Print
Frittata with Roasted Summer Vegetables
- Yield: 6-8 servings
Ingredients
1 dozen large eggs
1/2 cup of whole milk
2 cloves of fresh garlic
1/4 cup of extra virgin olive oil
1/2 cup of goat cheese (optional – you can also use feta cheese, ricotta cheese or skip the cheese)
Salt and pepper
Instructions
- Preheat your oven to 450 degrees F.
- Cut the vegetables into approximately 1-inch cubes and combine in one bowl.
- Coat the vegetables with half of extra virgin olive oil. Lightly sprinkle salt and pepper. Mix well.
- Put the vegetables on a large baking sheet. It’s a good idea to put a layer of aluminum foil down first.
- Roast the vegetables for a total of 20 minutes. After 10 minutes, stir the vegetables to even out the cooking.
- While the vegetables are roasting, make your custard (egg mixture). Mix the eggs in a large bowl.
- Add the whole milk and salt and pepper and mix again. (You can also substitute almond milk for the whole milk.)
- Remove the vegetables from the oven and let them cool. Turn your oven temperature down to 350 degrees F.
- Combine the eggs and the roasted vegetables. Lightly coat the glass baking dish with olive oil and then add the egg/vegetable mix.
- Place dollops of goat cheese on the top. (You can also use ricotta cheese for this or skip the cheese step.)
- Add any other herbs that you like such as fresh oregano. Add lightly across the top.
- Add a light drizzle of olive oil across the top.
- Bake at 350 degrees F for 30 minutes.
- Remove the pan from the oven and check to see if it is cooked through.
- Let cool for about 15 minutes. Take a knife and cut around the edge to loosen from the dish. Cut into slices depending on how many people you plan to serve.
Notes
Equipment needed
- 9×13 baking dish
- Rimmed Baking sheet
- Large bowl
- Whisk
- Knife
- Spatula