Roasted Vegetable Frittata
Serve this wonderful frittata with slices of crusty French bread. Easy quick and healthy – basically a meal in a pan.
Ingredients
- 1 small zucchini, sliced thinly
- 1 red bell pepper sliced very thinly
- 2 medium size yellow or red potatoes
- 1 red onion, sliced very thinly
- ⅓ cup olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 12 large eggs
- 1 cup whole milk or half and half
- ⅓ cup fresh Parmesan cheese, shredded
- 1 tbsp butter
- 4 scallions
Instructions
- Preheat the oven to 425 degrees.
- Pour the olive oil into a 10 inch sauté pan. Layer the zucchini, peppers, potatoes and onion in the pan Bake for 25 minutes. Remove from oven and reduce oven heat to 350 Degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon pepper and garlic. Pour eggs over roasted vegetable and sprinkle scallions on top.
- Return to oven and Bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Cut into 6 or 8 wedges and serve hot.
Notes
We hope you enjoyed Gemperle eggs used in some delicious main courses!
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