Ina Garten’s Vegetable Frittata

By: Grace Verage

Adapted from Ina Garten

There are always eggs and veggies at the Co-op!!


1 small zucchini (diced)

2 bell peppers (seeded and diced)

1 onion (diced)

olive oil

kosher salt and black pepper

2 tsp minced garlic

12 extra-large eggs

1 cup half-and-half

1/4 cup parmesan cheese (or whatever cheese you have!)

1 tbsp butter

3 scallions chopped (white and green parts)


Preheat oven to 350 degrees.

Using a 10-inch ovenproof skillet, saute zucchini, peppers, and onion using olive oil. Season with salt and pepper.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, and cheese. Season with salt and pepper.

When veggies are tender, add butter and scallions (if using) and saute for about a minute.

Pour egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer pan to the oven and bake the frittata for 20-30 minutes, until puffed and set in the middle. Sprinkle with cheese and bake another 3 minutes until cheese is just melted. Serve hot!


1 Comment (+add yours?)

  1. Rosie Burfiend
    Sep 07, 2012 @ 01:10:54

    Just made this tonight and it’s delicious! Thank you for sharing! I made a few small changes to suit what I hade in the house. I threw in some chopped cilantro with the scallions, I substituted 2% milk for the half-and-half, I used cheddar cheese, and found that 45 minutes of baking is what it took for my fritatta to set. Delicious. My husband, who is wary of quiches and those sorts of egg dishes, loved it. We will definitely make this frequently.


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