Go Back
+ servings
Cheesy frittata in a cast iron skillet.

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


  • How Easy is That?
  • Baking Sheet


  • 1 zucchini 1 inch dice
  • 1 red bell pepper 1 inch dice
  • 1 green bell pepper 1 inch dice
  • 1 onion 1 inch dice
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic minced
  • 8 eggs
  • 1/2 cup half and half
  • 1/4 cup Parmesan cheese grated or shredded
  • 1 tbsp butter
  • 1/3 cup green onions thinly sliced
  • 1/2 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.



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!


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