Barefoot Contessa Roasted Vegetable Frittata Recipe

This Barefoot Contessa Roasted Vegetable Frittata Recipe is a colorful and cheesy dish, which includes roasted bell peppers and goat cheese. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

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Barefoot Contessa Roasted Vegetable Frittata Ingredients

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, diced
• 1 small zucchini, diced
• 2 tablespoons olive oil
• Kosher salt and black pepper, to taste
• 8 large eggs
• 1/4 cup whole milk or half-and-half
• 1/2 teaspoon dried thyme or Italian herbs
• 1/2 cup freshly grated Parmesan cheese
• 4 ounces goat cheese, crumbled
• 2 tablespoons chopped fresh basil or parsley (optional)

How To Make Barefoot Contessa Roasted Vegetable Frittata

1. Roast the vegetables: Preheat oven to 425°F (220°C). Place diced peppers, onion, and zucchini on a baking sheet. Toss with olive oil, salt, and pepper. Roast for 20–25 minutes, stirring once, until tender and slightly browned. Let cool slightly.
2. Lower the oven temperature: Reduce the oven to 350°F (175°C).
3. Make the egg mixture: In a large bowl, whisk together eggs, milk, herbs, salt, and pepper. Stir in Parmesan cheese and half of the goat cheese.
4. Assemble the frittata: Lightly grease a 9-inch round baking dish or oven-safe skillet. Spread roasted vegetables in an even layer. Pour egg mixture over top. Dot with remaining goat cheese.
5. Bake until set: Bake for 25–30 minutes or until puffed and the center is just set. A knife inserted should come out clean.
6. Cool and serve: Let cool for 5–10 minutes. Garnish with fresh herbs if using and serve warm or at room temperature.

Recipe Tips

• Can I make this ahead? Yes, bake and refrigerate. Reheat in a low oven or enjoy at room temperature.
• Can I use other vegetables? Absolutely! Try mushrooms, spinach, or cherry tomatoes.
• How to prevent sticking: Use a well-greased nonstick or cast iron skillet.
• Can I substitute goat cheese? Feta or shredded mozzarella work as good alternatives.
• How to tell when it’s done: The center should no longer jiggle and a knife should come out clean.

What To Serve With Vegetable Frittata

This dish is perfect for brunch or a light dinner. Try serving it with:

• Mixed greens with lemon vinaigrette
• Fresh fruit salad
• Toasted sourdough or baguette
• Roasted potatoes or sweet potatoes
• Sparkling water or brunch cocktails

How To Store Vegetable Frittata

Refrigerate: Store slices in an airtight container for up to 4 days. Reheat in the microwave or oven.

Freeze: Freeze individual slices for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Vegetable Frittata Nutrition Facts

• Calories: 240
• Carbohydrates: 6g
• Protein: 14g
• Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 220mg
• Sodium: 400mg
• Fiber: 1g
• Sugar: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this dairy-free?
Yes, use a dairy-free milk alternative and skip the cheese or use a dairy-free substitute.

Can I use egg whites?
You can use a mix of whole eggs and egg whites to lighten it up.

Why is my frittata watery?
Vegetables may have released too much moisture. Roast them well and cool before adding to eggs.

Can I serve this cold?
Yes, it tastes great cold or at room temperature—perfect for picnics or packed lunches.

Is this keto-friendly?
Yes, it’s low in carbs and high in protein and fat.

Try More Recipes:

• Ina Garten Date Nut Bread Recipe
• Ina Garten Chocolate Zucchini Bread Recipe
• Ina Garten Pumpkin Muffins Recipe