Veggie Frittata

Name: Veggie Frittata
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 1 chopped zucchini; 1 chopped bell pepper; 1/2 sliced red onion; 2 tbsp olive oil (separated); 1 clove chopped garlic; 2 diced scallions; 6 eggs; Splash of cream/milk; 2 tbsp of grated parmesan; Extra grated cheese of choice (gruyere/cheddar); salt and pepper

by Jordan and Hayley Finewax

4 Servings

40 min

🥚 Nothing like yolking around on Sunday morning and making an eggcellentt brunch!🥚

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This Roasted Veggie Frittata is a great way to start a lazy Sunday morning. Grab all your roasted veggies that you may have cooked in the week (or make some fresh like we did!), add a few extra flavours, and whip in some eggs to bake away your worries for the day. The secret? A good cast iron skillet that can go from the stove to the oven for perfectly even cooking. Honestly, get yourself one!

Pair it with a nice side salad and you have brunch ready to go.

Veggie Frittata

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Recipe details

Yield 4 Servings
Time spent: Prep time: 5 Minutes Cook time: 35 Minutes Total time: 40 min

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Instructions

Preheat oven to 400F
Chop all veggies and toss with 1 tbsp olive oil, salt and pepper
Bake in oven for 15-20 mins adding chopped garlic halfway through.
Turn the oven down to 350F
In a cast iron skillet, saute scallions in olive oil until fragrant over medium heat.
Add in roasted veggies and saute another 1 min.
Add in whisked eggs with a splash of cream/milk and parmesan.
Bake in oven for 10 mins, until eggs are just set.
Sprinkle on grated cheese, and bake for 2-3 mins until bubbly.
And voila, a frittata!

Veggie Frittata

Veggie Frittata

Recipe details

Ingredients

Instructions

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Veggie Frittata

Veggie Frittata

Recipe details

Ingredients

Instructions

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