YUM…I just love recycling food into other options…like roasting vegetables and making them into a frittata with roasted vegetables!
It’s summer and it’s hot outside, I don’t want to cook yet I want that homemade meal, how about you? A few weeks ago I posted on how to roast vegetables, did you read it? I took the leftovers and made an amazing Mediterranean salad with a homemade dressing, with the leftover roasted vegetables, I also made this frittata.
You may recall me posting about frittata’s as I was teaching a class and I had people unfamiliar with how to make them, so I did a post, frittata with zucchini blossom, this recipe is similar in the process of making the frittata but with roasted vegetables instead.
Place eggs in a bowl, add parmesan cheese
place roasted vegetables in a nonstick Teflon frying pan, this is important as you do not want the egg to stick to the pan
once the roasted vegetables are warmed up, put the beaten eggs on top
let that cook with the egg mixture, moving the eggs around for a few minutes but letting it settle so the bottom can get solid
one the bottom is slightly browned, place it in a preheated 350-degree oven for 6-8 minutes or until the top cooks through, remove and place on a plate
slice and serve hot, warm or cool.
This frittata with roasted vegetables is great as an appetizer, in a sandwich (with a little mayo), or just on its own, pair it up with a salad and you are golden! I love the simplicity the leftover roasted vegetables add to this recipe, if you are looking for a simple recipe using eggs and leftover, look no more, you too will love my frittata with roasted vegetables!
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Thank you again ~ Patty Limatola-Tanenbaum