Make the roasted vegetables for dinner one night and bake the leftovers into this healthy, flavourful frittata for breakfast the next morning.
Preheat the oven to 400ºF.
Toss the cut vegetables with oil, salt, and pepper and spread out on a large cookie sheet. Roast the vegetables in the oven for 35-40 minutes or until softened and browned.
Reduce the oven temperature to 375ºF. Prepare a 9″ pie dish by spraying with non-stick cooking spray.
Spread about half (or as much as desired) of the roasted vegetables in the bottom of the pie dish. You can reserve the remainind roasted vegetables for another purpose.
Whisk together the eggs, egg whites, and milk. Stir in the oregano, thyme, lavender, salt, and pepper.
Pour the egg mixture over the vegetables and bake for 30 minutes or until it is set.
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I changed up the recipe just a bit. I used 1 yellow squash and 1 zucchini, added more garlic, used dried herbs. Absolutely loved this dish. Hubby couldn’t stop raving about it! Definitely saving this one as a repeat meal in our house. Thank you for sharing!
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