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