Roasted Vegetable Frittata
Ina Garten's Roasted Vegetable Frittata with few tweaks. Cheesy, filling, warm and comforting and best of all - easy and delicious!
Servings 4
Calories 482kcal
Equipment
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.
Video
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!
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