Leftover Roasted Veggies Frittata
Not sure what to do with all the leftover side dishes? Throw em’ into a frittata! This recipe is so easy because the most time consuming part--roasting the vegetables--is already done. The only veggie prep you may need to do is cut larger roasted pieces up, so that they are fit for your frittata. Beyond that, whip up the eggs, add the cream and cheese, and continue enjoying the goodness of your roasted veggies.
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- 3 cups leftover roasted vegetables
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 12 extra-large eggs
- 1 cup half-and-half
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1/3 cup chopped scallions, about 3 scallions
- 1/2 cup grated Gruyere cheese
1. Preheat the oven to 350 degrees F.
2. In a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
3. In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute.
4. Add the roasted vegetables to the pan and toss with the scallions.
5. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring.
6. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle.
7. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.