Grilled Vegetable Frittata

Time 25 minutes
Yields Serves 4
Grilled Vegetable Frittata

Cut the grilled vegetables into 1-inch pieces. Toss vegetables, mozzarella and basil together in bowl. Set aside.


Heat oil in 10-inch nonstick skillet over medium heat. Combine eggs and 3 tablespoons Parmesan and pour into skillet. Cook eggs 1 minute, then add vegetable mixture and salt and pepper to taste. Cook until bottom of frittata is golden and set but top is still wet, about 10 minutes.


Wrap skillet handle in foil. Sprinkle remaining cheese on top of frittata, then broil frittata until top is set and slightly brown, 3 to 5 minutes. Invert frittata onto serving plate, cut into wedges and serve.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.