Italianvegetarianvia groq
Italian Pecorino Frittata with Roasted Vegetables
A delicious Italian-inspired frittata filled with roasted vegetables and topped with a blend of pecorino cheese.
⏱30 min🍽4 servings📊easy
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Ingredients
- ●6 EggsLarge eggs for the frittata
- ●1 cup Roasted VegetablesChopped roasted vegetables such as zucchini, bell peppers, and eggplant
- ●1/2 cup Pecorino CheeseShaved or grated pecorino cheese for topping
- ●1/4 cup CaponataChopped caponata for added flavor
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Whisk the eggs in a bowl and season with salt and pepper.
- 3
Heat a non-stick skillet over medium heat and add the roasted vegetables.
- 4
Pour the whisked eggs over the vegetables and cook until the edges start to set.
- 5
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set.
- 6
Remove the skillet from the oven and sprinkle the pecorino cheese over the top.
- 7
Return the skillet to the oven and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- 8
Remove the skillet from the oven and top with chopped caponata.
- 9
Slice the frittata into wedges and serve hot.