For Saturday night supper this week, we went vegetarian: Roasted Vegetable Frittata with asparagus, zucchini, roasted red peppers, chives and feta cheese.
Sweat shallots, then saute the peppers until they’re not longer moist and slimy:
Roast the vegetables at 400 for about 20 to 25 minutes:
Put all the vegetables in a 9-inch non-stick cake pan. Then crack 8 eggs, whisk them and add them to the pan. Dot with feta cheese and sprinkle with chives. Bake at 350 for about half an hour.
Voila, supper:
Roasted Vegetable Frittata
1 bunch asparagus
2 small zucchini
2 small shallots, diced
3 tablespoons chopped roasted red peppers (from a jar is OK)
8 eggs
1/2 cup cubed Feta cheese
1 tablespoon chopped chives
Preheat oven to 400.
Cut woody stems from asparagus and cut zucchini into spears about 3 to 4 inches long. Place on roasting pan, drizzle with olive oil and sprinkle with salt, then roast for 20 to 25 minutes until caramelized. Remove from the oven, and, when cool enough to handle, cut into bite sized pieces. Reduce the oven temperature to 350.
Saute shallots in a glug or so of olive oil until translucent, then add roasted red peppers. Saute until the peppers seem dry and start turning a little darker red.
Whisk eggs with salt and pepper in a bowl. Add shallots and peppers to the eggs Place zucchini and asparagus in a 9-inch nonstick cake pan. Pour eggs-shallot-pepper mixture over them. Dot with feta and sprinkle with chives.
Bake at 350 for 25 to 30 minutes until puffed and set. Let cool at least 10 minutes before cutting and serving.
