I have wanted to make a frittata for a long time, but have never actually done it. Thanks to a couple of recipes I have come across lately and The Great Leftover Challenge issued by Danny’s Kitchen on his blog, I came up with my own frittata recipe.
We had cheese fondue last Friday night for family movie night (Back to the Future, if you’re curious). We had extra Gruyere and Emmentaler left over. I started thinking about scrambled eggs and cheese, but we have that all the time and it isn’t exactly exciting. Then I thought of a frittata for something different. I was already planning on roasted vegetables with pasta for one dinner this week, so I planned to make extra veggies so I would have some left over for the frittata experiment.
I wish I had done a frittata sooner. It’s better and healthier than quiche. And as easy to make as scrambled eggs, but infinitely more interesting. Rich gave it two thumbs up and Calvin gave it three (not sure how that works!). So here it is – Roasted Vegetable Frittata with Cheese.
Roasted Vegetable Frittata with Cheese
from The Cook’s Life
The cheese makes this plenty salty enough, you can always add salt at the table if you think it needs it.
1 tablespoon olive oil
¼ cup milk
3 cloves roasted garlic, diced or mashed
1-2 cups grated sharp cheese (I used Emmentaler, Gruyere and sharp cheddar)
1-2 cups roasted vegetables (I used leftover zucchini, eggplant, carrots and garlic)
Preheat the oven to 400 degrees. Start an ovenproof skillet heating over medium heat and add the olive oil. Beat the eggs with the milk, garlic and about a cup of cheese, and pour in the hot pan. Stir gently and cook until the eggs are starting to set and are about half-cooked. There should still be liquid eggs. Add the vegetables and stir briefly to mix them in a bit. Sprinkle the top with ½-1 cup cheese and place the skillet in the hot oven. Bake until the eggs are set and starting to puff and the cheese is starting to brown, 10-15 minutes. Serve immediately.