Spiced Veggie Frittata
- 1-2 carrots
- 1-2 bell or red peppers
- 1-2 onion
- 1-2 zucchini
- 1 eggplant
- olive oil
- 1 Tbsp Teeny Tiny Spice of choice
- 8 eggs
1. Begin by dicing and roasting the veggies (about 2 cups) at about 350-400 degrees until softened with a sprinkle of salt and some olive oil.
2. Whisk eggs with salt, and and spice, add in veggies, mixing well.
3. Pour contents into a greased pie dish or cast iron skillet.
4. Bake at 425 for 20-30 minutes until firm.