Roasted Vegetable Frittata

Ina Garten

Recipe courtesy Ina Garten for Food Network Magazine

Picture of Roasted Vegetable Frittata Recipe Photo: Roasted Vegetable Frittata Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 10 min
Prep
10 min
Cook
1 hr 0 min
Yield:
6 to 8 servings
Level:
Easy
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Ingredients

  • 1 small zucchini, 1-inch diced
  • 1 red bell pepper, seeded and 1 1/2-inch diced
  • 1 yellow bell pepper, seeded and 1 1/2-inch diced
  • 1 red onion, 1 1/2-inch diced
  • 1/3 cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons minced garlic (2 cloves)
  • 12 extra-large eggs
  • 1 cup half-and-half
  • 1/4 cup freshly grated parmesan cheese
  • 1 tablespoon unsalted butter
  • 1/3 cup chopped scallions, white and green parts (3 scallions)
  • 1/2 cup grated gruyere cheese

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

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Newest Ratings and Reviews

Read all 5 reviews

  • on February 18, 2013

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    Ina you do it again! This was my first frittata ever and it turned out amazingly delicious! This may be one I do for Easter brunch because it is simple and tasty. Thank you Ina for another incredible recipe.

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  • on October 28, 2012

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    Just made this with leftover root veggies from last night. Absolutely yummy. The veggies I used were russet potatoes, carrots, brussel sprouts, whole garlic cloves, shallots and bell pepper. I nuked the potatoes and carrots because they take so much longer to cook than the rest of the veggies. Will do this one again. Very easy!

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  • on September 13, 2012

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    This frittata looked delicious when it came out of the oven but my vegetables all sunk to the bottom of the dish. Maybe I would suggest stirring it up with the eggs before baking so they all don't sit at the bottom.

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Next Recipe

Roasted Vegetable Frittata

Roasted Vegetable Frittata

By: Ina Garten
Rated 5 stars out of 5
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