I just hopped over to Amazon to get a link for the new Barefoot Contessa Cookbook: Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tipsand I was shocked to see that it only has three stars!
Now, granted I have only made one recipe from it, but this was soooo good that I can easily justify my greedy pre-ordering of this book. I once read on a blog that if they found 3 recipes that they liked in a cookbook, that they considered it a worthwhile purchase. What do you think? I’m pretty happy even with just one fantastic recipe. Especially when that recipe changes the whole way you think about a dish. Like this one.
I make lots of frittatas because they are so easy and I almost hesitated to make this one because it contained the extra step of roasting the veggies. I’m not sure if it was the roasted veggies, or the half and half, or the combination of cheeses, but this was the best frittata that I have ever made. Seriously, it said it served 6-8, it didn’t at my house, it served 4, and three of those servings were me! I had it for dinner one night and leftover for lunch for two days. Fantastic.
Roasted Vegetable Frittata
- 1 small zucchini, 1-inch-dice
- 1 red bell pepper, seeded and 1 1/2 inch dice (I had purple from my CSA)
- 1 yellow bell pepper, seeded a 1 1/2 inch dice (Again, purple)
- 1 red onion, 1 1/2 inch dice (yellow for me)
- 1/3 cup good olive oil
- kosher salt and fresh ground black pepper
- 2 teaspoons minced garlic
- 12 extra-large eggs
- 1 cup half-and-half
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1/3 cup chopped scallions (I used chives)
- 1/2 cup grated Gruyere cheese
Preheat the oven to 425.
Place the veggies on a cookie sheet and drizzle with the olive oil and sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss to combine. Bake for 15 minutes, add the garlic, toss again, and bake for 15 more minutes. Remove from the oven and reset temperature to 350.
In a large bowl, whisk the eggs, half-and-half, Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
In a 10-inch oven safe saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted veggies and toss them with scallions. Pour in the egg mixture and cook for 2 minutes with stirring. Place the pan in the oven and bake for 20 to 30 minutes. Add the Gruyere to the top and bake for another 3 minutes or so until the cheese as melted. Cut into 6 or 8 wedges (or 4!!!) and serve.
This will be my entry for Heart ‘n Soul Blog Hop.