An OSR Original Recipe

Russet-Crust Roasted Vegetable Frittata

There’s nothing quite like the comfort of a warm, homemade breakfast—for dinner. This frittata is an easy and healthy dinner fix, but that’s hardly what makes it a weeknight go-to. It’s incredibly flavorful and fluffy with the perfect combination of whites-to-yolks, a LOT of roasted veggies, handfuls of fresh herbs (really any that you have on hand), gruyere cheese, and that crinkly russet crust.


Ellen of Off-Script Recipes shares her Original Recipe for Russet-Crust Roasted Vegetable Frittata
Active Prep Time:
20 mins
Cook/Set Time:
45 mins
Total Time:
1 hr 5 mins
Primary Course: Breakfast, Main Course
Primary Cuisine: American
Serves/Makes: 4 to 6
Ingredients
  • 1 red bell pepper, seeded and diced
  • 1 medium red onion, diced
  • 3 large or 5 small garlic cloves, minced
  • 1.5 tbsp. olive oil
  • 1.5 tsp. kosher salt, divided
  • 1/2 tsp. fresh ground black pepper, divided
  • 12 large eggs (4 whole and 8 whites only)
  • 1/4 c. milk (low-fat or whole, your choice)
  • 1/4 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 2/3 c. chopped fresh herbs like chervil, basil, or Italian parsley
  • 2-3 oz. Gruyere cheese, shredded or grated (about 1 cup)
  • 1/2 tbsp. unsalted butter
  • 1 large russet potato, very thinly sliced (1/8-inch thickness or thinner, mandoline recommended)
Instructions
One: Preheat oven to 400°
Two: Roast the Vegetables:
  1. Pile the diced pepper, onion, and garlic at the center of a large rimmed baking sheet. Coat in the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper (reserve remaining salt and pepper). Gently toss and then spread the vegetables across the baking sheet in an even layer. Roast in a pre-heated 400° oven for about 20 minutes or until softened and slightly browned. Remove from the oven and let cool on the baking sheet until ready to use.

Three: Prepare the Egg Mixture:
  1. Meanwhile combine the eggs, milk, flour, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl (reserve remaining salt and pepper). Whisk vigorously (or use an immersion blender for optimal results) until everything is thoroughly combined. Then gently stir in the chopped herbs and roughly two-thirds of the gruyere cheese (reserve remaining cheese). Set aside.

Four: Prepare the Frittata Base:
  1. Lightly spray a 10-inch oven-proof skillet (preferably cast-iron) with cooking spray. Add the butter to the pan and melt over medium-low heat. Arrange the potato slices in a single layer across the bottom of the pan and up the sides (they should overlap slightly to eliminate any major gaps). Use the thicker pieces of potato on the bottom and the thinner pieces up the sides. Sprinkle with 1/4 teaspoon salt and let cook for 5-6 minutes over medium-low heat until slightly translucent.

Five: Finish the Frittata:
  1. Pour the egg-herb-cheese mixture over the potato crust. Sprinkle the roasted vegetables and remaining gruyere cheese evenly over top. Give the entire frittata a finishing sprinkle of 1/2 teaspoon salt and then carefully transfer the skillet to the middle rack of a pre-heated 400° oven. Let cook for roughly 20 minutes or until puffed-up and fully set.

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