Ina Garten’s Foolproof Roasted Vegetable Frittata Recipe

Roasted vegetable frittatas transform ordinary ingredients into an extraordinary culinary experience that delights the senses and simplifies mealtime.

Versatile and vibrant, these egg-based creations welcome seasonal produce with open arms.

Rich, golden eggs provide a luxurious canvas for caramelized vegetables and aromatic herbs.

Mediterranean-inspired cooking techniques elevate this humble dish into something truly remarkable.

The magic happens when fresh ingredients dance together in a single skillet, creating layers of complex flavors.

Effortless preparation meets gourmet potential, making this recipe a go-to for confident home cooks seeking delicious simplicity.

You’ll love how quickly this meal comes together without compromising on taste or nutritional value: prepare to be amazed.

Why Roasted Vegetable Frittata Is a Morning Favorite

• Roast and Elevate Vegetables: Transforming simple vegetables like zucchini, bell peppers, and onions into caramelized, flavor-packed ingredients through high-heat roasting creates incredible depth and sweetness.
• Versatile One-Pan Wonder: This frittata seamlessly transitions from stovetop to oven, making it a convenient and practical meal that minimizes dirty dishes while delivering restaurant-quality results.
• Customize and Adapt Freely: The recipe offers endless possibilities for personalization by swapping vegetables, cheeses, or adding proteins, allowing home cooks to create unique versions based on available ingredients or personal preferences.
• Nutritious Brunch Showstopper: Packed with colorful roasted vegetables and protein-rich eggs, this frittata delivers a balanced, wholesome meal that looks impressive and tastes extraordinary, perfect for weekend gatherings or leisurely brunches.

What Goes Into Ina’s Roasted Vegetable Frittata

• Zucchini: Fresh summer squash with mild flavor, best when firm and glossy green.
• Red Bell Pepper, Yellow Bell Pepper: Sweet and colorful peppers, rich in vitamins and adds vibrant look to the dish.
• Red Onion: Sharp and slightly sweet onion, provides depth of flavor and beautiful color contrast.
• Scallions: Mild green onions that add fresh, light onion taste to the frittata.
• Garlic: Aromatic ingredient that enhances overall vegetable flavor, choose fresh and firm cloves.

• Eggs: Primary protein source, provides structure and richness to the frittata.
• Half-and-Half: Creamy dairy that makes frittata light and fluffy, adds luxurious texture.
• Parmesan Cheese: Sharp, salty cheese that adds complex flavor and depth.
• Butter: Provides rich flavor and helps prevent sticking, use unsalted for better control.
• Gruyère Cheese: Nutty, melty cheese that creates delicious golden top layer.

• Salt, Pepper: Basic seasonings that enhance natural flavors of ingredients.
• Olive Oil: Helps roast vegetables and adds subtle fruity undertone.

How to Bake a Roasted Vegetable Frittata Just Right

Step 1: Prepare Oven and Vegetables

• Zucchini
• Red bell pepper
• Yellow bell pepper
• Red onion

Spread vegetables on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Toss until evenly coated.

Step 2: Roast Vegetable Medley

Bake vegetables for 15 minutes. Sprinkle minced garlic over vegetables, toss again. Roast additional 15 minutes. Remove from oven. Lower oven temperature to 175°C / 350°F.

Step 3: Create Egg Mixture

• Eggs
• Half-and-half
• Parmesan cheese
• Salt
• Pepper

Blend until smooth and fully combined.

Step 4: Sauté Scallions

Use 25 cm / 10-inch ovenproof sauté pan. Melt butter over medium-low heat. Add scallions, sauté for 1 minute until slightly softened. Fold roasted vegetables into pan.

Step 5: Combine Eggs and Vegetables

Pour egg mixture over vegetables in pan. Cook over medium-low heat for 2 minutes without stirring, allowing bottom to set slightly.

Step 6: Bake Frittata

Transfer pan to oven. Bake 20–30 minutes until frittata puffs and center sets completely.

Step 7: Add Cheese Topping

Sprinkle grated Gruyère cheese over frittata. Return to oven for 3 minutes until cheese melts beautifully.

Step 8: Serve and Enjoy

Slice frittata into 6–8 wedges. Serve hot and savor the delicious roasted vegetable flavors.

Tips That Make Every Frittata Slice Stand Out

• Slice Vegetables with Precision: Uniform chopping guarantees even roasting and consistent cooking, creating a professional-looking dish with perfectly tender vegetables in every slice.
• Preheat Pan for Maximum Flavor: Heating the skillet before adding scallions helps develop a rich, caramelized taste and prevents soggy butter absorption, ensuring a crisp and flavorful base.
• Master the Perfect Egg Blend: Vigorous whisking incorporates air and creates a silky, light texture that transforms your frittata from ordinary to extraordinary, making each bite incredibly smooth.
• Choose the Right Cookware: Select an ovenproof skillet to maintain the recipe's layered flavors and reduce dish transfer, preserving the delicate essence of your roasted vegetables and eggs.
• Cheese Timing is Key: Strategically sprinkle Gruyère near the end of baking allows for a gorgeous golden melt without burning, delivering a luxurious, creamy finish that elevates the entire dish.

How to Store Roasted Vegetable Frittata the Right Way

• Refrigerate: Seal the frittata in an airtight glass container to maintain its crisp texture and prevent absorption of other refrigerator odors. Store flat to preserve the delicate layers and even distribution of roasted vegetables.
• Freeze: Slice the frittata into individual portions before freezing for convenient single-serving reheating. Wrap each slice separately in parchment paper, then place in a freezer-safe bag to prevent freezer burn and maintain optimal flavor quality.
• Reheat: Revive the frittata's original texture by warming it in a preheated skillet over medium-low heat. Drizzle a tiny amount of olive oil to restore moisture and prevent sticking, creating a perfectly crisp exterior while keeping the interior soft and tender.

Veggie Mix-Ins That Change Up Your Frittata Game

• Mediterranean Medley: Replace zucchini and bell peppers with eggplant, artichoke hearts, and cherry tomatoes. Add crumbled feta cheese and fresh oregano for a Greek-inspired version.
• Smoky Southwest Style: Swap roasted vegetables with corn, black beans, and diced green chiles. Incorporate smoked paprika and top with pepper jack cheese for a spicy southwestern kick.
• Autumn Harvest Edition: Use roasted butternut squash, caramelized onions, and chopped kale instead of original vegetables. Sprinkle goat cheese and add fresh thyme for an earthy seasonal variation.
• Protein Power Boost: Include diced cooked chicken or crumbled bacon with the roasted vegetables. Mix in some sharp cheddar cheese and chopped chives to elevate protein content and add extra flavor.

Close the Skillet on a Frittata That’s Full of Flavor

Roasted vegetable frittatas embody Mediterranean culinary artistry with their complex flavor profiles and nutritional brilliance.

Ina Garten’s signature recipe transforms simple ingredients into an extraordinary meal showcasing vegetable harmony.

Garden-fresh ingredients dance together, creating balanced textures and sophisticated tastes.

Wholesome proteins merge seamlessly with roasted vegetables, producing a compelling breakfast or brunch centerpiece.

Spread culinary inspiration by sharing this remarkable recipe across social networks, inspiring fellow kitchen adventurers to explore gourmet possibilities!

Ina Garten Roasted Vegetable Frittata Recipe

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4.5 from 8 reviews

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

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Description

Ina Garten’s roasted vegetable frittata blends Mediterranean flavors with rustic charm. Fresh herbs, seasonal vegetables, and creamy eggs create a perfect brunch centerpiece that will delight your palate with each delicious bite.

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Ingredients

Scale 1x2x3x

Vegetables:

• 1 small zucchini, 1-inch-diced (about 150 grams)
• 1 red bell pepper, seeded and 1½-inch-diced (about 150 grams)
• 1 yellow bell pepper, seeded and 1½-inch-diced (about 150 grams)
• 1 red onion, 1½-inch-diced (about 150 grams)
• 2 teaspoons (10 milliliters) minced garlic (2 cloves)
• ⅓ cup (80 milliliters) chopped scallions, white and green parts (3 scallions)

Dairy and Eggs:

• 12 extra-large eggs
• 1 cup (240 milliliters) half-and-half
• ¼ cup (60 grams) freshly grated Parmesan cheese
• ½ cup (120 grams) grated Gruyère cheese
• 1 tablespoon (15 grams) unsalted butter

Liquids and Seasonings:

• ⅓ cup (80 milliliters) good olive oil
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Prepare the roasting foundation: Ignite the oven to 220°C / 425°F. Arrange zucchini, red and yellow bell peppers, and red onion on a spacious baking sheet, ensuring an even distribution.
2. Coat and season the vegetable medley: Generously drizzle olive oil over the vegetables, then season with salt and pepper. Toss thoroughly to ensure each piece is evenly coated with the aromatic seasoning.
3. Roast the vegetable ensemble: Slide the baking sheet into the preheated oven and roast for 15 minutes. Introduce minced garlic, gently toss again, and continue roasting for an additional 15 minutes until the vegetables develop a golden, caramelized exterior.
4. Lower the oven temperature to 175°C / 350°F and prepare the egg foundation: In a large mixing bowl, whisk eggs, half-and-half, Parmesan cheese, salt, and pepper until the mixture achieves a smooth, uniform consistency.
5. Create the aromatic base: In a 25 cm / 10-inch ovenproof sauté pan, melt butter over medium-low heat. Sauté scallions for approximately 1 minute until they become slightly translucent and fragrant.
6. Integrate the roasted vegetables: Incorporate the caramelized vegetables into the pan, ensuring an even distribution across the surface.
7. Combine the egg mixture: Gently pour the whisked egg blend over the vegetable foundation, allowing it to settle naturally without disturbing the arrangement.
8. Initial stovetop setting: Cook on medium-low heat for 2 minutes, permitting the bottom to establish a preliminary set without excessive stirring.
9. Oven transformation: Transfer the pan to the preheated oven and bake for 20–30 minutes until the frittata rises and the center becomes firm and set.
10. Cheese finale: Sprinkle grated Gruyère cheese across the surface and return to the oven for 3 minutes, allowing the cheese to melt into a golden, bubbling layer.
11. Serve and savor: Slice the frittata into 6–8 elegant wedges and present immediately while piping hot.

Notes

• Perfectly prep ingredients ahead of time by chopping vegetables and measuring spices before starting to cook, saving precious minutes during meal preparation.
• Choose fresh, high-quality eggs with bright yellow yolks for a richer, more vibrant frittata that bursts with natural flavor and creamy texture.
• Create a professional-looking finish by ensuring even browning and smooth cheese melting through careful pan positioning and precise oven temperature control.
• Layer ingredients strategically to distribute flavors evenly, allowing each bite to capture the delicious combination of herbs, vegetables, and melted cheese.
• Clean your ovenproof skillet immediately after cooking to prevent stuck-on residue and maintain its non-stick surface for future culinary adventures.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Lunch, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/8 of frittata)
• Calories: 120 kcal
• Sugar: 2 g
• Sodium: 270 mg
• Fat: 4.5 g
• Saturated Fat: 2 g
• Carbohydrates: 9 g
• Fiber: 2 g
• Protein: 11 g
• Cholesterol: 85 mg