Zuchinni Frittata

The roasted veggies are so good, you'll (almost) wonder why you didn't just eat them like this instead of putting them in a frittata!

4 cups Roasted Zucchini, Onion, and Peppers
1 teaspoon olive oil
10 large eggs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper

Preheat oven to 400 degrees. Brush a 9 1/2-inch deep-dish pie plate with 1 teaspoon olive oil. Drain any liquid from leftover roasted zucchini, onion, and peppers; place in pie plate.

In a large bowl, beat eggs with grated Parmesan cheese, coarse salt, and ground pepper; pour over vegetables.

Bake until top is golden and center is set, 35 to 40 minutes; cool 5 minutes before serving.

Enjoy!

[ via Martha Stewart ]

Comments

[elsewyoung]

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[pepbac]

So hungry at the moment, all because i have seen this.
Am not a thief but am gonna steal the recipe for the oncoming small sister's birthday.
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[Rileyricky]

I'm not usually into frittatas but this looks like a good one.

[Andrea Chopra]

Looks delicious! I don't actually like zucchini, but I know that it's healthy. I just don't like the taste of it. However, I can eat it when it's cooked the right way. Putting it on a frittata is a wonderful idea. And I like that the veggies are only lightly roasted, so to maintain their crispiness.