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Ina Garten Roasted Vegetable Frittata Recipe

Ina Garten Roasted Vegetable Frittata
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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.

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

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Garnish and Serve:

    • Sprinkle with fresh parsley if desired. Serve warm, at room temperature, or chilled.

Find it online: https://inagartencooks.com/ina-garten-roasted-vegetable-frittata-recipe/