Fritatta with roasted vegetables
I love roasted vegetables and we eat them quite a lot. Now the good thing about doing that is that you can easily roast more than you need right away, saving some for later. Because this fritatta in itself is super quick but if you have to roast those veggies first it takes a bit longer. Which is fine if you have the time, but I like to be a bit quicker for breakfast. So ready made leftover veggies work best here. Those vegetables will also be really good in this grilled sandwich the dude sometimes makes.
I’ve also been doing some serious thinking over the last couple of weeks. I have created such a mess of all my websites over the last couple of years that it is time for a big spring cleaning. I will get rid of ALL my sites other than Simone’s Kitchen. That would mean some saved time I am sure. I’ve also been rather bad in maintaining the English site due to doing all those things that were kind of irrelevant.
Enough of that! It’s time to focus and only do the things that matter.
- 5 eggs
- 300 gr roasted vegetables
- 1 tbsp coconutoil for baking
Preheat a frying pan with the coconut oil. Add the eggs in a bowl and whisk well with pepper, salt and the herbs to taste.
Pour the mixture into the pan and immediately place the slices of roasted vegetables in the egg mixture. Make sure you do that immediately or the egg will become solid too soon.
Bake until done. Keep the fritatta in the fridge until ready to serve and serve warm or cold
Bewaar de fritatta in de koeling en serveer warm of koud.
Any leftovers will also work really well as a take away lunch the next day