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Roasted Vegetable Frittata
Roasted Vegetable Frittata
Ingredients
  • 6 eggs
  • ⅓ cup water
  • ¼ cup roasted potatoes, cut into ½-inch cubes
  • ¼ cup roasted or grilled red pepper, chopped into ½-inch pieces
  • ¼ cup roasted or grilled zucchini, chopped into ½-inch pieces
  • ¼ cup roasted mushrooms, halved
  • 2 cloves roasted garlic, sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon white pepper
  • ½ cup grated Asiago cheese
  • 2 tablespoons butter
  • 1 small shallot, minced
Steps
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