Sunday, January 17, 2010

Roasted Vegetable Frittata

This is another 2-fer I made with left-over Roasted Vegetables (the first one was Roasted Vegetable Soup). The tarragon and red pepper flakes are perfect with the egg, and the vegetables make the frittata hearty and filling. This would be delicious served with fruit for breakfast, or a green salad for lunch or dinner.

My 2 year-old nephew wanted to stir :)

Roasted Vegetable Frittata

4 eggs
2 tablespoons milk
1/2 teaspoon dried tarragon
1/8 teaspoon red pepper flakes
1/4 teaspoon kosher salt
freshly ground pepper to taste
1 1/2 cups left-over Roasted Vegetables
1/4 cup crumbled feta cheese

1. Heat your oven to 375. Whisk together the eggs, milk, tarragon, red pepper flakes, salt, and pepper; set aside.

2. Spray an 8-inch, non-stick, oven-proof skillet (remove the rubber handle cover) with non-stick spray and heat it over medium heat until hot. Add the vegetables and warm them through, stirring occasionally, about 3 minutes. Sprinkle the feta evenly over the vegetables.

3. Add the egg mixture. When you can see that the egg is starting to cook and turn opaque around the edges and on the bottom, give the mixture a gentle stir with a rubber spatula.

Run the spatula around the edges, and gently lift in several places to let the egg mixture underneath to cook. (sorry about the blurry picture, one-handed pictures are tricky!)

4. When the egg mixture is mostly cooked, and just the top is runny, put the skillet in the oven (make sure you've removed the rubber handle cover). Cook the frittata for 8-10 minutes, or until it's slightly puffed and the egg is set (I try to not let it brown too much).

5. Remove the skillet from the oven, run a rubber spatula around the outside edge of the frittata and slide it onto a cutting board.

This frittata can make 2 nice big servings, or 3 or 4 smaller servings.


  1. I just watched Julie and Julia and thought of you. I love your Blog! I'm sure it's a lot of hard work, but it's a lot of fun to read. You are inspiring!

  2. Super idea to make a frittata with your leftover roasted veggies! And it looks delicious!

  3. This looks like the perfect comfort food on a day like's pouring here in California!

  4. I love making frittatas for Sunday brunch, and the roasted vegetables and feta sound great in this!

  5. Oh what a wonderful recipe! First time here and love your blog. :)

  6. Thanks, everyone :) And to Sook, Welcome! I'm so happy you found me :)

  7. I made this for dinner. Was really good. It's a keeper.Thanks!

  8. @The Mom, I'm thrilled to hear you liked it!

  9. I knew this recipe when I traveled to Italy and I visited a vegetarian restaurant it is so tasty and it is a good way to convince everyone that meat is not necessary.Generic Viagra Buy Viagra


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