Grilled Vegetable Frittata
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Frittatas are one of the easiest and most satisfying ways to get a meal on the table quickly. So when you’re grilling dinner, throw on some extra vegetables and you’ll be ready to make a frittata tomorrow.
While the vegetables are grilling, I like to give them more flavor by brushing them with a garlic-herb oil. I mince some garlic with whatever fresh herbs I have in the refrigerator and add a little olive oil.
All you’ll need for this frittata is one grilled red pepper, two grilled zucchini, one grilled Japanese eggplant and half a dozen grilled mushrooms. Beat some eggs, grate some cheese and you’re practically done.
Cut the grilled vegetables into 1-inch pieces. Toss vegetables, mozzarella and basil together in bowl. Set aside.
Heat oil in 10-inch nonstick skillet over medium heat. Combine eggs and 3 tablespoons Parmesan and pour into skillet. Cook eggs 1 minute, then add vegetable mixture and salt and pepper to taste. Cook until bottom of frittata is golden and set but top is still wet, about 10 minutes.
Wrap skillet handle in foil. Sprinkle remaining cheese on top of frittata, then broil frittata until top is set and slightly brown, 3 to 5 minutes. Invert frittata onto serving plate, cut into wedges and serve.
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