This delicious barefoot contessa roasted vegetable frittata is a quick and easy meal, perfect for breakfast, brunch, or a light dinner. Packed with creamy Gruyère cheese and a medley of roasted vegetables, it’s both nutritious and flexible,you can easily swap in your favorite seasonal veggies. The roasting process brings out deep, caramelized flavors, making this dish a standout addition to your recipe collection.
Ingredients Needed
- 1 small courgette, diced into 1-inch (2.5 cm) pieces
- 1 red bell pepper, diced into 1½-inch (4 cm) pieces
- 1 yellow bell pepper, diced into 1½-inch (4 cm) pieces
- 1 red onion, diced into 1½-inch (4 cm) pieces
- 80ml good olive oil
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 cloves garlic, minced (2 tsp)
- 12 large eggs
- 240ml single cream or half-and-half
- 25g freshly grated Parmesan cheese
- 1 tbsp unsalted butter
- 3 spring onions, chopped (white and green parts)
- 50g grated Gruyère cheese
How To Make Roasted Vegetable Frittata
- Roast the Vegetables: Preheat the oven to 220°C (425°F). Place the courgette, peppers, and onion on a baking tray. Drizzle with olive oil, sprinkle with 1½ tsp salt and ½ tsp black pepper, and toss well. Roast for 15 minutes. Add the garlic, toss again, and roast for another 15 minutes. Remove from the oven and reduce the temperature to 180°C (350°F).
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, single cream, Parmesan, 1 tsp salt, and ½ tsp black pepper.
- Cook the Frittata: In a 10-inch (25 cm) ovenproof frying pan, melt the butter over medium-low heat. Sauté the spring onions for 1 minute. Add the roasted vegetables and stir to combine.
- Set the Eggs: Pour the egg mixture over the vegetables and cook on medium-low heat without stirring for 2 minutes. Transfer the pan to the oven and bake for 20–30 minutes, until puffed and set in the centre.
- Add Cheese & Finish: Sprinkle the Gruyère cheese over the frittata and bake for another 3 minutes, until melted.
- Serve: Slice into 6 or 8 wedges and serve hot.
Recipe Tips
- Roast Vegetables Evenly: Cut all vegetables to a uniform size to ensure they roast evenly, enhancing their natural sweetness.
- Use an Oven-Safe Skillet: Ensure your skillet is ovenproof to transition seamlessly from stovetop to oven without transferring the mixture.
- Preheat the Oven: Always preheat your oven to the specified temperature before baking to ensure even cooking and proper puffing of the frittata.
- Avoid Overmixing Eggs: Whisk the eggs just until the yolks and whites are combined; overmixing can incorporate too much air, affecting the frittata’s texture.
- Rest Before Slicing: Allow the frittata to rest for a few minutes after baking; this helps set the structure, making it easier to slice and enhancing flavors.
How To Store & Reheat Leftovers
- Refrigerate: Wrap leftover roasted vegetable frittata tightly in plastic wrap or place it in an airtight container before refrigerating. Consume within 3 days for optimal freshness.
- Freeze: Cut leftover roasted vegetable frittata into individual portions and wrap each piece in plastic wrap, followed by aluminum foil, or place them in freezer-safe containers. Freeze for up to 2 months.To thaw, transfer the desired portion to the refrigerator overnight before reheating.
- Reheating: Reheat leftover roasted vegetable frittata in the oven at 350°F for 10–15 minutes, covering with foil to prevent drying. Or microwave slices on medium power for 1–2 minutes, checking to avoid overcooking.
Nutrition Facts
Serving Size: 1 slice (1/8 of frittata)
- Calories: 327
- Total Fat: 26g
- Saturated Fat: 10g
- Cholesterol: 372mg
- Sodium: 566mg
- Potassium: 371mg
- Total Carbohydrate: 7g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 17g
Try More Recipes:
Barefoot Contessa Roasted Vegetable Frittata
Description
This delicious barefoot contessa roasted vegetable frittata is a quick and easy meal, perfect for breakfast, brunch, or a light dinner. Packed with creamy Gruyère cheese and a medley of roasted vegetables, it’s both nutritious and flexible,you can easily swap in your favorite seasonal veggies. The roasting process brings out deep, caramelized flavors, making this dish a standout addition to your recipe collection.
Ingredients
Instructions
- Roast the Vegetables: Preheat the oven to 220°C (425°F). Place the courgette, peppers, and onion on a baking tray. Drizzle with olive oil, sprinkle with 1½ tsp salt and ½ tsp black pepper, and toss well. Roast for 15 minutes. Add the garlic, toss again, and roast for another 15 minutes. Remove from the oven and reduce the temperature to 180°C (350°F).
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, single cream, Parmesan, 1 tsp salt, and ½ tsp black pepper.
- Cook the Frittata: In a 10-inch (25 cm) ovenproof frying pan, melt the butter over medium-low heat. Sauté the spring onions for 1 minute. Add the roasted vegetables and stir to combine.
- Set the Eggs: Pour the egg mixture over the vegetables and cook on medium-low heat without stirring for 2 minutes. Transfer the pan to the oven and bake for 20–30 minutes, until puffed and set in the centre.
- Add Cheese & Finish: Sprinkle the Gruyère cheese over the frittata and bake for another 3 minutes, until melted.
- Serve: Slice into 6 or 8 wedges and serve hot.
Notes
- Roast Vegetables Evenly: Cut all vegetables to a uniform size to ensure they roast evenly, enhancing their natural sweetness.
- Use an Oven-Safe Skillet: Ensure your skillet is ovenproof to transition seamlessly from stovetop to oven without transferring the mixture.
- Preheat the Oven: Always preheat your oven to the specified temperature before baking to ensure even cooking and proper puffing of the frittata.
- Avoid Overmixing Eggs: Whisk the eggs just until the yolks and whites are combined; overmixing can incorporate too much air, affecting the frittata’s texture.
- Rest Before Slicing: Allow the frittata to rest for a few minutes after baking; this helps set the structure, making it easier to slice and enhancing flavors.
Barefoot Contessa Roasted Vegetable Frittata