| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 327 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 339 mg |
| Sodium | 493 mg |
Reviews
Great recipe!! I made for our 4th of July brunch and everybody was very pleased.
Way too salty. I’ve found a lot of Ina’s recipes are over salty.
Very tasty, good enough for company and a new family favorite. Recommend reducing the salt a little, though. I’m a salt lover but have come to this same conclusion twice with this recipe. Going forward, will cut back by 1/4 to 1/2 teaspoon total.
Fabulous and so easy! I used the large jar of marinated veggies from Costco and then followed the recipe! My sorority sisters loved it!
Yum, this was so good! Made it in a 10″ cast iron skillet, and it was also attractive, puffed and golden. I did cut the vegetables into slightly smaller pieces before roasting. Left out the parm as I didn’t have it and was still great. Guests really enjoyed it. Four ate heartily and there are leftovers. Will for sure make again.
I made this as written the guests left with the recipe of course Ina is a PERFECTIONIST
Used a cast iron pan for the whole process, turned out great! Added a little paprika and parsley for spice 🙂
Great recipe. I used buttermilk instead of half & half. Also added a little cayenne pepper. Would be great for breakfast or dinner!!
very tasty and more filling than I thought.
Had this at a friends and it was delicious. Can I one and half times the recipe and bake in a casserole dish? if I do, how much time should I add to the baking?