Preheat the oven to 450°F and put a rimmed sheet in the oven and allow it to heat.
In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper and toss.
Remove the hot pan from the oven. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
Turn the oven heat down to 400°F.
In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg and veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
Serve with more feta cheese and a garnish of fresh parsley.
8 servings
1 slice
- Amount per serving
- Calories136.3
- % Daily Value *
- Total Fat 10.2g14%
- Sodium 280mg13%
- Total Carbohydrate 4.2g2%
- Protein 7.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 450°F and put a rimmed sheet in the oven and allow it to heat.
In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper and toss.
Remove the hot pan from the oven. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
Turn the oven heat down to 400°F.
In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg and veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
Serve with more feta cheese and a garnish of fresh parsley.
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