Chef's frittata with roasted vegetables

Chef’s Frittata with Roasted Vegetables

3 Tbsp olive oil
2 cups of vegetables

TIP: Use what your family likes: red, yellow, or green peppers; red onion; broccoli; mushrooms; or anything else!

Salt and pepper to taste
8 large eggs
1⁄4 tsp crushed red pepper
1⁄3 cup milk, half & half, or cream
1⁄3 cup grated parmesan cheese
1⁄4 cup shredded cheddar cheese

Place cut vegetables into a mixing bowl and season with salt and pepper. Drizzle olive oil over the vegetables and mix to coat.

Place vegetables on a sheet pan and roast in a 400°F oven for 10 minutes. Set aside.

Whisk together eggs and dairy. Fold in parmesan cheese. Coat a large non-stick skillet with cooking spray and pour in the egg and parmesan mixture. Add in roasted vegetables and sprinkle cheddar cheese on top. Cook on the stovetop over medium heat until the eggs start to set.

Turn the oven onto broil. Place the skillet on a rack near the broiler and finish cooking until golden brown.

Serves 6

From our kitchen to yours…Cucina Felice!

Did you know that Chef’s offers cooking classes? From main courses to desserts, from romantic date nights to girls’ nights out, have fun, learn a ton, and, most importantly—EAT!


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Michele at Chef's
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