Roast Vegetable Frittata Food

ROASTED VEGETABLE FRITTATA

Steps:

• In a medium bowl, beat the eggs, salt and pepper until combined. Preheat the oven to the broiler setting.
• Add the olive oil to an 8-inch cast-iron skillet and place over medium heat until the oil is shimmering. Add the eggs and vegetables. Let them cook, undisturbed, until the edges are set, about 2 minutes. Slip an offset spatula (a butter knife will work, too) under the sides and tilt the pan, to help the uncooked egg slide underneath. Repeat this all around the edge of the pan, until the top is wet but no longer runny.
• Place the skillet under the broiler, and cook until the top is golden and bubbly, 2 to 3 minutes, keeping a close eye so it doesn't burn. Remove the pan from the oven. Cut into 6 wedges, and serve immediately.
• Preheat the oven to 375 degrees F.
• Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
• Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
• Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!

CHEAT SHEET ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the broccoli florets with 2 teaspoons oil and some salt and pepper in a small bowl. Divide a nonstick half-sheet pan (13-by-18-inches) into four quadrants and place the broccoli in one quadrant in a single layer. Repeat with the carrots, bell pepper and onion, tossing each with 2 teaspoons oil and some salt and pepper and spreading in a single layer in its own quadrant. Roast until the vegetables are softened slightly and deeply browned, 15 to 18 minutes. Remove the sheet pan and lower the oven to 350 degrees F.
• Meanwhile, whisk together the eggs and cream in a large bowl and sprinkle with some salt and pepper. Drizzle the remaining tablespoon oil over the top of the vegetables, then pour the egg mixture over the top. Sprinkle the cheese evenly over the eggs. Bake, rotating once halfway through, until the eggs are completely cooked through, puffed and just the slightest bit golden, 12 to 15 minutes.
• Slice the frittata into portions and use an offset spatula to remove from the pan. Sprinkle with chives and serve.

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased baking sheet. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway., Meanwhile, whisk eggs, milk and remaining salt and pepper until blended., Reduce oven setting to 350°. In a large ovenproof skillet, heat remaining oil over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture; sprinkle with cheeses and basil., Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

ROAST VEGETABLE FRITTATA

Steps:

• Preheat oven to 180 degrees Celcius.
• Toss the vegetables with the olive oil in a 20cm shallow baking dish and bake for 25 minutes.
• Beat eggs together with milk, herbs and seasoning. Pour on top of the roast vegetables.
• Return to the oven for 40 minutes, covering top with foil after 20 minutes.

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees F.
• Place the 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 F.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 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. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

ROAST VEGETABLE FRITTATA

Steps:

• Chop all vegetables into large pieces and place in large roasting dish. Sprinkle over the garlic and coat well in the olive oil. Place in a pre-heated oven at 175 centigrade. Roast for 20-25 minutes. Set aside while you make the egg mixture.
• Beat the eggs together with the cream and season with salt and pepper. Take a large (approx. 10 inch/25 cm diameter) ovenproof dish and grease with oil or butter. Put a layer of roasted vegetable in the dish and on top of this add the cubed goats cheese. Add the remainder of the vegetables, crumble the feta cheese on top and then pour over the beaten egg & cream mixture.
• Place in the oven for 30 - 40 minutes and cook until firm, but be careful not to over-cook - the centre should still be slightly moist. Set aside for 10 minutes to continue to set and serve.