Easy Veggie Frittata
An easy and delicious one pan egg breakfast to use up leftover veggies.
- 1 cup roasted veggies I used roasted zucchini, cauliflower and cherry tomatoes
- 1 tbsp olive oil
- 5 large eggs
- 2 tbsp half and half or non-dairy substitute
- 1/3 cup grated cheese your preference
- 2 tbsp shaved parmesan optional
- S & P
Pre-heat your oven to 350°.
Whisk together the eggs, cream, salt and pepper in a mixing bowl. Stir in grated cheese and set aside.
Heat 1 tbsp. olive oil in a small non-stick skillet over medium heat. Add roasted veggies (or whatever you are using as the filling) and cook 2-3 minutes until just heated through (longer if you are starting with raw veggies).
Turn off the heat under the skillet. Pour the egg and cheese mixture over the hot veggies and jiggle the skillet to evenly distribute the egg mix.
Sprinkle the shaved parmesan over the top and immediately transfer the skillet to the hot oven.
Bake at 350° for 20 minutes until the middle is set.
Removing the frittata from the pan:
Place a sturdy plate over the top of the skillet. Use hot pads to hold the pan and plate and flip the frittata upside down to invert it on to the plate. Next, place a second plate over the frittata to sandwich it between both plates. Turn it over once more so the top is now right side up. Slice and serve.
*This recipe uses an 8½" skillet. If you are using a larger skillet you will want to add additional eggs so the frittata is not too thin. For every 2 additional eggs, add 1 tbsp of additional half and half. Bake until center is set.