Roasted Vegetable Frittata

The perfect for brunch or a dinner

Ingredients

medium red bell peppers 3 nos
garlic cloves (Unpeeled) 4 nos
large Zucchini ( slice into 3 to1 / 2 inch strips) 2 nos
Medium Onions, Slice it into 1/2 inch pieces 1 nos
Olive oil 1 table spoon
A quarter cup of Fresh parsley ( chopped )
Salt 1 teaspoon
Eggs 4 nos
Egg whites ( 6 eggs white)
A quarter teaspoon of cayenne pepper
Finely shredded parmesan 1/3 cup

Method Of Preparation

1. Preheat your oven to 425 degrees. Arrange two oven racks in the lowest and center positions and line the bottoms of two shallow baking pans with foil. Lightly coat foil with cooking spray.

2. Place bell peppers and garlic in one pan and zucchini and onion in the other. Brush vegetables with oil. Roast zucchini and onion on lower rack and bell peppers and garlic on center rack 15 minutes. Remove zucchini and onion from oven. Move bell peppers and garlic to lower rack; roast about 10 minutes more or until charred. Remove from oven and let stand 5 minutes. Remove skin from peppers and garlic. Coarsely chop vegetables and garlic and place in a large bowl. Stir in parsley and 1/2 teaspoon salt.

3. Reduce oven temperature to 350 degrees. Coat a 9-x-1-1/2-inch round cake pan with cooking spray. In a medium bowl, whisk together eggs and egg whites, remaining salt, and cayenne pepper. Stir egg mixture into vegetable mixture; stir in Parmesan. Pour mixture into cake pan.

4. Bake, uncovered, in oven 45 to 50 minutes or until center is set. Remove from oven and let stand 5 minutes before serving.

NOTE : Serve the frittata with roasted red potatoes [ roasted on a baking sheet at 375 degrees for 20 to 30 minutes. And a salad with oil and vinegar ] and a salad with oil and vinegar Toss quartered spuds with olive oil and dried herbs.