This is a simple vegetable frittata made just a little prettier by layering thinly-sliced vegetables on the bottom of a cast iron skillet.
AuthorLemons & Anchovies
sliced vegetablesa few slices each, enough to fill a layer of a small cast iron skillet I used eggplant, brussels sprouts, potato. Feel free to use already-roasted vegetables if you have some
salt and pepper
2tablespoonsgrated cheddar cheese
If you don't already have roasted vegetables, arrange the slices in a single layer on a small cast iron skillet (mine was about 5 inches). Brush with olive oil and roast at 375℉ for 20-25 minutes. Meanwhile, lightly whisk the eggs and milk together in a small bowl. Season with salt and pepper.
When the vegetables have roasted, take the skillet out of the oven and transfer to the stove. Add the egg/milk mixture to the skillet followed by the cheese. There should be enough oil to keep the eggs from sticking to the skillet but if you feel the need to add more, just add a splash, shake the pan to distribute to the bottom and brush on the sides. Cook the frittata over medium heat for about 2 minutes. You want the bottom and sides to set but the middle should still be jiggly. Transfer the skillet to your broiler and cook until the top is set. This may take 1-2 minutes depending on how close your skillet is to the heating element and how powerful your broiler is. Alternatively, you can cook the frittata completely on the skillet. Just cover the skillet until the center is set and the cheese has melted. Serve warm or at room temperature.
Add the egg/milk to skillet then grated cheese and cook over medium heat for about 2 minutes, until set. middle will still be quite runny. Transfer to broiler--broil for 2 minutes, depending on power of your broiler. watch closely!