This is a perfect, quick, meatless  weeknight dinner.    I think this is truly the best frittata I have ever tried.  The flavors of the roasted vegetables really pop in your mouth.   The roasting process also makes them almost a bit sweet.   I made this on Friday night and I’m going to make another one this week.   I actually think it’s perfect for any meal:   breakfast, brunch, lunch or dinner.   Add a side salad to it and you don’t need anything else.   My husband and I made short work of it and it didn’t last long as a leftover.   Did the boys try it?   Nope. I must say that I didn’t push too hard though, because it was so good that I didn’t want to force the boys to try it because I’m sure they would have gagged or spit it out. It was really too good for that.

As with most Ina Garten recipes, I modified it to cut the salt in half. Even with the salt cut in half, I thought it was plenty salty. My other modification was to cook the frittata in a 12-inch skillet because that’s all I have. My frittata was a little thinner that it should have been, but it was still incredibly delicious.

Roasted Vegetable Frittata
Recipe adapted slightly from Barefoot Contessa how easy is that? by Ina Garten

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 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

Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, scant 1/2 teaspoon salt and 1/2 teaspoon pepper.

In a 10-inch ovenproof saute 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 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 wedges and serve hot.

Yield: 6 servings

One year ago: Cinnamon Sugar-Dipped Blueberry Muffins
Two years ago: Tomato Orange Soup