If you hate wasting food (who doesn’t), this is a great way to use up any grilled vegetables from your last BBQ. Roasted vegetables work great, too. This Grilled Vegetable Frittata is jazzed up with smoked paprika for a bacon-y flavor without the bacon and nutritional yeast for a cheezey flavor without the cheese (and a heap of B-vitamins).
- 6 large eggs
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1 Tbsp nutritional yeast
- 1 Tbsp olive oil
- 1 garlic clove, minced
- 1 cup packed chopped kale
- 2 cups leftover grilled or roasted vegetables
Preheat oven to 350 degrees.
In a bowl, whisk together the eggs, ½ tsp kosher salt, ¼ tsp black pepper, smoked paprika and nutritional yeast; set aside.
In a 10-inch oven safe skillet, heat olive oil over medium heat. Once hot, add the garlic and cook 30 seconds, followed by the kale. Saute the kale for 3 min until just wilted, and season to taste with salt and pepper. Add leftover grilled vegetables and cook for 2 min.
Pour the egg mixture over the vegetables, then transfer skillet to pre-heated oven and bake for about 12-14 min, or until eggs are just set.