ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- 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 F.
- 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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Eva Nanozi
[email protected]I'm not a huge fan of eggs, but this frittata was actually really good. The vegetables really balanced out the flavor of the eggs.
Princess Ana
[email protected]This frittata is perfect for a quick and easy breakfast or lunch.
carlin cara
[email protected]I love that this recipe is so versatile. You can use any type of roasted vegetables that you like.
Penny Matlaila
[email protected]I've made this frittata several times now and it's always a winner. It's a great way to get your daily dose of vegetables.
AHAD Rahad
[email protected]This is my new favorite frittata recipe. It's so easy to make and it's always delicious.
Mubito Charles
[email protected]I made this for a brunch party and it was a hit! Everyone loved it.
Anaiah Hardy
[email protected]This was a great way to use up leftover vegetables. I had some roasted broccoli and cauliflower, and they worked perfectly in this frittata.
Glory Ngoma
[email protected]I'm not usually a fan of frittatas, but this one was a game-changer. The roasted vegetables added so much flavor and texture.
Ivan Moustafa
[email protected]Loved this recipe! It was easy to follow and the frittata turned out beautifully. The leftovers were even better the next day.
Michael Hubbs
[email protected]This frittata was fantastic! The vegetables were cooked perfectly and the eggs were fluffy and flavorful. I will definitely be making this again.