The article presents a roasted vegetable frittata recipe that serves 6 to 8, perfect for family gatherings, especially when accommodating vegetarian guests. It features a delightful combination of roasted zucchini, red and yellow bell peppers, and red onion, creating a creamy and irresistible texture. The recipe begins with roasting the vegetables before mixing them into an egg base combined with half-and-half, cheeses, and herbs, resulting in a dish that can be served hot or with a salad for lunch.
This frittata is a delicious one-dish breakfast, perfect for serving to vegetarian guests, combining roasted vegetables and creamy textures for irresistible flavor.
With a mix of zucchini, red and yellow bell peppers, and red onion, this frittata delivers a creative take on classic brunch dishes.
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