Roasted Vegetable Frittata*
 
 
Frittatas are so easy and so versatile. You can serve them for an elegant brunch or a casual weeknight meal, hot or at room temperature. Select your favorite veggies and of course what is fresh and in season. This frittata was created when I saw what looked enticing at the store, along with what I had in my fridge.
Author:
Serves: Serves 8-10
Ingredients
  • 6 free range omega three eggs
  • 6 egg whites
  • 1 large leek, thinly sliced and cleaned very well
  • 1 small container of fresh shitake mushrooms, sliced and stems removed
  • 1 bunch asparagus, ends and tough green parts cut off and then cut into bite sized pieces
  • 2 medium organic red potatoes, scrubbed, cut in half and thinly sliced
  • 2 vine ripened tomatoes, seeded and diced
  • ⅓ cup feta cheese, diced
  • ⅓ cup parmesan cheese, grated
  • ½ teaspoon sea salt, more as needed
  • freshly ground pepper to taste
  • 2 tablespoons extra virgin olive oil, plus more as needed for roasting
  • 1 tablespoon butter (optional)
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh basil, chopped
  • ¼ cup plain Greek yogurt
Instructions
  1. Preheat oven to 400 degrees
  2. Roast asparagus and potato slices that have been drizzled with olive oil and sprinkled with salt and pepper on a parchment lined half sheet pan until just done.
  3. Meanwhile, sauté the leeks in butter over a low-medium heat until tender. Add shitake mushrooms and remove from heat when cooked. Set aside to cool.
  4. Steam the spinach in a separate small sauce pan for about 2 minutes until just done. Strain all liquid from spinach and set aside to cool.
  5. Beat the eggs, egg whites, yogurt, herbs, cheese and salt and pepper.
  6. Heat 10-12 inch non-stick, oven proof skillet over medium heat, adding remaining olive oil when hot. Fold in all of the veggies and pour the mixture into the pan. After about 2 minutes reduce heat to low.
  7. When the sides have set, place in hot oven. Bake until fully set, then broil for a couple of minutes until just golden on top. Remove from oven and enjoy! Frittata stays for a few days in the fridge.
Recipe by Delicious and Kosher at https://www.deliciousandkosher.com/roasted-vegetable-frittata/