Name: Roasted Spring Vegetable and Gorgonzola Frittata
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Traditional
Ingredients: 8 eggs; 1 tablespoon butter; 1/4 cup Gorgonzola cheese; salt and pepper, to taste; olive oil; medium tomato; 3/4 of a:; red bell pepper, sliced into big chunks; yellow bell pepper, sliced into big chunks; medium Vidalia onion, cut into eighths; zucchini, sliced about 1-inch thick

Roasted Spring Vegetable and Gorgonzola Frittata

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Author: Becky Talbot
Prep Time: 15 mins
Cook Time: 1 hour 30 mins
Total Time: 1 hour 45 mins
Yield: 2-4 1x
Category: Brunch, Breakfast or Dinner
Cuisine: Traditional

Ingredients

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8 eggs
1 tablespoon butter
1/4 cup Gorgonzola cheese
salt and pepper, to taste
olive oil
medium tomato
3/4 of a:
red bell pepper, sliced into big chunks
yellow bell pepper, sliced into big chunks
medium Vidalia onion, cut into eighths
zucchini, sliced about 1-inch thick

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Instructions

Arrange veggies in two baking dishes, giving them space so they’ll brown nicely. Drizzle them with oil and roast at 400 degrees F for about an hour. Halfway through, pull them out of the oven and flip every vegetable over, then continue roasting.
Turn the oven down to 375 degrees F.
Beat the eggs until they’re nice and frothy.
On the stove top over medium heat, melt butter in an ovenproof pan. Spread the butter around so it covers the bottom of the pan. Add the eggs and then the vegetables.
Cook until the edges are set, about 5 minutes.
Transfer the pan to the oven and cook for 20-25 minutes, until the eggs are no longer runny.
Carefully pull the pan out of the oven, sprinkle the eggs with Gorgonzola cheese and return the pan to the oven for another 3-5 minutes to melt the cheese.

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