Here is a savory and satisfying recipe for a roast vegetable frittata. Serves 4.

Ingredient	Quantity	Instructions	Total mins
Olive oil	30 mL	Preheat oven to 200°C and drizzle over a baking sheet	1
Red bell pepper	1	Dice into bite-size pieces and place on baking sheet	3
Zucchini	1	Slice into half-moons and add to baking sheet	5
Red onion	1 medium	Cut into wedges and add to baking sheet	7
Mushrooms	200 g	Slice and add to baking sheet	9
Salt	5 mL	Sprinkle over vegetables	10
Pepper	5 mL	Sprinkle over vegetables	11
Fresh thyme	5 sprigs	Strip leaves and sprinkle over vegetables	12
		Roast vegetables in the oven until tender and slightly caramelized	30
Eggs	8	Whisk in a large bowl	31
Milk	60 mL	Add to eggs and whisk together	32
Parmesan cheese	50 g	Grate and add to egg mixture	33
Roasted vegetables		Add to egg mixture once roasted and slightly cooled	35
Olive oil	10 mL	Heat in an oven-safe skillet over medium heat	36
Egg and vegetable mix		Pour into the skillet, and cook until edges set	38
		Transfer skillet to the oven and bake until the center is just set	45

For extra flavor, consider adding goat cheese, sun-dried tomatoes, or fresh basil.

This recipe was generated by gpt-4o