Roasted Veggie Frittata
Cook time: About 5 minutes
Serves: 8
INGREDIENTS:
- 1 dozen eggs
- ½ cup whole milk
- 1.5 cups assorted roasted vegetables, such as eggplant, peppers, cherry tomatoes
- 1 tbs unsalted butter
- 4oz goat cheese
- kosher salt
- black pepper
PREPARATION:
Preheat the oven to 350°. In a large bowl, whisk the eggs and milk together until smooth and well combined.
Stir in the roasted vegetables along with 1 tsp kosher salt and ½ tsp black pepper. Set aside.
Place an oven-safe, nonstick skillet on the stove over medium-low heat. Add butter and, once melted, pour in the whisked eggs and vegetables.
Allow to cook on the stove until the edges of the frittata begin to set, about 5 minutes.
Sprinkle the goat cheese overtop of the frittata and transfer to the oven. Bake for an additional 20-25 minutes until the frittata is set and just barely jiggly at the center.
Remove from the oven and either serve directly from the pan or turn out onto a serving platter. Serve with zhug sauce alongside.
From Season 4, Episode 5