Meatless Monday: Roasted Veggie Frittata

We did a class on eggs back in the fall. You can see the other frittata recipes we did here on the blog: Broccoli Frittata and Pasta Frittata.

Frittata is the lazy gal's (or guy's) omelet. This recipe is inspired by one from Ina Garten, the Barefoot Contessa. I love many of her recipes, but she's not exactly the queen of low maintenance cooking, nor budget cooking, for that manner. I took her roasted vegetable frittata and simplified/budgetized it a bit. Still a great frittata, now accessible to everyone with a 10" oven-proof skillet.

Though we use roasted cauliflower, red peppers, and red onions, nearly any roasted veggie that you have lying about your fridge will work here. You'll need about 4 cups of roasted vegetables. You can use most any cheese you have: swiss, mozzarella, jack, cheddar, even goat cheese. It's a great way to use up leftovers. One key to getting the most out of your food budget is don't waste stuff!

Roasted Veggie Frittata
(serves 4-6, costs $6.30)

1 pound cauliflower, cut into bite-sized pieces
1 large red bell pepper, cored, seeded and cut into large dice
½ red onion, peeled and cut into large dice
4 Tablespoons olive or vegetable oil
¾ teaspoon salt or seasoned salt
½ teaspoon black pepper
8 large eggs
¼ cup milk or half & half
2 Tablespoons chopped fresh basil or 4 Tablespoons chopped fresh parsley (optional)
4 oz. shredded cheese

Preheat oven to 375°F. Mix together cauliflower, red pepper, and red onion in a large bowl. Drizzle on 2 Tablespoons oil, sprinkle with ¼ teaspoon salt, and ¼ teaspoon pepper. Toss then spread out on a large baking sheet. Roast for 25 minutes until cauliflower is tender. Remove from oven and set aside. Reduce oven temperature to 350°F.

In the large bowl you used to toss the veggies, beat together the remaining ½ teaspoon salt, ¼ teaspoon pepper, eggs, milk, and herbs, if using.

Heat a 10" oven-proof skillet over medium heat. Add remaining 2 Tablespoons oil. Add in roasted veggies. Pour the eggs over the veggies. Put the pan in the oven and bake for 20 minutes until frittata is just set in the middle. Sprinkle on cheese. Return pan to the oven and bake another 5 minutes, until cheese is melted.

Frittata can be served hot or at room temperature.