10.23.2012

Roasted Vegetable Frittata


When I need a fast dinner and don't have anything much in the fridge, I usually throw together something with eggs, as do all of you. A frittata is a great excuse to use leftover veggies AND put a quick meal on the table.
Roasting vegetables to intensify flavor is something I learned from Ina Garten ages ago. Ina's roasted tomatoes are a perfect example: ambrosial when served with mozzarella, basil and balsamic vinegar. It's my go-to salad for pot lucks, entertaining and, quite frequently, just for me. 


So when I saw Ina make a roasted vegetable frittata recently, I perked up. I don't usually roast anything that goes into my frittata, so this was bound to have more flavor than usual. The great thing is...use any veggies you have. They all work beautifully in this. 
Besides, all that cheese! Yum. Dinner will be on the table in an hour. Honestly, how easy is that?

Roasted Vegetable Frittata

From Ina Garten's How Easy is That?



6 to 8 servings.

Ingredients:

1 small zucchini, 1-inch-diced 
1 red bell pepper, seeded and 1 1/2-inch-diced 
1 yellow bell pepper, seeded and 1 1/2-inch-diced 
1 red onion, 1 1/2-inch-diced 
1/3 cup good olive oil 
Kosher salt and freshly ground black pepper 
2 teaspoons minced garlic (2 cloves) 
12 extra-large eggs 
1 cup half-and-half 
1/4 cup freshly grated Parmesan cheese 
1 tablespoon unsalted butter 
1/3 cup chopped scallions, white and green parts (3 scallions) 
1/2 cup grated Gruyere cheese

Method:
Preheat the oven to 425 degrees. 
Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees. 
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. 
In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot. 




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29 comments:

  1. Love Fritatta Barbara and this look fantastic and delicious!!

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  2. Love cheese, and I love Ina! This frittata looks amazing! :D

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  3. Can you explain why a man who loves breakfast foods 24 hours a day won't eat a frittata?

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  4. Perfect on a busy weeknight Barbara! Cheese is always a winner in my house!

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  5. I never thought of roasted veg in my frittata as I ususally use fresh zucchini and onion and tomatoes but I will give this one a try - it looks delicious!

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  6. A flavorful frittata! I love the fact that you used roasted vegetables.

    Cheers,

    Rosa

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  7. Spur of the moment pretty much describes all of my meals…this looks way better than anything I’ve come up with though!

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  8. Ina's roasted caprese is my go to for pot lucks also!

    This would be perfect for a lazy Sunday brunch!

    xxoo,

    RMW

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  9. A frittata is one of our favorite quick suppers. I always roast extra vegetables for just such a dish. Your's looks delicious!

    Best,
    Bonnie

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  10. Estupenda receta me gusta,abrazos y abrazos.

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  11. I never think of eggs for dinner. Sometimes pancakes or waffles, but not eggs. I'm going to have to start. Your frittata is a great idea.

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  12. Looks so cheesy and wonderful!

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  13. Frittatas remind me of quiche without the fuss of a crust. Love 'em.
    Sam

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  14. We love eggs for supper- they're quick and easy. :) This frittata is the perfect way to use up leftover veggies!

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  15. Oh my this looks amazing. I made your choc. chip brown butter cookies on the weekend..pure joy! xoxoxo Thanks so much for sharing such yummy recipes over here.

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  16. Oh, I think I smell it cooking clear over to my house Barbara! mmmmmm......
    hugs...

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  17. Wonderfully looking frittata, perfect for a light supper.

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  18. So good with all the cheese, and the vegetables add so much flavor when you roast them. Looks delicious, Barbara!

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  19. The husband is on (sigh) Le Regime again, and this would be perfect for his breakfast!

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  20. love this and your right on roasted veggies

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  21. so fresh, filling and delicious! what a wonderful meal.

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  22. A good looking frittata if I have seen one :D

    Cheers
    Choc Chip Uru

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  23. Mmm I need something quick and easy to make for lunch today...I was thinking of just a sunny side up egg with some veggies but this looks WAY better!

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  24. I've just recently started making frittatas, and I've become a big fan. And of course I love Ina! This recipe is a must-try. Thanks for posting!

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  25. Vegetables are good for me. Its healthy and are tasty. Especially cooked as a frittata. This is a favorite of mine. Yum!
    website hosting australia

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  26. big frittata fan here--all the deliciousness of a quiche but without that pesky crust! :)

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  27. This is my kind of meal, frittatas are a staple at my house for the very reason you mentioned, they are so quick and easy to pull together.

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  28. I love Ina's recipes and this one sounds delicious. Simple and good! What a lovely dinner this would make.

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  29. You have a great idea, I adore you and your recipe!

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