Elevating Brunch: Ina Garten’s Roasted Vegetable Frittata Recipe

Weeknight dinners demand something special, and this roasted vegetable frittata by Ina Garten strikes the perfect balance between elegant and effortless.

Fresh seasonal produce meets classic Italian technique in a dish that sings with vibrant flavors and colors.

Colorful bell peppers, zucchini, and onions caramelize beautifully before being folded into a silky egg mixture.

The vegetables roast to tender perfection, releasing their natural sweetness and creating a rich foundation for this impressive meal.

Each bite promises a harmonious blend of textures and tastes that dance across your palate.

Packed with protein and nutrients, this frittata serves up comfort and nutrition in one stunning skillet.

Get ready to savor a restaurant-worthy dish that comes together with minimal kitchen drama and maximum deliciousness.

Flavor Tweaks for Ina Garten Roasted Vegetable Frittata

• Replace zucchini and bell peppers with seasonal alternatives like asparagus, eggplant, or butternut squash for exciting flavor variations.
• Substitute Gruyère with feta, goat cheese, or sharp cheddar to create unique taste profiles that complement different vegetable combinations.
• Fold in cooked bacon bits, diced ham, or crumbled sausage for added protein and a hearty morning boost.
• Prepare the roasted vegetables and egg mixture separately the night before, then assemble and bake in the morning for a quick, stress-free breakfast.

Serving Suggestions for Ina Garten Roasted Vegetable Frittata

• Pair with Fresh Greens: Create a vibrant side salad with mixed lettuce, cherry tomatoes, and a light vinaigrette to complement the rich frittata.
• Brunch Companion Plate: Serve alongside crispy bacon, roasted potatoes, or toasted artisan bread for a complete and satisfying morning meal.
• Wine and Dine Option: Pair with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio to enhance the vegetable flavors and elevate the dining experience.
• Garnish with Herbs: Sprinkle fresh chopped basil, chives, or parsley on top to add a bright, aromatic finish and boost the visual appeal of the dish.

How to Save Leftovers of Ina Garten Roasted Vegetable Frittata

• Refrigerate with Care: Wrap leftover frittata slices in plastic wrap or store in an airtight container for 3-4 days. Seal tightly to maintain freshness and prevent absorption of other refrigerator odors.
• Freeze for Later: Slice the frittata into individual portions, wrap each piece in aluminum foil, then place in a freezer-safe bag. Keep frozen up to 2 months for quick future meals.
• Reheat Perfectly: Warm refrigerated frittata slices in a preheated oven at 160°C / 325°F for 10-15 minutes. Avoid microwave reheating to maintain the original texture and prevent rubbery edges.
• Pack for Lunch: Cut cold frittata into portable squares or wedges. Pack in a lunch container with a small side salad for a delicious and nutritious midday meal that tastes great at room temperature.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 320 kcal

Servings: 6

What Goes in Ina Garten Roasted Vegetable Frittata

• Zucchini: Adds fresh garden crunch and mild sweetness, choose firm and bright green without blemishes.
• Red Bell Pepper: Brings vibrant color and sweet flavor, select peppers with smooth, glossy skin.
• Yellow Bell Pepper: Provides sunny brightness and crisp texture, pick peppers without soft spots.
• Red Onion: Delivers sharp, aromatic depth, look for firm onions with tight, papery skin.
• Garlic: Intensifies savory notes, choose plump cloves without sprouts or soft areas.

• Eggs: Creates protein-rich foundation, select fresh, large eggs with intact shells.
• Half-and-Half: Ensures creamy, luxurious texture, opt for high-quality dairy.
• Parmesan Cheese: Adds nutty, salty complexity, choose freshly grated for best flavor.
• Salt and Pepper: Enhances overall seasoning, use freshly ground black pepper.

• Butter: Provides rich, golden base for sautéing, select unsalted for better control.
• Scallions: Introduces mild onion brightness, choose crisp green tops.
• Gruyère Cheese: Melts beautifully with elegant, sophisticated taste, grate just before using.

Tools You’ll Need for Ina Garten Roasted Vegetable Frittata

• Large Mixing Bowl: Perfect for whisking eggs and combining ingredients smoothly.
• Whisk: Essential for blending eggs, half-and-half, and seasonings into a creamy mixture.
• Baking Sheet: Needed to roast vegetables evenly with olive oil and seasonings.
• 25 cm / 10-inch Ovenproof Sauté Pan: Key tool for cooking and baking the entire frittata.
• Measuring Cups and Spoons: Crucial for accurate ingredient quantities.
• Box Grater: Used for grating Parmesan and Gruyère cheeses.
• Sharp Knife: Helpful for chopping vegetables and slicing the finished frittata.
• Cutting Board: Provides a clean surface for vegetable preparation.

Instructions for Cooking Ina Garten Roasted Vegetable Frittata

Roasted Vegetable Frittata Adventure

• Veggie Preparation Landscape Spread zucchini, red and yellow bell peppers, and red onion across a baking sheet. Drizzle olive oil generously, then sprinkle with salt and pepper, ensuring every vegetable gets a delicious coating.
• Roasting Magic Transform the vegetables in a hot oven, first for 15 minutes, then add minced garlic and roast for another 15 minutes. The kitchen will fill with mouthwatering aromas.
• Egg Symphony Whisk eggs with half-and-half, Parmesan, salt, and pepper until the mixture looks smooth and creamy, creating a luxurious base for your frittata.
• Skillet Dance Melt butter in an ovenproof pan, gently sauté scallions until they become soft and fragrant. Fold in the roasted vegetables, creating a colorful medley.
• Egg Fusion Pour the whisked egg mixture over the vegetables, letting it settle without stirring. Allow the bottom to set slightly on the stovetop.
• Oven Transformation Slide the pan into the oven, letting the frittata puff and set for 20-30 minutes. Watch as it becomes golden and beautiful.
• Cheesy Finale Sprinkle Gruyère over the top, returning to the oven briefly until the cheese melts into a gorgeous blanket.
• Serving Celebration Slice into wedges and serve immediately, bringing a burst of flavor to the table.

Elegant Roasted Vegetable Frittata Recipe

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4.8 from 34 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Ina Garten’s roasted vegetable frittata blends Mediterranean flavors with classic egg techniques. Crisp vegetables and creamy eggs create a simple yet elegant dish perfect for breakfast or brunch celebrations.

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Ingredients

Scale 1x2x3x

• 12 extra-large eggs
• 1 cup (240 milliliters) half-and-half
• ⅓ cup (80 milliliters) good olive oil
• ½ cup (120 grams) grated Gruyère cheese
• ¼ cup (60 grams) freshly grated Parmesan cheese
• 1 small zucchini, 1-inch-diced (about 150 grams)
• 1 red bell pepper, seeded and 1½-inch-diced (about 150 grams)
• 1 yellow bell pepper, seeded and 1½-inch-diced (about 150 grams)
• 1 red onion, 1½-inch-diced (about 150 grams)
• ⅓ cup (80 milliliters) chopped scallions, white and green parts (3 scallions)
• 2 teaspoons (10 milliliters) minced garlic (2 cloves)
• 1 tablespoon (15 grams) unsalted butter
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Vegetable Roasting Preparation: Preheat oven to 220°C / 425°F. Spread zucchini, red and yellow bell peppers, and red onion across a baking sheet, ensuring uniform coverage.
2. Seasoning and Roasting: Drizzle olive oil over vegetables, season with salt and pepper, and toss comprehensively. Roast for 15 minutes, add minced garlic, then continue roasting for another 15 minutes until vegetables caramelize with a golden finish.
3. Egg Mixture Creation: Reduce oven temperature to 175°C / 350°F. Whisk eggs, half-and-half, Parmesan cheese, salt, and pepper until achieving a smooth, homogeneous blend.
4. Frittata Foundation: Melt butter in a 25 cm / 10-inch ovenproof sauté pan over medium-low heat. Briefly sauté scallions, then distribute roasted vegetables evenly across the pan’s surface.
5. Egg Incorporation and Cooking: Pour whisked egg mixture over vegetables, allowing natural settlement. Cook on stovetop for 2 minutes, then transfer to oven for 20-30 minutes until center sets and edges become golden.
6. Cheese Finalization and Serving: Sprinkle Gruyère cheese over the frittata, return to oven for 3 minutes until cheese melts luxuriously. Remove, slice into 6-8 wedges, and serve immediately while steaming hot.

Notes

• Vegetable Roasting Tip: Spread vegetables in a single layer to ensure even caramelization and prevent steaming, which helps develop rich, deep flavors.
• Egg Whisking Technique: Whisk eggs thoroughly until completely blended and slightly frothy, creating a lighter, more delicate frittata texture.
• Pan Selection Matters: Use a high-quality ovenproof non-stick or cast-iron skillet to prevent sticking and ensure easy serving and clean-up.
• Temperature Control Precision: Allow the frittata to rest for 5 minutes after baking to help it set completely and make slicing cleaner and more uniform.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Lunch, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 320
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 26 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Protein: 16 g
• Cholesterol: 420 mg