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Roasted Vegetable Frittata

  • Yield: 4 servings


  • 6 eggs
  • 1/3 cup water
  • 1/4 cup roasted potatoes, cut into 1/2-inch cubes
  • 1/4 cup roasted or grilled red pepper, chopped into 1/2-inch pieces
  • 1/4 cup roasted or grilled zucchini, chopped into 1/2-inch pieces
  • 1/4 cup roasted mushrooms, halved
  • 2 cloves roasted garlic, sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/2 cup grated Asiago cheese
  • 2 tablespoons butter
  • 1 small shallot, minced


  • Preheat the broiler.
  • In a mixing bowl whisk together the eggs and water. Add potatoes, red pepper, zucchini, mushrooms, garlic, salt and pepper. Fold in 1/4 cup Asiago cheese. Set aside.
  • In a large nonstick skillet, melt the butter over medium heat. Add the shallots and saute for 4 minutes. Stir in the egg mixture. Cover, reduce the heat to low and cook until the eggs are almost set, about 10 minutes.
  • Sprinkle the frittata with the remaining Asiago. Place the frittata under the broiler and cook until the top is set and starts to brown, about 3 minutes. Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve.