Grilled Vegetable Frittata
DAIRY
FREE
NUT
FREE
PALEO
DIET
Grilling adds a smoky flavor to this savory one-pot dish that features a colorful mix of antioxidant-rich vegetables. It’s easy to make ahead and great hot or cold.
| Prep Time 20 minutes |
Cook Time 45 minutes |
Makes 8 slices |
Serving Size 1 slice |
INGREDIENTS
2 cloves garlic, minced
½ tsp. sea salt
1 small zucchini, 1-in. (2.5cm) slices
1 small yellow summer squash, 1-in. (2.5cm) slices
1 medium orange bell pepper, ribs and seeds removed, 1-in. (2.5cm) slices
1 medium red bell pepper, ribs and seeds removed, and quartered
½ cup scallions, white and green parts
1 medium red onion, 1-in. (2.5cm) slices
1 TB. ghee or animal fat
12 large eggs
¼ cup fresh basil, chopped
¼ cup fresh Italian flat-leaf parsley, chopped
½ cup grated Parmesan cheese
METHOD
1 Preheat the grill to medium. Preheat the oven to 350°F (180°C). Lightly grease a medium ovenproof skillet with ghee.
2 In a medium bowl, combine garlic, sea salt, and vegetables. Drizzle with ghee, and toss to coat.
3 Place vegetables on the grill grates, and cook for 3 minutes per side. Transfer to a plate, and then chop and add to skillet. Cool for 15 minutes.
4 In a large bowl, whisk together eggs, basil, parsley, and cheese. Pour over vegetables in the skillet, set over medium-low heat, and cook without stirring for 5 minutes.
5 Transfer the skillet to the oven, and bake for 40 minutes or until set. Turn to broiler setting, and brown for 2 minutes.
Variation
Roasted Vegetable Frittata
Preheat the oven to 450°F (230°C). Spread the coated vegetables evenly over a large baking sheet, and roast on the middle oven rack for 10 minutes. Remove from the oven, and allow to cool before roughly chopping and combining with the egg mixture as directed.