We had lots of leftover roast vegetables from the birthday bash for my father-in-law. Here is one of the recipes I made using the leftover roasted vegetables. (Carrots, eggplant, mushrooms, zucchini)
This recipe is a modification of the “Basic Baked Fittata Recipe” from The Stay at Home Chef Blog.
Serves 6
Ingredients
- 6 large chicken eggs
- 1/4 cup of half-and-half (didn’t have cream)
- 1/2 teaspoons salt
- 1/4 teaspoon of black pepper
- 2 cups cool/cold roasted vegetables (carrots, mushrooms, eggplant, and zucchini)
- 1 cup of combined shredded provolone and mozzarella (these were the leftovers cheeses)
- Tablespoon of butter or oil
Tools:
Large bowl, whisk, spoon, 10 inch cast iron skillet, knife
Instructions
- Preheat oven to 350 degrees F.
- Break eggs into large bowl, whisk the eggs together with the half-and-half, salt and pepper.
- Add the shredded cheese to the egg mixture and stir it in with the spoon.
- Stir in the roasted vegetables into the egg mixture with the spoon.
- Melt the butter in the 10 inch cast iron skillet over low heat. Once the butter has melted, turn off the heat and swirl the butter around the bottom of skillet. The bottom should be covered with butter.
- Pour the egg mixture into the skillet and place the skillet into the center of the preheated oven.
- Bake for 10 to 15 minutes or until the eggs are set in the center. Check by sticking a knife in the center. The eggs will not be runny.
- Remove skillet from oven and slice the baked Fittata into six pieces with the knife.
Notes:
This made an easy breakfast and used up a lot of leftovers.
It keeps well in the fridge for up to 4 days in an airtight container or plastic wrap. Individual slices can be reheated in the microwave by heating them in 30 seconds burst until warm enough for you.
If stored in the freezer, place a slice in the fridge and let come to fridge temperature. Then reheat as above for being kept in the fridge.
Blackberry Homestead 