Grilled Vegetable Frittata
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.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 5 - 6 servings 1x
Ingredients
Scale
- 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
To serve
- chopped cilantro
- chopped roasted jalapenos
Instructions
- 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.
Find it online: https://thismessisours.com/grilled-vegetable-frittata/
