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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Integrate the roasted vegetables: Incorporate the caramelized vegetables into the pan, ensuring an even distribution across the surface.
- Combine the egg mixture: Gently pour the whisked egg blend over the vegetable foundation, allowing it to settle naturally without disturbing the arrangement.
- Initial stovetop setting: Cook on medium-low heat for 2 minutes, permitting the bottom to establish a preliminary set without excessive stirring.
- 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.
- 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.
- 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