Quick & Flavorful Barefoot Contessa Roasted Vegetable Frittata Recipe

Roasted vegetable frittata turns everyday produce into a colorful and delicious meal.

The vegetables develop sweetness and richness as they roast, adding depth to every bite.

Whisked eggs hold everything together, making it both nourishing and beautiful.

It’s just as good served warm as it is at room temperature.

With every forkful, you get a mix of textures and flavors that feels complete.

It’s an easy way to use up vegetables and impress everyone at the table.

Step-by-Step for Roasted Vegetable Frittata

Step 1: Prepare Oven And Veggie Mixture

• Courgette
• Peppers
• Onion
• Garlic

Drizzle olive oil over the vegetables and generously season with salt and pepper. Toss everything until well-coated. Roast for 30 minutes, stirring halfway through to ensure even cooking.

Step 2: Create Creamy Egg Base

• Eggs
• Single cream
• Grated Parmesan
• Salt
• Black pepper

Blend until the mixture looks smooth and well-combined.

Step 3: Build Frittata Foundation

Select a 10-inch ovenproof skillet. Melt butter over medium-low heat. Sauté spring onions until they become fragrant. Add roasted vegetables and distribute evenly across the pan.

Step 4: Pour And Cook Eggs

Gently pour the whisked egg mixture over the vegetable base. Allow the eggs to settle without stirring for 2 minutes. Transfer the skillet to the oven and bake for 25 minutes until the center sets firmly.

Step 5: Add Cheesy Topping

Sprinkle Gruyère cheese across the frittata’s surface. Return to the oven and bake for an additional 3 minutes until the cheese melts beautifully.

Step 6: Serve And Enjoy

Slice the frittata into 6-8 wedges. Serve immediately while warm and enjoy the delightful blend of roasted vegetables and creamy eggs.

Expert Hints for Roasted Vegetable Frittata

• Chop with Precision: Slice vegetables into equal-sized pieces to guarantee uniform roasting, which brings out their natural caramelized sweetness and ensures consistent texture.
• Select the Right Skillet: Pick an oven-safe skillet that can withstand high temperatures, preventing the hassle of transferring ingredients and maintaining the dish's delicate structure.
• Warm Up the Oven Correctly: Start heating your oven before cooking to create the perfect environment for a beautifully puffed and evenly cooked frittata.
• Whisk with Gentle Hands: Blend eggs delicately, stopping as soon as yolks and whites merge to preserve the frittata's creamy, tender consistency.
• Give It a Moment: Let the frittata settle for a few minutes after baking, allowing flavors to meld and the dish to firm up for clean, picture-perfect slices.

Smart Storage for Roasted Vegetable Frittata

• Refrigerate: Shield your delicious frittata in an airtight container or snug plastic wrap. Keep it cool and fresh for 3 magical days, preserving every vibrant vegetable and creamy egg bite.
• Freeze: Slice the frittata into individual portions for quick future meals. Wrap each piece carefully in plastic wrap, then secure with aluminum foil. Stash these tasty sections in the freezer for up to 2 months, creating instant grab-and-go breakfasts or lunches.
• Reheating: Revive your frittata's delectable flavors using two simple methods. Restore its crispy edges by warming in the oven at 350°F for 10-15 minutes, covering with foil to lock in moisture.

Innovative Spins on Roasted Vegetable Frittata

• Mediterranean Herb Boost: Replace Parmesan with crumbled feta cheese and add fresh chopped basil, oregano, and thyme to the egg mixture for a Mediterranean flavor profile.
• Spicy Southwest Style: Incorporate diced jalapeños, substitute Gruyère with pepper jack cheese, and mix in some chopped cilantro for a zesty southwestern kick.
• Protein Power Upgrade: Add cooked and crumbled chorizo or diced pancetta to the roasted vegetables before adding eggs, increasing protein content and introducing a rich, smoky element.
• Seasonal Vegetable Swap: Replace courgette and peppers with seasonal vegetables like butternut squash, brussels sprouts, or asparagus, keeping the core cooking method identical.

Thoughts on Roasted Vegetable Frittata

Barefoot Contessa’s roasted vegetable frittata emerges as Mediterranean-inspired comfort cooking perfected with precision.

Robust vegetables caramelize alongside delicate eggs, creating rich flavor harmony.

Parmesan and Gruyère cheeses elevate humble ingredients into restaurant-quality cuisine.

Ina Garten’s recipe transforms simple produce into elegant brunch magic.

Seasonal vegetables dance through silky egg custard, promising memorable dining experiences.

Delight in Roasted Vegetable Frittata

• Unleash Vibrant Vegetable Flavors: Roasting transforms courgette, peppers, and onions into caramelized, intensely delicious vegetables that bring deep, sweet notes to every bite of the frittata.
• Create a Luxurious Texture Masterpiece: The combination of whisked eggs, single cream, and two cheeses produces an incredibly creamy, pillowy texture that melts in your mouth with rich, smooth satisfaction.
• Simplify Gourmet Cooking: This one-pan wonder allows home cooks to prepare a restaurant-quality meal with minimal effort, making impressive entertaining or weeknight dinners super easy and stress-free.
• Customize for Any Occasion: Perfect for brunch, lunch, or light dinner, this frittata adapts beautifully to different meal times and can be easily modified with seasonal vegetables or personal ingredient preferences.

Must-Have Picks for Roasted Vegetable Frittata

• Courgette, Peppers, Onion: Fresh vegetables with a sweet, roasted flavor that adds depth to the frittata. Choose firm, brightly colored produce for the best taste and texture.
• Garlic: Aromatic ingredient that brings intense flavor to the roasted vegetables. Select firm, plump garlic cloves without sprouts.
• Spring Onions: Mild onion variety that provides a subtle, fresh bite to the dish. Look for bright green tops and white bases.

• Eggs: Key protein source that creates the frittata's structure. Fresh, large eggs work best for consistent results.
• Single Cream: Adds richness and smoothness to the egg mixture. Full-fat cream ensures a creamy texture.
• Parmesan Cheese: Sharp, salty cheese that enhances the overall flavor profile. Choose a high-quality, freshly grated option.
• Gruyère Cheese: Smooth, melty cheese that adds a luxurious finish. Select a well-aged cheese for maximum flavor.

• Olive Oil: Helps roast vegetables and adds a subtle fruity note. Extra virgin olive oil provides the best flavor.
• Butter: Creates a rich base for sautéing and adds depth to the frittata. Use unsalted butter for better control of saltiness.
• Salt: Enhances and balances the flavors of all ingredients. Use kosher or sea salt for best results.
• Black Pepper: Adds subtle heat and complexity to the dish. Freshly ground pepper offers the most vibrant flavor.

Barefoot Contessa Roasted Vegetable Frittata Recipe

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4.6 from 17 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Barefoot Contessa’s roasted vegetable frittata blends Mediterranean flavors with rustic charm. Garden-fresh vegetables and creamy eggs meld together in this simple yet elegant dish perfect for brunch or light dinner, offering you a delightful culinary experience.

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Ingredients

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Vegetables:

• 1 small courgette, diced into 1-inch (2.5 cm) pieces
• 1 red bell pepper, diced into 1½-inch (4 cm) pieces
• 1 yellow bell pepper, diced into 1½-inch (4 cm) pieces
• 1 red onion, diced into 1½-inch (4 cm) pieces
• 3 spring onions, chopped (white and green parts)

Dairy and Eggs:

• 12 large eggs
• 240 milliliters (8 fluid ounces) single cream or half-and-half
• 25 grams (0.9 ounces) freshly grated Parmesan cheese
• 50 grams (1.8 ounces) grated Gruyère cheese
• 1 tablespoon unsalted butter

Seasonings and Oils:

• 80 milliliters (2.7 fluid ounces) good olive oil
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 cloves garlic, minced (2 teaspoons)

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Instructions

1. Prepare the oven by heating to 220°C (425°F). Arrange courgette, peppers, and onion on a baking sheet, generously coating with olive oil and seasoning with 1½ teaspoons salt and ½ teaspoon black pepper. Thoroughly mix the vegetables to ensure even distribution of oil and seasonings.
2. Roast the vegetables for 15 minutes, then introduce minced garlic, tossing gently. Continue roasting for an additional 15 minutes until vegetables are caramelized and tender. Lower the oven temperature to 180°C (350°F).
3. In a large mixing bowl, whisk eggs, single cream, Parmesan cheese, salt, and ½ teaspoon black pepper until thoroughly combined and slightly frothy.
4. Select a 10-inch (25 cm) ovenproof skillet and melt butter over medium-low heat. Sauté spring onions for approximately 1 minute until they become fragrant and slightly softened.
5. Incorporate the roasted vegetables into the skillet, creating an even layer across the pan’s surface.
6. Gently pour the egg mixture over the vegetables, allowing it to settle without stirring. Cook on medium-low heat for 2 minutes to initiate the setting process.
7. Transfer the skillet to the preheated oven and bake for 20–30 minutes, monitoring until the frittata becomes puffy and the center is completely set.
8. Sprinkle Gruyère cheese evenly across the top of the frittata and return to the oven for an additional 3 minutes, allowing the cheese to melt completely.
9. Remove from the oven and let rest for 2-3 minutes. Slice into 6 or 8 wedges and serve immediately while hot.

Notes

• Let your frittata rest for 3-5 minutes after baking, allowing the eggs to set and making slicing a breeze while intensifying the delicious flavors.
• Whisk eggs gently and briefly, stopping once yolks and whites blend smoothly to maintain a tender, silky texture without incorporating excess air.
• Warm up your oven completely before sliding in the skillet, guaranteeing consistent heat distribution and perfect golden-brown puffiness.
• Pick an ovenproof skillet that can handle both stovetop sizzling and oven roasting without requiring any tricky ingredient transfers.
• Chop vegetables into identical pieces to promote even roasting and unlock their natural sweetness, creating a harmonious and delightful taste experience.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 327
• Sugar: 4g
• Sodium: 566mg
• Fat: 26g
• Saturated Fat: 10g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 17g
• Cholesterol: 372mg