Last night’s dinner was a simple rosemary-roasted chicken with vegetables. Having spent much of the morning gardening, this first meal of the day needed to be quick and easy. Since the potatoes and fennel were already cooked, I only needed to slice them to make our vegetable frittate. This healthy, deliciously filling meal is satisfying any time of the day … or night.
Ingredients:
- 2-3 teaspoons olive oil
- 1/4 cup roasted potato
- 1/4 cup roasted fennel
- 2 eggs, plus 1 -2 teaspoons water
- salt and pepper.
- Roasting vegetables is so easy. The secret to roasting different kinds of vegetables at the same time is to cut them the same size so that all the vegetables are cooked evenly.
- See Roasted Fennel Soup on how to roast the fennel and Frittate con Zucchine for preparing the frittata.
