Roasted Vegetable Frittata Recipe

Name: Roasted Vegetable Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat the oven to 425 degrees F.
2
Place the zucchini, peppers and onion on a sheet pan.
3
Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well.
4
Bake for 15 minutes.
5
Add the garlic, toss again and bake for another 15 minutes.
6
Remove from the oven and turn the oven to 350 degrees F.
7
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
8
In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute.
9
Add the roasted vegetables to the pan and toss with the scallions.
10
Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring.
11
Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle.
12
Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted.
13
Cut into 6 or 8 wedges and serve hot.
14
Photograph by Quentin Bacon

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Vegetable Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions