Roasted Vegetable Frittata

Introduction to Roasted Vegetable Frittata

This is one of my go-to recipes that I serve when the vegetarian branch of the family visits. It’s an Ina Garten frittata recipe that yields a delicious one-dish breakfast dish, but accompanied by a green salad it makes a great lunch.

The frittata is filled with roasted vegetables; oven roasted red and yellow bell peppers join the egg mixture, along with zucchini and red onion.  It has an alluring creamy texture that makes the entrée irresistible.

About the Recipe

Roasted Vegetable Frittata

Yield: 6 to 8 servings

Ingredients

1 small zucchini, cut into 1-inch dice
1 red bell pepper, seeded, cut into 1 1/2-inch dice
1 yellow bell pepper, seeded, cut into 1 1/2-inch dice
1 red onion, cut into 1 1/2-inch dice
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (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 green onions, white and green parts (3 green onions)
1/2 cup grated Gruyere cheese

Directions

1. Adjust oven rack to middle position. Preheat oven to 425 degrees.
2. Place zucchini, peppers and onion on a rimmed sheet pan. Drizzle with oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; toss well. Bake for 15 minutes. Add garlic, toss again, and bake for another 15 minutes. Remove from oven and turn oven to 350 degrees.
3. Meanwhile in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. In a 10-inch ovenproof sauté pan, melt butter and cook the green onions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the green onions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
   Source: “Barefoot Contessa How Easy is That?” by Ina Garten
   Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
   Originally Published: June 9, 2025 at 7:36 PM EDT

Conclusion

The Roasted Vegetable Frittata is a versatile dish that can be served for breakfast or lunch, and its creamy texture and flavorful ingredients make it a crowd-pleaser. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for anyone looking to add a delicious and healthy meal to their repertoire.

FAQs

Q: Can I use other types of cheese in the frittata?
A: Yes, you can experiment with different types of cheese, such as cheddar or feta, to give the frittata a unique flavor.
Q: Can I make the frittata ahead of time?
A: Yes, you can prepare the ingredients and assemble the frittata up to a day in advance, but it’s best to bake it just before serving.
Q: Can I serve the frittata at room temperature?
A: Yes, the frittata can be served at room temperature, making it a great option for picnics or buffets.