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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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