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Video recipe: Roasted vegetable frittata

6 eggs
1/3 cup water
1/4 cup roasted potatoes, cut into 1/2-inch cubes
1/4 cup roasted or grilled red pepper, chopped into 1/2-inch pieces
1/4 cup roasted or grilled zucchini, chopped into 1/2-inch pieces
1/4 cup roasted mushrooms, halved
2 cloves roasted garlic, sliced
1/2 tsp. kosher salt
1/4 tsp. white pepper
1/2 cup grated Asiago cheese
2 Tbsp. butter
1 small shallot, minced

1. Preheat the oven to 350 degrees.

2. In a mixing bowl whisk together the eggs and water. Add potatoes, red pepper, zucchini, mushrooms, garlic, salt and pepper. Fold in 1/4 cup Asiago cheese. Set aside.

3. In a large ovenproof nonstick skillet, melt the butter over medium heat. Add the shallots and saute for 4 minutes. Stir in the egg mixture. Cover, reduce the heat to low and cook until the eggs are almost set, about 10 minutes.

4. Sprinkle the frittata with the remaining Asiago. Place the frittata in the oven and cook until the eggs are set, about 15 to 20 minutes. Place a large serving plate over the pan and carefully invert to turn out the frittata to serve.

Note: Garnish with grated Parmesan cheese and chopped parsley (optional). Recipe cook time is based on having pre-roasted vegetables.

To roast the vegetables:
Cut the potatoes, red pepper and zucchini in 1/2-inch cubes; halve the mushrooms; and slice the garlic. Place them on a sheet pan in a single layer and toss with 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 15 to 20 minutes. Remove from oven and set aside until needed.

Makes 4 servings.

Courtesy of The Culinary Center of Kansas City. For more information, please visit