Roasted Vegetable Frittata

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.

Preheat the oven to 450 degrees. Begin by chopping 1 small red onion, 1/2 a red bell pepper, 1 yellow bell pepper & 1 medium zucchini into bite-sized pieces. Lay them out on a baking sheet & drizzle with 1 tablespoon of olive oil. Sprinkle on a 1/2 teaspoon of kosher salt & some freshly ground black pepper {to taste}. Give it all a toss.

Roast for 10 minutes. Remove from the oven & add 2 cloves of minced garlic. Give it another toss, return to the oven & roast for an additional 10 minutes, or until the veggies are softened & beginning to brown.

While the vegetables are roasting, add 6 large eggs, a 1/2 cup milk, 2 tablespoons Parmesan cheese & the remaining 1/2 teaspoon kosher salt to a mixing bowl. Whisk to combine.
Reduce the oven temperature to 350 degrees.

Melt 1 tablespoon butter in a 12" skillet {If using a non-stick skillet, you can use cooking spray}, over medium heat & add 2 chopped scallions. Cook for one minute. Add in the roasted veggies & cook an additional minute.

Pour the egg mixture over the veggies & reduce the heat to medium-low. Do not stir. Cook for 2 minutes. Transfer the skillet to the oven & cook for an additional 15-20 minutes, or until the eggs are set.

Sprinkle a 1/4 cup grated Gruyère cheese over the top & bake for a few more minutes, or until the cheese is melted.

Let the frittata cool slightly. Place a serving plate over the skillet, invert & serve.

Roasted Vegetable Frittata

Adapted {quite a bit} from Barefoot Contessa's How Easy is That?
Serves 4
Like I do with most of Ina's recipes, I have cut way back on her quantities of fat & salt. This is a "healthier" version of the original recipe.

1 medium zucchini
1/2 red bell pepper
1 yellow bell pepper
1 small red onion
1 tablespoon olive oil
1 teaspoon kosher salt {divided}
freshly ground black pepper, to taste
2 cloves garlic, minced
6 large eggs
1/2 cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon butter, or non-stick cooking spray
2 scallions, chopped
1/4 cup grated Gruyère cheese

Preheat the oven to 450 degrees. Chop the zucchini, bell peppers & onion into bite-sized chunks. Lay them out on a baking sheet & drizzle with the olive oil. Sprinkle on a 1/2 teaspoon kosher salt & some freshly ground pepper. Toss to coat the veggies evenly with oil & roast for 10 minutes. Remove them from the oven, add the minced garlic & toss again. Roast for an additional 10 minutes, or until the veggies begin to brown.
While the vegetables are roasting, add the eggs, milk, Parmesan cheese & remaining 1/2 teaspoon kosher salt to a mixing bowl. Whisk to combine.
Reduce the oven temperature to 350 degrees.
Melt the butter in a 12" skillet {If using a non-stick skillet, you can use cooking spray}, over medium heat & add the scallions. Cook for one minute. Add in the roasted veggies & cook an additional minute. Pour the egg mixture over the veggies & reduce the heat to medium-low. Do not stir. Cook for 2 minutes. Transfer the skillet to the oven & cook for an additional 15-20 minutes, or until the eggs are set. Sprinkle the grated Gruyère cheese over the top & bake for a few more minutes, or until the cheese is melted.
Let the frittata cool slightly. Place a serving plate over the skillet, invert & serve.
Click here for the printable recipe.