This is a very light frittata with a creamy texture because it is baked in the oven like a custard.
Roasted Vegetable Frittata
Serves 6 to 8 – Adapted from Barefoot Contessa How Easy Is That? by Ina Garten
- 1 small zucchini, 1-inch diced
- 1 red bell pepper, seeded and 1-inch diced
- 1 yellow bell pepper, seeded and 1-inch diced
- 1 red onion, 1-inch diced
- 2 tablespoons olive oil or melted coconut oil
- 2 garlic cloves, minced
- 12 eggs
- 1 cup half and half
- 1/4 cup grated Parmesan cheese
- 1/2 tablespoon unsalted butter
- 3 scallions, finely sliced
- 1/2 cup grated Gruyere or Cheddar cheese
- salt and pepper
Preheat the oven to 400F.
Add the zucchini, peppers, and onion to a sheet pan. Drizzle with the oil, 1 teaspoon salt, and 1/2 teaspoon pepper, and stir well. Bake for 15 minutes. Remove from the oven, add the garlic, and stir.
Add the skillet to the oven (carefully as it will be full), and bake for 20-30 minutes until it is set in the middle (be careful when taking the pan out of the oven; don’t touch the handle as it will be hot. I usually keep an oven mitt on the handle when I take it out to remind me that it is hot).
Quick Baby Spinach Salad
- 1 6-ounce bag baby spinach
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
In a large bowl, add the baby spinach, lemon juice, olive oil, and salt to taste. Mix it all together.
- Wash and cut up the zucchini, peppers, and onion and store in an airtight container
- Or you could even roast the vegetables and store in an airtight container
- Or you can wash the spinach for the salad and store in an airtight container