Roasted Vegetable Frittata Recipe
eggs, cauliflower, caponata mix, eggplant, shallot, garlic, feta, crispy potatoes
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Ingredients
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Vegetables
Eggs and Cheese
Seasoning
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Vegetables
Chop the cauliflower into small florets, dice the eggplant, and finely chop the shallot and garlic.
- 3
Cook the Vegetables
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallot and garlic, sauté for 2-3 minutes until fragrant. Add the eggplant and cook for another 5 minutes until softened. Add the cauliflower and caponata mix. Cook for an additional 5-7 minutes until all vegetables are tender.
- 4
Prepare the Eggs
In a large bowl, whisk together the eggs, salt, and black pepper until well combined.
Assembly and Cooking
- 5
Combine Ingredients
Once the vegetables are cooked, spread them evenly in the skillet. Pour the egg mixture over the vegetables, ensuring even coverage. Crumble the feta cheese over the top and add the crispy potatoes.
- 6
- 7
Cool and Serve
Once baked, remove the frittata from the oven and allow it to cool for a few minutes before slicing. Serve warm or at room temperature.
