Roasted Vegetable Frittata


1 small zucchini, 1" dice

1 red bell pepper, seeded and 1 1/2" dice

1 yellow bell pepper, seeded and 1 1/2" dice

1 red onion, 1 1/2" dice

1/3 cup olive oil

Kosher salt

Freshly ground pepper

2 tsp. minced garlic 

12 extra-large eggs

1 cup half & half

1/4 cup freshly grated Parmesan cheese

1 tbsp. unsalted butter

1/ cup chopped scallions

1/2 cup grated Gruyere cheese



Preheat 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, 1/2 teaspoon pepper, and toss well.  Bake for 15 minutes. Remove from the oven and turn the oven to 50 degrees F.


In a large bowl, whisk together the eggs, half and half, Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.


In a 10" oven-proof sauce 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 20-30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.


Thank you Ina.