Pages

Friday, February 6, 2015

ChezCindy: Roasted Vegetable Frittata

Roasted Vegetable Frittata
A frittata is basically an oven baked omelet coming from Italian origins.  Frittata's are wonderful for a weekend brunch or an easy weeknight supper.  I really don't use a recipe any more for my frittatas.  I am simply using up any vegetables I have remaining from another dinner, adding in cheese and sometimes a bit of meat - also leftovers.  But your friends and family would never guess this delicious satisfying meal is a clever resourceful use for leftovers. 
Pictured here is a frittata with roasted cauliflower and roasted cherry tomatoes with feta cheese, seasoned with 'herbs de Provence'.  If you are not familiar with herbs de Provence, this is a delightful mix of Mediterranean dried herbs, typically rosemary, fennel, thyme, lavender, sage and more.  A great addition to any egg dish, even sunny-side-up eggs; sprinkled on oven roasted potatoes or hash browns; a natural paring with tomato dishes; and great with meats such as lamb or beef stews. 
The beauty of a frittata is that you are free to be as creative as you desire, once you follow a basic process.  Working with a 8 - 12 inch skillet, use beaten eggs, adding in any combination of cheese, vegetables, and/or meat.  Depending on the size skillet, simply increase the amount of eggs for your pan and the amount of items added to the eggs, also adjusting the amount of cooking time.  Other combinations to consider using are sautéed red onions, cooked broccoli and cheddar cheese; sliced potatoes, roasted fennel, crumbled sausage and provolone cheese; chopped red and yellow peppers, chorizo, cilantro and spicy jack cheese.  Always use meat and vegetables that are already cooked.  Raw meat and vegetables would not cook properly and fully in this short cooking time.  Making this the perfect use for leftovers and quick meals. 
The recipe below is for an 9-inch skillet. 
Roasted Vegetable Frittata
2 cups of beaten eggs - use any combination of whole eggs or egg whites
1 cup of roasted cauliflower, chopped
1/2 cup roasted cherry tomatoes
2 - ounces feta cheese, broken into small pieces
2 - tablespoons shredded parmesan cheese
herbs de Provence
kosher salt
cracked black pepper
oil for greasing the skillet
Preheat oven to 375 degrees.  Crack the whole eggs or egg whites into a large measuring cup to measure out 2 cups.  I often use egg whites from a carton for ease and convenience and 2 -3 whole eggs.  Whisk to break up the eggs to form a pourable solution.  Grease the skillet generously on the sides and bottom.  Add the chopped cauliflower, tomatoes to the pan.  Evenly spread the cheeses over the vegetables.  Pour the eggs over the cheese and vegetables.  Season with herbs, salt and pepper.  Place the skillet in the preheated oven.  Bake for approximately 20 - 25 minutes, until golden brown and eggs are firm.  Remove from the oven; cool slightly.  Serve hot or room temperature. 
Notice the oven-sleeve placed over the handle in the pictures.  Always place a oven pad or sleeve over the handle as a protection from grabbing the hot handle.  I have burned my hand so many times in forgetting that the pan has just come from a hot oven.  It is such a natural instinct to grab a pan handle.