| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Cook: | 1 hr 10 min |
| 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.
- 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.
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
Can I double this recipe in a 12.5″ oven proof pan? If so, by how much should I increase the baking time? Thank you!
Cast iron skillet works best for me and I prefer to sauté the vegetables in coconut oil. I sometimes use Swiss chard or mushrooms and it’s easy to substitute with different cheeses as well. I absolutely love this recipe as a base for many different varieties of frittata.
So easy to change up the veggies and cheeses. Roast veggies or sauté, really doesn’t matter. It’s a great recipe.
Love this recipe, I always end up sautéing all the veggies then putting the egg mixture on top. Just easier for me!
Easy and can be made ahead… It’s amazing how well a recipe turns out if you just follow the expertise of an accomplished chef like Ina…. Very yummy!
Great, easy, good, and improvises. Use a proper skillet.
This was SOOOOO good. One of my favorite frittata recipes I have ever made. LOVED the roasted veggies in here, and I could definitely see myself making this now with leftover roasted veggies, so they don’t go to waste. I was surprised that the eggs were actually so beautifully set after just 30 minutes…seemed like they would need closer to 40/45. The half-and-half helps to make them extra fluffy, and I loved the shredded Gruyere on top. Will definitely make this one again.
Perfect and Delicious! I make it exactly like the recipe.
Incredible recipe! This was my first time making a frittata and it was absolutely delicious. I added some asparagus to the roasted veggies, and also added a dash of heavy whipping cream in the egg mixture to really get a good fluffy frittata. 🙂
This is a wonderful recipe! I didn’t need one as large as this called for so I halved all the ingredients except the zucchini. I ended up baking it for only 15 minutes in an 8 inch skillet. It came out perfectly. This recipe is definitely a keeper! Thank you Ina