Veggie Frittata with Roasted Eggplant, Peppers, Zucchini, Tomatoes and Herbs
Heather HartmanShare
I have mentioned this many times, but frittatas are one of my go to meals throughout the entire year. I love that you can use any mix of seasonal veggies, herbs, greens, and various types of cream to make a meal perfect for breakfast, lunch or dinner (although Patrick says this is strictly a breakfast dish haha).
You can make this recipe year around, as the veggies used are those you'll always find in the grocery store. I love using CoCoYo probiotic coconut yogurt - it's the cleanest one I have found and has SO much flavor. I also used nutritional yeast to mimic a cheesy taste. You can omit or sub with the real thing!
Frittatas freeze well, so if you are a single person or a couple you can make the whole recipe in cast iron and freeze for later, or make into mini muffin tins. You can also halve the recipe but it won't be as high as mine.
Veggie Frittata with Roasted Eggplant, Peppers, Zucchini, Tomatoes and Herbs
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
American
Servings
8
Prep Time
60 minutes
Cook Time
15 minutes
INGREDIENTS
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olive oil
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1 each onions, julienned
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2 each bay leaves
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salt
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1 each eggplant, cubed
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2 each bell peppers (I did one red and one orange), stems and seeds removed
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1 each zucchini, cut into half moons about half an inch thick
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1 pint cherry tomatoes, halved
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.5 cup basil, julienned
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12 each eggs
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1 cup coconut yogurt (I like CoYo)
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1 tablespoon dried thyme
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.25 cup nutritional yeast
METHOD
Caramelize the onions: Heat 1 tablespoon of olive oil in a large pan on Medium. Add the onions and one pinch of salt. Mix, cover, and cook for ten minutes on Medium. Uncover, then continue cooking for one hour on Medium or Medium Low, mixing every ten minutes or so. Resist the urge to increase the temperature - the magic caramelization will happen at the very end and patience is definitely worth it.
Separately, toss the bell peppers, eggplant and zucchini with a little olive oil, salt and pepper. Spread across different sheet pans and roast at 450F. Make sure the peppers are on the upper rack. Roast until each veggie is done slightly brown. Set aside until the onions are done.
When the peppers are done, remove from the oven and immediately top with a layer of good plastic wrap. Let steam for 5-minutes, remove the skin, then dice into large cubes.
Mix the eggs, coconut yogurt, thyme and nutritional yeast in a large bowl.
When the onions are fully caramelized, mix in the roasted peppers, eggplant, zucchini, fresh tomatoes and basil. Pour in the egg mixture, cover and cook on the stove for 5-minutes on Low. Transfer to the oven and bake for 10-minutes or so.
Remove, and eat right away, at room temp or cold! This would also be fantastic in muffin tins for quick snacks.