Roasted Vegetable Frittata

By KSmitherman

Ingredients

• 2 tablespoons oil
• 4 cups of vegetables, a mix of onions, peppers, zucchini, yellow squash, tomatoes, etc.
• salt and pepper for vegetables
• 1 teaspoon salt to add to eggs
• 10 eggs
• 1/2 cup Parmesan cheese (the real stuff not the stuff in the green can)
• 1/2 cup shredded cheddar cheese

Preparation

Step 1

1.Slice tomatoes, zucchini and/or yellow squash into thin slices. Slice onions and peppers and any other vegetables you are using.
2.Place vegetables on a baking sheet. Drizzle with tablespoons oil and sprinkle with salt and pepper.
3.Bake at 475 for 20-25 minutes or until vegetables are tender and roasted.
4.Turn oven temperature down to 450 and grease a 9 inch pie plate that is a deep pie plate. (You can also use an 8×8 pan for this.)
5.Place roasted vegetables in the pan and set aside.
6.In a large bowl beat the eggs.
7.Add the cheeses and 1 teaspoon of salt to the eggs.
8.Pour over the vegetables and bake for 35-40 minutes or until the center is set.
9.Cut into wedges and serve.