Recipe courtesy of Ina Garten
Roasted Vegetable Frittata
Total:
1 hr 10 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F.

Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

Photograph by Quentin Bacon

IDEAS YOU'LL LOVE

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Roasted Vegetable Soup

Recipe courtesy of Ina Garten

Garlic-Roasted Chicken and Root Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Root Vegetables

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Turkey Frittata

Recipe courtesy of Food Network Kitchen

Pork Pot Roast with Root Vegetables

Recipe courtesy of Nancy Fuller

Potato Basil Frittata

Recipe courtesy of Ina Garten

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking