Roasted Vegetables Frittata

Mariby Corpening

Mariby Corpening

OMG!  I made this yesterday morning, my Roasted Vegetables Frittata topped with Sun-Dried Tomatoes, Parmesan Cheese & Capers and served with a side of my Buttermilk Biscuits.  Do you see all that flavor?  Oom!  Oom!  Oom!  Just look at it!  Grannie and I ate it for Sunday breakfast AND dinner, it was so good!  #ThingsThatMakeYouGoOom

That buttery crispness on my biscuits! Oooooom !

That buttery crispness on my biscuits! Oooooom!

Roasted Vegetables Frittata

Do excuse me, I digress; though, here is my very easy recipe:

INGREDIENTS

Can either do by pan-started atop the stove, then finished in the oven or fully-baked in the oven!

Can either do by pan-started atop the stove, then finished in the oven or fully-baked in the oven!

  • Eggs (4, 8 or 12)

  • 1/8, 1/4 or 1/2 Milk (or Cream, Yogart, etc.)

  • 1, 2 or 3 cups Fresh Vegetable chuncks of choice (to be roasted)

  • Sun-Dried Tomatoes (chopped)

  • Capers

  • 1/4 cup each of Parmesan/ Mozzarella/Cheddar/Pepper Jack Cheese (or what's available)

  • Fresh Scallions (chopped)

  • Butter (2 pats or oil spray pan)

  • Olive Oil (for roasting vegetables)

  • Seasonings

INSTRUCTIONS

Half the cheese mixed in with eggs, half sprinkled atop

Half the cheese mixed in with eggs, half sprinkled atop

  • Set oven temperature at 450 degrees

  • Cut up chunks of preferred vegetables (I use tomatoes, broccoli, onions, mushrooms, bell peppers, diced hot peppers, etc.)

  • Shower vegetables with olive oil, rosemary, a little salt, lemon pepper, garlic powder and a pinch of sugar

  • Spread out vegetables on foil-lined sheet pan (do not crowd pan)

  • Bake/roast for about 30 minutes until only gently charred

  • Heat frying pan on medium (if starting atop stove, then finished in the oven or you can also fully bake in oven)

  • A quick beat of eggs, add cream (milk or yogurt), half the cheese mixture, then add preferred seasonings

  • 2 pats of butter and a swirl of olive oil in fry pan

  • Pour in the egg mixture and essentially make an unfolded, open-face omelette (do NOT turn over; leave top uncooked)

  • Remove roasted vegetables from the oven and pour atop the (still raw) eggs

  • Top with sun-dried tomatoes, capers and the remaining freshly-graded cheese mixture

  • Bake for about 15-18 minutes (if fully cooking in oven, bake for 30-40 mins.)

  • Remove from oven and for effect, top with fresh scallions or spinach and a light swirl of olive oil

COMMENTS WELCOMED

Truly, this is the best baked egg dish I've ever had! The key is adding the flavor you like!

Truly, this is the best baked egg dish I've ever had! The key is adding the flavor you like!

Roasted Vegetables Frittata

WITH SUN-DRIED TOMATOES

Descriptions, Recipes & Images by Mariby CorpeningTM