Roasted Veggie & Gruyere Frittata

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As I mentioned in my previous post, I cooked a variety of different items for a family brunch the other weekend. I cook eggs for myself all the time, but I rarely make dishes like quiche or frittata for larger groups. In my experience, recipes from Ina Garten are always great for me when trying new recipes. The recipes are clear and easy to follow, and always come out the way they are supposed to. I based this dish off of the following recipe I found from her:

Instead of going off of exactly the vegetables she suggests, I just decided to go with what produce looked best at the market. You can really put whatever you want in these. I omitted any meat because my sister is a vegetarian, but I’m sure this would be great with a little added bacon or smoked turkey. I ended up with a mix of chanterelle and button mushrooms, bell peppers, vidalia onion, zucchini, yellow squash, scallions, and jalapeños. It’s important to note that when you do not follow the exact ingredients, you must be careful with following the same directions for different types of vegetables. For example, when roasted the vegetables, I did not roast the mushrooms or jalapeños. I also used a grater to shred the zucchini and squash, and therefore had to drain some water out of them in a strainer before roasting them. For exact instructions on how I made my frittata, refer to the below recipe. Overall the dish was so simple and came out PERFECTLY! It was light, fluffy, and very flavorful. The skillet was empty within minutes!

Modified Recipe:



1 small zucchini, shredded

1 small yellow squash, shredded

1 red bell pepper, seeded and 1 1/2-inch diced

1 yellow bell pepper, seeded and 1 1/2-inch diced

1 cup chopped mushrooms of your choice

1 vidalia onion, 1 1/2-inch diced

1 jalapeño, thinly sliced

1/3 cup good olive oil

Kosher salt and freshly ground black 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) Preheat the oven to 425 degrees F.

2) Chop onion and mushrooms and dice bell peppers. Shred (I used a cheese grater) the zucchini and squash. Place the zucchini and squash into a small strainer and over a sink, press down the veggies with your fist to drain some water out of them. Then, place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons 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 F.

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

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions and mushrooms 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. Within the last 10 minutes of baking, add the thinly chopped jalapeños evenly to the surface of the frittata. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

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