Roasted Vegetable Frittata

We love quiche in our house, but haven’t really tried a frittata before.  I’m glad I finally decided to try.

This recipe is from Food Network Magazine, September 2012.

Substitution made, noted below.

frittata 1

Roasted Vegetable Frittata

1 small zucchini, 1 inch sliced
1 red bell pepper, seeded and 1 1/2 inched diced
1 yellow bell pepper, seeded and 1 1/2 inch diced
1 red onion, 1 1/2 inch diced
1/3 c good olive oil
Kosher salt and fresh ground black pepper
2 tsp minced garlic (2 cloves)
12 extra-large eggs – I used 14 large eggs
1 c half-and-half
1/4 c freshly grated parmesan cheese
1 tblsp unsalted butter
1/3 c chopped scallions, white and green parts (3 scallions)
1/2 c grated gruyere cheese

Preheat the oven to 425 degrees.

Place the zucchini, peppers and onion on a sheet pan.  Drizzle with the olive oil, sprinkle with  1 1/2 tsp salt and 1/2 tsp pepper and toss well.  Bake for 15 minutes.  Add the garlic, toss again and bake for another 15 minutes.  Remove from the oven and turn the oven to 350 degrees.

frittata 2

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 tsp salt and 1/2 tsp pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over med-low heat for 1 minute.  Add the roasted vegetables to the pan and toss with the scallions.  Pour the egg mixture over the vegetables and cook for 2 minutes over med-low heat without stirring.  Transfer the pan to the oven and bake the frittata for 2- to 30 minutes, until puffed and set in the middle.  Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted.  Cut into 6 or 8 wedges and serve hot.

frittata 3

cartoon-strawberry-9This puffed up and was beautiful.  The changes I make next time?  Less oil on the veggies.  1/4 c or less would be fine.  Stir the veggies and the eggs when added to the pan.  Since I didn’t do this, the veggies all stayed at the bottom like a vegetable crust; which isn’t bad, but it didn’t match the picture.  Another great recipe for a special Saturday breakfast!

Quiche

Oh Quiche.  What an easy friend, willing to take on any ingredients you may have on hand.  And this friend doesn’t mind stopping by for breakfast, lunch or dinner.

This is a favorite in our house.  Served with fresh fruit for breakfast, or a light salad for dinner.  Bacon and cheese, pancetta and spinach or tomatoes and zucchini, its all wonderful.  Below is my basic recipe and a few variations.

quiche Collage

Quiche

prepared 9 inch pie crust
5 large eggs
3/4 c milk
1/4 c water
Spices to taste:
salt, pepper, chili powder, mustard powder, onion powder, celery seed, paparika

Pancetta & Spinach
4 oz chopped Pancetta
1 sm onion, finely chopped
1 c spinach
– thawed from frozen, or wilted fresh spinach
1 c grated cheese

Bacon, Mushroom and Cheese
5-7 slices of bacon, browned and drained
1 cup roughly chopped mushrooms
1 cup shredded cheese

Tomato, Zucchini and Cheese
Layer ingredients from the bottom up, until the layers reach right below your pie pan lip.
Tomatoes (round slices)
Zucchini (round slices)
Grated Parmesan cheese
Italian Seasoning
Once layers have been completed, pour egg mixture over the top.

quiche 1

Heat oven to 375 degrees.  If using bacon or pancetta, brown and drain.  Place the pie crust in your pan.  Whisk together eggs, milk, water and spices.  Add other ingredients and pour into pie crust.

Bake for 40-45 min, until the middle is firm and a knife inserted in the center comes out clean.  Let rest for 5 minutes before cutting and serving.

quiche 2