Thursday, September 11, 2014

Roasted Summer Vegetables and Goat Cheese Frittata

I am never really a big fan of eggy breakfasts, but a lazy, sunny Saturday morning somehow sets the right mood for one. The other night I roasted some eggplant and zucchini I brought back from Italy and had some leftovers. Come the next morning, these leftovers made their way into a popular brunch dish - the Frittata. Paired with a glass of milk, orange juice or a Bloody Mary, this dish promises a bright start to your weekend.

This recipe utilizes 4-inch ramekins to serve individual-sized frittatas, which is a sensible way to go unless you have one of those ovenproof nonstick skillets and a huge oven to match - a luxury that many could only dream of ever having. Almost anything goes in a frittata. Omit or throw in other vegetables and leftovers as you like, such as roasted bell peppers, asparagus, potatoes, and sausages.

To prepare...
Zucchini, cubed
Eggplant, cubed
Onion, sliced into half moons
Olive oil
Mushrooms, halved
Cherry tomatoes, sliced
Pancetta, or bacon, diced
Garlic, minced
Thyme, fresh or dried
Eggs (one for each ramekin)
Milk
Goat cheese

 1. Roasted zucchini and eggplant: preheat oven to 210°C. Toss cubed zucchini, eggplant, and onions in olive oil, salt and pepper. Roast on a rimmed baking sheet until tender, 10-15 mins.








2. In a small pan and on medium heat, brown pancetta, remove and set aside, keeping the grease. In the same pan, saute garlic with mushrooms and thyme. Season with salt and pepper to taste. Mix together with roasted zucchini, eggplant, onions, and sliced tomatoes. Divide vegetables into greased ramekins.

3. Crack eggs into a mixing bowl and add a dash of milk and a pinch of salt and pepper, whisk together. Pour egg mixture into the ramekins until just barely covering the veggies. Top with a chunk of goat cheese.


4. Transfer the ramekins to the oven and bake for 30-40 min or until the egg mixture is set and the top is golden. Baking time varies oven to oven; test the center by inserting a skewer and check if egg is runny. When set, remove ramekins and let rest for 5 min.

5. To serve, gently run a sharp knife along the edges of the frittata. Invert the ramekin over a plate and give the ramekin a shake or a tap. Once released, invert the frittata onto another plate for serving. Enjoy alongside a green salad and/or some breakfast sausages. Have a good one!


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