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Grilled Vegetable Frittata

Time25 minutes
YieldsServes 4
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Frittatas are one of the easiest and most satisfying ways to get a meal on the table quickly. So when you’re grilling dinner, throw on some extra vegetables and you’ll be ready to make a frittata tomorrow.

While the vegetables are grilling, I like to give them more flavor by brushing them with a garlic-herb oil. I mince some garlic with whatever fresh herbs I have in the refrigerator and add a little olive oil.

All you’ll need for this frittata is one grilled red pepper, two grilled zucchini, one grilled Japanese eggplant and half a dozen grilled mushrooms. Beat some eggs, grate some cheese and you’re practically done.

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1

Cut the grilled vegetables into 1-inch pieces. Toss vegetables, mozzarella and basil together in bowl. Set aside.

2

Heat oil in 10-inch nonstick skillet over medium heat. Combine eggs and 3 tablespoons Parmesan and pour into skillet. Cook eggs 1 minute, then add vegetable mixture and salt and pepper to taste. Cook until bottom of frittata is golden and set but top is still wet, about 10 minutes.

3

Wrap skillet handle in foil. Sprinkle remaining cheese on top of frittata, then broil frittata until top is set and slightly brown, 3 to 5 minutes. Invert frittata onto serving plate, cut into wedges and serve.