Roasted Vegetable Frittata With Asiago Cheese

We're back in the News on 6 Kitchen and with us today is International food blogger Shannon Smith. Today, Shannon is showing us how to make Roasted Vegetable Frittata With Asiago Cheese.

Roasted Vegetable Frittata with Asiago Cheese

serves 4-6

 Ingredients

1. 1 medium-size red onion, peeled and cut into 1/2” pieces
2. 1 red bell pepper, seeded, and cut into 1/2” pieces
3. ½ zucchini, cut into 1/2” cubes
4. 2 red new potatoes, cut into 1/2” cubes
5. 3 tablespoons olive oil, divided
6. 8 eggs, beaten
7. ¾ tsp. salt
8. ½ tsp. ground pepper
9. ½ cup freshly grated Asiago cheese

Preheat oven to 375 degrees.

Line a baking pan with foil.  Place red onion, red bell pepper, zucchini, and chopped potatoes on foil and drizzle with 2 tablespoons of olive oil.  Salt and pepper. 

Put in oven and roast for 25 minutes.

Whisk eggs and salt and pepper in a medium bowl. 

Preheat a ten-inch non-stick skillet on medium-high heat, and add 1 tablespoon olive oil (or butter).

Turn oven to broil. 

Add vegetables to skillet and pour egg mixture on top.  Stir lightly and turn down the heat to medium-low.  Cook for five minutes, lifting sides of fritter with a silicone spatula allowing eggs to flow underneath. 

When eggs are mostly set up, sprinkle cheese on top and put in broiler for 2 minutes, or until eggs are tender and set. 

Slide onto platter and cut into wedges.  Serve warm.