Summer Vegetable Frittata
Method:
Preheat the oven to 425°F (220°C). Cube the eggplant, zucchini and onion, toss with olive oil, salt, pepper and za'atar, and roast for 20 minutes, rotating halfway. Add the chickpeas and a little more oil, toss and roast 10-15 minutes more until golden and tender. Lower the oven to 350°F (175°C). Whisk the eggs, milk, salt, pepper, a dash of hot sauce and 2 tbsp olive oil. In a 10-inch oven-safe skillet over medium-low heat, warm the remaining 2 tbsp oil, sauté the garlic for 1 minute, add the tomatoes for 1-2 minutes, stir in the dill and transfer to a plate. Grease the pan, spread the roasted vegetables in it and pour over the egg mixture. Top with the tomatoes, dollop and marble in the zhoug, and sprinkle with feta. Cook 3 minutes on the stove, then bake about 20 minutes until just set and puffed.
Ingredients:
- egg 9 (pieces)
- milk 0.5 (cups)
- black pepper 1 (pinch)
- salt 0.75 (tsp)
- hot sauce 1 (pieces)
- olive oil 4 (tbsp)
- garlic 2 (cloves)
- cherry tomato 1 (cups)
- fresh dill 0.33 (cups)
- zhoug 0.25 (cups)
- feta 0.5 (cups)
- yellow onion 0.5 (pieces)
- olive oil 2 (tbsp)
- eggplant 1 (pieces)
- zucchini 1 (pieces)
- zatar 1 (tbsp)
- salt 1 (pinch)
- black pepper 1 (pinch)
- canned chickpeas 425 (g)
