Roasted Vegetable Gruyere Frittata Recipes

ROASTED VEGETABLE FRITTATA

Steps:

• In a medium bowl, beat the eggs, salt and pepper until combined. Preheat the oven to the broiler setting.
• Add the olive oil to an 8-inch cast-iron skillet and place over medium heat until the oil is shimmering. Add the eggs and vegetables. Let them cook, undisturbed, until the edges are set, about 2 minutes. Slip an offset spatula (a butter knife will work, too) under the sides and tilt the pan, to help the uncooked egg slide underneath. Repeat this all around the edge of the pan, until the top is wet but no longer runny.
• Place the skillet under the broiler, and cook until the top is golden and bubbly, 2 to 3 minutes, keeping a close eye so it doesn't burn. Remove the pan from the oven. Cut into 6 wedges, and serve immediately.
• Preheat the oven to 375 degrees F.
• Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
• Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
• Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!

ROASTED VEGETABLE & GRUYERE FRITTATA

Steps:

• Toss peppers, zucchini, and onion with olive oil, 1/2 - 3/4 tsp salt, and 1/2 tsp pepper. Spread on baking sheet, and bake at 425 degrees for 15 minutes. Add the garlic, toss, and bake an additional 15 minutes. When you pull the veggies out, turn the oven down to 350 degrees to bake the assembled frittata.
• While the veggies are roasting, mix the eggs, half and half, Parmesan, 1/2 - 3/4 tsp salt, and 1/2 tsp pepper in a bowl. Set aside.
• In a 10" oven proof skillet, saute scallions in butter over med-low for about a minutes. Add veggies to the pan and toss. Pour egg mixture on top, and cook over med-low for 2-3 minutes without stirring. Transfer the skillet into the heated oven (be sure you turned it down to 350 degrees), and bake 20-30 minutes until puffed up and set in the center.
• Sprinkle the cheese over the puffed frittata and return the pan to the oven for a few minutes just to melt the cheese. Slice and serve hot. As a note, this reheats great, and is even good cold!