How yummy does this look? The sad looking broccoli, over ripe tomatoes and onions
were full of flavor after I roasted them and were absolutely delicious in this frittata.
Just add a little bit of herbs and spices, some shredded cheese and eggs to your
veggies and you’ll have one too!
You could make a frittata using so many different combinations of veggies.
I’d love to know what you put in yours so please share your ideas in the comments below!
- Broccoli, 3 stalks
- 2 onions, cut into slices
- 3 hearty over ripe tomatoes, cut into slices
- 1 tbs. olive oil
- 1 cup shredded low fat mozzarella cheese
- 8 eggs (you can use a combination of eggs and egg whites)
- 1 tbs. Herbs de Provence (or combination of oregano and basil)
- Salt and pepper, to taste
Preheat oven to 375°.
The roasted vegetables can be prepared the day before and refrigerated. If making the same day, place the broccoli, onion and tomato slices on a cookie sheet lined with parchment paper. Drizzle olive oil over the vegetables and roast in oven for 30-45 minutes, turn vegetables over midway and continue to roast until browned. Set aside.
Preheat oven to 350° degrees.
Lightly oil the bottom of a 9 x 11 Pyrex glass pan with olive oil. Coarsely chop the roasted broccoli and onions into bite-sized pieces and place on the bottom of the pan. Sprinkle the shredded cheese on top.
In small bowl whisk together the eggs, herbs de Provence, salt and pepper. Pour the egg mixture over the veggies and cheese and place the tomato slices on top. Bake in the oven for 30 – 35 minutes, until golden on top.