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 Tips
and 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.
Cookbook used:
Hi Pammi! There is nothing like a delicious frittatta on a sunday morning for brunch in the fall and winter! I love to cook egg dishes anyway, but there is something so fun and almost lazy about making an open omlette you dont need to flip and fluffing it in the oven! Thanks so much for sharing this on the hearth and soul hop. I addressed those security issues on my blog! I was two front page widgets! Thanks for letting me know and having my back! Alex
I haven’t finished looking at the book, but I’m seeing a lot of repeats. Guessing that’s where the negative comments come in.
Your frittata looks delicious!
I’ve got to say I’m not a fan of the Barefoot Contessa – her recipes never seem to be anything that hasn’t been done before in a million different cookbooks. That said, I’ve only ever cooked frittata once as I only have one recipe for it, so this does look a nice one to try. Thanks for sharing it 🙂
To answer your question, generally no I won’t buy a cookbook unless it has at has a lot of recipes that I’ll use.
Roasted peppers always win. This year, I dehydrated roasted peppers and then made roasted pepper powder in the blender… They really add so much to a dish. Great post!
One good, “life-changing” recipe is enough for me 🙂
Pam, this frittata looks great – I actually just made frittata for the first time this week and love it, and mostly I enjoyed having it cold for lunch for the next two days.
Obviously I need to get this book.
Sue 🙂
Only three stars for an Ina cookbook? That doesn’t seem right at all. I just got the book last week and I love it. In fact, I’d like to make everything in it.
I have no doubt this was the best frittata. Ina always comes through.
My copy of How Easy is That arrived last week and I’ve yet to make anything from it. I have 3 or 4 of Garten’s cookbooks and I’ve sampled a few recipes here and there. She’s kind of hit-or-miss with me. But this sounds delicious, so I’ll have to be sure to give it a try this weekend.
My all-time favorite recipe of hers? Rugelach. And it’s getting to be that time of year! Mmmmmmm!
I love frittata – so good, and so easy, and more importantly so good for you! I’ve got the veggies for this, though mine aren’t purple – and will be making this soon!
Okay, after the horse race this weekend, I keep thinking I should make one of these and call it “Zenyatta Frittata” just because it sounds funny.
I know we would love this one even if it doesn’t have any sausage or bacon in it, ha ha.
This sounds delicious! I love it when I find a recipe that turns out to be THE ONE! I have to try this. It really sounds delicious!!! Love Ina and will check out the cookbook.
I’m surprised at the three stars too! But I’m not surprised at how delicious this is! Roasted veggies rock!
Oven roasting the vegetables DEFINITELY makes all the difference. That is one lovely frittata!
This is gorgeous and has my mouth watering
Love dishes that are good enough to become lunch for two days!
Cookbooks, for me, have to have lots of pictures. I lose interest if it’s strictly recipes. No imagination I suppose. 🙂
A gorgeous frittata! What wonderful flavors.
Cheers,
Rosa
Roasted veggies must have made it extra good but the cheeses sound fantastic too. beautiful dish n it must be a good book.
Someone just gave me a “Skinny Italian” cookbook for my birthday, because she found 3 recipes she loved in it. So I guess 3 is the magic number? This looks like a good recipe, and about right for 4 servings. If I tried to serve this to more than my 3 skinny daughters plus me, I’d have a revolution on my hands!
How wonderful this frittata sounds and looks. Great photos. I think I’m making this for Thanksgiving Day breakfast. Yummy!
Maureen
I’m with you. One worthwhile recipe is enough for me. Plus if there’s one good recipe, it usually means there’s more than one. Just sayin.
This frittata looks excellent! I always choose roasted veggies over any other cooking style but I’ve never thought to put them IN a frittata!
Hi Pam…
I posted the book on my food blog last week and last night I prepared two dishes from the book. They will be posted later today or tomorrow.
I agree with you…the recipes I made were so good.
Thanks for sharing
Nancy
I love Ina and that book’s on my wish list. The frittata looks absolutely delicious!
I’m surprised, too. I have the book and love it; lots of good ideas, especially if you’re an Ina fan. I have so many cookbooks I just don’t use often (or ever), but Barefoot Contessa books are in constant use in my kitchen.
I’ve never made a frittata. And they always look so good. Ina’s cookbook is on my wish list for Christmas. I don’t know if I can wait that long.
One is all it takes! That combination of roasted vegetables plus cheese, sounds great. I love Frittata, they are easy, delicious and reheat well. Thanks.