Ramadan recipe: Roasted vegetable frittatta

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Serves: 4 | Ingredients: Eggs - 06 pieces, Spinach - Few leaves, Cherry Tomato - 5 pieces, Onion - 01 piece, Bell Pepper - 01 (Red, Yellow & Green half a piece each), Potato - 01 piece, Zucchini - Half a piece, Mince Garlic - Few cloves, Scallions - Few pieces, Parmesan Cheese - 02 tbsp, Aseel Olive Oil - 50 ml, Unsalted Butter - 50 Gms, Salt - to taste. | Method: Preheat the oven to 425 degrees F. Place the zucchini, peppers & onion on a sheet pan. Drizzle with the olive oil, sprinkle salt & pepper then toss it well. Bake for 8 to 10 minutes then add garlic & bake it again for 10 minutes. After that take it out & keep it aside. Reduce the Temperature at 325 degree F. Meanwhile, in a large bowl, whisk together the eggs, parmesan, salt & pepper. In a 10- inch pan, melt the butter & saute scallions, then add roasted vegetables then egg. Cook it for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven 7 bake the Frittata for 25 to 30 minutes or till golden brown colour appears. Cut into wedges and serve hot.

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