then, they’re spooned into a skillet with some beaten eggs, a good dose of parmesan, s&p, and some green onions. Then, the whole thing gets baked for about 20 minutes, after which it’s ready to be devoured by none other than you. And whoever you wish to share it with. (You can have it all to yourself. I won’t tell.)

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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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.
Share this Recipe
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Weekly CSA Recipe:
Summer Vegetable Frittata