Roasted Vegetable Frittata
Is there any better way to spend a rainy afternoon than with dear friends? Can’t think of much better ~ especially when you add in a gorgeous, roasted vegetable frittata.
Yes … that’s steam rising off that delicious, cheesy dream.
Roxann says it’s super easy but don’t take her word for it ~ make it yourself! You’ll love what it does for your kitchen. And how happy it makes your family.
Ina Garten’s Roasted Vegetable Frittata
1 small zucchini, 1″ diced * 1 red bell pepper, seeded & 1 1/2″ diced * 1 yellow bell pepper, seeded & 1 1/2″ diced * 1 red onion, 1 1/2-inch diced * 1/3 c olive oil * Kosher salt & freshly ground pepper * 2 tsp minced garlic (2 cloves) * 12 extra-large eggs * 1 c half & half * 1/4 c freshly grated Parmesan cheese * 1 T butter * 1/3 c chopped scallions, white and green parts (3 scallions) * 1/2 c grated Gruyere cheese
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 t salt and 1/2 t 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 & half, Parmesan, 1 t salt and 1/2 t 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. Serve hot.
You could serve this hot, warm or cold. In smallish squares, a great antipasto. Amen.