Rating: 3.18 stars
73 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 26
  • 2 star values: 21
  • 1 star values: 2

If you don't have any leftover vegetables, you can cook (roast, saute, or steam) 4 cups of your favorite vegetables.

Everyday Food, May 2005

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Recipe Summary test

prep:
10 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Brush a 9 1/2-inch deep-dish pie plate with 1 teaspoon olive oil. Drain any liquid from leftover Roasted Zucchini, Onion, and Peppers; place in pie plate.

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  • In a large bowl, beat eggs with grated Parmesancheese, coarse salt, and ground pepper; pour over vegetables.

  • Bake until top is golden and center is set, 35 to 40 minutes; cool 5 minutes before serving.

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Reviews (2)

73 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 26
  • 2 star values: 21
  • 1 star values: 2
Rating: Unrated
03/24/2014
Anyone find this slightly runny? I don't feel like the roasted veggies have any liquid when they are done roasting. But after 40 min, the frittata is golden, but the center never seems to set. Worried we are eating raw egg!
Rating: Unrated
09/24/2012
This was fantastic! I used a cast iron skillet instead of a pie plate, and it resulted in nice, crisp edges (it also reduced the baking time by 5-10 minutes). I also added some rosemary to the roasted veggies. Fast and delicious!