Grilled Vegetable Frittata

 

• 8 eggs
• 1/3 c chopped fresh parsley
• 2 tsp dijon mustard 
• 1/3 c balsamic vinegar
• 1 small zucchini (sliced 1/2 inch thick, lengthwise)
• 1 yellow onion (sliced 1/2 inch thick)
• 1 red pepper (seeded and cut in 3 or 4 large pieces)
• 6 large mushrooms
• 1/3 c good balsamic vinegar
• 4 oz fresh mozzarella
• olive oil (small drizzle)
• salt and pepper to taste   

 Preheat the oven to 375.

Drizzle balsamic vinegar on vegetables and season with pepper.  Set BBQ on medium high heat and grill vegetables until charred but still firm.  Remove from grill and let cool.  When cool, dice the grilled vegetables into uniform pieces - a small dice.

I always grill a whole bunch of veggies - include asparagus, yellow zucchini, jalapenos, any of your favorites.  Once cooled they can keep in the fridge all week and you can use them in salads (see the roasted corn and black bean salad) or just re-heat in the microwave quickly, so they don't get soggy, and drizzle with good olive oil and a sprinkle of feta.  

Spray a non-stick frying pan with cooking spray or a small drizzle of olive oil.  Place a non stick frying pan on a medium heat, and add the grilled vegetables, enough to cover the bottom of the non stick pan.  Beat eggs, dijon mustard, salt and pepper, and parsley.  Add the egg mixture to the grilled vegetables.  Slice the mozzarella and place it on the top of the mixture.  Bake at 375 for about 15 minutes.  (until set). 

Slide the Frittata onto a plate to serve.