Roast Veggie Frittata

Oven Roasted Veggie Fritatta

Sometimes when making Oven Roasted Veggies, I like to reserve about a cup of the vegetables to use later.  If you are not going to use them the next day, you can freeze them to make at a later date.  My recipe for Roast Veggie  Frittata is simple and can be prepared quickly when you do not really feel like preparing an elaborate meal.  

Roast Veggie Frittata

Recipe by April Ozbilgin

Ingredients

• 1 Cup Oven Roasted Veggies
• 6 Eggs
• 2 Tablespoons Milk or Heavy Cream
• 1/4 Cup Shredded Six Cheese Blend (or any cheese you like)
• 1 Teaspoon Dried Parsley
• Salt & Pepper to Taste
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Olive Oil
• 6 Cups Spinach or other greens for serving

Cooking Directions

1. Make the vinaigrette by whisking 2 Tablespoons Lemon Juice with 2 Tablespoons Olive Oil, salt and pepper to taste.
2. Heat oven to 350 degrees.
3. If veggies are frozen, thaw them.
4. Heat the veggies in an oven safe saute pan.
5. Whisk the six eggs, milk or cream, parsley, salt and pepper.
6. Pour the eggs over the hot veggies.
7. Sprinkle with cheese and cook for 2 minutes and then remove from heat and put into oven for 15 minutes.
8. Remove from oven cut into wedges and serve on spinach with a drizzle of vinaigrette. Afiyet olsun!

Labels: Carrots, Frittata, Roast Vegetable Frittata, Roasted, Roasted Vegetables, Vegetables, Zucchini