Roasted Vegetable & Asiago Frittata and Lemon-Roasted Potatoes

IMG_0284I’m not a big magazine or newspaper reader, but my family subscribes to the weekly magazine The Week, which I read religiously every week…if that wasn’t clear enough, I read the weekly magazine The Week every week. Hah. What makes it one of the few magazines I actually like is the fact that it has a nice variety of articles, not just boring news or endless celebrity gossip. I love reading through sections such as People, Film Reviews, Best Properties on the Market, Health and Science, and It Must Be True…I Read it in the Tabloids. One of my favorite sections is a tiny, quarter-page column entitled Only in America. It often features the most ludicrous lawsuits that make one’s faith in humanity fade just a leeetle bit.

Last week’s edition of The Week brought quite a stunner in the Only in America section. Apparently an Ohio prosecutor has filed an indictment against Punxsutawney Phil, who allegedly misled the entire nation by predicting an early spring that has yet to appear. Yes, that’s correct. Phil the Groundhog is facing the death penalty. While seeking punishment for our weather-predicting groundhog seems a bit over the top, to say the least, I have to admit that spring is certainly taking its sweet time to appear. Temperatures are still dropping into the 30s at night where I live, and the past few days have been gray and drizzly. If one more person utters the incredibly annoying phrase “April showers bring May flowers,” I just might lose it. I want spring, and I want it now! (But I’m not mad at you, little Phil.)

To make matters worse, last weekend we had a short-lived bout of beautiful spring weather. I’m talking sunshine, cloudless skies, 60+ degree days, and dandelions bursting up everywhere. I spent as much time outside as possible, running on the beach and sitting on my deck trying to make up for a long, sun-less winter. I should have known it was too good to last, because according to my favorite weather station the next predicted day of sunshine is a week from Tuesday. The weather gods are just plain cruel, tantalizing us this way.

I guess Dr. Seuss would say, “Don’t cry because it’s over. Smile because it happened.” Easter really was wonderful, from the beautiful weather to spending time with family. I cooked brunch for my family in the morning, which consisted of a Roasted Vegetable & Asiago Frittata, Lemon-Roasted Potatoes, and fruit salad. Everything was delicious, if I do say so myself. By the time everything was out of the oven and on the table we were all too ravenous to wait for me to take pictures, but luckily my brother whipped out his iPhone and took a couple screenshots. Good enough!

This really was the perfect meal for Easter Brunch. The baked frittata was amazingly quick, easy, healthy, and delicious, filled with fresh roasted veggies that can be made ahead to save time. The possible variations for this frittata are endless: you can use different types of veggies, more cheese, less cheese, crumbled bacon, cubed ham or chicken, etc. That said, I have to say that this combination of roasted red pepper, zucchini, red onion, garlic, and asiago cheese hit the spot…by the end of the day my family of four had eaten up every last morsel.

I’d never thought to roast lemon slices along with potatoes, but they ended up caramelizing a bit and bringing a big boost of flavor to the roasted potatoes. To make these extra-special, use Meyer lemons if you can find them!

Well, aside from last weekend’s sunshine it looks like you were wrong, Phil….spring has not sprung. At least not yet. Still, I hardly think the solution is to punish our groundhog. After all, he has to live with this nation-wide ugly weather, too!

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Roasted Vegetable & Asiago Frittata

Serves 8

1 Tbs extra-virgin olive oil

3 red bell peppers, seeded and cut into fourths

4 unpeeled garlic cloves

1 large zucchini, cut into 3″ x 1/2″ slices

1 small red onion, cut into strips

1 tsp salt

1/4 tsp black pepper

8 large eggs

1/4 cup shredded asiago cheese

Directions:

Arrange oven racks on lower and middle sections of the oven, and preheat to 425 degrees F. Line two baking sheets with aluminum foil.

Place the bell peppers and garlic onto one of the sheets and the zucchini and onion onto the other. Drizzle about half a tablespoon of olive oil onto each of the sheets and toss to coat. Roast the zucchini and onion on the lower oven rack and the peppers and garlic on the middle rack for 15 minutes, or until zucchini and onions are tender. Remove the zucchini and onions from the oven and switch the peppers and garlic to the bottom rack. Roast the peppers and garlic for another 10-15 minutes or until peppers are charred.

Let the vegetables cool slightly, then peel the garlic and chop all the vegetables into coarse pieces. Reduce oven temperature to 350 degrees.

Spray a 9-inch cake pan with baking spray. Whisk together the eggs, salt, and pepper, and pour into the pan. Add in the roasted vegetables. Bake the frittata for 40 minutes, then sprinkle the asiago cheese onto the top and bake for another 10-15 minutes, or until the center is set. Let the frittata cool in its pan for 5 minutes, then slice into 8 wedges and serve.

(Recipe adapted from Ladies’ Home Journal)

Lemon-Roasted Potatoes

1.5 pounds small yellow potatoes

1 small lemon

1 Tbs extra-virgin olive oil

Salt and pepper

Directions:

Preheat oven to 375 degrees Fahrenheit.

Wash the potatoes and slice into quarters lengthwise. Place the potatoes into a 9″x13″ glass pan and drizzle with olive oil. Toss the potatoes to coat them with the oil and sprinkle with salt and pepper. Cut the lemon into 8 thin slices, removing any seeds. Place the lemon slices among the potatoes. Roast for 30 minutes or until potatoes are tender and browned, stirring halfway through to ensure even roasting. Serve warm.

(Recipe adapted from Simple Bites)

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