Zesty Barefoot Contessa’s Roasted Vegetable Frittata Recipe to Savor

Weeknight dinners demand something spectacular, and this roasted vegetable frittata by Barefoot Contessa delivers deliciousness in every single bite.

Fresh ingredients shine through in this simple yet elegant dish that comes together quickly.

Colorful vegetables roasted to golden perfection create a stunning base for the fluffy egg mixture.

Each forkful promises a harmony of textures and robust Mediterranean-inspired flavors.

The recipe transforms ordinary ingredients into an extraordinary meal that feels both sophisticated and comforting.

Herbs and seasonings dance across the surface, making this frittata a true crowd-pleaser that will have everyone asking for seconds.

You’ll love how effortlessly this dish comes together for a memorable dinner experience.

Ingredients for Roasted Vegetable Frittata

• Courgette: Adds freshness and tender texture, choose firm and vibrant green zucchini without blemishes.
• Red Peppers: Brings sweet and smoky flavor, pick bright, glossy peppers with smooth skin.
• Yellow Onion: Provides deep caramelized undertones, select firm onions without soft spots.
• Garlic: Enhances aromatic complexity, choose plump cloves with tight, unbroken skin.

• Eggs: Creates rich protein foundation, use fresh, room temperature eggs for smooth texture.
• Single Cream: Adds luxurious creaminess, select high-quality cream for silky consistency.
• Parmesan Cheese: Delivers sharp, nutty undertones, choose aged, authentic Italian variety.

• Butter: Provides golden, rich foundation for sautéing, use unsalted for better flavor control.
• Spring Onions: Offers mild, fresh crunch, select bright green, crisp stalks.
• Gruyère Cheese: Introduces melty, complex flavor, pick authentic Swiss cheese for authentic taste.
• Olive Oil: Helps roast vegetables with golden edges, choose extra virgin for best quality.
• Salt and Black Pepper: Balances and enhances overall taste, use freshly ground for maximum flavor.

Tools You’ll Need for Vegetable Frittata

• large mixing bowl: perfect for whisking eggs and cream together.
• 10-inch ovenproof frying pan: key tool for cooking and baking the frittata.
• whisk: essential for blending eggs and cream smoothly.
• baking tray: needed for roasting vegetables.
• chef's knife: helps chop vegetables precisely.
• cutting board: provides clean surface for vegetable preparation.
• measuring spoons: for accurate salt and pepper amounts.

Instructions for Roasted Vegetable Frittata

• Veggie Roasting Prep

Spread colorful vegetables across a baking tray, coating them generously with olive oil and a sprinkle of seasoning. Pop the tray into a hot oven, allowing the vegetables to transform into caramelized, tender delights.

• Egg Mixture Magic

Crack fresh eggs into a spacious mixing bowl, blending them with rich cream and a handful of sharp Parmesan. Whisk until the mixture becomes silky and smooth, creating a luxurious base for your frittata.

• Skillet Symphony

Select a sturdy ovenproof pan and melt butter over gentle heat. Sauté tender spring onions, then introduce the roasted vegetables, creating a vibrant and aromatic foundation.

• Baking Brilliance

Pour the egg mixture over the vegetable landscape, letting it settle naturally. Transfer the pan to the oven, allowing the frittata to puff and set into a golden, puffy masterpiece.

• Cheese Crescendo

Sprinkle luxurious Gruyère across the surface, returning the pan to the oven for a final melt that transforms the dish into a bubbling, irresistible creation.

Flavor Adjustments for Vegetable Frittata

• Swap roasted vegetables with seasonal favorites like asparagus, mushrooms, or butternut squash for variety.
• Use a well-seasoned cast-iron skillet or nonstick pan to prevent sticking and ensure easy serving.
• Fold chopped basil, chives, or parsley into the egg mixture for an extra burst of fresh flavor and aroma.
• Prepare the roasted vegetables and egg mixture separately, then assemble and bake just before serving for maximum convenience.
• Experiment with different cheese combinations like feta, goat cheese, or sharp cheddar to personalize your frittata's taste profile.

Serving Ideas for Vegetable Frittata

• Brunch Bliss: Pair this frittata with a crisp arugula salad and crusty sourdough bread for a delightful weekend brunch that will impress your guests.
• Cheese Lover's Dream: Enhance the cheesy goodness by serving with a small dollop of herbed crème fraîche or a sprinkle of fresh chives on top.
• Picnic Perfect: Cut into smaller squares and pack for a portable, protein-packed lunch that tastes amazing at room temperature or slightly warm.
• Wine Companion: Complement the rich flavors with a light, crisp white wine like Sauvignon Blanc or a dry Rosé for a complete dining experience.

Storage and Reuse Tips for Vegetable Frittata

• Maximize Meal Prep: Slice the frittata into individual portions before refrigerating, making quick grab-and-go breakfasts or lunches throughout the week.
• Refrigerate Wisely: Store leftover frittata in an airtight container for up to 3-4 days, keeping it fresh and delicious for later enjoyment.
• Reheat Gently: Warm individual slices in a preheated oven at 150°C (300°F) for 10-15 minutes to maintain the original texture and prevent drying out.
• Freeze for Future: Wrap completely cooled frittata slices in plastic wrap and aluminum foil, storing them in the freezer for up to 1 month – perfect for busy days when cooking isn't an option.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: 280 kcal

Servings: 6

Hearty Barefoot Contessa Roasted Vegetable Frittata Recipe

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4.7 from 11 reviews

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

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Description

Ina Garten’s roasted vegetable frittata blends Mediterranean flavors with simple, fresh ingredients. Crisp vegetables and creamy eggs create a delightful meal you can savor from breakfast through dinner.

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Ingredients

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• 12 large eggs
• 8 fl oz (240 ml) single cream or half-and-half
• 1 tbsp unsalted butter
• 1 small courgette, diced into 1-inch (2.5 cm) pieces
• 1 red bell pepper, diced into 1½-inch (4 cm) pieces
• 1 yellow bell pepper, diced into 1½-inch (4 cm) pieces
• 1 red onion, diced into 1½-inch (4 cm) pieces
• 3 spring onions, chopped (white and green parts)
• 0.9 oz (25 g) freshly grated Parmesan cheese
• 1.8 oz (50 g) grated Gruyère cheese
• 2.7 fl oz (80 ml) good olive oil
• 1½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 cloves garlic, minced (2 tsp)

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Instructions

1. Vegetable Preparation: Preheat oven to 220°C (425°F). Spread courgette, peppers, and onion on a baking sheet, thoroughly coating with olive oil and seasoning. Ensure even coverage of oil and spices by tossing vegetables meticulously.
2. Roasting Process: Roast vegetables for 30 minutes, adding minced garlic halfway through. Vegetables should caramelize and become tender, developing rich, deep flavors. Reduce oven temperature to 180°C (350°F) after roasting.
3. Egg Mixture Creation: Whisk eggs, single cream, Parmesan cheese, salt, and black pepper in a large bowl until smooth and slightly frothy, creating a luxurious base for the frittata.
4. Skillet Preparation: Melt butter in a 10-inch ovenproof skillet over medium-low heat. Quickly sauté spring onions until fragrant and soft, releasing their aromatic essence.
5. Assembly and Cooking: Distribute roasted vegetables evenly across the skillet. Pour egg mixture over vegetables, allowing it to settle naturally without stirring. Cook on stovetop for 2 minutes to initiate setting.
6. Oven Finishing: Transfer skillet to preheated oven, baking for 20-30 minutes until the frittata becomes puffy and the center sets completely. Sprinkle Gruyère cheese on top and bake for an additional 3 minutes to create a golden, melted cheese topping.
7. Serving: Remove from oven and let rest briefly. Slice into wedges and serve immediately while piping hot, showcasing the vibrant roasted vegetables and creamy egg base.

Notes

• Optimize Vegetable Roasting: Ensure vegetables are evenly cut and spaced on the baking sheet to achieve perfect caramelization and prevent steaming.
• Control Egg Mixture Consistency: Whisk eggs and cream gently to create a light, airy texture without overbeating, which can make the frittata tough.
• Master Low-and-Slow Cooking: Use medium-low heat when cooking on the stovetop and in the oven to prevent burning and achieve a creamy, tender frittata.
• Cheese Melting Technique: Add Gruyère in the final minutes of baking to create a golden, bubbling cheese topping without overcooking the eggs.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 280
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 14 g
• Cholesterol: 360 mg