Roasted Vegetable Frittata with Garlic Olive Oil

Sometimes we have more vegetables in our refrigerator than we know what to do with. This recipe is perfect for cleaning out the fridge and making great use of the vegetables that have been overlooked. We modified an Ina Garten’s Roasted Vegetable Frittata recipe to create this delicious meal, which could be used for breakfast, brunch, lunch or dinner. While the recipe called for very specific vegetables, we have found that as long as you get the portions and amounts correct, you can use whatever vegetables you have at home. That allows this recipe to be great for spring (asparagus), summer (peppers, fennel) or fall (zucchini)….so be creative and enjoy!

INGREDIENTS

• 1 small zucchini, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 fennel bulb, 1-inch diced
• 1 red onion, 1-inch diced
• ¼ cup plus 1 tablespoon Olive This! Garlic Olive Oil, divided
• kosher salt
• freshly ground black pepper
• 12 large eggs
• 1 cup half-and-half
• ¼ cup grated parmesan cheese
• 1/3 cup chopped scallions, green and white parts (about 3-4 scallions)
• ½ cup grated gruyere cheese

DIRECTIONS

Adjust oven rack to middle position and preheat oven to 425 degrees F.

Start with getting the vegetables in the oven to roast. Chop the fennel, red onion, zucchini and yellow peppers.

Transfer chopped vegetables to a large baking sheet and sprinkle with ½ teaspoon of kosher salt and ½ teaspoon of black pepper. Drizzle the ¼ cup of olive oil over the chopped vegetables and toss well.

Spread vegetables to a single layer and bake in the oven for 20-25 minutes stirring half way through. When done, remove pan from oven and reduce the temperature to 350 degrees F.

While the vegetables are roasting, add the 12 eggs, 1 cup of half-and-half, the ¼ cup of grated parmesan, 1 teaspoon kosher salt and ½ teaspoon of pepper. Whisk thoroughly until well blended. Set aside.

Chop the scallions and grate the gruyere cheese. Set aside.

Once the roasted vegetables are out of the oven, heat the remaining 1 tablespoon of garlic olive oil in a 10-inch skillet over medium low heat. Add the chopped scallions and sauté for about 1 minute. Add the roasted vegetables to the skillet and toss with the scallions.

Give the egg mixture one more stir and pour over the vegetables in the skillet. Let cook for about 2 minutes over the medium-low heat without touching it at all.

Transfer the skillet to the heated oven and let bake until the frittata is puffed and set in the middle, about 20-30 minutes. Keep in mind, when it’s time to remove the frittata the skillet handle will be scalding hot and one time we forgot (you only make this mistake once). One trick to help you remember is to place your oven mitt over or around the handle of your oven door. That way you’ll remember to use it when grabbing the hot pan inside the oven.

After the 20-25 minutes, pull out the frittata (using the oven mitt) and sprinkle the top with the ½ cup of gruyere cheese. Return to the oven for another 3 minutes to melt the cheese.

Remove the roasted vegetable frittata from the oven and let set for about 5-10 minutes. Cut into wedges and serve.

MAKES 6-8 SERVINGS

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.