By Cathy Thomas | Correspondent
That is one in all my go-to recipes that I serve when the vegetarian department of the household visits. It’s an Ina Garten frittata recipe that yields a scrumptious one-dish breakfast dish, however accompanied by a inexperienced salad it makes an awesome lunch.
The frittata is crammed with roasted greens; oven roasted pink and yellow bell peppers be part of the egg combination, together with zucchini and pink onion. It has an alluring creamy texture that makes the entrée irresistible.
Roasted Vegetable Frittata
Yield: 6 to eight servings
INGREDIENTS
1 small zucchini, minimize into 1-inch cube
1 pink bell pepper, seeded, minimize into 1 1/2-inch cube
1 yellow bell pepper, seeded, minimize into 1 1/2-inch cube
1 pink onion, minimize into 1 1/2-inch cube
1/3 cup extra-virgin olive oil
Kosher salt and freshly floor 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 inexperienced onions, white and inexperienced components (3 inexperienced onions)
1/2 cup grated Gruyere cheese
DIRECTIONS
1. Modify oven rack to center place. Preheat oven to 425 levels.
2. Place zucchini, peppers and onion on a rimmed sheet pan. Drizzle with oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; toss effectively. Bake for quarter-hour. Add garlic, toss once more, and bake for one more quarter-hour. Take away from oven and switch oven to 350 levels.
3. In the meantime in a big bowl, whisk collectively the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. In a 10-inch ovenproof sauté pan, soften butter and prepare dinner the inexperienced onions over medium-low warmth for 1 minute. Add the roasted greens to the pan and toss with the inexperienced onions. Pour the egg combination over the greens and prepare dinner for two minutes over medium-low warmth with out stirring. Switch the pan to the oven and bake the frittata for 20 to half-hour, till puffed and set within the center. Sprinkle with the Gruyere and bake for one more 3 minutes, till the cheese is simply melted. Minimize into 6 or 8 wedges and serve sizzling.
Supply: “Barefoot Contessa How Easy is That?” by Ina Garten
Award-winning meals author Cathy Thomas has written three cookbooks, together with “50 Best Plants on the Planet.” Comply with her at CathyThomasCooks.com.
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