Barefoot Contessa Roasted Vegetable Frittata Recipe
This frittata is a crustless baked egg dish filled with roasted vegetables like bell peppers, onions, and zucchini. Ina Garten’s version adds a generous mix of Parmesan and goat cheese, offering tang and richness. It’s baked in the oven for a set-it-and-forget-it approach, making it one of the easiest and most elegant egg dishes you can make.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Brunch
- Method: Roasting + Baking
- Cuisine: American
Ingredients
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 small red onion, diced
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1 small zucchini, diced
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2 tablespoons olive oil
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Kosher salt and black pepper, to taste
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8 large eggs
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¼ cup whole milk or half-and-half
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½ teaspoon dried thyme or Italian herbs
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½ cup freshly grated Parmesan cheese
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4 ounces goat cheese, crumbled
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2 tablespoons chopped fresh basil or parsley (optional)
Instructions
Preheat your oven to 425°F (220°C). Place the diced peppers, onion, and zucchini on a baking sheet. Toss with olive oil, salt, and pepper. Roast for 20–25 minutes, stirring once, until the vegetables are tender and lightly browned. Let cool slightly.
Reduce the oven to 350°F (175°C).
In a large bowl, whisk together the eggs, milk, herbs, salt, and pepper. Stir in the Parmesan cheese and half of the goat cheese.
In a greased 9-inch round baking dish or ovenproof skillet, spread the roasted vegetables evenly. Pour the egg mixture over them. Dot the top with remaining goat cheese.
Bake for 25–30 minutes, or until the frittata is puffed and the center is just set. A knife inserted into the middle should come out clean.
Let the frittata cool for 5–10 minutes before slicing. Garnish with fresh herbs if desired, and serve warm or at room temperature.