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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Puja dumi rai
[email protected]This frittata is a great way to use up leftover roasted vegetables. I had some leftover roasted broccoli and cauliflower and they worked perfectly.
Blessings Ukachukwu
[email protected]The flavor of the roasted vegetables really comes through in this frittata. I especially liked the addition of the zucchini and bell pepper.
Sohail Rajput
[email protected]This was my first time making a frittata and it turned out great! I followed the recipe exactly and it was perfect.
Iqmal Izzudin
[email protected]I've made this frittata several times now and it's always a crowd-pleaser. It's so easy to make and so versatile - you can use any vegetables you have on hand.
Stewart Mcgregor
[email protected]This frittata was a hit! The roasted vegetables added a delicious smoky flavor and the eggs were cooked perfectly. I served it with a side of fruit salad and it was the perfect brunch dish.