Super delicious ... I used 10 eggs , 2 cloves garlic mixed with the cheese into the egg mixture. I also added chopped spring onions. The vege I used was roasted eggplant , kumera , zucchini and red capsicum. I greased a rectangle ceramic baking dish and sprinkled some goats cheese on before baking ( + 10 mins cooling time)
Roasted Vegetable Frittata recipe from Ina Garten via Food Network: sauteed mushrooms, scallions, red chili pepper flakes. sauteed spinach kale. then sauteed zucchini with salt pepper, added everything. then added egg like the recipe states. came out awesome.
This is a great way to use up odds and ends of fresh veg, and leftovers too. You can use more or less whatever you fancy from the list, though I do think some kind of onion is essential. As the egg is poured straight into the roasting dish full of hot veg, you don’t need to fry this frittata at all, but it helps to have a heavy ceramic or cast-iron dish, which retains the heat well. And the eggs should be at room temperature, not cold from the fridge.