Ina Garten Roasted Vegetable Frittata

This delicious roasted vegetable frittata, inspired by Ina Garten, is a quick and simple dish perfect for breakfast, brunch, or a light dinner. Packed with creamy eggs, sweet roasted veggies, and melty Gruyère cheese, it’s both nutritious and satisfying. Plus, it’s flexible—use whatever fresh vegetables you have on hand for a fuss-free meal!

Recipe Ingredients

• 1 small zucchini, 1-inch-diced
• 1 red bell pepper, seeded and 1½-inch-diced
• 1 yellow bell pepper, seeded and 1½-inch-diced
• 1 red onion, 1½-inch-diced
• ⅓ c good olive oil
• Kosher salt and freshly ground black pepper
• 2 tsp minced garlic (2 cloves)
• 12 extra-large eggs
• 1 c half-and-half
• ¼ c freshly grated Parmesan cheese
• 1 tbsp unsalted butter
• ⅓ c chopped scallions, white and green parts (3 scallions)
• ½ c grated Gruyère cheese

How To Make Roasted Vegetable Frittata?

1. Preheat the oven and prepare the vegetables: Preheat the oven to 220°C / 425°F. Place the zucchini, red bell pepper, yellow bell pepper, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.
2. Roast the vegetables: Bake the vegetables for 15 minutes. Add the minced garlic, toss again, and roast for another 15 minutes. Remove from the oven and reduce the temperature to 175°C / 350°F.
3. Mix the eggs and seasoning: In a large mixing bowl, whisk together the eggs, half-and-half, Parmesan cheese, salt, and pepper until fully combined.
4. Sauté the scallions and add vegetables: In a 25 cm / 10-inch ovenproof sauté pan, melt the butter over medium-low heat. Add the scallions and sauté for 1 minute, until slightly softened. Stir in the roasted vegetables and toss to distribute evenly.
5. Pour in the egg mixture and cook on the stove: Pour the egg mixture over the vegetables in the pan. Cook over medium-low heat for 2 minutes, without stirring, to allow the bottom to set slightly.
6. Bake the frittata: Transfer the pan to the oven and bake for 20–30 minutes, until the frittata is puffed and set in the middle.
7. Add Gruyère cheese and finish: Sprinkle the grated Gruyère over the top of the frittata. Return to the oven for 3 minutes, just until the cheese melts.
8. Serve and enjoy: Slice the frittata into 6–8 wedges and serve hot.

Recipe Tips:

• Chop the vegetables evenly: Cut the veggies into similar-sized pieces so they roast evenly. This ensures every bite is perfectly cooked and delicious.
• Don’t skip preheating the pan: Use a hot pan for sautéing scallions to bring out their flavor and prevent the butter from soaking into the eggs too quickly.
• Whisk the eggs thoroughly: Whisk until the egg yolks and whites are completely blended for a fluffy, creamy texture throughout the frittata.
• Use an ovenproof pan: Make sure your pan can go straight from the stovetop to the oven to avoid transferring ingredients and losing flavor.
• Add cheese at the right time: Sprinkle the Gruyère just before the final bake so it melts beautifully without becoming too crispy or overcooked.

How To Store Leftovers?

• Refrigerate: First, let the leftover roasted vegetable frittata cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
• Freeze: Allow the frittata to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months. To thaw, move it to the refrigerator overnight.
• Reheat: Place a slice of frittata on a microwave-safe plate and heat on medium power for 1–2 minutes, checking to ensure it doesn’t overcook.

Nutrition Facts

• Serving Size: 1 slice (1/8 of frittata)
• Calories: 120 kcal
• Total Fat: 4.5 g
• Saturated Fat: 2 g
• Cholesterol: 85 mg
• Sodium: 270 mg
• Potassium: 149 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 2 g
• Sugars: 2 g
• Protein: 11 g

Check out More Recipes:

• Ina Garten Creamy Eggs With Lobster & Crab
• Ina Garten Chunky Apple Butter
• Ina Garten Waffle Iron Hash Browns
• Ina Garten Bacon Egg & Cheddar Sandwich