Anabelle Mclean Ina Garten’s Roasted Vegetable Frittata is a delicious and versatile dish that’s perfect for breakfast, brunch, or even dinner. This hearty frittata combines perfectly roasted vegetables, creamy eggs, and melted cheese for a dish that’s as flavorful as it is easy to prepare.
What is Ina Garten’s Roasted Vegetable Frittata?
A frittata is an Italian egg-based dish similar to an omelet or crustless quiche. Ina Garten’s Roasted Vegetable Frittata features a medley of oven-roasted vegetables mixed with eggs, cream, and cheese, all baked to perfection for a golden, fluffy finish.
Other Popular Recipes
Reasons to Try Ina Garten Roasted Vegetable Frittata
- Wholesome and Nutritious: Packed with vegetables and protein.
- Perfect for Any Meal: Great for breakfast, brunch, or a light dinner.
- Customizable: Easily adapted to include your favorite vegetables and cheese.
- Make-Ahead Friendly: Tastes just as good reheated the next day.
Ingredients Needed to Make Ina Garten Roasted Vegetable Frittata
- Red bell peppers – 2, diced
- Zucchini – 1 medium, diced
- Yellow onion – 1 large, diced
- Olive oil – 3 tbsp
- Kosher salt – 1 tsp (or to taste)
- Freshly ground black pepper – to taste
- Eggs – 8 large
- Heavy cream – ½ cup
- Gruyère or Fontina cheese – 1 cup, grated
- Parmesan cheese – ¼ cup, grated
- Fresh parsley – 2 tbsp, chopped (optional)
Instructions to Prepare Ina Garten Roasted Vegetable Frittata
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Roast the Vegetables:
- Toss the red bell peppers, zucchini, and onion with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer.
- Roast for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and set aside.
- Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the eggs, heavy cream, Gruyère cheese, Parmesan cheese, and a pinch of salt and pepper.
- Combine Vegetables and Egg Mixture:
- Lower the oven temperature to 350°F (175°C).
- Add the roasted vegetables to a greased ovenproof skillet or baking dish. Pour the egg mixture over the vegetables, ensuring they are evenly distributed.
- Bake the Frittata:
- Bake the frittata for 25-30 minutes, or until the center is just set and the top is golden brown.
- Remove from the oven and let it cool slightly before slicing.
- Garnish and Serve:
- Sprinkle with fresh parsley if desired. Serve warm, at room temperature, or chilled.
What Goes Well With Ina Garten Roasted Vegetable Frittata?
- Fresh Green Salad: Adds a refreshing contrast to the richness of the frittata.
- Crusty Bread or Toast: Perfect for soaking up any leftover eggy goodness.
- Fruit Salad: Provides a sweet and fresh accompaniment.
- Roasted Potatoes: A hearty side for a more filling meal.
Key Tips for Making Ina Garten Roasted Vegetable Frittata
- Use Fresh Vegetables: Seasonal vegetables will enhance the flavor.
- Roast Until Tender: Properly roasted vegetables add depth and sweetness.
- Don’t Overbake: Remove the frittata from the oven as soon as the center is set to keep it moist.
- Experiment with Cheeses: Try feta, goat cheese, or cheddar for different flavors.
- Make It Ahead: The frittata can be made a day in advance and reheated gently.
Creative Variations of Ina Garten Roasted Vegetable Frittata
- Add Protein: Include cooked sausage, bacon, or ham for a heartier dish.
- Switch Vegetables: Use mushrooms, spinach, or cherry tomatoes for variety.
- Go Dairy-Free: Substitute cream with non-dairy milk and use dairy-free cheese.
- Make It Spicy: Add red pepper flakes or diced jalapeños for a kick.
- Herbed Frittata: Mix in fresh basil, thyme, or chives for added herbaceous flavor.
Storage Guidelines for Ina Garten Roasted Vegetable Frittata
- Refrigerate leftovers: Store them in an airtight container in the refrigerator for up to 3 days.
- Freeze for Longer Storage: Slice and freeze the frittata in individual portions for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
- Reheat Gently: Warm in the oven or microwave to retain the texture and flavor.
Nutrition Value
- Calories: ~200 per serving
- Protein: 10g
- Carbohydrates: 5g
- Fats: 15g
- Fiber: 1g
- Vitamin A: ~20% of the daily value
Wrapping Up
Ina Garten’s Roasted Vegetable Frittata is a versatile and flavorful dish that’s perfect for any occasion. Served as a centerpiece for brunch or as a quick, healthy dinner, this recipe is sure to impress. Give it a try and enjoy the delicious combination of roasted vegetables and creamy, cheesy eggs!
More Ina Garten Recipes
- Ina Garten Hummus
- Ina Garten Beef Stock
- Ina Garten Onion & Fennel Soup Gratin
- Ina Garten Smoked Salmon Spread
Ina Garten Roasted Vegetable Frittata Recipe
A frittata is an Italian egg-based dish similar to an omelet or crustless quiche. Ina Garten’s Roasted Vegetable Frittata features a medley of oven-roasted vegetables mixed with eggs, cream, and cheese, all baked to perfection for a golden, fluffy finish.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Breakfast/Brunch
- Method: Roasting and Baking
- Cuisine: Italian
Ingredients
- Red bell peppers – 2, diced
- Zucchini – 1 medium, diced
- Yellow onion – 1 large, diced
- Olive oil – 3 tbsp
- Kosher salt – 1 tsp (or to taste)
- Freshly ground black pepper – to taste
- Eggs – 8 large
- Heavy cream – ½ cup
- Gruyère or Fontina cheese – 1 cup, grated
- Parmesan cheese – ¼ cup, grated
- Fresh parsley – 2 tbsp, chopped (optional)
Instructions
-
Preheat the Oven: Preheat your oven to 425°F (220°C).
-
Roast the Vegetables:
- Toss the red bell peppers, zucchini, and onion with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer.
- Roast for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and set aside.
-
Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the eggs, heavy cream, Gruyère cheese, Parmesan cheese, and a pinch of salt and pepper.
-
Combine Vegetables and Egg Mixture:
- Lower the oven temperature to 350°F (175°C).
- Add the roasted vegetables to a greased ovenproof skillet or baking dish. Pour the egg mixture over the vegetables, ensuring they are evenly distributed.
-
Bake the Frittata:
- Bake the frittata for 25-30 minutes, or until the center is just set and the top is golden brown.
- Remove from the oven and let it cool slightly before slicing.
-
Garnish and Serve:
- Sprinkle with fresh parsley if desired. Serve warm, at room temperature, or chilled.
