Roasted Vegetable Frittata

Eggs are an easy go-to-meal any time of day. Here, they become a one-skillet meal by adding leftover roasted vegetables for a hearty frittata[.]

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup store-bought roasted vegetables or Anne Burrell's Roasted Veggie Ratatouille
Directions

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.


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    This recipe is featured in:

    Kids' Weeknight Dinners