My 2 year-old nephew wanted to stir :)
4 eggs
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!)
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ReplyDeleteSuper idea to make a frittata with your leftover roasted veggies! And it looks delicious!
ReplyDeleteThis looks like the perfect comfort food on a day like today...it's pouring here in California!
ReplyDeleteI love making frittatas for Sunday brunch, and the roasted vegetables and feta sound great in this!
ReplyDeleteOh what a wonderful recipe! First time here and love your blog. :)
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ReplyDeleteI made this for dinner. Was really good. It's a keeper.Thanks!
ReplyDelete@The Mom, I'm thrilled to hear you liked it!
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