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Vegetarian Frittata
8
Servings
13
Ingredients
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Ingredients
Makes 8 servings- Zucchini 1.0 whole
- Red Bell Pepper 1.0 whole
- Yellow Bell Pepper 1.0 whole
- Olive Oil 0.3 cup(s)
- Salt 1.0 teaspoon(s)
- Black Pepper 0.5 teaspoon(s)
- Butter 1.0 tablespoon(s)
- Eggs 12.0 whole
- Milk 1.0 cup(s)
- Green Onion 0.5 bunch(es)
- Parmesan Cheese 8.0 ounce(s)
- Garlic Cloves 2.0 whole
- Red Onion 1.0 whole
Dietary Restrictions
Eggs
Wheat / Gluten
Dairy
Recipe Instructions
Preheat the oven to 425 degrees.
Place the diced veggies (zucchini, peppers, and onion) on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
Meanwhile, in a large bowl, whisk together the eggs, dairy, 1 teaspoon salt, and 1/2 teaspoon pepper.
In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle.
Add parmesan if you want!
