{"product_id":"fire-roasted-veggie-frittata","title":"Fire Roasted Veggie Frittata","description":"\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e2 red peppers, cut into 1cm dice\u003c\/li\u003e\n  \u003cli\u003e2 courgettes, cut into half-moons\u003c\/li\u003e\n  \u003cli\u003e200g button mushrooms, thinly sliced\u003c\/li\u003e\n  \u003cli\u003e1 bunch asparagus, woody ends removed, cut into 2cm pieces\u003c\/li\u003e\n  \u003cli\u003e1 medium onion, finely diced\u003c\/li\u003e\n  \u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n  \u003cli\u003e10 large eggs, beaten\u003c\/li\u003e\n  \u003cli\u003e150g mozzarella, grated\u003c\/li\u003e\n  \u003cli\u003e40g Parmesan, finely grated\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon dried mixed herbs\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eToss the peppers, courgettes, mushrooms, asparagus, and onion with olive oil, salt, and pepper.\u003c\/li\u003e\n  \u003cli\u003eRoast 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.\u003c\/li\u003e\n  \u003cli\u003eBeat the eggs in a large bowl. Stir in the roasted vegetables, garlic, mozzarella, dried herbs, and seasoning.\u003c\/li\u003e\n  \u003cli\u003eHeat 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.\u003c\/li\u003e\n  \u003cli\u003eClose 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.\u003c\/li\u003e\n  \u003cli\u003eTest 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.\u003c\/li\u003e\n  \u003cli\u003eLet it rest in the pan for 5 minutes before slicing into wedges. Scatter with grated Parmesan and serve warm or at room temperature.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545892725120,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/fire-roasted-veggie-frittata-6867195.jpg?v=1775134329","url":"https:\/\/kitcheninthegarden.co.uk\/products\/fire-roasted-veggie-frittata","provider":"Kitchen In The Garden","version":"1.0","type":"link"}