Egg Frittata With Roasted Vegetables

Use any vegetables you want in your frittata.
This delicious frittata is filled with flavor.  It is hearty enough to keep you going until time for the next meal.  This recipe makes six servings that can be refrigerated and reheated, as needed.

4 cloves of garlic, whole and unpeeled
3 medium red bell peppers, quartered
1 onion, thinly sliced
2 large zucchini, peeled and cut into 3½-inch thick strips
1 tablespoon olive oil
¼ cup fresh parsley, chopped
½ teaspoon salt
4 whole eggs
6 egg whites
¼ teaspoon cayenne pepper
⅓ cup shredded Parmesan cheese

1. Preheat the oven to 425 degrees Fahrenheit.  You will use two racks in the oven.  Place one on the lowest level and one in the center.
2.Cover two shallow baking pans with foil and coat liberally with non-stick spray.
3.Place the garlic and bell peppers on one pan, spreading them over the surface of the pan.  Place the onion and zucchini pieces in the other pan.  Brush the vegetables with olive oil.
4.Set the zucchini on the lower rack and the peppers on the middle rack. Roast for 15 minutes.  Swap the pans and roast for another 10 minutes.  The peppers should char slightly.  Remove both pans from the oven and cool for five minutes before removing the skin from the pepper and peeling the garlic.
5.Chop everything and place it in a large bowl, tossing together with the parsley and salt.
6.Lower the oven temperature to 350 degrees.  Coat a 9-inch cake pan with nonstick spray.
7.Whisk the whole eggs and egg whites in a bowl and add the pepper.  Pour the egg mixture into the vegetable mixture and combine well.  Stir in the Parmesan cheese.
8.Pour the egg mixture into the prepared cake pan and bake for 45 to 50 minutes or until the center of the frittata is set.
9.Remove from the oven and allow it to set for five minutes before slicing and serving.

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