Recipe for Roasted Red Pepper, Leek, and zucchini fritatta
Yield 6-8 servings by Brian M. Coffey CEC,AAC
- 1 medium red bell peppers
- 2 leeks, white only, cut into ¼” rings, washed and sliced in half
- 1 zucchini, washed and sliced into half moons
- ¼ cup of olive oil
- 1 cup Monterey Jack cheese, shredded
- 1 tsp Kosher salt
- ½ tsp leaf thyme
- ½ tsp black pepper
- 8 large eggs
- ½ cup light cream
- ½ tsp Worcestershire sauce
- ¼ tsp Tabasco
Preheat oven to 425°F. Lightly drizzle 1 tbsp of oil over leeks and bell peppers, coat completely. Place on a rimmed baking sheet, season with salt. Roast peppers and leeks for 15-20 minutes, turning every 5 minutes, until softened and skins blister a little. Let cool slightly. Peel and remove seeds from bell peppers, then cut flesh into 1/4″strips.
In a SS bowl beat the eggs and add cream, Worcestershire sauce, and Tabasco. Add the raw zucchini, season with salt, pepper, and thyme.
Reduce oven temp to 400o F. Then in an 8″ cast-iron skillet; wipe the inside of the skillet with salt and 1 tsp of oil with paper towel. Heat pan on stove to med-high heat and add the rest of the oil about 1.5 oz. Once the oil is hot add the egg mixture, stir with a wooden spoon around sides and add the grated cheese. As the bottom starts to cook, place the skillet in the oven for 20-25 minutes until top is golden brown. Remove from oven and allow to cool for 6-8 minutes. Serve warm with buttered cornbread.
.Do Ahead: Bell peppers and leeks can be roasted 2 days ahead; cover and chill. Remove from refrigerator when you start prepping other ingredients so that they’re not fridge-cold when you combine them with the eggs.