Photo by Deb Lindsey and food styling by Bonnie S. Benwick for The Washington Post
If you have leftover roasted vegetables, this frittata is meant to make the most of them. It comes out puffed and golden, not feeling the least bit recycled, but rather like a whole new, wonderful dish that can be served warm or at room temperature for any meal of the day. If your vegetables were aggressively seasoned, hold back on the added herbs.
7 large eggs
1/4 cup low-fat milk (1 percent)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 small onion, cut into small dice
1 1/2 cups mixed roasted vegetables, coarsely chopped if large
1 1/2 teaspoons chopped hardy herbs, such as rosemary, sage and/or thyme
1/3 cup crumbled soft goat cheese (chevre) or feta cheese
Whisk together the eggs, milk, salt and pepper in a medium bowl.
Heat the oil in a medium (10-inch) cast-iron or ovenproof nonstick skillet over medium heat. Once the oil shimmers, add the onion and cook for about 4 minutes, stirring occasionally, until tender and beginning to brown. Stir in the roasted vegetables and the herbs, and cook for about 2 minutes until warmed through.
Pour the egg mixture over the vegetables in the skillet, covering them evenly. Reduce the heat to medium-low and cook for 8 to 10 minutes, until the egg mixture has set around the edges but is still liquidy in the center.
Meanwhile, position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
Scatter the cheese evenly across the surface of the eggs. Transfer to the oven; broil for about 2 minutes, until the surface is set and golden brown.
Let the frittata rest for a minute or two before slicing into wedges of equal size. Serve warm, or at room temperature.
Makes 7 Servings
Per serving: Calories 130; Total Fat 8g; (Sat Fat 3g); Protein 8g; Carb 5g; Fiber 0g; Cholesterol 195mg; Sodium 320mg; Total Sugar 2g (Including 0 added sugars)