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.
  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 6 servings
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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, recipe follows

Roasted Veggie Ratatouille

1 eggplant, cut lengthwise into 1/2-inch slices

1 large zucchini, cut lengthwise into 1/2-inch slices

1 summer squash, cut lengthwise into 1/2-inch slices

3 beefsteak tomatoes, cut into 1/2-inch slices

Extra-virgin olive oil

Kosher salt

1 large red onion, cut into 1/2-inch dice

Pinch crushed red pepper flakes

1 red bell pepper, cut into 1/2-inch dice

1 yellow bell pepper, cut into 1/2-inch dice

1/4 cup red wine vinegar

2 tablespoons chopped fresh marjoram leaves

1/2 tablespoon chopped fresh thyme leaves

Directions

  1. In a medium bowl, beat the eggs, salt and pepper until combined. Preheat the oven to the broiler setting. 
  2. 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. 
  3. 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.

Roasted Veggie Ratatouille

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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!
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