Frittata with roasted vegetables

4 servings

Ingredients

Quantity Ingredient
1 small Eggplant - (abt 12 oz); trimmed, and
Cut in 1\" cubes
1 small Red bell pepper; halved, seeds and
Stem removed; cut in 1/2\" wedges
1 small Green bell pepper; halved, seeds and
Stem removed; cut in 1/2\" wedges
1 large Carrot; trimmed and pared,
Cut in 1/2\" diagonal slices
1 small Zucchini; trimmed and pared,
Cut in 1/2\" diagonal slices
1 Red onion; trimmed, cut 1\"
Wedges
4 Garlic cloves; bruised with side
A knife
2 tablespoons Olive oil
Salt
Freshly ground black pepper
2 tablespoons Chopped parsley or basil
8 larges Eggs
3 tablespoons Freshly grated Parmigiano-Reggiano cheese; divided
½ cup Shredded or 4 ounces thinly sliced
Mozzarella cheese

Directions

Preheat oven to 400 degrees. Place eggplant, peppers, carrot, zucchini, onion and garlic in 13- by 9-inch baking dish. Drizzle vegetables with oil.

Roast until edges are browned, 40 to 50 minutes, turning every 20 minutes.

Season to taste with salt and pepper. Stir in chopped parsley. Spread vegetables evenly in heavy 10-inch nonstick skillet. Turn burner to medium heat. (If using leftover roasted vegetables for frittata, heat until very hot, about 3 minutes.) Whisk eggs until frothy and very well blended. Add 2 tablespoons Parmigiano-Reggiano and salt and pepper to taste. Pour eggs over vegetables; cook, without stirring, until eggs set around edges, about 5 minutes. Using rubber spatula, lift frittata edge and tilt pan slightly to allow uncooked eggs to run under cooked portion. Cook until eggs are almost set in center, about 10 minutes more. Arrange mozzarella evenly over frittata. Sprinkle with remaining 1 tablespoon Parmigiano-Reggiano. Cover and cook until eggs are set and cheese melted (if preferred, place skillet under preheated broiler and broil just until frittata is set and cheese melts, about 1 minute). To serve, loosen frittata edges and slide it onto large serving platter. Yield: 4 servings.

Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Marie Simmons Formatted for MasterCook by Susan Wolfe - swolfe1@...

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