Frittata with Roasted Veggies
Remember when I made these earlier in the week?
Well I made a HUGE batch and ended up having them at 3 different meals with leftovers to spare. I wanted to try using them in a different way and so, this roasted veggie frittata was born!
Makes 4-6 servings
- 2 cups roasted veggies
- 6 eggs (preferably free range or organic)
- 1 handful baby spinach
- feta cheese
Preheat the broiler.
Wisk the eggs with sea salt to taste and set aside. In a large non-stick skillet or cast iron skillet (thanks Nancy!) over medium heat melt a small pat of butter and then add your roasted veggies. Let sit for just a min or so, just enough so that the roasted vegetables start to get warm. Next add spinach and toss until lightly wilted.
Raise the heat to medium high and pour the wisked eggs evenly over the vegetable mixture and cook for a few minutes until the eggs start to set. Sprinkle with crumbles of feta cheese.
Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Then place the skillet under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.
Et Voila! A meal big and hearty enough to feed a family that’s also healthy and packed with nutrition! I love using left over veggies to make wonderful frittatas. There’s something special about frittatas, they always taste great and look gorgeous! They are also prefect to have at any meal! I love them over a green salad for both lunch or dinner. Eggs are such a fast, easy source of protein as well as being packed with nutrition. This frittata is a nutrition powerhouse
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