Roasted Vegetable Frittata

This Roasted Vegetable Frittata is a perfect addition to your brunch menu. Not only is it incredibly flavorful, but it’s also a versatile dish that allows you to make use of leftover vegetables, making it both delicious and sustainable. You can prepare it ahead of time and serve it slightly warm or at room temperature, making it a hassle-free choice for entertaining guests or enjoying a leisurely weekend brunch.

Serves 8

INGREDIENTS:

• 1 medium zucchini, quartered lengthwise
• 1 medium yellow squash, quartered lengthwise
• 1 cup small white mushrooms
• 1 small (Italian) eggplant, or 1/2 of a regular eggplant, cut into large chunks
• 2 tablespoons olive oil
• 9 eggs, beaten
• 1/2 cup half-and-half
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1 baked potato, diced
• 1 medium onion, chopped
• Chopped Italian parsley or cilantro
• 1/2 cup diced tomatoes (about 1 large)
• 1 cup shredded cheese (Monterey Jack, Cheddar, or Havarti, for example)
• Black pepper to taste

INSTRUCTIONS:

1. Roast the Vegetables: Preheat your oven to 400°F. Toss the zucchini, yellow squash, mushrooms, and eggplant with olive oil until they are well coated.
2. Spread the vegetables evenly onto a baking sheet or roasting pan.
3. Roast the vegetables in the preheated oven until they become tender, which should take about 20 minutes. (Note: This roasting step can be done up to 2 days in advance.) Once roasted, set them aside.
4. Prepare the Frittata: Increase the oven temperature to 450°F.
5. In a bowl, whisk together the eggs, half-and-half, and salt until they are well combined.
6. In an oven-safe, 10-inch nonstick skillet, melt the butter over medium heat.
7. Add the diced potatoes, chopped onions, and your choice of parsley or cilantro to the skillet.
8. Sauté them until the onions are softened, and the potatoes turn slightly golden.
9. Now, add the previously roasted vegetables to the skillet and pour in the egg mixture.
10. Using a wooden spoon, gently stir the mixture until it begins to thicken, but it should still be mostly liquid.
11. Stir in the diced tomatoes and the shredded cheese. Season the frittata with black pepper.
12. Bake and Serve: Place the skillet in the center rack of the oven and bake until the frittata puffs slightly and starts to brown on top. This should take approximately 15 minutes.
13. Once done, remove the frittata from the oven and transfer it to a serving plate.
14. Allow it to rest for about 5 minutes before cutting it into 8 wedges.
15. Garnish with additional chopped parsley or cilantro, and your Roasted Vegetable Frittata is ready to be served and enjoyed!

Whether you’re hosting a brunch gathering or simply treating yourself to a delicious meal, this Roasted Vegetable Frittata is a flavorful and satisfying option. Its versatility allows you to adapt it to your taste by using your preferred vegetables and cheese. Serve it fresh from the oven or at room temperature, and enjoy a delightful culinary experience that combines the goodness of roasted vegetables, eggs, and cheese. It’s a fantastic addition to your breakfast or brunch repertoire that’s sure to please everyone at the table.

This dish not only bursts with flavors but also offers a delightful mix of textures, making it a brunch favorite for friends and family alike.