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Ina Garten Roasted Vegetable Frittata

https://inagartendishes.com/ina-garten-broccoli-quiche/
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The Ina Garten Roasted Vegetable Frittata is a simple yet elegant dish that turns everyday vegetables and eggs into something truly satisfying. Inspired by the classic style of Ina Garten, this recipe focuses on fresh ingredients, clean flavors, and proper technique.

Ingredients

Scale

  • 8 large eggs

  • 2 tablespoons milk or light cream

  • 1 red bell pepper (chopped)

  • 1 yellow bell pepper (chopped)

  • 1 zucchini (sliced)

  • 1 small red onion (sliced)

  • 2 tablespoons olive oil

  • ½ cup grated Parmesan or crumbled goat cheese

  • 1 teaspoon fresh thyme or basil

  • Salt and black pepper to taste

Instructions

Step 1: Preheat the Oven Properly

Preheat your oven to 400°F (200°C). A fully heated oven ensures vegetables roast instead of steam.

Step 2: Roast the Vegetables First

Spread chopped bell peppers, zucchini, and onion on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

Roast for 20–25 minutes until tender and slightly caramelized. Roasting deepens flavor and prevents excess moisture in the frittata.

Step 3: Prepare the Egg Mixture Carefully

In a large bowl, whisk together eggs and milk until fully combined. Add a pinch of salt, black pepper, and chopped herbs. The mixture should look smooth and slightly frothy.

Whisking properly ensures even texture once baked.

Step 4: Combine Vegetables and Eggs

Remove roasted vegetables from the oven and lower the temperature to 350°F (175°C).

Transfer vegetables into an oven-safe skillet. Spread them evenly across the base. Pour the egg mixture gently over the vegetables, making sure everything is distributed evenly.

Sprinkle cheese across the top.

Step 5: Start on the Stovetop

Place the skillet on medium heat for 2–3 minutes. This helps set the bottom slightly before transferring to the oven.

You’ll notice the edges beginning to firm up.

Step 6: Finish Cooking in the Oven

Transfer the skillet to the oven and bake for 15–20 minutes until the center is just set.

The frittata should puff slightly and turn golden on top. Avoid overbaking, as eggs can become rubbery.

Step 7: Rest Before Slicing

Let the frittata cool for 5–10 minutes before slicing. This helps it firm up and makes clean slices easier.

Serve warm or at room temperature.

Find it online: https://inagartendishes.com/ina-garten-roasted-vegetable-frittata/