Recipe: Roasted Vegetable Frittata
4 tbsp olive oil, divided.
1 red pepper, chopped
1 onions, chopped
6oz. baby bella mushrooms, sliced
6 oz. spinach leaves
4 oz goat cheese, softened at room temperature
8 eggs, beaten
1/4 cup of half & half or heavy cream
3 tbsp sun dried tomato in oil, chopped
2 tbsp herbs (parsley & basil)
- Arrange the chopped peppers & onions on a sheet pan, drizzle with 2 tbsp olive oil, sprinkle with salt and roast 425º F 20-25 min stirring occasionally until tender and edges start to brown.
- In a sauté pan, heat the remaining 2 tbsp olive oil and sauté the mushrooms for 3-5 min until tender. Place mushrooms in a bowl and set aside. In the same sauté pan, add spinach and heat just until bright green and slightly wilted. Remove from heat, set aside.
- In a LARGE bowl combine the room temperature goat cheese, eggs & half & half (or cream). Mix together well. Add the cooled ingredients: roasted peppers & onions, sautéed mushrooms, spinach & sun dried tomatoes, herbs. Stir well to combine.
- Pour into a casserole dish or pie plate that has been sprayed with non-stick cooking spray and bake 350º F 25-30 min until lightly browned on top and set in the middle. Allow to cool before cutting.