GRILLED VEGETABLE FRITTATA
1 yellow pepper
1 red pepper
2 leeks, white part only, washed and dried
1 medium sized zucchini, sliced
¼ cup of olive oil (60ml)
2 teaspoons of pepper (10ml)
2 teaspoons of salt (10ml)
8 eggs
1 cup of milk (250ml)
1 cup of shredded jack cheese (250ml) Cut red and yellow peppers in half and
remove seeds. Cut leek in half, leaving core on to hold leek together. Toss
peppers, zucchini, leek, olive oil, salt and 1 teaspoon of pepper.
Preheat grill to 475ºF/246ºC
Place vegetables on grill and cook for
approximately 5 minutes. Remove once golden char marks appear and vegetables
are still crispy.
Once vegetables are cool, chop into bite size pieces.
Mix vegetables, eggs, milk and cheese.
Reduce grill heat to 400ºF/200ºC and place a cast iron pan on grill. Close lid
and let pan heat for 4 minutes.
Pour vegetable mix in pan, making sure it is evenly distributed. Close lid and
cook for 15 minutes, or until centre is firm. Remove from grill and let rest
for 5 minutes before slicing into wedges.
Yield: 6-8 servings
