Fire Roasted Veggie Frittata

A generous vegetable frittata with fire-roasted peppers, courgettes, mushrooms, and asparagus, all bound together with egg and melted mozzarella. Cook it in a cast iron pan on the grill or in the pizza oven for a golden, puffed centrepiece that works brilliantly for brunch, lunch, or a light supper.

Ingredients

• 2 red peppers, cut into 1cm dice
• 2 courgettes, cut into half-moons
• 200g button mushrooms, thinly sliced
• 1 bunch asparagus, woody ends removed, cut into 2cm pieces
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 10 large eggs, beaten
• 150g mozzarella, grated
• 40g Parmesan, finely grated
• 2 tablespoons olive oil
• 1 teaspoon dried mixed herbs
• Flaky sea salt and freshly ground black pepper

Method

1. Toss the peppers, courgettes, mushrooms, asparagus, and onion with olive oil, salt, and pepper.
2. Roast the vegetables on a tray in your pizza oven or on the grill at around 200°C until golden and slightly charred, about 20-25 minutes. Stir halfway through. Set aside to cool slightly.
3. Beat the eggs in a large bowl. Stir in the roasted vegetables, garlic, mozzarella, dried herbs, and seasoning.
4. Heat a large oven-safe frying pan or cast iron skillet on the grill. Add a tablespoon of olive oil. Pour in the egg and vegetable mixture, spreading it evenly.
5. Close the grill lid (or slide into the pizza oven) and cook at around 160°C for 20-25 minutes, until the edges are set and the top is golden and puffed.
6. Test the centre with a skewer - it should come out clean. If the top needs more colour, move closer to the heat for a minute or two.
7. Let it rest in the pan for 5 minutes before slicing into wedges. Scatter with grated Parmesan and serve warm or at room temperature.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.