Hello dear readers! I am well aware that it has been a while since my last recipe. Cooking in the Thyme for Honey kitchen has been…let’s call it adventurous. Everything and anything went wrong while I was working on fresh blog posts; from cake batter leaking out and burning on the bottom of my oven, to pancakes sticking and becoming scrambled. So it is with great joy—and mainly relief— that I bring you this week’s recipe: roasted veggie pesto frittata.
When summer produce is in abundance, it can almost feel overwhelming because there are so many possibilities, and so many gorgeous vegetables to consume before they go bad. Roasting tons of veggies and having them on hand is one of my favorite ways to use this bounty. Then you can have them ready to go for pastas, pizza, egg scrambles, sandwiches and more. In this roasted veggie pesto frittata, you’ll see that I used half of each vegetable, but I would highly recommend baking all of the veggies to use later in the week.
One last note before we get to the goodies, eggs can overcook quickly and become dry. So keep a sharp eye on your roasted veggie pesto frittata while it bakes, as every oven varies slightly. I used homemade pesto, because that is my all time favorite summer spread, but store bought works just as well.
Roasted Veggie Pesto Frittata
Ingredients
Egg Custard:
- 8 eggs
- 2 tbsp full fat plain yogurt I used Greek, but any whole milk yogurt will do
- ¼ tsp salt
- ¼ tsp freshly ground pepper
Filling:
- ½ zucchini
- ½ bell pepper
- ½ red onion
- ½ cup cherry tomatoes
- 2 tbsp fresh pesto
- 2 tbsp cream cheese
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- Olive oil for roasting veggies
- Butter for greasing skillet
- Micro greens for garnish *optional
Instructions
- Preheat the oven to 375 degrees. Slice the zucchini into spears, halve the cherry tomatoes, roughly chop the bell pepper, and cut the onion into strips. Creating various shapes makes for fun eating! Place the veggies on a rimmed baking sheet and drizzle lightly with olive oil, and salt and pepper, tossing with your hands to coat. Bake for 15 minutes.
- Once the veggies are done, place the baking sheet on a cooling rack. Increase the oven temperature to 425 degrees. Crack the eggs into a medium mixing bowl and whisk. Add in the yogurt, salt, and pepper, and whisk vigorously to combine.
- Butter a cast iron skillet VERY well. Slice the cooked veggies into thin strips or chunks and layer in the skillet. Gently pour in the egg mixture. Add a few dollops of pesto and cream cheese throughout the dish.
- Bake for about 20 minutes, until the frittata is puffed, pulling away from the sides of the skillet, and the edges are turning a light, golden brown.
- Let cool for 5 minutes before serving. The frittata can be enjoyed hot, or at room temperature topped with micro greens for a little pop of color and texture. Store any leftovers in an airtight container in the fridge.
