Friday I roasted some cauliflower in the oven with garlic and Parmesan cheese. Which I served with some pan roasted zucchini, and a tomato salad with a buttermilk/blue cheese dressing. It was good, but I had about the equivalent of a small zucchini and 1/4 of a head of cauliflower leftover. I was surfing the Internet today trying to come up with an idea to use the leftovers that did NOT involve soup (I think the boys have had enough), and I came across a vegetable frittata from Emeril Lagasse on foodnetwork.com. Now I've never had a frittata. It always looked so dry, and I hate dry eggs. I also had none of the veggies that Emeril called for, but I did have my leftover veggies, and lots of eggs, so what the heck -- I gave it a shot.
Paul and I ate half the frittata before we remembered to save some for Kevin. I served it with an arugula salad with pan roasted red pepper (I used some of the pepper in the frittata), and a lemon/olive oil dressing. Really good stuff! I think I found us a new favorite!
adapted from Emeril Lagasse, foodnetwork.com
1/2 tsp salt
1/4 tsp black pepper
1/2 cup grated Parmesan
1 tbsp butter
1/4 of a small red onion thinly sliced
leftover grilled veggies thinly sliced, or cut into small pieces. Approx.: 1 small zucchini, 1/4 head cauliflower, 1/2 red bell pepper
In a mixing bowl whisk together the eggs, salt and pepper, and add 1/4 cup cheese. Set aside.
In a large non-stick broiler proof skillet (I used my cast iron skillet) melt the butter over medium heat. Add the onions and saute about 4 minutes. Add the grilled veggies and cook about two minutes to coat with butter, and warm. Add the egg mixture. Cover, reduce the heat to low and cook until the eggs are almost set, about 10 to 15 minutes.
Preheat the broiler.
Sprinkle the set frittata with the remaining Parmesan. Place the frittata under the broiler and cook until the top is set and starts to brown, about 2 to 3 minutes. Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve.