Nothing says summer quite like the fresh fruits and vegetables that are available. They are bountiful this time of year and I love finding new ways to use them in the kitchen
I have mentioned before how much I love Everyday Food magazine. It is one of my favorite food magazines and earlier this summer Martha Stewart Everyday Food came out with a special summer edition of their magazine. It was all about summer food and entertaining.
When I was out shopping last month I saw this special edition issue. I picked it up and started looking through it. The pictures were beautiful and the food sounded wonderful.
The whole issues captured summertime food so well that I knew I had to have it. Well, okay I did not have to have it, but I knew I would use many of the recipes in the magazine and I decided to buy it.
So far I have loved this issue. And although summer is almost over there are still several recipes that I want to try and that will work all year long.
The first recipe I tried from the magazine was for a roasted vegetable frittata. It was perfect for summertime, but really this frittata can be made any time of year using vegetables that are in season or at your local store.
This would be good with all kinds of vegetables and even with something like mushrooms. You can really do a lot with this basic idea and adapt it to your family’s tastes.
I played with the recipe a little and tweaked it just a bit for our tastes, but used the same basic idea. What I ended up with was a quick, easy, and healthy dinner that my whole family enjoyed.
Roasted Vegetable Frittata
- 2 tablespoons oil
- 4 cups of vegetables, a mix of onions, peppers, zucchini, yellow squash, tomatoes, etc.
- salt and pepper for vegetables
- 1 teaspoon salt to add to eggs
- 10 eggs
- ½ cup Parmesan cheese (the real stuff not the stuff in the green can)
- ½ cup shredded cheddar cheese
- Slice tomatoes, zucchini and/or yellow squash into thin slices. Slice onions and peppers and any other vegetables you are using.
- Place vegetables on a baking sheet. Drizzle with tablespoons oil and sprinkle with salt and pepper.
- Bake at 475 for 20-25 minutes or until vegetables are tender and roasted.
- Turn oven temperature down to 450 and grease a 9 inch pie plate that is a deep pie plate. (You can also use an 8×8 pan for this.)
- Place roasted vegetables in the pan and set aside.
- In a large bowl beat the eggs.
- Add the cheeses and 1 teaspoon of salt to the eggs.
- Pour over the vegetables and bake for 35-40 minutes or until the center is set.
- Cut into wedges and serve.