Roasted Vegetable and Goat Cheese Frittata
Recipe from Aggie's Kitchen
2 large eggs
1/3 cup egg whites, approximately 2 large egg whites
2 TB milk
1 zucchini, chopped in about 1" pieces
1 - 2 squash, chopped in about 1" pieces
1/2 medium red onion, chopped in about 1" pieces
1 red bell pepper, chopped in about 1" pieces
1 tsp olive oil
salt and pepper, to taste
2 oz piece of Ile De France Goat Cheese
Preheat oven to 425 degrees. In small bowl, toss vegetables with olive oil, salt and pepper. Spread evenly on cookie sheet and place in hot oven. Roast for approximately 20-25 minutes until veggies are cooked.
Preheat the broiler. Whisk the eggs, milk, salt, and pepper in a medium bowl to blend. Set aside.
Spray an 8-inch-diameter nonstick ovenproof skillet and heat over medium high heat. Add roasted vegetables to the skillet, then pour the egg mixture over the vegetable mixture and cook for a few minutes until the eggs start to set. Crumble goat cheese over eggs and vegetables. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. Cut into triangles and serve.