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.
Ingredients
Scale
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)
Instructions
- 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.
- 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).
- In a large mixing bowl, whisk eggs, single cream, Parmesan cheese, salt, and ½ teaspoon black pepper until thoroughly combined and slightly frothy.
- 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.
- Incorporate the roasted vegetables into the skillet, creating an even layer across the pan’s surface.
- 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.
- 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.
- 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.
- 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