Roasted Vegetable Frittata
Recipe type: Dinner, Brunch, Main
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
Tender eggs with cheese, roasted new baby potatoes, onions, pimento and zucchini.
  • 5 eggs
  • 5 tablespoons water
  • salt and pepper
  • 1 1/4 cups shredded cheese - I used a Monterrey jack cheese mix - divided use
  • 1/4 cup Parmesan cheese
  • 1 - 2 teaspoons olive oil
  • 8 small baby roasted potatoes or a leftover baked potato - sliced
  • 1 medium zucchini - chopped
  • 1/2 cup sliced onion
  1. Preaheat oven to 375 degrees. Put the pan you are using over medium heat. When the pan is hot spray it with cooking spray and a teaspoon of the oil. Use an oven safe pan.
  2. Quickly saute the onion and zucchini (unless you have some leftover roasted) in a teaspoon of olive oil. As soon as the onions start to wilt add the potatoes. Add the pimento. Spread in a single layer. Take off of the heat. Make sure there is enough oil in the bottom of the pan and sides so the egg won't stick.
  3. While the vegetables are cooking put the eggs in a mixing bowl with the water. Use a wire whisk and beat the eggs for 3 - 4 minutes. Add the salt and pepper to taste. Stir in 1 cup of the shredded cheese and the Parmesan Cheese.
  4. Pour the eggs gently over the vegetables. Place the pan in the oven. Depending on the depth of the pan you are using it will take 18 -22 minutes.
I used a 6 inch omelette pan for this one. If you are cooking for 4 use an 8 or 9 inch oven safe pan. You could also use a pie pan if you don't have an oven safe pan.
Recipe by Recipes Food and Cooking at