Roasted Vegetable Frittata

Hi!

Roasted-Vegetable-Frittata-1Making a frittata is easy enough. Chop and roast a few vegetables, crack a dozen eggs, throw it all together, and then bake it in the oven. What could be the problem? Do not mistake the ease of the recipe, however, for the lack of flavor. This frittata was delightful both at breakfast and at lunch, and the different ingredients all combined nicely. The many vegetables added layers of rich color, giving the dish a less bland appearance. You can go many different ways when serving this, but my suggestion {as you can see below} is to enjoy it with a simple salad topped with croutons :) Yum!

Roasted-Vegetable-Frittata-2

Roasted Vegetable Frittata Adapted from the cookbook, Barefoot Contessa, How Easy is That? by Ina Garten

ingredients

  • 1 zucchini, 1-inch diced
  • 1 red bell pepper, 1 1/2-inch diced
  • 1 yellow bell pepper, 1 1/2-inch diced
  • 1 red onion, 1 1/2-inch diced
  • 1/3 cup olive oil
  • Salt and black pepper
  • 2 teaspoons minced garlic
  • 12 eggs
  • 1 cup half-and-half
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter
  • 1/3 cup chopped scallions, white and green parts
  • 1/2 cup grated Gruyère cheese

to make

  1. Preheat oven to 425°F.
  2. Place the diced zucchini, peppers, and onion on a sheet pan, and drizzle with olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well.
  3. Bake the vegetables for fifteen minutes. Add the garlic, and bake for another fifteen minutes.
  4. Once the vegetables are removed from the oven, turn it down to 350ºF.
  5. Meanwhile, whisk together the eggs, half-and-half, Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
  6. In a 10-inch sauté pan, melt the butter and sauté the scallions over medium-low heat for one minute. Add the vegetables and toss. Transfer the vegetables to an oven-proof pie dish.
  7. Pour the egg mixture over the vegetables.
  8. Transfer the dish to the oven and bake for 25 to 30 minutes. It should be puffer and set in the middle.
  9. Sprinkle with the remaining cheese, and bake for another three or so minutes, or until the cheese has melted.
  10. Cut into wedges and serve.

Have a terrific rest of your Monday!

Bella :)

3 thoughts on “Roasted Vegetable Frittata

Say Hello!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s