Roasted Vegetable Frittata Recipe Perfect for Breakfast or Lunch

A roasted vegetable frittata is a versatile dish that can elevate any brunch or lunch gathering, particularly when catering to vegetarian guests. This easy-to-follow recipe celebrates the vibrant flavors of seasonal produce, resulting in a healthy and satisfying meal option.

The frittata is primarily composed of oven-roasted vegetables, which include red and yellow bell peppers, zucchini, and red onion. These ingredients not only contribute to the dish’s colorful presentation but also enhance its rich flavor profile. The creamy texture, achieved through a combination of eggs and half-and-half, creates an irresistible dish that appeals to a wide range of palates.

Roasted Vegetable Frittata

Yield: Serves 6 to 8

Ingredients:
– 1 small zucchini, diced into 1-inch pieces
– 1 red bell pepper, seeded and diced into 1.5-inch pieces
– 1 yellow bell pepper, seeded and diced into 1.5-inch pieces
– 1 red onion, diced into 1.5-inch pieces
– 1/3 cup extra-virgin olive oil
– Kosher salt and freshly ground black pepper, to taste
– 2 teaspoons minced garlic (approximately 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 (both white and green parts, approximately 3 green onions)
– 1/2 cup grated Gruyere cheese

Directions:
1. Preheat the oven to 425 degrees Fahrenheit and position the oven rack to the middle.
2. On a rimmed baking sheet, combine the diced zucchini, bell peppers, and red onion. Drizzle with olive oil and season with approximately 1.5 teaspoons of salt and 0.5 teaspoons of black pepper. Toss the vegetables to ensure they are evenly coated and roast in the oven for 15 minutes. Afterward, add minced garlic to the pan, toss again, and bake for an additional 15 minutes. Once completed, lower the oven temperature to 350 degrees Fahrenheit.
3. In a large mixing bowl, whisk together the eggs, half-and-half, Parmesan cheese, 1 teaspoon of salt, and 0.5 teaspoons of black pepper until fully blended.
4. In a 10-inch ovenproof sauté pan, melt the unsalted butter over medium-low heat. Cook the chopped green onions for approximately 1 minute until fragrant. Incorporate the roasted vegetables into the pan, tossing lightly to combine. Pour the egg mixture over the vegetables, allowing it to set for about 2 minutes without stirring. Subsequently, transfer the pan to the oven and bake the frittata for 20 to 30 minutes, or until it is puffed and fully set in the center. Sprinkle the Gruyere cheese on top and bake for an additional 3 minutes, or until the cheese melts to perfection. Once done, cut into wedges and serve warm.

This frittata is not only a delightful addition to any meal but also an excellent way to utilize fresh vegetables, making it both a nutritious and appealing choice for various occasions.

Source: Media News Source