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.
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.
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.
This 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!