Roasted Veggie Frittata

As much as I do like breakfast tacos, I get bored of eating the same thing over and over, so I decided to make a frittata! Oh, lord, it was so good!!



To have this on your table;
This recipe takes about 25 minutes to prep and cook.

1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup frozen stir fry vegetables
2 green onions, thinly sliced
1 tablespoon red onion, finely chopped
1 clove garlic, minced
4 eggs
1/2 cup buttermilk
salt
pepper
1 tablespoon plus 1 teaspoon fresh basil, sliced into a chiffonade, divided
1/2 cup shredded mozzarella
parmesan cheese, freshly grated

Preheat oven to 400 degrees

Thaw the vegetables in a collander under cold running water, tossing occasionally with your hands. This should only take a couple of minutes. Spray a baking sheet with cooking spray. Spread out the vegetables in a single layer and bake for 10 minutes, stir, then bake another 10 minutes, stirring once.

In a large skillet coated with cooking spray, saute the onion and garlic over medium heat until tender, 3 minutes. In a small bowl, beat together eggs, buttermilk, salt and pepper. Stir in 1 tablespoon of the basil.

Add roasted vegetables to the pan and spread evenly. Add in egg. As mixture sets, run a apatula along the edge of the skillet to allow uncooked eggs to run underneath. Continue cooking and lifting edges until mixture is almost set and still moist on top. Sprinkle with mozzarella cheese.

If your skillet's handle isn't oven safe, wrap it in a couple of layers of aluminum foil. Broil 4 to 5 inches from heat for 1 to 2 minutes until the top is set and cheese is melted. Run a spatula around the edges of the frittata and invert onto a large plate, then flip, cheese side up, onto a cutting board. Cut into 4 wedges and sprinkle with grated Parmesan and reserved basil.

Enjoy! It is super delicious!!

This recipe serves 4.