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!