Zucchini Frittata

By mamapig

Ingredients

• 4 cup Roasted Zucchini, Onion, and Peppers
• 1 tsp. olive oil
• 10 lg eggs
• 1/2 cup grated Parmesan cheese
• 1 1/2 tsp. coarse salt
• 1/4 tsp. ground pepper

Preparation

Step 1

Preheat oven to 400°. Brush a 9 1/2-inch deep-dish pie plate with 1 teaspoon olive oil. Drain any liquid from leftover roasted zucchini, onion, and peppers; place in pie plate

In a large bowl, beat eggs with grated Parmesan cheese, coarse salt, and ground pepper; pour over vegetables

Bake until top is golden and center is set, 35 to 40 minutes; cool 5 minutes before serving.

For half frittata use 4 eggs, left over vegetables, no salt, pepper, 1/4 cup Parmesan. Generously coat a small Fire King lid with olive oil. Bake for 15 minutes and check.