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    Home » Meatless Recipes

    Easy Cheesy Roasted Vegetable Frittata

    LAST UPDATED: October 13, 2020 PUBLISHED: October 13, 2020 By Pam Greer 29 Comments As an Amazon Associate I earn from qualifying purchases.

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    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!

    Top down shot of frittata on a wooden surface with a towel under the skillet.

    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!

    Click here to pin this now!

    Zucchini, bell peppers, butter, onion, garlic, eggs, olive oil, Gruyere cheese and Parmesan cheese.

    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!

    Photo collage showing vegetables chopped and then placed on a baking sheet.

    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.

    Photo collage showing egg mixture in a measuring cup and roasted vegetables.

    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.

    Photo collage showing green onions in a skillet and then roasted vegetables.

    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.

    Photo collage showing vegetables with cheese on them and then later with eggs poured in the skillet.

    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.

    Close up of frittata in skillet.

    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.

    Close up the cut frittata with melted cheese.

    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!

    Click here to pin this now!

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    Recipe

    **As an Amazon affiliate I earn from qualifying purchases.

    Cheesy frittata in a cast iron skillet.
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    5 from 33 votes

    Roasted Vegetable Frittata

    Ina Garten's Roasted Vegetable Frittata with few tweaks. Cheesy, filling, warm and comforting and best of all - easy and delicious!
    Course Main Course
    Cuisine American
    Prep Time 10 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 20 minutes
    Servings 4
    Calories 482kcal

    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

    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.
    Cheese variations:  fontina, mozzarella, feta.... any cheese you'd like!

    Equipment

    How Easy is That?
    Baking Sheet

    Video

    Nutrition

    Calories: 482kcal | Carbohydrates: 11g | Protein: 21g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 369mg | Sodium: 327mg | Potassium: 480mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2099IU | Vitamin C: 75mg | Calcium: 348mg | Iron: 2mg

    This was originally published in 2010 and has been updated for 2020.

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    Reader Interactions

    Comments

    1. Dannii says

      October 13, 2020 at 2:56 pm

      5 stars
      What a great way to get some extra veggies in your diet. It looks delicious.

      Reply
    2. Gloria says

      October 13, 2020 at 2:48 pm

      5 stars
      I love cooking in cast iron. This frittata would be great for brunch on the weekend. We would also love it for dinner too.

      Reply
    3. Jessica Formicola says

      October 13, 2020 at 2:47 pm

      5 stars
      I love frittatas, so I can't wait to try this recipe! It looks so delicious and it's perfect for our weekend brunch!

      Reply
    4. Lizet Bowen says

      October 13, 2020 at 2:27 pm

      5 stars
      Mmm, roasting the veggies before adding it to the eggs is a great idea. It totally changed the flavor and made it even better.

      Reply
    5. Mahy says

      October 13, 2020 at 2:21 pm

      5 stars
      I am already eating this frittata with my eyes - it looks too delicious! Can't wait to have in front of me now!

      Reply
    6. a moderate life says

      November 15, 2010 at 1:30 am

      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

      Reply
    7. Cindy says

      November 14, 2010 at 1:50 am

      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!

      Reply
    8. Aurelia says

      November 11, 2010 at 5:03 pm

      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.

      Reply
    9. Mary says

      November 11, 2010 at 1:34 am

      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!

      Reply
    10. Couscous & Consciousness says

      November 10, 2010 at 11:02 pm

      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 🙂

      Reply
    11. Kim says

      November 09, 2010 at 3:53 am

      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.

      Reply
    12. Reeni says

      November 09, 2010 at 1:49 am

      I'm surprised at the three stars too! But I'm not surprised at how delicious this is! Roasted veggies rock!

      Reply
    13. Mags @ the Other Side of 50 says

      November 09, 2010 at 1:07 am

      Oven roasting the vegetables DEFINITELY makes all the difference. That is one lovely frittata!

      Reply
    14. Les says

      November 09, 2010 at 12:13 am

      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?

      Reply
    15. Erin @ EKat's Kitchen says

      November 09, 2010 at 12:08 am

      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!

      Reply
    16. Chris says

      November 08, 2010 at 11:16 pm

      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.

      Reply
    17. Pam says

      November 08, 2010 at 9:47 pm

      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.

      Reply
    18. Marjie says

      November 08, 2010 at 6:00 pm

      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!

      Reply
    19. Celestial Charms says

      November 08, 2010 at 4:57 pm

      How wonderful this frittata sounds and looks. Great photos. I think I'm making this for Thanksgiving Day breakfast. Yummy!
      Maureen

      Reply
    20. Jennifurla says

      November 08, 2010 at 3:50 pm

      This is gorgeous and has my mouth watering

      Reply
    21. shabby girl says

      November 08, 2010 at 3:43 pm

      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. 🙂

      Reply
    22. Rosa's Yummy Yums says

      November 08, 2010 at 3:28 pm

      A gorgeous frittata! What wonderful flavors.

      Cheers,

      Rosa

      Reply
    23. Nancy says

      November 08, 2010 at 3:18 pm

      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

      Reply
    24. zurin says

      November 08, 2010 at 1:45 pm

      Roasted veggies must have made it extra good but the cheeses sound fantastic too. beautiful dish n it must be a good book.

      Reply
    25. Joanne says

      November 08, 2010 at 11:27 am

      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!

      Reply
    26. June says

      November 08, 2010 at 3:08 pm

      I love Ina and that book's on my wish list. The frittata looks absolutely delicious!

      Reply
    27. Lydia (The Perfect Pantry) says

      November 08, 2010 at 2:13 pm

      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.

      Reply
    28. Lea Ann says

      November 08, 2010 at 12:32 pm

      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.

      Reply
    29. Melynda says

      November 08, 2010 at 11:44 am

      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.

      Reply

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