By Aggieskitchen
Frittatas are a favorite around my house. I love making them and love eating them. They come together so quickly for an easy dinner (breakfast or lunch…) and you can really use up a lot of odds and ends in your produce drawer as fillers for them too. In this fritatta, I took some time earlier in the day to roast up some veggies I had on hand…zucchini, red peppers, squash and onion. I added those roasted veggies to some whipped eggs and egg whites, topped it with a few pieces of goat cheese and voila, you have yourself a delicious gourmet frittata in minutes.
Roasted Vegetable and Goat Cheese Frittata
Recipe from Aggie’s Kitchen
Ingredients
- 2 large eggs
- 1/3 cup egg whites, approximately 2 large egg whites
- 2 TB milk
- 1 zucchini, chopped in about 1”³ pieces
- 1 2 squash, chopped in about 1”³ pieces
- 1/2 medium red onion, chopped in about 1”³ pieces
- 1 red bell pepper, chopped in about 1”³ pieces
- 1 tsp olive oil
- salt and pepper, to taste
- 2 oz piece of goat cheese
Directions
- Preheat oven to 425 degrees. In small bowl, toss vegetables with olive oil, salt and pepper. Spread evenly on cookie sheet and place in hot oven. Roast for approximately 20-25 minutes until veggies are cooked.
- Preheat the broiler. Whisk the eggs, milk, salt, and pepper in a medium bowl to blend. Set aside.
- Spray an 8-inch-diameter nonstick ovenproof skillet and heat over medium high heat. Add roasted vegetables to the skillet, then pour the egg mixture over the vegetable mixture and cook for a few minutes until the eggs start to set. Crumble goat cheese over eggs and vegetables.
- Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. Cut into triangles and serve.
