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Remove zucchini and onion from oven. This Baked Frittata Recipe is made with leftover roasted vegetables eggs and goats cheese for an easy and delicious meal. Easy Vegetable Frittata Feelgoodfoodie Heat the oil in a medium 10-inch cast-iron or ovenproof nonstick skillet over medium heat. Roasted vegetable frittata . Serve your Roasted Vegetable Frittata warm cold or at room temperature for breakfast brunch or dinner. Rosemary basil parsley thyme tarragon chives and chervil all pair well with eggs. Roasted Vegetable Frittata. Add the courgette peppers and tomatoes and cook for 3-4min until softened. Roast zucchini and onion on lower rack and bell peppers and garlic on center rack 15 minutes. Toss some garlic cloves in with your vegetables when roasting them. Heat the oil in a 23cm 9in frying pan and gently fry the onion for 10min. This roasted vegetable frittata is the perfect way to use up leftover roasted vegetables. Use your favourite herbs in the mix. ...

How to Make Roasted Pecans. In a bowl combine pecans sugar thyme rosemary salt and pepper. Savory Spiced Pecans With A Spicy Cajun Kick Evolving Table Toss well and set aside at room temperature stirring occasionally to prevent sticking as they cool. Savory roasted pecans . In a medium sized mixing bowl add the melted butter and all spices and mix to combine. Preheat oven to 300F. Add pecans and stir to coat. Preheat over to 300. Pour nuts onto a jellyroll pan making sure they are spread out in a single layer. Turn the heat to low and add rosemary salt paprika cayenne and black pepper. Bake for 7 to 8 minutes or until the nuts are lightly toasted. It should take an hour for the nuts to absorb all the liquid. Preheat oven to 350. Melt unsalted butter 1 teaspoon salt and 12 teaspoon cayenne. Pour the pecans on to the prepared sheet pan and arrange them in an even layer. Cool completely and store in an airtight container. Bake 30 minutes stirring ev...