Roasted Vegetable Frittata

Originally published in quality newspapers the week of April 17, 2011

If you have not yet finalized your Easter menu, consider adding this simple yet elegant Roasted Vegetable Frittata to your plans. This frittata is great for breakfast, brunch, or lunch.

Eggs, as a symbol of new life, are part of the Easter tradition in many countries. In Sweden, for instance, the tradition is to eat hardboiled eggs the evening before Easter. Other countries, like Greece and Portugal, make braided Easter bread with hardboiled eggs, shell and all, placed within the braids. In Italy, the frittata is often on the Easter menu.

If you are not familiar with frittata, it is similar to an omelet or crustless quiche and like these other dishes, can have a wide variety of fillings. This is a two-step recipe, and the vegetables can be roasted up to two days before you plan to make the frittata. At our house, we like roasted vegetables so much I’ll sometimes roast a large quantity using some in a frittata, and eating the rest as a side dish next night or even use them as a pizza topping. Roasted vegetables are versatile and simple to prepare. Roasting caramelizes the sugars in vegetables and results in an amazing sweet-savory taste combination. Those listed in this recipe are some of my favorites and these quantities will be just about right for the frittata.

Roasted Vegetables

• 4 medium-sized new potatoes
• 4 carrots or one and a half cups of baby carrots
• 1 medium yellow onion
• 1 red bell pepper
• 1 yellow bell pepper
• 20 (approx.) asparagus spears

Preheat the oven to 400 degrees. To prepare the vegetables, rinse the potatoes, peppers, asparagus, and carrots (if using whole carrots). There is no need to peel the potatoes, but remove any areas where the potatoes might have started to sprout. Peel the outer skin of the onion. Next, cut all the vegetables into bite-size chunks and place them in a large bowl. Drizzle the cut-up vegetables with olive oil and salt and pepper to taste. Using your hands, toss the vegetables until evenly coated with the oil, salt, and pepper.

Transfer the vegetables to a large cookie sheet, making sure that they are evenly distributed. Place the cookie sheet in the oven for approximately 45 minutes. At about the halfway point, use a spatula to move the vegetables around and turn them over. Continue roasting until they begin to brown evenly. Less dense vegetables, like the asparagus, may cook more quickly so remove them when they are done and let the other vegetables continue to cook. The roasted vegetables can be used immediately or stored refrigerated in an airtight container for up to two days.

Roasted Vegetable Frittata

• Roasted Vegetables
• 6 eggs
• Salt
• Pepper
• Olive Oil
• 1/4 Cup Parmesan cheese

Set the oven broiler on high and also heat to medium an oven-proof skillet (I use a well-seasoned cast iron skillet) on the stove top.

Crack the six eggs into a bowl, add salt and pepper to taste, and beat the eggs with a fork. Add to the skillet enough olive oil to cover the bottom and tilt the skillet so that the oil coats the sides. Next, add the roasted vegetables to the skillet. If the vegetables were prepared beforehand, allow them to warm up in the skillet then add the beaten eggs.

Shake the pan a bit to be sure the eggs settle all the way through to the bottom. Allow this to cook on the stovetop undisturbed until the eggs begin to set, about 5-7 minutes. Add the Parmesan cheese and transfer the skillet to the oven for 2 to 3 minutes until the eggs are completely set. Remove from the oven and use a spatula to loosen the sides. The frittata can be cut like a pie into six servings.

Comments

[ליסינג פרטי]

Wow.. Delicious!! I love Roasted Vegetable Frittata and I find here one new recipe to make it. I try for this recipe in this weekend.

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Amazing recipe shared by you for roasted vegetable frittata. I love it. I never found such a great and amazing vegetable frittata.

[טויוטה אוריס]

Yummy!! I like vegetable frittata. Thanks for sharing this recipe. I will try for this one.

[קידום אתרים]

Delicious post. I try to continue roasting until vegetable frittata begin to brown evenly. I love frittata.

[איפור ערב]

Awesome recipe about vegetable frittata. I like it too much. I am stop my self to eat this when I see the vegetable frittata.

[שתלים]

Vegetable frittata with shake the pan a bit to make sure the eggs to set all the way. It's look like delicious.

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WoW!!Superb!! Delicious Vegetable Frittata .Very nice recipe.I tried this, my kids liked the taste.Thanks a lot for sharing delicious recipe. Great posting!!!

[טיפים לאיפור]

It's around the middle, use a spatula to move the vegetables around and turn them over.

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Perfect way of using up Christmas leftovers! I used veggies that we roasted on the Webber and I added some Roast Chicken. Very Tasty.

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I am an vegetarian and i am searching for a delicious dish i found it here in this great blog the roast was too good and i am really enjoyed by preparing and eating it thanks for the blog thank you very much for putting such a great stuff...:)

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This was absolutely fantastic - I also added zucchini which gave it a bit of extra colour. While it was a little labour intensive, it was well worthwhile. Best frittata I've ever tasted! Made this for a mother's group lunch and everyone loved it, including my 11 month old daughter. Great way to get vegies into kids! Thanks.