Ina Garten Roasted Vegetable Frittata is made with zucchini, red bell pepper, yellow bell pepper, red onion, olive oil, garlic, eggs, half-and-half, Parmesan cheese, butter, scallions, and Gruyere cheese. This easy Vegetable Frittata recipe creates a delicious breakfast that takes about 45 minutes to prepare and can serve up to 6 to 8 people.
? Why You’ll Love This Roasted Vegetable Frittata Recipe:
- Delicious Flavor Combination: The mix of roasted vegetables, Parmesan, and Gruyere cheeses creates a rich and savory taste that’s hard to resist.
- Healthy and Nutritious: Packed with fresh vegetables and protein-rich eggs, this frittata is both healthy and satisfying.
- Easy to Make: With simple steps and easy-to-find ingredients, you can quickly prepare this impressive dish.
- Versatile Meal Option: Perfect for breakfast, brunch, lunch, or even dinner, it’s a versatile recipe that fits any meal.
- Great for Leftovers: This frittata tastes just as good the next day, making it an excellent option for meal prep and leftovers.
? Ina Garten Roasted Vegetable Frittata Ingredients
- 1 small zucchini, diced into 1-inch pieces
- 1 red bell pepper, seeded and diced into 1 1/2-inch pieces
- 1 yellow bell pepper, seeded and diced into 1 1/2-inch pieces
- 1 red onion, diced into 1 1/2-inch pieces
- 1/3 cup good olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced garlic (about 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 (about 3 scallions)
- 1/2 cup grated Gruyere cheese
? How To Make Ina Garten Roasted Vegetable Frittata
- Preheat the Oven: Set the oven temperature to 425 degrees Fahrenheit.
- Prepare Vegetables: Arrange the peppers, zucchini, and onion on a sheet pan. Add the olive oil, season with 1/2 teaspoon of pepper and 1/2 teaspoon of salt, and mix thoroughly.
- Roast Vegetables: Bake for 15 minutes. Toss in the garlic, then bake for an additional 15 minutes. Remove from the oven and lower the temperature to 350 degrees Fahrenheit.
- Prepare Egg Mixture: In a large bowl, mix the eggs, half-and-half, Parmesan, 1/2 teaspoon of pepper, and 1 teaspoon of salt.
- Sauté Scallions: Melt the butter and sauté the scallions in a 10-inch ovenproof sauté pan over medium-low heat for one minute.
- Combine Ingredients: Toss the roasted vegetables and scallions together in the pan. Pour the egg mixture over the vegetables and cook without stirring for 2 minutes over medium-low heat.
- Bake Frittata: Put the pan in the oven and bake the frittata for 20-30 minutes, or until it puffs up and the center is firm.
- Add Cheese: Top with Gruyere cheese and bake for an additional 3 minutes, or until the cheese is barely melted.
? Recipe Tips
- Cut Vegetables the Same Size: Make sure zucchini, bell peppers, and onion pieces are the same size. This way, they cook evenly.
- Add Garlic Later: Put the garlic halfway through roasting the vegetables. This stops it from burning and makes it taste better.
- Room Temperature Eggs: Let the eggs warm up a bit before mixing them with half-and-half and Parmesan. They mix better this way.
- Preheat the Pan: Melt butter and cook scallions in the pan first. This makes the scallions taste better and helps the frittata cook evenly.
- Check Baking Time: Watch the frittata as it bakes. Ovens vary, so check it after 20 minutes to see if it’s puffed up and firm in the center.
? What To Serve With Roasted Vegetable Frittata?
This Tasty Roasted Vegetable Frittata pairs well with a fresh green salad, crusty bread, roasted potatoes, or fresh fruit. It can also be served alongside avocado toast, smoked salmon, sautéed spinach, or a yogurt parfait for a healthy, full meal.
? How To Store Leftovers Roasted Vegetable Frittata?
- Refrigerate: Store the frittata in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the frittata in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
? How To Reheat Leftovers Roasted Vegetable Frittata?
- In The Oven: Preheat the oven to 350°F, cover the frittata with foil, and bake for about 10-15 minutes until heated through.
- In The Microwave: Place a slice on a microwave-safe plate and heat on medium power for about 1-2 minutes, or until hot.
- On the Stove: Heat a non-stick skillet over medium heat, add the frittata slice, and cook for about 3-5 minutes per side until warmed.
FAQs
How Do I Know When The Frittata Is Done Baking?
The frittata is done when it puffs up and the center is firm. You can insert a knife into the center; if it comes out clean, the frittata is ready.
What Can I Use If I Don’t Have Half-and-half?
You can substitute half-and-half with an equal amount of whole milk or a mixture of heavy cream and milk.
Why Did My Frittata Turn Out Watery?
This could be due to the vegetables releasing too much moisture. Make sure to roast the vegetables properly to reduce their moisture content before adding them to the eggs.
Can I Add Meat To This Frittata?
Yes, you can add cooked meats like bacon, sausage, or ham for extra flavor. Just make sure the meat is fully cooked before adding it to the frittata.
Ina Garten Roasted Vegetable Frittata Nutrition Facts
- Calories 120
- Calories from Fat 40.5
- Total Fat 4.5g
- Saturated fat 2g
- Cholesterol 85mg
- Sodium 270mg
- Potassium 149mg
- Carbohydrates 9g
- Net carbs 7g
- Fiber 2g
- Sugar 2g
- Protein 11g
Try More Ina Garten Recipes:
- Ina Garten Mini Frittata
- Ina Garten Smoked Salmon Frittata
- Ina Garten Root Vegetable Gratin
- Ina Garten Vegetable Pot Pie
Ina Garten Roasted Vegetable Frittata
Description
Ina Garten Roasted Vegetable Frittata is made with zucchini, red bell pepper, yellow bell pepper, red onion, olive oil, garlic, eggs, half-and-half, Parmesan cheese, butter, scallions, and Gruyere cheese. This easy Vegetable Frittata recipe creates a delicious breakfast that takes about 45 minutes to prepare and can serve up to 6 to 8 people.
Ingredients
Instructions
- Preheat the Oven: Set the oven temperature to 425 degrees Fahrenheit.
- Prepare Vegetables: Arrange the peppers, zucchini, and onion on a sheet pan. Add the olive oil, season with 1/2 teaspoon of pepper and 1/2 teaspoon of salt, and mix thoroughly.
- Roast Vegetables: Bake for 15 minutes. Toss in the garlic, then bake for an additional 15 minutes. Remove from the oven and lower the temperature to 350 degrees Fahrenheit.
- Prepare Egg Mixture: In a large bowl, mix the eggs, half-and-half, Parmesan, 1/2 teaspoon of pepper, and 1 teaspoon of salt.
- Sauté Scallions: Melt the butter and sauté the scallions in a 10-inch ovenproof sauté pan over medium-low heat for one minute.
- Combine Ingredients: Toss the roasted vegetables and scallions together in the pan. Pour the egg mixture over the vegetables and cook without stirring for 2 minutes over medium-low heat.
- Bake Frittata: Put the pan in the oven and bake the frittata for 20-30 minutes, or until it puffs up and the center is firm.
- Add Cheese: Top with Gruyere cheese and bake for an additional 3 minutes, or until the cheese is barely melted.
Notes
- Cut Vegetables the Same Size: Make sure zucchini, bell peppers, and onion pieces are the same size. This way, they cook evenly.
- Add Garlic Later: Put the garlic halfway through roasting the vegetables. This stops it from burning and makes it taste better.
- Room Temperature Eggs: Let the eggs warm up a bit before mixing them with half-and-half and Parmesan. They mix better this way.
- Preheat the Pan: Melt butter and cook scallions in the pan first. This makes the scallions taste better and helps the frittata cook evenly.
- Check Baking Time: Watch the frittata as it bakes. Ovens vary, so check it after 20 minutes to see if it’s puffed up and firm in the center.
Ina Garten Roasted Vegetable Frittata, Barefoot Contessa Roasted Vegetable Frittata