Grilled vegetable frittata came about because of some leftover grilled vegetables I had from our last grilling session. I often will grill once a week and use the meat/vegetables during the week for other meals.
My last grilling session included tilapia, skirt steak, green/yellow/red peppers, onions and eggplant. My plan for that evening was to have fish fajitas – let me tell you, they were fantastic.
Skirt steak was used for beef fajitas a couple nights later. I heated up the tender marinated beef and the grilled veggies in the microwave and we enjoyed another wonderful meal. We are growing jalapeños and tomatoes in our garden this year, so fresh pico de gallo was on the menu also.
I realized I was left with some grilled vegetables. Hmmm….what to do. I went to the internet, as we all do when we have a question, and search recipes with grilled veggies. I was pleased to find a recipe that included the grilled eggplant I had made.
Monday evenings are usually slated for meatless meals. Many, many years ago I was a vegetarian (then I met Big) and I learned to use eggs, beans and certain grains as my protein source. My daughter is currently a vegetarian and has been for almost 10 years. Eating meatless comes second nature to me. I love that eating meatless is frugal also.
- 1 1/2 cups grilled vegetables (I used red and yellow peppers and eggplant)
- 12 large eggs
- 1/2 cup whole milk (I used half and half)
- 1/2 cup mozzarella cheese
- 1 teaspoon Italian spice mix
- 1 teaspoon olive oil
- 1 garlic clover, finely chopped
- Preheat the oven to 350°F . Coarsely chop the grilled vegetables.
- In a medium bowl, whisk together the eggs, milk and Italian spices. Season with salt and pepper; set aside.
- Heat the olive oil in a 12 inch ovenproof nonstick skillet over medium heat. I used a cast iron skillet. Add the garlic and cook, stirring until softened (about 2 minutes).
- Add the chopped vegetables and cook until warmed through.
- Pour the egg mixture over the vegetables and continue to cook for about 5 minutes, until edges are set.
- Transfer the pan to the oven and bake until the frittata is golden and the center is set. This will take about 20 - 25 minutes.
- Remove from oven and let set for about 5 minutes before cutting.
Frittata is a dish that can use most any leftovers. I prefer to make mine without meat. The offs in the recipe will give it enough protein, so you don’t have to worry about that.
Here are a few other items you can throw in a frittata:
- Various cheeses: goat, monkery jack, gouda (pretty much any you have)
- Various Meats: Bacon, sausage, ham (all cooked, of course)
Frittata is the Italian Quiche (sans the crust) as long as you have eggs and a little cream/milk, you can make this flavorful dish. This easy recipe is healthy and inexpensive. It doesn’t take long to make, so you can easily pull it together on those busy nights.
What is your favorite recipe on those busy nights?
Here are some other recipes you may enjoy:
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