(Serves 6 )
Ingredients:
- 1 small red bell pepper cored and chopped
- 1 small zucchini, diced
- 2 green onions, roughly chopped
- 4 ounces broccoli cut into small florets
- 1/2 cup brussel sprouts, quartered
- Sea salt and black pepper
- 3 tablespoon extra virgin olive oil
- 7 large eggs
- ¼ teaspoon baking powder
- ¼ cup whole milk
- ⅓ cup feta cheese crumbled
- ⅓ cup finely chopped fresh parsley
- 1 teaspoon fresh thyme
Instructions:
- Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.
- In a mixing bowl, toss the peppers, zucchini, onion, broccoli and brussel sprouts with a pinch of salt and black pepper. Add 2 to 3 tablespoons of oil and toss to make sure all the veggies are well-coated.
- Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return to 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 pinch of salt and black pepper. Fold in the roasted vegetables.
- Coat the bottom and sides of a 10-inch cast iron or oven-safe pan with oil and warm over medium-high heat until shimmering. Pour the egg mixture into 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.
- Slice your frittata and serve.