Here’s a hot, wholesome delicious vegetarian meal for a cold day. The recipe calls for eggs and cheese, but you can easily make this a vegan dish with common vegan egg and cheese substitutes. It is naturally gluten free and grain free.
Veggie Frittata Recipe:
serves 4 vegetable loving, gluten free vegetarians
- 2 large Bell Peppers, Red, Yellow or Orange
- 1.5 Lbs. Fresh Sweet Potatoes, peeled, cut into 1/2 inch slices
- Extra virgin olive oil
- 2 Leeks, leave part removed, finely sliced
- 2 cloves Garlic, peeled and crushed
- 1.5 Lbs. Fresh Zucchini, thinly sliced
- 8 Large Eggs, lightly beaten
- 2 Tablespoons finely chopped fresh basil (or 1 Tsp dried)
- 1 1/4 cup grated Parmesan, Reggiano, or other hard cheese
Cut the bell peppers into pieces that will lay flat, removing seeds and pith. Lay them skin side up on a baking sheet. Put them under a broiler for 5-10 minutes, until the skins blacken. Remove to a bowl, cover with plastic wrap to hold in the moisture.
Cover the sweet potatoes with water, bring to a boil. Boil for 5 minutes. Drain.
In a large cast iron pan over medium heat, sautee the leek and garlic in two tablespoons olive oil for about a minute. Add the zucchini pieces a few at a time until they are all soft. When all the zucchini is soft, remove to a plate to cool.
While those are cooling, peel the blackened skins from the peppers. Once the zucchini is cooled, then create layers in the pan using the zucchini and leeks, pepper, sweet potato until all the veggies are used up.
Pour the beaten eggs over the top of the veggies, sprinkle with the basil, the parmesan and a dash of ground black pepper.
Cover and cook the pan of veggies on the stovetop on low heat for 15 minutes, Then put the pan under the broiler for 3 minutes or until nicely browned and cooked all the way through. Check to make sure eggs are fully cooked.
Grate a little more cheese over the top and serve!
Try it and let us know what you think! (leave a comment below)