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.
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.
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.
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