Roasted Vegetable and Parmesan Frittata
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz. Adapted by Helen Park for the summer version.
2 to 4
Main Course
Having roasted vegetables on hand means you can make a hearty frittata anytime. If you want even more spice in this brunch dish, which tastes just as great at breakfast, lunch, or dinner, you can make another batch of the main spice blend and sprinkle it over the eggs before baking.
Ingredients
1 ½ cups Sumac Roasted Mixed Vegetables
5 large eggs, beaten well
¼ cup grated parmesan cheese
Sea salt to taste
2 Tbsp olive oil
Directions
Mix 3 cups of the vegetables with 5 well-beaten large eggs, 1⁄4 cup grated Parmesan cheese, and a generous pinch of salt
Coat an 8-inch nonstick skillet with olive oil and heat over medium heat.
Add the vegetable-egg mixture and cook, stirring, for 2 minutes.
Then transfer to a preheated 350°F oven and bake until the eggs are set, 5-10 minutes.
Serve warm or at room temperature.
