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Friday, June 28, 2013

Feta & Roasted Vegetable Frittata

I used to order something similar at Wildflower Bread Company in Flagstaff.  Because I don't envision myself ever returning there I had to improvise.  I rarely measure anything and I am certainly too lazy to for this recipe.  Because preparing the veggies is time consuming I usually roast them ahead of time and then use them as needed throughout the week.

Roasted Vegetables *
1/2 eggplant, chopped
2 medium zucchini, chopped
1 red bell pepper, chopped
olive oil
salt and freshly ground black pepper

The Rest of the Frittata:
1 small tomato, chopped
feta cheese
fresh basil, chiffonade
eggs (I use three per person)
salt and freshly ground black pepper
olive oil or butter

Heat oven to 350 degrees.  Chop veggies and toss with olive oil, salt, and pepper.  Spread out on baking sheet and roast until the veggies start to brown slightly.  Set aside.  

For the frittata, beat your eggs and season them with salt and pepper.  Heat a skillet over medium heat and coat the bottom with oil or butter.  Add eggs, cook for 30 seconds or so.  Sprinkle top of frittata with a sizeable handful of the roasted veggies, as much crumbled feta as you like, and the chopped tomato.  Cook 30 seconds to a minute longer and then toss the entire pan under the broiler for another minute or two, until the eggs are cooked all the way through and the topping starts to brown and sizzle.  Remove from oven, and sprinkle with fresh basil.  


* This is great for quiche, as well.  Use the Spinach Quiche recipe, except omit the spinach, onions, nutmeg, gruyere, and white pepper.  Substitute 1/2 tsp. black pepper and 1/4 cup feta, bake as directed, then top with fresh basil.  

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