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Serving Sunday brunch yourself instead of hitting up a restaurant? Well, we’ve got you covered. This Roasted Vegetable Frittata is to die for and just as good (if not better) than what you would get at a restaurant! This is a great recipe for Easter Brunch, which is just around the corner, and we also plan on serving this up at a small bridal shower we are hosting this summer! Make them in advance (just don’t bake it yet!) toss it in the oven the morning of and you have a beautiful brunch to serve your guests!
Ingredients:
1 zucchini, sliced thinly into semi-circles
1 yellow squash, sliced thinly into semi-circles
1/2 red bell pepper, diced
1/4 of red onion, sliced thinly
2 tbsp. of olive oil
Salt and pepper, to taste
12 large eggs
1/4 cup grated parmesan cheese
1/2 cup of milk (I used 2%)
6 baby bella mushrooms, sliced
2 cloves of garlic, finely chopped
2 cups of baby spinach
Method:
1. Preheat oven to 400 degrees.
2. Place all of the zucchini, squash, red pepper and red onion on a cooking sheet. Drizzle with 2 tbsp. of olive oil, and toss so that they are coated evenly in the oil. Now season generously with salt and pepper.
3. Place veggies in the oven and roast for 20 minutes.
4. Meanwhile, in a bowl combine the eggs, milk, parmesan cheese, and 1 tsp. salt and 1/2 tsp. pepper. Whisk.
5. Remove veggies from the oven when time is done, turn the oven down to 350 degrees.
6. In an oven-safe skillet, heat 2 tbsp. of olive oil over medium heat. Add in sliced mushrooms and garlic, saute for about 5 minutes. Add in the baby spinach and saute until wilted.
7. Turn heat down to low, add in the roasted vegetables and toss with the mushroom and spinach saute.
8. Pour in the egg mixture and cook on low for about 3 minutes. Transfer the skillet to the oven and bake the frittata for 20-30 minutes, or until puffed and set in the middle. Sprinkle with gruyere cheese and bake for 3-5 more minutes, or until melted.
9. Remove from oven and slice into 8 large wedges. Serve and enjoy!
Horray! I am the first to comment! Alex and DD Fam – this recipe is a crowd favorite at my house! The first time (I’m on my 4th time as I write this) I made this it was a new recipe to feed my husband’s uncle and aunt who were our first overnight guests as newlyweds! We prepared the veggies the night before and put them in the fridge. The next morning I was cooking with garlic at 7am (a first for me) and our kitchen smelled wonderful! David and Jane LOVED it and they both got seconds. My dad came by and also raved and had a second helping! Jane said that every bite was different but amazing! We are a condiment fam so of course we added the green cholula sauce on top but it did not need it! Alex thank you thank you THANK YOU for turning me into a woman who formerly “made reservations” and now to a wife who makes homemade dishes that rival just those restaurant reservations! God bless you!