Sheet Pan Roasted Veggie Frittata
Miz Helen's Kitchen
Ingredients
4 cups heirloom cherry tomatoes, cut in half
1 bunch green onion's, chopped small
1 small green bell pepper, chopped small
1 small red bell pepper, chopped small
1-1/2 teaspoon dried basil,
1/2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
4 tablespoons olive oil
12 eggs, beaten
1 cup half and half
1-1/2 cups Fetta Cheese
1-1/2 cups baked ham, cubed small
Fresh Sweet Basil for garnish
Directions
In a large mixing bowl, place 3-1/2 cups cherry tomatoes,green onions,green and red bell pepper, dried basil, dried oregano, salt, black pepper, cayenne pepper and 2 tablespoons of the olive oil. Toss all of these ingredients together and let stand at room temperature for 15 to 20 minutes.
Pour the remaining 2 tablespoons of olive oil to the sheet pan and place the veggies evenly on the sheet pan.
Roast in the oven at 400 degrees for 15 to 20 minutes.
Remove the roasted vegetables to a cooling rack.
In a large mixing pitcher, beat the eggs, add the half and half, Feta Cheese and cubed ham.
Pour the egg mixture over the roasted vegetables and bake in the oven at 375 degrees for 25 to 30 minutes until a soft set in the center.
Remove from the oven and garnish with the remainder of the tomatoes and fresh basil.
Enjoy!
Recipe Tip:
Individual servings will freeze well for up to six weeks.