Chances are you are grilling at some point this weekend and if you are then you will surely have some leftovers! Put those leftovers to work in this easy Grilled Vegetable Frittata.
Frittata’s are so versatile that you can serve them up at practically any meal of the day and if you have any frittata leftovers they store really well and easily reheat for a hearty snack or meal later.
I love making frittata’s and probably serve them up to my crew more than I would like to admit. I have made countless variations of frittata’s, but my method for making them is always the same. Follow these simple guidelines and you too will serve up picture perfect fritatta’s everytime :
- For the fluffiest frittata possible, beat and salt the eggs just before cooking. If you combine the eggs and the salt before you start cooking and allow them to sit the eggs will become watery.
- Make sure that the broiler has had time to heat up before placing the pan in the oven. This intense blast of heat will cause the eggs to puff like a soufflé.
- Do not stir the eggs in the pan while cooking them on the stove, instead draw a heatproof spatula across the bottom of the pan in deliberate strokes to create large curds. Pushing the cooked eggs toward the center and allowing the runny parts to gather underneath. This will help to prevent scorching on the bottom of your frittata.
- There is nothing worse than an undercooked runny frittata…except for maybe an overcooked rubbery one. The top should still be moist and not quite set when it goes under the broiler.
- Frittatas are perfect for entertaining because they are just as good warm or at room temperature as they are hot.
Fritatta’s are super easy way to serve weeknight dinners that can feed a hungry crowd in a short amount of time plus they make superstar dishes from most leftovers! Try substituting the grilled veg for roasted potatoes and wilted greens or broccoli and cheddar.
- 2 tablespoons olive oil
- 2 cups chopped mixed grilled vegetables, I used red onions, zucchini, yellow squash and corn, divided
- 1 clove garlic, minced
- 10 eggs
- ¼ cup heavy cream
- ½ cup grated pepper jack cheese
- Kosher salt and freshly cracked black pepper to taste
- chopped cilantro
- chopped roasted jalapenos
- Preheat your oven’s broiler to high.
- In a well seasoned cast iron skillet, heat the olive oil over medium heat. Add 1 1/2 cups of the grilled vegetables and the minced garlic; cook until heated through, about 2-3 minutes.
- While the vegetables are cooking, beat together the eggs, heavy cream, salt and pepper to taste. Pour the egg mixture into the skillet and cook over medium-low heat using a heatproof spatula to stir and push the egg from the edges of the pan towards the center in deliberate strokes to form large curds. Continue until the eggs are almost cooked, wet on top but otherwise set, about 2-3 minutes.
- Pile the remaining 1/2 cup of grilled vegetables on top in the center of the frittata then sprinkle with the cheese.
- Place the skillet under the broiler and cook until the eggs are set and the top has puffed slightly like a souffle, about 2-3 minutes. Watch closely so that your frittata doesn’t burn!
- To serve, top the frittata with the cilantro and peppers and a few grinds of fresh cracked pepper.