CHEESY VEGETABLE FRITTATA
A simple side of fresh fruit makes a perfect refreshing counterpart to this cheesy, flavorful egg bake packed with veggies. My husband and I enjoy it just as much for late-night suppers as we do for brunch. Try swapping in your favorite egg substitute if you're cutting the fat in your diet.-Pauline Howard, Lago Vista, Texas
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine all ingredients. Pour into a greased shallow 2-cup baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 20-25 minutes.
Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 587mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
ROAST VEGETABLE FRITTATA
A great dish for entertaining, appeals to all and can be eaten hot or cold.
Provided by snakeyfly
Time 50m
Yield Serves 10
Number Of Ingredients 11
Steps:
- Chop all vegetables into large pieces and place in large roasting dish. Sprinkle over the garlic and coat well in the olive oil. Place in a pre-heated oven at 175 centigrade. Roast for 20-25 minutes. Set aside while you make the egg mixture.
- Beat the eggs together with the cream and season with salt and pepper. Take a large (approx. 10 inch/25 cm diameter) ovenproof dish and grease with oil or butter. Put a layer of roasted vegetable in the dish and on top of this add the cubed goats cheese. Add the remainder of the vegetables, crumble the feta cheese on top and then pour over the beaten egg & cream mixture.
- Place in the oven for 30 - 40 minutes and cook until firm, but be careful not to over-cook - the centre should still be slightly moist. Set aside for 10 minutes to continue to set and serve.
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
CHEAT SHEET ROASTED VEGETABLE FRITTATA
Provided by Food Network
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Toss the broccoli florets with 2 teaspoons oil and some salt and pepper in a small bowl. Divide a nonstick half-sheet pan (13-by-18-inches) into four quadrants and place the broccoli in one quadrant in a single layer. Repeat with the carrots, bell pepper and onion, tossing each with 2 teaspoons oil and some salt and pepper and spreading in a single layer in its own quadrant. Roast until the vegetables are softened slightly and deeply browned, 15 to 18 minutes. Remove the sheet pan and lower the oven to 350 degrees F.
- Meanwhile, whisk together the eggs and cream in a large bowl and sprinkle with some salt and pepper. Drizzle the remaining tablespoon oil over the top of the vegetables, then pour the egg mixture over the top. Sprinkle the cheese evenly over the eggs. Bake, rotating once halfway through, until the eggs are completely cooked through, puffed and just the slightest bit golden, 12 to 15 minutes.
- Slice the frittata into portions and use an offset spatula to remove from the pan. Sprinkle with chives and serve.
ROASTED VEGETABLE FRITTATA
Eggs are an easy go-to-meal any time of day. Here, they become a one-skillet meal by adding leftover roasted vegetables for a hearty frittata.
Provided by Jennifer Perillo
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, beat the eggs, salt and pepper until combined. Preheat the oven to the broiler setting.
- Add the olive oil to an 8-inch cast-iron skillet and place over medium heat until the oil is shimmering. Add the eggs and vegetables. Let them cook, undisturbed, until the edges are set, about 2 minutes. Slip an offset spatula (a butter knife will work, too) under the sides and tilt the pan, to help the uncooked egg slide underneath. Repeat this all around the edge of the pan, until the top is wet but no longer runny.
- Place the skillet under the broiler, and cook until the top is golden and bubbly, 2 to 3 minutes, keeping a close eye so it doesn't burn. Remove the pan from the oven. Cut into 6 wedges, and serve immediately.
- Preheat the oven to 375 degrees F.
- Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
- Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
- Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!
ROAST VEGETABLE FRITTATA
Great to take on picnics with some crusty bread and a salad, or to pack in lunchboxes. Feel free to use up any leftover roast vegetables in this!
Provided by peachy_pie
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 degrees Celcius.
- Toss the vegetables with the olive oil in a 20cm shallow baking dish and bake for 25 minutes.
- Beat eggs together with milk, herbs and seasoning. Pour on top of the roast vegetables.
- Return to the oven for 40 minutes, covering top with foil after 20 minutes.
Nutrition Facts : Calories 238.8, Fat 13.7, SaturatedFat 3.7, Cholesterol 423.4, Sodium 166, Carbohydrate 14.5, Fiber 2, Sugar 4.6, Protein 16.2
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
VEGETABLE FRITTATA
Make and share this Vegetable Frittata recipe from Food.com.
Provided by Susie in Texas
Categories Breakfast
Time 21m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes.
- Add zucchini, cook covered 4 minutes.
- Add garlic, salt and tomato, cook stirring, 5 minutes.
- Transfer to bowl.
- Cool.
- Add eggs.
- Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet.
- Add egg mixture, cook 3-5 minutes till underside is set.
- Bake preheated 400 degrees F oven for 1 to 2 minutes till puffed and golden.
- Cut into wedges.
Nutrition Facts : Calories 138.7, Fat 12, SaturatedFat 3, Cholesterol 162.4, Sodium 211.5, Carbohydrate 2.8, Fiber 0.6, Sugar 1.4, Protein 5.3
ROASTED VEGETABLE FRITTATA
The great thing about frittatas is that I can make them with whatever I have available in my garden and in the pantry. This version uses spring produce to its advantage. Roasting really intensifies the natural sweetness of the asparagus and onion, and the earthiness of the potatoes. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased baking sheet. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway., Meanwhile, whisk eggs, milk and remaining salt and pepper until blended., Reduce oven setting to 350°. In a large ovenproof skillet, heat remaining oil over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture; sprinkle with cheeses and basil., Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 665mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
More about "roasted vegetable frittata recipes"
ROAST VEGETABLE FRITTATA - HEALTHY FOOD GUIDE
From healthyfood.com
4.7/5 Total Time 1 hr 20 minsCategory Frittatas, QuichesPublished 2018-08-15
- 1 Preheat oven to 190°C. In a large ovenproof pan, arrange veges, spray with oil and sprinkle with dukkah. Bake for 30 minutes, turning several times.
- 2 Meanwhile, in a food processor, blend eggs with cheeses, milk and nutmeg, until smooth. Season with salt and pepper.
- 3 Lightly spray a large ovenproof dish with oil. Spoon in cooked veges. Pour egg mix over and toss veges lightly to evenly coat. Bake for 25-30 minutes, or until set. Cover with foil if the top becomes too brown during cooking.
ROASTED VEGETABLE FRITTATA | FOOD IN A MINUTE
From foodinaminute.co.nz
- 1. Preheat oven to 210°C (fan bake). Place Wattie's frozen Kiwi Roast Mix in a single layer in an oven proof dish or frying pan. Add the sliced red onion and toss through 2 tablespoons of olive oil. Roast for 20 minutes.
- 2. Remove from the oven. Scatter over the sliced chorizo. Pour over beaten eggs and sprinkle with grated cheese.
- 3. Return pan to the oven and cook a further 15-20 minutes, until the egg has set. Garnish with roughly chopped fresh parsley leaves. Slice and serve with a crisp green salad.
15 EASY FRITTATA RECIPES THAT ARE PERFECT FOR WEIGHT LOSS ...
From eatthis.com
- Healthy Loaded Vegetable Frittata Recipe. Packed with veggies, this stunning frittata recipe uses egg whites and whole eggs for maximum fluffiness. This recipe showcases the classic frittata technique.
- Air Fryer Egg White Frittata. Your trusty air fryer makes a frittata in minutes with little to no oil. You can eat this superfood-packed dish anytime. Get our recipes for Air Fryer Egg White Frittata.
- Light Sausage and Mushroom Frittata Recipe. This recipe showcases the slightly longer, oven-baked version of the frittata. Smoky andouille sausage, sweet caramelized onion, and mushrooms make this a hearty breakfast, lunch, or dinner.
VEGETABLE FRITTATA {HEALTHY} - IFOODREAL.COM
From ifoodreal.com
- Preheat 10" cast iron skillet on medium heat and swirl oil to coat. Add onion and cook for 3 minutes, stirring occasionally.
- Add vegetables, and cook for 5 more minutes, stirring occasionally. In the meanwhile, preheat oven to 400 degrees F.
BAKED VEGETABLE FRITTATA | RECIPETIN EATS
SUPER EASY 20 MINUTE LEFTOVER ROASTED VEGETABLE FRITTATA
From thecookspyjamas.com
- In a small bowl, beat the eggs together with the chopped herbs and a good seasoning of salt and pepper.
EASY CHEESY ROASTED VEGETABLE FRITTATA - SIDEWALK SHOES
From sidewalkshoes.com
- Place zucchini, peppers and onion on a baking sheet. Drizzle with oil, sprinkle with salt and pepper and roast for 15 minutes.
ROASTED VEGETABLE FRITTATA RECIPE - VAYIA'S KITCHEN
From vayiaskitchen.com
- In a large cast iron skillet on medium heat, spread out veggies in an even layer. Saute 3-5 minutes, just until veggies heat up.
BEST ROASTED VEGETABLE FRITTATA RECIPES | VEGETABLES ...
From foodnetwork.ca
3/5 (73)Total Time 1 hr 10 minsServings 6-8
VEGETABLE FRITTATA - DIABETES CANADA
From diabetes.ca
VEGAN FRITTATA RECIPE | THE PICKY EATER
From pickyeaterblog.com
EASY VEGETABLE FRITTATA - INSPIRED TASTE
From inspiredtaste.net
ROASTED VEGETABLE FRITTATA - HEALTH AND WELLBEING QUEENSLAND
From hw.qld.gov.au
VEGETABLE FRITTATA MUFFINS RECIPE: THESE EASY VEGGIE ...
From 30seconds.com
ROAST VEGETABLE FRITTATA - DONNA HAY
From donnahay.com.au
VEGETABLE FRITTATA - VEGETABLES
From vegetables.co.nz
MEDITERRANEAN VEGETABLE FRITTATA RECIPE - A CEDAR SPOON
From acedarspoon.com
ROASTED VEGETABLE FRITTATA | MINDFOOD
From mindfood.com
VEGETABLE FRITTATA - COLAVITA RECIPES
From colavitarecipes.com
LEFTOVER ROOT VEGETABLE FRITTATA RECIPE - BBC FOOD
From bbc.co.uk
BAKED VEGETABLE FRITTATA RECIPE - FEASTING AT HOME
From feastingathome.com
ROASTED VEGETABLE FRITTATA - GOOD HOUSEKEEPING
From goodhousekeeping.com
EASY VEGETABLE FRITTATA - FEELGOODFOODIE
From feelgoodfoodie.net
FRITTATA RECIPES THAT USE UP LEFTOVER VEGGIES | ALLRECIPES
From allrecipes.com
VEGETABLE FRITTATA RECIPES - FOOD NEWS
From foodnewsnews.com
ROASTED VEGETABLE FRITTATA | EASY HEALTHY FRITTATA RECIPE ...
From recipes.social
EXCLUSIVELY FOOD: ROASTED VEGETABLE FRITTATA RECIPE - FOOD ...
From foodnewsnews.com
10 BEST BAKED VEGETABLE FRITTATA RECIPES | YUMMLY
From yummly.com
CHEESE & VEGETABLE FRITTATA RECIPE | GET CRACKING
From eggs.ca
ROASTED VEGETABLE FRITTATA - ELLIE KRIEGER
From elliekrieger.com
MEDITERRANEAN VEGETABLE FRITTATA - HOW TO MAKE A VEGETABLE ...
From themediterraneandish.com
ROASTED VEGETABLE FRITTATA | VEGETARIAN RECIPES, ROASTED ...
From pinterest.com
VEGETABLE FRITTATA RECIPE | MYRECIPES
From myrecipes.com
HAM AND VEGETABLE FRITTATA BEST RECIPES
From findrecipes.info
HEALTHY VEGETABLE FRITTATA | FOODTALK
From foodtalkdaily.com
ROASTED VEGETABLE FRITTATA - HEY NUTRITION LADY
From heynutritionlady.com
ROASTED VEGETABLES THREE WAYS RECIPE - BBC FOOD
ROASTED VEGETABLE FRITTATA | EASY HEALTHY FRITTATA RECIPE ...
From youtube.com
ROASTED VEGETABLE FRITTATA #WEEKDAYSUPPER - RECIPES …
From recipesfoodandcooking.com
ROASTED VEGETABLE FRITTATA - EVERYBODYLOVESITALIAN ...
From everybodylovesitalian.com
You'll also love