Laid out in two columns beneath a bold illustrated title, the roasted vegetable frittata recipe card shows a serves and total time bar at the top, followed by a bulleted ingredients list on the left and six numbered instructions on the right. Ingredients include leftover roasted vegetables, eggs, milk, shredded cheese, olive oil, salt, and pepper, with every measurement spelled out clearly. A photograph of the finished frittata sliced in a cast iron skillet sits in the upper right corner alongside illustrated vegetables at the bottom left.

Part of the Cheap & Healthy Food Recipes collection, this card is built for cooks who want a reliable weekend brunch or a weeknight dinner that uses up whatever roasted vegetables are already in the fridge. The instruction column gives enough line space to read comfortably at a glance, and the cost callout, ninety cents per serving for four, makes it easy to justify printing a copy for the kitchen binder.