Roasted Vegetable Frittata

Hi!

Roasted-Vegetable-Frittata-1Making a frittata is easy enough. Chop and roast a few vegetables, crack a dozen eggs, throw it all together, and then bake it in the oven. What could be the problem? Do not mistake the ease of the recipe, however, for the lack of flavor. This frittata was delightful both at breakfast and at lunch, and the different ingredients all combined nicely. The many vegetables added layers of rich color, giving the dish a less bland appearance. You can go many different ways when serving this, but my suggestion {as you can see below} is to enjoy it with a simple salad topped with croutons :) Yum!

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Roasted Vegetable Frittata Adapted from the cookbook, Barefoot Contessa, How Easy is That? by Ina Garten

ingredients

  • 1 zucchini, 1-inch diced
  • 1 red bell pepper, 1 1/2-inch diced
  • 1 yellow bell pepper, 1 1/2-inch diced
  • 1 red onion, 1 1/2-inch diced
  • 1/3 cup olive oil
  • Salt and black pepper
  • 2 teaspoons minced garlic
  • 12 eggs
  • 1 cup half-and-half
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter
  • 1/3 cup chopped scallions, white and green parts
  • 1/2 cup grated Gruyère cheese

to make

  1. Preheat oven to 425°F.
  2. Place the diced zucchini, peppers, and onion on a sheet pan, and drizzle with olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well.
  3. Bake the vegetables for fifteen minutes. Add the garlic, and bake for another fifteen minutes.
  4. Once the vegetables are removed from the oven, turn it down to 350ºF.
  5. Meanwhile, whisk together the eggs, half-and-half, Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
  6. In a 10-inch sauté pan, melt the butter and sauté the scallions over medium-low heat for one minute. Add the vegetables and toss. Transfer the vegetables to an oven-proof pie dish.
  7. Pour the egg mixture over the vegetables.
  8. Transfer the dish to the oven and bake for 25 to 30 minutes. It should be puffer and set in the middle.
  9. Sprinkle with the remaining cheese, and bake for another three or so minutes, or until the cheese has melted.
  10. Cut into wedges and serve.

Have a terrific rest of your Monday!

Bella :)

Scalloped Tomatoes

Hi!

As much as I love making baked goods, I am slowly venturing into cooking more, starting with this fabulous recipe by Ina Garten. A mix of baked tomatoes and bread, the scalloped tomatoes have a rich color, and an even better taste. I think they would be good year round, and they can be served with variety of things. The route my mom and I went? Pasta, turkey cutlets, and a serving of these. Yum! :) Any leftovers are good on a grilled cheese.

Scalloped Tomatoes

Scalloped Tomatoes Adapted from Barefoot Contessa, How Easy Is That? by Ina Garten, original recipe can be found here.

ingredients

  • 5 tablespoons olive oil
  • 2 cups {1/2-inch diced } rustic style bread
  • 14 to 16 plum tomatoes {1/2-inch diced}
  • 1 tablespoon minced garlic {3 cloves}
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese

to make

  1. Preheat oven to 350ºF.
  2. Heat three tablespoons of olive oil in a large saute pan over medium heat. Add the bread cubes, and coat with oil.
  3. Cook the bread cubes for five minutes, or until the cubes are all evenly browned.
  4. In a large bowl, mix together the tomatoes, garlic, sugar, salt, and pepper.
  5. When the bread cubes are done, stir in the tomato mixture. Continue to cook for another five minutes.
  6. Pour the mixture into a six to eight cup baking dish. Sprinkle with Parmesan cheese and the remaining two tablespoons of oil.
  7. Bake for 35 minutes, until the tomatoes are bubbly.
  8. Enjoy!

I just wanted to thank Alice, over at Alice in Readerland for giving me the Very Inspiring Blogger Award! :) Alice’s blog is so fun to read, so make sure to check it out.

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Have a delightful day!

Chocolate Chunk Blondies

Hi!
Chocolate Chunk BlondiesIt has been a fairly long time since I’ve had a chocolate chip cookie. A few months, at the very least! Anyhoo, when the mood for the classic cookie strikes, it’s definitely time to pull out the butter, flour, sugar, and chocolate :) However, since I really like the thrill of a new recipe, I decided to try Ina Garten’s yummy looking Chocolate Chunk Blondie Bars. I’ve made blondies in the past, but nothing compares to these. The chocolate melts in your mouth at the first second, and the actual bar has just the right amount of chewiness. This is sure to be a family-favorite, and believe me you will fall in LOVE. For more bars, double the recipe. With the amounts below, I got about 25-ish cookie bars.

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Chocolate Chunk Blondies Adapted from the cookbook Barefoot Contessa Foolproof by Ina Garten

ingredients

  • 2 sticks butter
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • a little over 1 cup chocolate chips/chunks

to make

  1. Preheat oven to 350ºF.
  2. With an electric mixer, cream together the butter and sugars until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each one.
  4. Slowly mix in the flours, baking soda, and salt.
  5. With a wooden spoon, add in the chocolate.
  6. Grease a 9 by 13 inch baking pan. Spread the batter in the pan, reaching all edges.
  7. Bake for 25 minutes, or until a toothpick comes out clean.
  8. Cool and then cut.
  9. Enjoy!

Have a happy Wednesday!

Bella :)