Strazzata with Roasted Vegetables

Ingredients

• 6 large eggs 6 large eggs
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 cup cherry tomatoes 1 cup cherry tomatoes
• 1/2 red onion, thinly sliced 1/2 red onion, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 3.5g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 12g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large baking dish, combine the sliced bell peppers, zucchini, cherry tomatoes, and red onion.
3. 3.
   Drizzle the vegetables with olive oil and sprinkle with dried oregano, salt, and pepper. Toss to coat evenly.
4. 4.
   Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
5. 5.
   In a mixing bowl, beat the eggs until well combined. Season with salt and pepper.
6. 6.
   Heat a non-stick skillet over medium heat and add the beaten eggs.
7. 7.
   Cook the eggs, stirring gently, until they are softly set but still slightly runny.
8. 8.
   Remove the skillet from the heat and gently fold in the roasted vegetables.
9. 9.
   Serve the Strazzata warm, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Bell peppers — To enhance the flavor of the bell peppers, you can char them over an open flame or under the broiler before slicing and adding them to the dish.
• Zucchini — If you prefer a firmer texture, you can lightly sauté the zucchini slices in a separate pan before adding them to the Strazzata.
• Cherry tomatoes — To intensify the sweetness of the cherry tomatoes, you can sprinkle them with a pinch of sugar before roasting.

Tips & Tricks

• For a more indulgent version, you can sprinkle grated Parmesan cheese over the Strazzata before serving.
• Experiment with different herbs and spices to customize the flavor profile of the dish. Fresh basil, thyme, or rosemary can add a delightful aroma.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the beaten eggs before cooking.
• Feel free to add other roasted vegetables of your choice, such as eggplant or mushrooms, to create your own unique variation.
• Leftover Strazzata can be refrigerated and enjoyed cold or reheated the next day.

Serving advice

Serve the Strazzata as a main dish for breakfast or brunch. Accompany it with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Presentation advice

Garnish the Strazzata with a sprinkle of fresh herbs, such as parsley or chives, to add a pop of color. Serve it on a large platter or individual plates to showcase the vibrant roasted vegetables.