Recipe by Estee Kafra

Roasted Vegetable Cheesy Frittata

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Dairy Dairy
Easy Easy
4 Servings


- Dairy - Egg

Frittata is basically an omelet that is broiled after cooking to set the top and give a nice added flavor to the dish. It can be served warm or cold, placed in a sandwich or easily packed up to take in a lunchbox or on a picnic.


Roasted Vegetables

  • 1/4 cup roasted or grilled green and red pepper, cut into 1/2-inch strips

  • 1/4 cup roasted or grilled zucchini, chopped into 1/2-inch pieces

  • 1/4 cup roasted mushrooms, halved

  • 2 cloves roasted garlic, sliced

  • salt

  • black pepper

  • garlic powder

  • olive oil

  • pinch of sugar

For the Frittata

  • 6 eggs

  • 1/3 cup water

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon white pepper

  • 1/2 cup grated cheddar cheese

  • 2 tablespoons butter

  • 1 small shallot, minced

  • 2 teaspoon dried basil

  • 1/2 cup feta cheese, in small chunks


Prepare the Roasted Vegetables


Cut and slice vegetables into appropriate sizes. Spread out on a greased baking sheet.


Season with salt, black pepper, garlic powder, olive oil and a pinch of sugar.


Roast at 450 degrees Fahrenheit for about seven minutes. Let cool.

Prepare the Frittata


Preheat oven to broil.


In a mixing bowl, whisk together eggs and water. Add green and red pepper, zucchini, mushrooms, garlic, salt, and pepper. Fold in cheddar cheese. Set aside.


In a large non-stick skillet, melt the butter over medium heat. Add the shallots and sauté for four minutes. Stir in the egg mixture. Sprinkle with the basil. Cover, reduce heat to low and cook until eggs are almost set, about 10 minutes.


Place chunks of feta cheese on top of the frittata. Place the frittata under the broiler and cook until the top is set and starts to brown, about three minutes.


If using a skillet with a plastic handle, wrap the handle with foil to make sure it doesn’t melt under the broiler.


Photography by Periphotography.com

Roasted Vegetable Cheesy Frittata

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