Roasted vegetable egg bake.

A new kitchen, like a new pair of shoes, needs a break in period. In general, I find there’s an acquaintance period with a new place.

Whether it’s figuring out how to arrange the refrigerator or which burner on the range is the best (front right), there are going to be ups (scratch pasta sauce) and downs (setting off the smoke detector while preheating the oven).

I’d call this egg bake a frittata, but I feel I’m missing ingredients that make a frittata a frittata and there’s zero effort in this egg bake. A dish named frittata implies effort and this was stupidly easy.


Roasted vegetable egg bake, serves 2


4 eggs, beaten

1 cup (roughly) roasted vegetables (I used celery, parsnips, carrots and asparagus that I had made the night before. Yay, leftovers!)

1 tsp. butter or oil (omit if your veggies were cooked in a lot of oil or butter. It’ll leach out as they warm up.)

Salt and pepper to taste (Use your roasted veggies as a guide; if you seasoned them, tread lightly on the S&P.)


1. Preheat oven to 300 or 325 degrees Fahrenheit. In an oven-safe pan, melt butter and add vegetables. Heat through and add S&P to your liking. Add eggs. Cook until edges are set.


2. Transfer to oven and bake for 7 to 10 minutes until eggs are fully cooked. Remove from oven and flip onto a plate and enjoy.



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