Lately, I've been making roast baby potatoes quite regularly.  Toss with a bit of olive oil, salt & pepper and bake 30 minutes at 425 F.  Sometimes I use flavored olive oils. Sometimes I add other spices to accompany whatever we're having for dinner.  Since then, I've been finding innovative ways to use the leftover roasted potatoes - and find that in quiche or frittatas, they work great!   I've posted a versatile frittata recipe in the past, but this one is a bit different - allowing for use of frozen broccoli and the roasted potatoes.  

A rich frittata, ready to eat!

Vegetable Frittata with Roast Potatoes

I have a nice large 12" cast-iron pan that works perfectly to sauté the vegetables and then pour over the egg and bake.  The ideal pan is one that you can use on the stovetop and then also bake in the oven.  If you don't have this, no worries! You can cook your vegetables, then pour it into a large baking dish to cook in the oven (I usually go for a 9 x 13" when not using the cast-iron).   

Preheat oven to 425 F. 

In a large cast-iron or similar pan, cook over medium to medium-high heat: 

1 Tbsp olive oil

1 Tbsp butter

1/2 - 1 onion, diced

1 medium zucchini, diced or sliced

1 1/2 cups frozen broccoli

Salt & Pepper generously

I find the addition of frozen broccoli will slow down the overall cooking a bit, but generally it takes ~7-8 minutes until the onions are softened (not soggy). 

Once your onion has softened and vegetables cooked (still crisp, not soggy), add and cook an additional 3-4 minutes:

1 - 2 cups diced roasted baby potatoes

Just after adding the potatoes.

After a few minutes of pan frying.

Divide throughout your vegetables: 

swiss cheese (or similar sharp cheese) - the amount can really vary depending on how cheesy you want your frittata

I used several slices of cheese haphazardly placed.

Whisk together, then pour over the top: 

9 eggs

3/4 cup cream (you can use whole milk or 10% cream for a lighter frittata, but the cream gives a rich flavor)

salt & pepper generously

Ready to bake!

Bake your frittata at 425 F for ~30 minutes, until nicely browned on top.  Remove from oven, let rest for 5 minutes, and serve!  I prefer this frittata served warm, so make sure to reheat any leftovers before serving.  Enjoy! 

Fresh from the oven. Yum!

Vegetable Frittata with Roast Potatoes Recipe by Successfully Gluten Free!

 Frittatas are something I make on a regular basis, but I tweak and adjust them to include whatever vegetables I happen to have around at the time.  Or whatever I'm in the mood for eating.  My dad and sister pointed out that I've never actually managed to post my frittata recipe (probably because there are so many variations).  So, here you go!  I finally managed to type up a recipe that includes several options for you!  Feel free to make your frittata your own by being creative!  Enjoy!

This frittata was filled with leeks, asparagus and sharp cheddar.

This leek was filled with onions and mushrooms, with some green tomatoes on top.

Frittata Recipe - make it your own!

Preheat oven to 350 F - 375 F.
Lightly butter a baking dish (7x11) or pie dish.  You can also bake this in an oven-safe frying pan (same one used to cook the vegetables).  Both cooking options are included below.

Veggie Fillings:

 (I usually aim for about 1-2 cups of cooked vegetables - however, I've also made it without any vegetables at all for a plain bacon-cheddar frittata or ham & cheese frittata.  Like I said above, this is a versatile recipe.)

Sauté over medium heat until tender (not mushy) your choice of finely diced or sliced vegetables in 1-2 Tbsp oil finely.  Season your vegetables with salt, pepper and garlic (or mix all together and cook in pan with holes on barbecue for about 20 min.).  

A couple nice vegetable options: 

zucchini

yellow squash

onions

mushrooms (fresh or small can of organic mushrooms) 

OR

leeks, thinly sliced (cook first)

asparagus, diced

OR

onions

zucchini

bell pepper

OR

onions

mushrooms (fresh or small can of organic mushrooms) 

OR 

onions

mushrooms (fresh or small can of organic mushrooms)

bell pepper

You can also add a can of green chilis instead of, or in addition to your sautéed vegetables.  

Thinly slice a few cherry tomatoes OR one tomato (not too juicy). (Optional - You don't need the tomatoes, but I think they look pretty placed on top before baking).

Additional Toppings to prepare:

¼ cup diced green onions/scallions (optional)
1 cup cheddar cheese, grated or finely diced (I like a sharp or medium cheddar best, but you can use other types of cheese as well!)
6 cooked slices of bacon, diced OR  ½-1 cup of ham, diced OR  ½-1 cup cooked sausage, crumbled or diced (Optional - leave out the bacon/ham if you prefer a veggie & cheese frittata.)

Egg mixture:

Beat together in a bowl: 
6 eggs
1/2 - 1 cup milk

Add and mix in thoroughly: 
2 Tbsp butter, melted
½ tsp salt
¼ tsp pepper

There are two methods of assembly:

Prepared Dish (pie pan):
After beating eggs & milk and adding butter, salt, and pepper, pour into your prepared dish.  Sprinkle evenly over the top of your egg mixture the green onions, bacon/ham, cheese, and veggies.  No need to mix.  If you have any tomatoes, add them gently on top of the frittata and sprinkle the tomatoes with a little salt & pepper.  

OR

Oven-safe frying pan:
Sprinkle the cheese on top of your vegetables.  Pour the egg mixture over your sautéed veggies. Evenly spread your green onions, if using.  If you have any tomatoes, add them gently on top of the frittata and sprinkle the tomatoes with a little salt & pepper.  Depending how warm your vegetables are, you may need to lower the baking time by 5 or so minutes.  

Leeks & Asparagus with Cheddar cheese on top, ready for the eggs and tomatoes

Topped with eggs & some grape tomatoes, ready to sprinkle with a little salt & pepper, then bake.

Bake at 350 F - 375 F for ~30 minutes. (A knife should come out clean) until lightly browned and lightly firm.  Enjoy! 

Fresh from the oven! Yum!

Fresh from the oven - mushrooms & onion with ham, cheese and green tomatoes frittata

Frittata Recipe - Make it your Own by Successfully Gluten Free!