Roasted vegetable frittata from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 90) by Ina Garten

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Notes about this recipe

  • ksg518 on March 10, 2025

    I thought this was fine but nothing special. I cut the eggs back to ten although I usually add extra eggs to frittatas. My pan would have held the twelve eggs but getting it in the oven without spilling might have been a challenge. If I try this again I’d add some spices - perhaps thyme?

  • anya_sf on March 31, 2020

    I made the full amount of vegetables and gruyere cheese for half the egg mixture, which was a good ratio for me. The 10" pan was pretty full, so you might need a larger one for the full recipe. Watch the roasting time as some pieces of vegetable came close to burning. The frittata baked in 20 minutes. It was very good and 2 people finished it all for dinner.

  • Skamper on January 20, 2020

    Easy and tasty. I made a half-size frittata with 7 large eggs and 1/2 c. 1% milk. Used Emmenthal cheese because I had some. I'd roasted 1/2 red onion, 1 zucchini, a red pepper and 8-10 asparagus the night before.

  • Delys77 on December 03, 2011

    Pg 90 This is a delicious frittata perfect for lunch or a light dinner. I did roast e veg a little longer and I broiled a bit at the end to brown the cheese. Also cut the salt back a bit.

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