You won't miss the meat in this easy, cheesy and flavorful roasted vegetable frittata!
This is a favorite Ina Garten frittata recipe that I've been making for years!
Zucchini, bell peppers, garlic, onions, Parmesan cheese, gruyere cheese and eggs make an easy meatless weeknight dinner!
What is a frittata? A frittata is your answer to an easy weeknight dinner. It is basically a quiche without the fuss of a crust.
You cook some veggies and possibly some meat of some sort, pour an egg mixture over it, and either cook it on the stove or in the oven.
I've made them meatless, like the Sweet Potato and Baby Spinach Frittata or with meat, like our reader's favorite Cheesy Baked Provolone and Sausage Frittata and even used the Instant Pot for this Instant Pot Frittata with Spinach and Mushrooms.
This Ina Garten Frittata recipe is one that I've made for years. It deviates from my usual recipes in that you roast the vegetables first. It's an extra step, but an easy one and one that opens up the possibility to all kinds of vegetables!
Vegetables - this is totally flexible. I used a small zucchini, green bell pepper, red bell pepper, onion and garlic. Ina's original recipe called for a yellow bell pepper, which I didn't have, so I used the green (much more easier to come by and less expensive!) You want about 4 cups of vegetables. Not pictured - green onions.
Vegetable variations - it is so easy to make this seasonal. Use summer squash, tomatoes, and green beans in the summer. In the fall and winter use sweet potatoes, winter squashes, fennel, cauliflower.
Eggs - the Barefoot Contessa original recipe called for 10 eggs. I always make my frittatas with 8 eggs, which allows 2 eggs per serving.
Half and half.
Cheese - again this is totally flexible like the vegetables. I stuck with the recipe, which called for Gruyere and Parmesan, because I happened to have both in the fridge.
Cheese variations: fontina, mozzarella, feta.... any cheese you'd like!
Preheat the oven to 425.
While the oven is preheating, wash and dice the vegetables. You want them to be fairly uniform in size, I used about an inch to an inch and half dice.
Place the vegetables on the baking sheet, drizzle with the olive oil, sprinkle with salt and pepper and toss to coat.
While the vegetables are roasting, in a large bowl or measuring cup, combine the eggs, half and half, and salt and pepper.
Note - Ina calls for adding the Parmesan cheese to the egg mixture. I prefer to wait and sprinkle it evenly over the vegetables at a later time.
After the vegetables have baked for 15 minutes, remove the pan from the oven, add the minced garlic, toss again and bake for 15 more minutes.
Heat an oven proof skillet over medium low heat. Thinly slice the green onions and add them to the skillet.
Sauté for a minute or two and then add the roasted vegetables.
Sprinkle the Parmesan cheese evenly over the vegetables.
Pour the egg mixture over the vegetables, trying not to disturb the cheese too much. We are very picky about our cheese at the Sidewalk Shoes household and we must all get our fair share!
Cook the eggs for about 2 minutes and then place the skillet in the oven and bake for 20-30 minutes.
Sprinkle withe Gruyere cheese and bake for about 3 more minutes. You can run it under the broiler for the final 3 minutes if you want it a little more golden.
This is so good. Now do you see why a frittata is my go to weeknight dinner?
You can use leftover roasted vegetables and skip the original roasting step.
Change out the veggies, add some fresh or dried herbs. Keep it an all vegetable frittata or add some leftover cooked meat, or brown some meat along with the green onions.
I like to let mine sit for about 5 to 10 minutes before cutting into it - don't worry, it will still be nice and hot.
I usually serve it with a salad, maybe some bread and a glass of white wine. Simple, elegant and so delicious!
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Roasted Vegetable Frittata
- 1 zucchini 1 inch dice
- 1 red bell pepper 1 inch dice
- 1 green bell pepper 1 inch dice
- 1 onion 1 inch dice
- ⅓ cup extra virgin olive oil
- 2 cloves garlic minced
- 8 eggs
- ½ cup half and half
- ¼ cup Parmesan cheese grated or shredded
- 1 tbsp butter
- ⅓ cup green onions thinly sliced
- ½ cup Gruyere cheese grated
- salt and pepper to taste
- Preheat oven to 425.
- Place zucchini, peppers and onion on a baking sheet. Drizzle with oil, sprinkle with salt and pepper and roast for 15 minutes.
- Remove from the oven, add the garlic, toss again and roast for 15 more minutes.
- While the vegetables are roasting, whisk together the eggs, half and half and a sprinkle of salt and pepper.
- Heat the butter in an oven proof skillet over medium low heat. Add the green onions and sauté for a minute or so.
- Add the roasted vegetables to the skillet. Sprinkle with Parmesan cheese and pour the egg mixture even over the vegetables.
- Cook for about 2 minutes and then put the skillet in the oven. Bake for 20-30 minutes.
- Remove from the oven, top with the Gruyere cheese and bake for about 3 more minutes.
This was originally published in 2010 and has been updated for 2020.