Herb-Roasted Vegetable Frittata
15min
15min
4
275
Chef's Note
For the best flavor, try to use fresh herbs rather than dried. If you don't have an oven-safe skillet, you can transfer the partially cooked frittata to a greased pie dish before baking. This frittata also makes excellent leftovers for quick weekday breakfasts or lunches.
Tags
Ingredients
1 medium red bell pepper
1 small zucchini
1 cup cherry tomatoes
1/2 medium red onion
2 tablespoons olive oil
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
2 tablespoons fresh basil
8 large eggs
1/4 cup milk
1/2 cup feta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Dice 1 medium red bell pepper, 1 small zucchini, and 1/2 medium red onion into 1/2-inch pieces. Halve 1 cup of cherry tomatoes.
- 3
Toss the vegetables with 1 tablespoon of olive oil, 1 teaspoon of chopped fresh rosemary, and 1 teaspoon of chopped fresh thyme. Season with 1/4 teaspoon salt and a pinch of black pepper.
- 4
Spread the vegetables on a baking sheet and roast for 10 minutes until they begin to soften and caramelize.
- 5
Meanwhile, in a large bowl, whisk together 8 large eggs, 1/4 cup milk, remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes.
- 6
Heat a 10-inch oven-safe skillet over medium heat. Add the remaining 1 tablespoon of olive oil.
- 7
Transfer the roasted vegetables to the skillet, spreading them evenly.
- 8
Pour the egg mixture over the vegetables. Cook for 3-4 minutes until the edges begin to set.
- 9
Sprinkle 1/2 cup of crumbled feta cheese over the top and transfer the skillet to the oven.
- 10
Bake for 10-12 minutes until the frittata is set and slightly puffed.
- 11
Remove from oven and let cool for 5 minutes. Sprinkle with 2 tablespoons of chopped fresh basil.
- 12
Slice into wedges and serve warm.
Nutrition Information (per serving)
275
18g
8g
19g
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