Ina Garten Roasted Vegetable Frittata
Golden edges, soft roasted vegetables, and a creamy center make this Ina Garten roasted vegetable frittata special. Sweet bell peppers, zucchini, and red onion roast until caramelized, then fold into fluffy eggs with Parmesan and Gruyère. Each colorful slice tastes rich yet light—perfect for breakfast, brunch, or a simple dinner. No flipping required; just roast, pour, and bake.
Equipment
- Large sheet pan
- Mixing bowl
- Whisk
- 10-inch ovenproof sauté pan
- Cutting board and knife
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 cup good olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced garlic 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 (3 scallions)
- ½ cup grated Gruyère cheese
Instructions
- Preheat the oven to 425°F. Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1½ teaspoons salt and ½ teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and lower the oven temperature to 350°F.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and ½ teaspoon pepper.
- In a 10-inch ovenproof sauté pan, melt the butter and sauté the scallions over medium-low heat for 1 minute. Add the roasted vegetables and spread them out evenly.
- Pour the egg mixture over the vegetables and cook on low heat for about 2 minutes without stirring, until the edges begin to set.
- Transfer the pan to the oven and bake for 20–30 minutes until the frittata is just set in the center. Sprinkle the Gruyère on top and bake for another 3 minutes until melted.
- Let rest for a few minutes, then cut into wedges and serve.
Notes
Nutrition Facts: Per serving (1/6 to 1/8 of frittata, approximate):
Calories 180–250, Protein 12–15g, Fat 14–18g, Carbohydrates 2–4g, Fiber 1–2g. Eggs and cheese provide protein; roasted vegetables add vitamins A and C plus fiber. Values vary with exact portions.