Roasted Vegetable Frittata

1. 1

   In a medium bowl, beat the eggs, salt and pepper until combined.

2. 2

   Preheat the oven to the broiler setting.

3. 3

   Add the olive oil to an 8-inch cast-iron skillet and place over medium heat until the oil is shimmering.

4. 4

   Add the eggs and vegetables.

5. 5

   Let them cook, undisturbed, until the edges are set, about 2 minutes.

6. 6

   Slip an offset spatula (a butter knife will work, too) under the sides and tilt the pan, to help the uncooked egg slide underneath.

7. 7

   Repeat this all around the edge of the pan, until the top is wet but no longer runny.

8. 8

   Place the skillet under the broiler, and cook until the top is golden and bubbly, 2 to 3 minutes, keeping a close eye so it doesn't burn.

9. 9

   Remove the pan from the oven.

10. 10

    Cut into 6 wedges, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.