From the December 2014 issue.
Serves 6. ½ cup red bell pepper, sliced
1 small zucchini, sliced
1 small eggplant, sliced
1 cup asparagus, sliced
3 Tbsp. olive oil, divided
1 tsp. salt, divided
1 tsp. black pepper, divided
1/3 cup red onion, sliced
6 eggs
¼ cup half and half
½ cup shredded provolone cheese
½ cup shredded Parmesan cheese 1. Heat the oven to 400 degrees. Place the sliced bell pepper, zucchini, eggplant and asparagus in a mixing bowl and toss with two tablespoons of the olive oil and half of the salt and pepper.
2. Place the vegetables on a baking sheet and roast them in the oven for seven to 10 minutes, or until they are just tender.
3. In an 8- to 9-inch non-stick, oven-safe skillet, heat the remaining olive oil and sauté the red onion two to three minutes.
4. Add the roasted vegetables and toss until all is well mixed.
5. In a large mixing bowl, whisk the eggs with the half and half and season with the remaining salt and pepper.
6. Add the cheese to the egg mixture and pour into the skillet over the vegetables.
7. Cook the frittata over medium heat for one to two minutes, gently pushing the sides down along the edges as you go.
8. Place the frittata into the 400-degree oven and bake until the eggs are set and frittata is puffed and golden. Serve immediately.
Serves 6. ½ cup red bell pepper, sliced
1 small zucchini, sliced
1 small eggplant, sliced
1 cup asparagus, sliced
3 Tbsp. olive oil, divided
1 tsp. salt, divided
1 tsp. black pepper, divided
1/3 cup red onion, sliced
6 eggs
¼ cup half and half
½ cup shredded provolone cheese
½ cup shredded Parmesan cheese 1. Heat the oven to 400 degrees. Place the sliced bell pepper, zucchini, eggplant and asparagus in a mixing bowl and toss with two tablespoons of the olive oil and half of the salt and pepper.
2. Place the vegetables on a baking sheet and roast them in the oven for seven to 10 minutes, or until they are just tender.
3. In an 8- to 9-inch non-stick, oven-safe skillet, heat the remaining olive oil and sauté the red onion two to three minutes.
4. Add the roasted vegetables and toss until all is well mixed.
5. In a large mixing bowl, whisk the eggs with the half and half and season with the remaining salt and pepper.
6. Add the cheese to the egg mixture and pour into the skillet over the vegetables.
7. Cook the frittata over medium heat for one to two minutes, gently pushing the sides down along the edges as you go.
8. Place the frittata into the 400-degree oven and bake until the eggs are set and frittata is puffed and golden. Serve immediately.
