Barefoot Contessa Roasted Vegetable Frittata Recipe

If you’re after a dish that’s packed with color, flavor, and nutrients, Barefoot Contessa’s Roasted Vegetable Frittata is a perfect pick. This frittata highlights the natural sweetness of roasted vegetables, combined with creamy eggs and cheese, baked until golden and fluffy. It’s great for brunch, lunch, or even a light dinner—and it tastes just as good warm or cold.

What Is Barefoot Contessa Roasted Vegetable Frittata?

This frittata is a crustless baked egg dish filled with roasted vegetables like bell peppers, onions, and zucchini. Ina Garten’s version adds a generous mix of Parmesan and goat cheese, offering tang and richness. It’s baked in the oven for a set-it-and-forget-it approach, making it one of the easiest and most elegant egg dishes you can make.

Other Ina Garten Recipes

• Ina Garten Potato Basil Frittata
• Ina Garten Potato Bacon Frittata
• Barefoot Contessa Potato Pancetta Frittata
• Barefoot Contessa Challah French Toast

Reasons to Try Barefoot Contessa Roasted Vegetable Frittata

• Nutrient-rich and colorful – Loaded with a variety of roasted vegetables
• Flexible and forgiving – Use whatever veggies you have on hand
• Great for any meal – Breakfast, brunch, lunch, or dinner
• Vegetarian-friendly – No meat, but full of flavor
• One-pan solution – Minimal cleanup and easy to serve
• Ideal for meal prep – Stores and reheats beautifully
• Elegant yet casual – Impressive enough for guests, simple for everyday

Ingredients Needed to Make Barefoot Contessa Roasted Vegetable Frittata

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, diced
• 1 small zucchini, diced
• 2 tablespoons olive oil
• Kosher salt and black pepper, to taste
• 8 large eggs
• ¼ cup whole milk or half-and-half
• ½ teaspoon dried thyme or Italian herbs
• ½ cup freshly grated Parmesan cheese
• 4 ounces goat cheese, crumbled
• 2 tablespoons chopped fresh basil or parsley (optional)

Instructions to Prepare Barefoot Contessa Roasted Vegetable Frittata

Step 1: Roast the Vegetables

Preheat your oven to 425°F (220°C). Place the diced peppers, onion, and zucchini on a baking sheet. Toss with olive oil, salt, and pepper. Roast for 20–25 minutes, stirring once, until the vegetables are tender and lightly browned. Let cool slightly.

Step 2: Lower the Oven Temperature

Reduce the oven to 350°F (175°C).

Step 3: Prepare the Egg Mixture

In a large bowl, whisk together the eggs, milk, herbs, salt, and pepper. Stir in the Parmesan cheese and half of the goat cheese.

Step 4: Combine and Pour

In a greased 9-inch round baking dish or ovenproof skillet, spread the roasted vegetables evenly. Pour the egg mixture over them. Dot the top with remaining goat cheese.

Step 5: Bake Until Set

Bake for 25–30 minutes, or until the frittata is puffed and the center is just set. A knife inserted into the middle should come out clean.

Step 6: Cool and Serve

Let the frittata cool for 5–10 minutes before slicing. Garnish with fresh herbs if desired, and serve warm or at room temperature.

What to Serve With Roasted Vegetable Frittata

• Mixed greens with vinaigrette – Bright and light contrast
• Toasted artisan bread or baguette – Perfect for dipping
• Fruit salad or melon slices – Adds natural sweetness
• Greek yogurt with honey – For a creamy side
• Tomato and cucumber salad – Keeps it fresh and Mediterranean
• Chilled white wine or sparkling water – Refreshing pairing
• Roasted potatoes or sweet potatoes – For a heartier meal

Expert Tips for Mastering the Recipe

• Roast vegetables until caramelized – Enhances flavor
• Use room temperature eggs – They mix more evenly
• Don’t overbeat the eggs – Keeps the frittata fluffy, not dense
• Cool veggies before adding to eggs – Prevents curdling
• Use a ceramic or cast-iron baking dish – Promotes even cooking
• Let rest before slicing – Helps slices hold together
• Add fresh herbs just before serving – Preserves color and taste

Variations of the Recipe

• Add mushrooms or cherry tomatoes – For extra depth or brightness
• Swap goat cheese for feta or cheddar – Depending on your preference
• Include spinach or kale – Adds a leafy green boost
• Use sweet potatoes or butternut squash – For a fall-inspired version
• Try dairy-free milk and cheese – For a plant-based option
• Add a touch of smoked paprika – For warmth and color
• Incorporate cooked quinoa – To make it more filling

How to Store Leftovers

• Cool completely before storing – Avoids condensation
• Store in an airtight container – Lasts up to 4 days in the fridge
• Wrap individual slices – For quick grab-and-go meals
• Avoid adding fresh herbs before storage – Add after reheating
• Freeze for longer storage – Up to 2 months, well wrapped
• Label and date each portion – Stay organized
• Reheat before serving – For best texture and taste

How Do I Reheat Roasted Vegetable Frittata?

• Oven method: Warm at 325°F for 10–15 minutes, loosely covered with foil
• Microwave: Heat individual slices for 45–60 seconds
• Toaster oven: Great for reheating with a crisp edge
• Don’t overheat – Preserves the creamy texture
• Add a sprinkle of cheese on top before reheating – Freshens the flavor
• Serve with a side salad – Makes it feel freshly made
• Avoid reheating too many times – Best quality comes from first or second heat

Nutritional Value (per serving)

• Calories: 260
• Protein: 13g
• Carbohydrates: 7g
• Fat: 19g
• Fiber: 2g
• Sugar: 3g
• Sodium: 360mg

FAQs

Can I use other vegetables in Ina Garten’s roasted vegetable frittata?

Yes, you can use almost any combination of vegetables like mushrooms, asparagus, broccoli, or spinach. Just make sure they are roasted or cooked before adding to the egg mixture.

Why do the vegetables need to be roasted before baking the frittata?

Roasting enhances the vegetables’ flavor through caramelization and removes excess moisture, which helps prevent the frittata from becoming watery.

Can I make this roasted vegetable frittata ahead of time?

Absolutely. You can bake it ahead and refrigerate for up to 4 days. Reheat slices in the oven or microwave when ready to serve.

What’s the best cheese to use in this frittata?

Goat cheese adds tang and creaminess, while Parmesan provides a salty, nutty flavor. Feta, Gruyère, or cheddar also work well as substitutes.

Final Words

Barefoot Contessa’s Roasted Vegetable Frittata is a true celebration of fresh ingredients, simple prep, and bold flavor. It’s nourishing, colorful, and endlessly versatile—perfect for any occasion, from a cozy breakfast to an elegant brunch gathering. With its make-ahead convenience and crowd-pleasing flavor, this frittata is sure to become a staple in your kitchen.

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