By Cathy Thomas | Correspondent
This is one of my go-to recipes that I serve when the vegetarian branch of the family visits. It’s an Ina Garten frittata recipe that yields a delicious one-dish breakfast dish, but accompanied by a green salad it makes a great lunch.
The frittata is filled with roasted vegetables; oven roasted red and yellow bell peppers join the egg mixture, along with zucchini and red onion. It has an alluring creamy texture that makes the entrée irresistible.
Roasted Vegetable Frittata
Yield: 6 to 8 servings
INGREDIENTS
1 small zucchini, cut into 1-inch dice
1 red bell pepper, seeded, cut into 1 1/2-inch dice
1 yellow bell pepper, seeded, cut into 1 1/2-inch dice
1 red onion, cut into 1 1/2-inch dice
1/3 cup extra-virgin 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 green onions, white and green parts (3 green onions)
1/2 cup grated Gruyere cheese
DIRECTIONS
1. Adjust oven rack to middle position. Preheat oven to 425 degrees.
2. Place zucchini, peppers and onion on a rimmed sheet pan. Drizzle with oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; toss well. Bake for 15 minutes. Add garlic, toss again, and bake for another 15 minutes. Remove from oven and turn oven to 350 degrees.
3. Meanwhile in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. In a 10-inch ovenproof sauté pan, melt butter and cook the green onions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the green onions. 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.
Source: “Barefoot Contessa How Easy is That?” by Ina Garten
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.