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If you are feeling like most people out there, after a huge Thanksgiving feast, you'll welcome some healthy meal ideas. I saw this recipe in Ina Garten's new cookbook & I've been dying to try it. I love the idea of using roasted vegetables in a frittata. It's something I have never seen before, yet so brilliant...gotta love Ina!
I've made frittatas & quiche with just about everything under the sun...yet, for some reason it never occurred to me to use roasted veggies!
I am a big vegetable fan & of all ways to prepare them, roasting is my favorite. I love that they get all caramelized...releasing their sugars & their flavor intensifies.
Hence, the reason I knew I would love this! I was so right. It's delicious! Even DH, who is not the hugest "baked egg" concoction fan, loved it.
I have adapted the original recipe quite a bit. As usual, I cut way back on Ina's recommended fat & salt quantities. It can easily be adapted to your taste, or what you have available on hand...any vegetable that is well suited for roasting would work.
This will be a go to recipe for me, when I am looking for something light & easy for weeknight dinners.
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