Ina Garten Roasted Vegetable Frittata

This Ina Garten Roasted Vegetable Frittata is hearty and flavorful, which uses zucchini, bell peppers, and Gruyere cheese for a savory breakfast. It’s a classic brunch dish, ready in about 2 hours.

Ina Garten Roasted Vegetable Frittata Ingredients

• 1 small zucchini, diced into 1-inch pieces
• 1 red bell pepper, seeded and diced into 1½-inch pieces
• 1 yellow bell pepper, seeded and diced into 1½-inch pieces
• 1 red onion, diced into 1½-inch pieces
• ⅓ 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
• ¼ cup freshly grated Parmesan cheese
• 1 tablespoon unsalted butter
• ⅓ cup chopped scallions, white and green parts (about 3 scallions)
• ½ cup grated Gruyere cheese

How To Make Ina Garten Roasted Vegetable Frittata

1. Preheat the oven: Heat oven to 425°F.
2. Prepare and season vegetables: Place zucchini, peppers, and onion on a sheet pan. Drizzle with olive oil, season with salt and pepper, and toss well.
3. Roast vegetables: Bake for 15 minutes, stir in garlic, and bake 15 more minutes. Remove from oven and reduce temperature to 350°F.
4. Whisk egg mixture: In a large bowl, whisk eggs, half-and-half, Parmesan, salt, and pepper until combined.
5. Sauté scallions: Melt butter in a 10-inch ovenproof skillet over medium-low heat. Add scallions and cook for 1 minute.
6. Combine and cook: Add roasted vegetables to the skillet. Pour egg mixture over vegetables and cook without stirring for 2 minutes.
7. Bake frittata: Transfer skillet to the oven and bake 20–30 minutes until puffed and firm in the center.
8. Add cheese topping: Sprinkle with Gruyere and bake for an additional 3 minutes until just melted.

Recipe Tips

• How do I make sure vegetables roast evenly?
  Cut vegetables into uniform sizes so they cook at the same rate.
• Why add garlic later?
  Adding garlic halfway prevents it from burning and gives a sweeter flavor.
• Can I make this ahead of time?
  Yes, bake the frittata, cool completely, and store in the fridge. Reheat gently before serving.
• Can I use different cheeses?
  Yes, cheddar, feta, or mozzarella work well as substitutes for Gruyere.

What To Serve With Roasted Vegetable Frittata

This frittata pairs well with fresh, simple sides:

• Mixed green salad with vinaigrette
• Fresh fruit or fruit salad
• Crispy breakfast potatoes
• Warm toast or crusty bread

How To Store Roasted Vegetable Frittata

Refrigerate: Store cooled frittata slices in an airtight container for up to 3 days.

Freeze: Wrap slices individually and freeze for up to 2 months. Reheat in the oven or microwave before serving.

Roasted Vegetable Frittata Nutrition Facts

• Calories: 120 kcal
• Carbohydrates: 4g
• Protein: 8g
• Fat: 9g
• Saturated Fat: 3g
• Fiber: 1g
• Sugar: 2g
• Sodium: 160mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use leftover roasted vegetables for this recipe?
Yes, pre-roasted vegetables work perfectly and cut prep time in half.

How do I know when the frittata is done baking?
It should be puffed up and the center set when gently shaken.

Can I make this frittata dairy-free?
Use a non-dairy milk alternative and skip the cheese or use dairy-free cheese.

Try More Recipes:

• Ina Garten Midnight Pasta
• Ina Garten Make Ahead Whipped Cream
• Ina Garten Peanut Butter And Jelly Bars