Roasted Vegetable Frittata

Roasted Vegetable Frittata
You can never have too many main course recipes, so give Roasted Vegetable Frittatan a try. Watching your figure? This gluten free, primal, and דל פחמימות, recipe has 293 calories, 14g of protein, and 24g of fat per serving. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of kosher salt and pepper, parmesan cheese, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

1
Preheat the oven to 425 degrees F.
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2
Place the zucchini, peppers and onion on a sheet pan.
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PeppersPeppers
OnionOnion
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3
Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well.
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Olive OilOlive Oil
PepperPepper
SaltSalt
4
Bake for 15 minutes.
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5
Add the garlic, toss again and bake for another 15 minutes.
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GarlicGarlic
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6
Remove from the oven and turn the oven to 350 degrees F.
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7
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
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SaltSalt
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8
In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute.
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Green OnionsGreen Onions
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9
Add the roasted vegetables to the pan and toss with the scallions.
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Green OnionsGreen Onions
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10
Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring.
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EggEgg
11
Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle.
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12
Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted.
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CheeseCheese
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13
Cut into 6 or 8 wedges and serve hot.
14
Photograph by Quentin Bacon
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DifficultyExpert
Ready In1 h, 10 m.
Servings8
Health Score8
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