One of my favorite blog posts was Ina Garten’s Smoked Salmon Frittata. It was wonderful, so I decided to try another of her frittata recipes, her Roasted Vegetable Frittata. This recipe is also terrific and a “must try”.
The caramelization of the roasted vegetables is so exquisite , and, together with the gruyere cheese, is simply heavenly. It is easy to prepare, and has a beautiful presentation. Ina’s frittatas always come out fluffy and elegant.
I made this as a side dish, however, it can easily be served as a main dish. It is perfect for any brunch or holiday meal. I will definitely make this recipe again and again for my family. They loved it and so will you!
This recipe will serve 6-8 very happy frittata lovers.
Ingredients for Roasted Vegetable Frittata
1 small zucchini, 1-inch diced
1 red bell pepper, seeded and 1 1/2-inch diced
1 yellow bell pepper, seeded and 1 1/2-inch diced
1 red onion, 1 1/2 inch diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 tsp. minced garlic (2 cloves)
12 extra-large eggs
1 cup half and half
1/4 cup freshly grated parmesan cheese
1 tbsp. unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated gruyere cheese
Preheat oven to 425.
Place the zucchini, peppers and onion on a sheet pan. Drizzle with olive oil, 1 1/2 tsp. salt and 1/2 tsp. pepper. Toss well.
Place in oven and bake for 15 minutes.
Add the garlic, toss again and bake for anther 15 minutes.
Remove from the oven and turn the oven down to 350.
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 tsp. salt and 1/2 tsp. pepper.
In a 10-inch ovenproof saute pan, melt the butter and sauté the scallions over medium-low heat for 1 minute.
Add the roasted vegetables to the pan and toss with the scallions.
Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.
Transfer the pan to the oven and bake the frittata for 20-30 minutes, until puffed and set in the middle.
Sprinkle with the gruyere cheese and bake for another 3 minutes, until the cheese is just melted.
Cut into 6 or 8 wedges and serve hot.
It’s that simple!
