Description
Ina Garten’s roasted vegetable frittata combines seasonal produce with creamy eggs for a hearty meal. Italian-inspired ingredients blend seamlessly, creating a delightful dish perfect for breakfast or brunch gatherings.
Ingredients
Scale
- ⅓ cup olive oil (good quality)
- 12 extra-large eggs
- 1 cup half-and-half
- 1 small zucchini (diced into 1-inch/2.5 cm pieces)
- 1 red bell pepper (seeded and diced into 1 ½-inch/3.8 cm pieces)
- 1 yellow bell pepper (seeded and diced into 1 ½-inch/3.8 cm pieces)
- 1 red onion (diced into 1 ½-inch/3.8 cm pieces)
- ½ cup Gruyere cheese (grated)
- ¼ cup Parmesan cheese (freshly grated)
- ⅓ cup scallions (chopped, white and green parts, about 3 scallions)
- 2 tsps garlic (minced, about 2 cloves)
- 1 tbsp unsalted butter
- Kosher salt
- Freshly ground black pepper
Instructions
- Vegetable Preparation: Spread peppers, zucchini, and onion on a large sheet pan, drizzle with olive oil, and season with ground black pepper and kosher salt. Toss thoroughly to ensure even coating.
- Roasting Process: Roast vegetable medley at 425°F for 15 minutes, add minced garlic, and continue roasting for another 15 minutes until edges caramelize. Lower oven temperature to 350°F.
- Egg Mixture Creation: Whisk eggs, half-and-half, Parmesan cheese, remaining black pepper, and kosher salt in a large mixing bowl until smooth and fully incorporated.
- Pan Preparation: Melt unsalted butter in a 10-inch ovenproof sauté pan over medium-low heat. Quickly sauté scallions until fragrant and slightly translucent.
- Frittata Assembly: Distribute roasted vegetables and sautéed scallions evenly in the pan. Pour egg mixture over vegetables without stirring, allowing it to settle. Cook for 2 minutes on medium-low heat.
- Baking and Finishing: Transfer pan to oven and bake for 20-30 minutes until the frittata puffs up and center becomes firm. Sprinkle Gruyere cheese on top and bake an additional 3 minutes until cheese melts delicately.
Notes
- Prep Ahead: Roast vegetables earlier in the day to save time during meal preparation and enhance flavor development.
- Temperature Precision: Use an oven thermometer to ensure accurate heat for perfect vegetable caramelization and egg setting.
- Pan Selection: Choose a heavy-bottomed, ovenproof sauté pan to prevent burning and ensure even heat distribution.
- Cheese Melting Tip: Let frittata rest for 5 minutes after baking to allow cheese to set and flavors to meld together seamlessly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 346
- Sugar: 3 g
- Sodium: 524 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 380 mg