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!
Frittata Ingredients:
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!
Instructions
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!
Recipe
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Roasted Vegetable Frittata
Ingredients
- 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
Instructions
- 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.
Notes
Equipment
Video
Nutrition
This was originally published in 2010 and has been updated for 2020.
Dannii says
What a great way to get some extra veggies in your diet. It looks delicious.
Gloria says
I love cooking in cast iron. This frittata would be great for brunch on the weekend. We would also love it for dinner too.
Jessica Formicola says
I love frittatas, so I can't wait to try this recipe! It looks so delicious and it's perfect for our weekend brunch!
Lizet Bowen says
Mmm, roasting the veggies before adding it to the eggs is a great idea. It totally changed the flavor and made it even better.
Mahy says
I am already eating this frittata with my eyes - it looks too delicious! Can't wait to have in front of me now!
a moderate life says
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
Cindy says
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!
Aurelia says
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.
Mary says
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!
Couscous & Consciousness says
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 🙂
Kim says
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.
Reeni says
I'm surprised at the three stars too! But I'm not surprised at how delicious this is! Roasted veggies rock!
Mags @ the Other Side of 50 says
Oven roasting the vegetables DEFINITELY makes all the difference. That is one lovely frittata!
Les says
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?
Erin @ EKat's Kitchen says
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!
Chris says
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.
Pam says
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.
Marjie says
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!
Celestial Charms says
How wonderful this frittata sounds and looks. Great photos. I think I'm making this for Thanksgiving Day breakfast. Yummy!
Maureen
Jennifurla says
This is gorgeous and has my mouth watering
shabby girl says
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. 🙂
Rosa's Yummy Yums says
A gorgeous frittata! What wonderful flavors.
Cheers,
Rosa
Nancy says
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
zurin says
Roasted veggies must have made it extra good but the cheeses sound fantastic too. beautiful dish n it must be a good book.
Joanne says
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!
June says
I love Ina and that book's on my wish list. The frittata looks absolutely delicious!
Lydia (The Perfect Pantry) says
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.
Lea Ann says
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.
Melynda says
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.