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Frittata with Roasted Summer Vegetables

  • Author: Chef Leo Spizzirri
  • Yield: 6-8 servings


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



  • 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.)



Equipment needed

  • 9×13 baking dish 
  • Rimmed Baking sheet 
  • Large bowl 
  • Whisk 
  • Knife 
  • Spatula


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