What’s good, fam? Today we’re whipping up a vegetable frittata that will have your taste buds dancing! Trust me, this recipe from the one and only Ina Garten is the truth.
Vegetable Frittata Recipe Ina Garten
Check out this pic of what you’ll be cookin’ up:
Now, let’s get into the ingredients:
- 2 tablespoons good olive oil
- 1 cup chopped leeks, white and light green parts (1 leek)
- 1 cup chopped asparagus
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 cup chopped red bell pepper (1 pepper)
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 8 extra-large eggs
- 1/2 cup whole milk
- 1/2 cup freshly grated Parmesan cheese
Here’s how you make it:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a 10-inch ovenproof saute pan over medium heat.
- Add the leeks and saute for 5 minutes, until tender.
- Add the asparagus, zucchini, yellow squash, red bell pepper, garlic, salt, and pepper to the pan.
- Saute over medium to medium-high heat for 10 to 15 minutes, until the vegetables are tender and starting to brown.
- Beat the eggs and milk together in a bowl.
- Stir in the parsley, thyme, Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Pour the egg mixture over the vegetables and cook for 2 minutes over medium heat without stirring.
- Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle.
- Allow the frittata to cool for 5 minutes, then slide onto a large plate.
- Cut into wedges and serve hot or at room temperature.
Now, if you’re feeling fancy, top this frittata with some fresh salsa or guac. Your tastebuds will thank you later!
Better Me, Better World: Barefoot Contessa’s Roasted Vegetable Frittata
Oh, you thought we were done with frittatas? Nah, fam. We’ve got another recipe for you to try out. This one comes from the queen herself, the Barefoot Contessa.
Peep this pic:
And here are the ingredients:
- 1 red onion, peeled and sliced 1/2-inch thick
- 1 small zucchini, sliced 1/2-inch thick
- 1 small yellow squash, sliced 1/2-inch thick
- 1 red bell pepper, seeded and sliced 1/2-inch thick
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons fresh thyme leaves, plus extra for sprinkling
- 6 extra-large eggs
- 1 1/2 tablespoons milk
- 1 ounce grated Parmesan cheese, plus extra for sprinkling
And here’s how you make it:
- Preheat the oven to 425 degrees F.
- Distribute the onion, zucchini, yellow squash, and bell pepper on a baking sheet.
- Drizzle with 3 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, and toss well.
- Roast for 20 to 25 minutes, until the vegetables are tender and starting to brown.
- Whisk together the eggs, milk, 1 teaspoon salt, 1/4 teaspoon black pepper, and the thyme.
- Heat an 8-inch ovenproof saute pan over medium-low heat and add enough olive oil to coat the bottom of the pan.
- Add the roasted vegetables to the pan and pour the egg mixture over the vegetables.
- Sprinkle the Parmesan cheese on top and place the pan in the oven for 3 minutes, until the cheese is melted and the eggs are set.
- Sprinkle with extra thyme and Parmesan cheese and serve hot or at room temperature.
And there you have it, two delicious frittatas for you to try out. Let us know how they turn out!
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