Description
Make the roasted vegetables for dinner one night and bake the leftovers into this healthy, flavourful frittata for breakfast the next morning.
Ingredients
- FOR THE ROASTED VEGETABLES:
- 1 whole Red Onion, Cut Into 1″ Pieces
- 1 whole Red Bell Pepper, Cut Into 1″ Pieces
- 1 whole Green Bell Pepper, Cut Into 1″ Pieces
- 4 cloves Garlic, Peeled
- 2 cups Mushrooms, Quartered
- 2 whole Zucchini, Cut Into 1/2″ Slices
- 2 Tablespoons Olive Oil
- ½ teaspoons Salt
- ½ teaspoons Pepper
- FOR THE FRITTATA:
- 6 whole Large Eggs
- ¼ cups Egg Whites
- ½ cups 2% Milk
- 2 sprigs Fresh Oregano, Chopped
- 4 sprigs Fresh Thyme, Chopped
- 1 teaspoon Dried Lavender
- ½ teaspoons Salt
- ½ teaspoons Pepper
Preparation
Preheat the oven to 400ºF.
Toss the cut vegetables with oil, salt, and pepper and spread out on a large cookie sheet. Roast the vegetables in the oven for 35-40 minutes or until softened and browned.
Reduce the oven temperature to 375ºF. Prepare a 9″ pie dish by spraying with non-stick cooking spray.
Spread about half (or as much as desired) of the roasted vegetables in the bottom of the pie dish. You can reserve the remainind roasted vegetables for another purpose.
Whisk together the eggs, egg whites, and milk. Stir in the oregano, thyme, lavender, salt, and pepper.
Pour the egg mixture over the vegetables and bake for 30 minutes or until it is set.
