Vegetable Frittata | Emeril Lagasse
Frittatas offer a delicious opportunity to use up leftover ingredients. Emeril’s Vegetable Frittata combines roasted potatoes, peppers, zucchini, and mushrooms, but the possible combinations are endless. Served with a simple green salad, it’s an easy to make meal whether you serve it for brunch, lunch or dinner.
VEGETABLE FRITTATA
SERVES 4
6 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/4 cup roasted potatoes, cut into 1/2-inch cubes
1/4 cup roasted or grilled red pepper, chopped into 1/2-inch pieces
1/4 cup roasted or grilled zucchini, chopped into 1/2-inch pieces
1/4 cup roasted mushrooms, halved
1 small shallot, minced
2 cloves garlic, minced
1/2 cup shredded Asiago cheese, plus more for garnish, if desired
Finely chopped parsley, for garnish (optional)
Preheat the broiler. In a medium bowl, whisk together eggs,1/3 cup water, salt and pepper.
In a large nonstick skillet, heat olive oil over medium heat. Add potatoes, red pepper, zucchini, mushr