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
2 large eggs
1/3 cup egg whites, approximately 2 large egg whites
2 TB milk
1 zucchini, chopped in about 1³ pieces
1 2 squash, chopped in about 1³ pieces
1/2 medium red onion, chopped in about 1³ pieces
1 red bell pepper, chopped in about 1³ pieces
1 tsp olive oil
salt and pepper, to taste
2 oz piece of goat cheese
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.