Feb 08 2010
I love making roasted vegetables as sides. So, I usually make a big batch and use the leftovers to make soup, frittata or pasta.
I had roasted onions, bell peppers, broccoli, zucchini, grape tomatoes and garlic. If you haven’t tried making roasted vegetables, you should give them a try. The sugars in the vegetables caramelize when roasted and they taste great. Just toss the vegetables with olive oil, salt and pepper and roast them on a cookie sheet at 350 degrees F for about 30 minutes.
Ingredients: Serves 4
2 cups chopped roasted vegetables
2 tsp olive oil
3/4 cup egg product (egg beaters)
1/2 cup milk
1/4 tsp cayenne pepper or hot sauce
salt & pepper
Heat a saute pan on medium heat. Add the olive oil and heat the vegetables through for about 5 minutes, stirring occasionally.
Meanwhile, in a bowl combine the eggs, egg product, milk, cayenne, salt and pepper. Beat until all ingredients are well mixed. Add the mixture to the vegetables and lower the heat to low. Using a silicone spatula gently mix the eggs and the vegetables. Cook on low heat for 4 minutes and then transfer the pan to a 350 degrees F, preheated oven. Bake for about 20 minutes.
- You can use 3 egg whites instead of the egg product.